# Santorini Aims to Become a Year-Round Tourism Destination Greek officials promote gastronomy and culture to extend the island's peak travel season. - **Source:** [The Independent – Travel](https://www.independent.co.uk/travel) - **Published:** 2026-11-12 - **Topic:** [culture](https://brifing.si/c/culture) - **Original article:** - **On Brifing:** https://brifing.si/s/ed852768-f68d-420d-a6cd-d3a2d3d240b0 ## Shifting Seasonal Tourism Focus Santorini is actively attempting to diversify its tourism appeal beyond the traditional summer months. Officials aim to attract visitors during spring and autumn to alleviate the heavy concentration of international air arrivals currently seen in July and August. This strategic shift seeks to distribute economic benefits more evenly across the entire year. ## Promoting Cultural and Culinary Assets The Greek National Tourism Organisation is launching a digital campaign featuring thirty-two short videos. These clips highlight diverse activities such as pottery classes, cooking demonstrations, and local food production methods. By showcasing these cultural experiences, the island hopes to move beyond its reputation for simple sunsets and iconic blue dome roofs. ## Michelin Guide Entry Impact On October 20, the Michelin Guide officially expanded its coverage to include Santorini for the first time. Four restaurants received stars, including Lycabettus with two stars, plus Lauda, Botrini’s Santorini, and Selene with one star each. This recognition validates the island's growing status as a serious destination for high-end culinary tourism. ## Volcanic Soil Defines Cuisine Santorini’s unique volcanic soil and Aegean climate create a distinct culinary identity. The Michelin Guide notes that local ingredients like cherry tomatoes and yellow fava define the island's cooking style. This focus on clarity of flavor and exceptional produce is intended to attract travelers who prioritize authenticity and fresh, local food experiences. ## Wine Heritage and Production The island maintains a strong reputation in the global wine scene, particularly for its indigenous white assyrtiko grape. Producers utilize traditional basket-trained vines, known as kouloura, to protect crops from harsh winds. This agricultural heritage serves as a foundational pillar for the island's efforts to market itself as a year-round destination. ## Expanding International Flight Connectivity Improved accessibility is central to the island's expansion plans. Wizz Air launched a direct route from London Gatwick in July, operating twice weekly on Wednesdays and Sundays. Furthermore, Jet2 has scheduled an expansion of its network from Leeds Bradford to Santorini, with new flight operations expected to commence by the year 2027. ## Strategic Forum for Growth In October, the Greek National Tourism Organisation hosted a forum specifically for Santorini and Mykonos. Secretary General Andreas Fiorentinos emphasized that these islands are global brands with untapped potential. The forum focused on strengthening their cultural profiles, ensuring that the success of the tourism sector reaches every area throughout the year. ## Future Outlook for Tourism The transition toward a year-round model represents a significant structural change for Santorini's economy. By leveraging its culinary prestige and cultural depth, the island aims to sustain visitor interest during off-peak periods. Success will depend on the effectiveness of digital campaigns and the continued expansion of international flight routes into the future. ## Sources covering this story - https://www.independent.co.uk/travel/news-and-advice/santorini-greece-food-wine-tourism-b3083977.html — --- _Summary written by Brifing from the original reporting. Copyright in the original article belongs to its publisher; read the full piece at the link above._