Santorini

Sarah:Their website says: “ Every morning, we drive from Oia down the steep cliffside to the port of Athinios to haul in our fresh shanks of goat sent just hours ago from our neighboring island of Naxos. On the ride back up we load up our daily sack of cherry tomatoes. On lucky days our fisher-friend Vasso delivers wild fish at 4 o’clock, just an hour before we open our doors. On windy days, we are out of luck, and so are you. We would rather go hungry than eat frozen fish.” They also have a deli supplying local produce such as smoked fish, cold meats and cheeses.

Sarah:“Krinaki is set in a converted 19th-century winery at Finikia, a small farming hamlet near Oia. Krinaki has used the fruits of traditional agriculture like wild greens in salads, capers buds and leaves, coquettes in pies, white aubergines, hand-crushed fava, cherry tomatoes, tomato paste, sun-dried tomatoes, barley rusks baked in a wood-burning oven, and wines from select Assyrtiko, Mavrotragano, Athiri, Mandilaria, and Aidani varietals that have grown on Santorini since antiquity.The restaurant’s philosophy is to highlight simple flavors and transform them into powerful dishes.”