Caveland Santorini recipes
4. December 2025

Warm December Throwback: Our Favourite Caveland Santorini Recipes

As winter settles in, let’s enjoy December with a cozy throwback to those warm, inviting summer evenings at Caveland Santorini. To bring a taste of the island back into your home, we’ve gathered a collection of our favourite Caveland Santorini recipes from some of our wonderful staff members. From Greek winter warmers to iconic summer cocktails, these dishes instantly transport you to our courtyard, cliffside terraces, and long shared dinners under the stars.

Christa’s Favourite Winter Warmer: Rakomelo

You’ll find this traditional Greek drink all over the country during the colder months—and if you joined our twice-weekly Greek sampling dinners, you’ve surely sipped a shot of raki or sweet rakomelo to finish the evening. This warm spiced version is exactly what your December nights need. One smell and you’re right back on the island.

Rakomelo Recipe

Ingredients

  • 1 cup raki or tsikoudia
  • 1/2 cup honey
  • 1 cup water
  • 1–2 cinnamon sticks
  • 4–5 whole cloves
  • 1–2 star anise (optional)
  • Zest of 1 orange or lemon

Instructions

  1. Combine raki or tsikoudia, honey, and water in a saucepan.
  2. Add cinnamon, cloves, star anise, and citrus zest.
  3. Warm gently without boiling for 5–7 minutes.
  4. Simmer another 5–10 minutes.
  5. Strain out the spices.
  6. Serve warm with a cinnamon stick.

Luca’s Famous Pita Bread

Our Italy-inspired courtyard dinners were a guest favourite this summer. Bring the flavour home with Luca’s simple, fluffy, crowd-pleasing pita bread—straight from our superstar receptionist and chef.

Pita Recipe

Ingredients

  • 500–530 g strong bread flour
  • 360 g warm water
  • 7 g dry instant yeast
  • 1 tsp salt
  • 1 tsp sugar
  • Dried thyme

Instructions

  1. Dissolve yeast and sugar in warm water; set aside until frothy.
  2. Mix flour, salt, thyme, and yeast mixture until dough is elastic.
  3. Coat with olive oil, cover, and let rise 20 minutes.
  4. Deflate, divide into 6 balls, and rest 15 minutes.
  5. Shape into pitas by hand or with a rolling pin.
  6. Cook in a lightly oiled pan for 3 minutes per side.

Tirokafteri: Spicy Greek Feta Dip

Perfect alongside Luca’s pita, this fiery, creamy dip is a Greek mezze staple.

Ingredients

  • 1–3 garlic cloves
  • 50 g olive oil
  • 1 chili pepper
  • 1 tsp chili flakes
  • 400 g feta
  • 200 g Greek yogurt

Instructions

  1. Blend garlic, olive oil, chili flakes, and chili pepper.
  2. Add to chopped feta and yogurt; mix well.
  3. Sprinkle with chili flakes to serve.

Billy’s Iconic Summer Cocktail: Aperol Spritz

Nothing says summer in Santorini quite like an Aperol Spritz overlooking the cliffs of Fira. This recipe comes from our beloved barman Billy—who many of you met at Tropical Bar and sometimes right here at Caveland.

Aperol Spritz Recipe

  • Lots of ice
  • 40 ml Aperol
  • 120 ml Prosecco
  • 10 ml soda (or more for extra bubbles)
  • Slice of orange

Pour, swirl, sip—and you’re instantly back on the cliffside at sunset.

Bringing Caveland Back Home

We hope these Caveland Santorini recipes warm up your December and bring a taste of the island to your home—whether through a spicy mezze, a warm winter drink, or a summery aperitivo. Until your next visit, let these flavours carry you back to our courtyard and to the spirit of Santorini.