CULTURE

MUSEUMS

MUSEUM OF PREHISTORIC THIRA-FIRA

Exhibits include findings from the excavations at Akrotiri and other Thiraic sites ranging from the 4th millennium BC to the 17th century BC. The four sections present the history of exploration in prehistoric Thira, its geologic history, the development of the island from the Neolithic Period to the beginning of the Late Cycladic I period (early 17th century BC) and the Akrotiri heyday (17th century BC, Late Cycladic I period). In the fourth section you will admire murals -the portrayal of the «Women’s House» stands out– pottery and jewelry. The last room labeled “Akrotiri: a cosmopolitan port” includes findings demonstrating that the area was a busy harbor. The famous Monkey mural is also in display here. Tel. 30 22860 23217

ARCHAEOLOGICAL MUSEUM-FIRA

Its collections include sculptures and inscriptions ranging from the Archaic to the Roman period, as well as pottery artifacts and clay figurines from the Geometric up to the Hellenistic period. The most important exhibits are the Thiraic jar dated from the early 7th century BC. Tel. 30 22860 22217

MARITIME MUSEUM-OIA

It is one of the richest in exhibits in Greece, displaying rare figureheads, naval equipment, shipbuilding patterns, models of old and newer ships watercolors of old sailboats, as well as photographic material. Tel. 30 22860 71156

GYZI MANSION/THE CULTURAL CENTER-FIRA

It displays steel engravings from the 16th to the 19th centuries, landscapes and maps of the Cycladic islands, manuscripts and old pictures of Santorini. Cultural events are also organized here. www.megarogyzi.gr.

GASTRONOMY

The distinct taste of the products of Santorini soil is the result of the porous soil and volcano ash combined with the aridity and the morning sea breeze.  One of the basic products of the island is fava (split peas) used since the old days in a variety of recipes. Caper is another plant very much used in the Cyclades as seasoning in salads or as pickles.  The most tasty and popular product of Santorini is the dry cherry tomato, called anydro (waterless). Up to 1950, this cherry tomato was the base of the island’s economy – hence the many canning tomato factories some of which still stand in areas such as Monolithos, Perivolos, and Vlychada. Cherry tomatoes are also used by Santorinian women to make the so-called pseftokeftedes (tomato balls). Another savoury product is the white eggplant.

Tomato meet balls (pseftokeftedes), sfouggato, garlic pasta, melitinia (Easter desert), koufeto (a sweet served in weddings), kopania (barley bred filled with raisins) are some of the traditional recipes you should taste in Santorini.

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