From there, you head to a family-run farm in the Santorinian countryside. Walk through the vegetable garden, explore the family cellar, and experience genuine Greek hospitality. The lunch waiting for you — fava, tomato fritters, and a fresh Santorinian salad — is made with what the farm grows, the way it’s always been made. Simple, honest, and genuinely good.

The final stop is Canava Santorini in Messaria, where Loukas Lygnos has spent a lifetime doing two things: making spirits and preserving the memory of how this island once lived. Walk through his museum — distillation tools, barrel-making workshops, basket-weaving, scenes from a Santorini that no longer exists outside these walls — and finish with a tasting of what he produces: ouzo, tsikoudia, and liqueurs made with local herbs and assyrtiko.