There’s something magical about Santorini—the whitewashed buildings cascading down volcanic cliffs, the endless blue of the Aegean, the sunsets that seem painted by hand. Last month, I spent an unforgettable week exploring this iconic Greek island, and I’m sharing everything you need to know to plan your own trip.

Getting There & Where to Stay

Santorini is accessible by ferry from Athens (about 5 hours) or by a quick 45-minute flight. For the most scenic approach, arrive by ferry—watching the island emerge from the sea is truly breathtaking.

I stayed in Oia, famous for its sunset views and charming alleyways. If you prefer a quieter experience, consider Imerovigli (the highest point on the caldera) or Firostefani. Budget-conscious travelers should look at Fira or the beach towns on the eastern coast.

Day-by-Day Itinerary

Days 1-2: Oia & Caldera Views

Spend your first days getting lost in Oia’s winding streets. Wake early to photograph the famous blue domes without crowds, then enjoy a leisurely Greek breakfast at one of the clifftop cafes. In the afternoon, hike the caldera trail to Fira—it takes about 3 hours and offers stunning views the entire way.

Days 3-4: Beach & Wine

Santorini’s beaches are unlike any other—volcanic sand in shades of red, black, and white. Spend a day at Red Beach (bring water shoes!), then head to one of the island’s renowned wineries. The volcanic soil produces exceptional Assyrtiko wines—Santo Wines and Venetsanos offer tastings with incredible views.

Days 5-6: History & Hidden Gems

Visit the ancient ruins of Akrotiri, a remarkably preserved Minoan settlement buried by a volcanic eruption 3,600 years ago. Then explore Pyrgos, a quieter village with panoramic views and some of the island’s best restaurants tucked into old caves.

The best memories come from experiences, not destinations. Santorini offers both.

Where to Eat

Greek cuisine is simple but extraordinary when done well. My favorite meals included fresh seafood at Ammoudi Bay (climb down the 300 steps from Oia), traditional mezze at Metaxy Mas in Exo Gonia, and farm-to-table dining at Selene in Pyrgos.

If you’re planning a trip to Santorini, I’d recommend visiting in shoulder season (April-May or September-October) when the weather is beautiful but crowds are thinner. Book your sunset dinner reservations well in advance—everyone wants that view!