Santorini caldera

The caldera is the product of repeated explosive eruptions over hundreds of thousands of years, in which the land collapsed and rebuilt itself. The best known is the Late Bronze Age eruption about 3,600 years ago, which buried the town of Akrotiri under ash, sent tsunamis across the Aegean and left the flooded basin seen today. Volcanic activity has continued since: the islets of Nea Kameni were built up by later eruptions, the last of which ended in 1950.

The name Santorini is a contraction of Saint Irene, after an old church at Perissa; the Arab geographer al-Idrisi recorded it as Santurin in the 12th century, and the Ottomans took the island in 1576. Oia grew rich on its merchant fleet in the late 19th and early 20th centuries, when sea captains built mansions on the high ground, but the 1956 earthquake destroyed much of the village and many residents emigrated. Restoration and tourism later revived both Oia and Fira.

Beyond the postcard views, Santorini is a farming island with fertile volcanic soil despite its dry climate. Vines, yellow split peas and small, intensely flavoured tomatoes are local staples, appearing in dishes such as fava purée, tomato fritters and salads made with white aubergines. Village churches remain at the heart of community life, with saints' day festivals through the summer, and Oia's captains' houses are a reminder that the island's earlier wealth came from the sea rather than tourism.