What does a local breakfast look like in Santorini?

A proper local breakfast in Santorini leans savory and simple: thick Greek yogurt with thyme honey and walnuts, a couple of slices of ntakos or dakos (barley rusk softened with tomato and topped with mizithra cheese), and strong Greek coffee, usually a freddo espresso or a sketo served black. Bakeries like the ones in Fira's back streets open early and sell tiropita and spanakopita fresh from the oven for under two euros a slice. Loukoumades, fried dough balls drizzled with honey, appear at small kiosks and double as breakfast for people heading to work. The tomatoes here are genuinely different from anywhere else in Greece, smaller and intensely sweet because of the volcanic soil, so even a basic tomato-and-feta plate tastes worth ordering. Locals eat at their kitchen table or at no-frills kafeneions away from the caldera-view terraces, which are priced for tourists and don't reflect how people on the island actually start their mornings.

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