Santorini: The Ultimate Guide to Gluten-Free Travel

Santorini must be the dream destination for geologists. Those sheer cliffs are a dramatic testament to a volcanic eruption around the 17th century BC, which some believe inspired the Atlantis myth. Today, the caldera’s once fiery core is now a picturesque sea-filled crater. Santorini is also a dream destination for selfie enthusiasts eager to snap shots with those iconic blue-domed, white-washed buildings perched precariously on the cliffs.

Getting to the towns of Oia (pronounced EE-ya) and Fira, perched atop the cliffs, was more challenging than we anticipated. Our options were a bit like choosing between a rock and a hard place. There were donkeys (for the intrepid), a cable car that could only carry 36 people at a time (good luck with the crowds), or our choice, a speedboat that whisked us directly to Oia and included a bus ride to Fira when we were ready.

We declared this day a celebration of postcard-worthy views and scenic dining. We sidestepped the myriad of shops nestled along the winding streets and instead found a lovely sea-view terrace where we indulged in our first taste of ouzo and cold water. Thankfully, Europe has discovered the joy of ice in drinks. As we sat, we mused on the difficulty aging gracefully on Santorini. The abundance of steep, ancient stairs required to access most spots would not be kind to advanced age set.

With no tour on the agenda, we set out to find a gluten-free restaurant using https://www.findmeglutenfree.com/. We ended up at Karma Restaurant, which didn’t boast a sea view . But the restaurant made up for it with a charming courtyard featuring white stone banquettes adorned with red cushions and a small fountain surrounded by vibrant red bougainvillea.

The menu was a gluten-free aficionado’s delight, complete with a key indicating which items were GF and options for alternative milks—a rare find in many eateries. We couldn’t pass up the Greek salad, which, contrary to our lettuce-expecting minds, was a delightful mix of tomatoes, Kalamata olives, peppers, cucumbers (not our favorites, but hey), generous wedges of feta cheese (vegan feta was available on request), and a drizzle of herb-infused olive oil.

I opted for the Fava bean dip with caramelized onions, topped with capers and caper leaves—a new and tasty discovery for me. Santorini’s volcanic soil and abundant sunshine are reputed to produce the best fava beans in Greece, and I savored this dip with gluten-free bread. Opa!

My husband’s choice was Greek Stuffed Calamari, which he deemed excellent. Stuffed with zucchini, feta cheese, red bell pepper, and herbs, and drizzled with a zesty lemon, it was a standout. The rice pilaf, topped with lemon zest and pomegranate seeds, was as beautiful as it was delicious.

When not in a restaurant that is so clearly marked for GF, other resources are available such as https://www.mygfguide.com/gluten-free-greece-guide/ or the resources listed on this blog https://glutenfreegastronomy.blog/resources/.

As the sun set over Santorini, we remembered the Karma Restaurant’s motto to “Think positive, say nice things, do good for others, eat healthy and tasty food.” With their commitment to local ingredients and a menu that caters to vegan and gluten-free diets, we hope that good karma indeed returns to this delightful spot.