A honeymoon in Santorini is a dream for many couples from around the world. Santorini is a great choice for a honeymoon for couples from the Middle East, especially if you pair it with another island, like Mykonos, and include Athens in your itinerary. You'll certainly get a well balanced cultural, adventurous and a relaxing honeymoon that is much needed after the hustle and bustle of your wedding. The Greek islands are geographically well positioned from major cities in the Middle East and well connected by a good network of airlines.
The tourist season begins there with the start of the Greek Easter season in April. The Santorini weather is mild from April to June, making this the perfect time to visit Santorini. If you prefer warm weather and beach recreation, visit the island during July and August. The temperature does not exceed 30 ° C even in the hottest months. Prices rise to a peak during the summer but the frequency of sea and air travel also increases.
The mythical Greek island of Santorini is the ideal place for honeymooning. Many brides go there for a fun and relaxing honeymoon, especially after the wedding. The sunset is one of the most beautiful in the world.
When you reach Santorini you'll be amazed by the picture perfect views, white washed houses and the beautiful romantic sunsets. But there is more to it than this, while in Santorini you must go to Oia and Fira, walk the volcanoes, take a boat trip, ride a donkey, visit wineries, visit Ancient Akrotiri, explore the paths, alleys, and stairwells of Fira, Firostefani, and Imerovigli.
We have selected the 10 best things for you to do and see when you are in Santorini for your honeymoon, here they are:
Hike the caldera path between Fira and Oia. Fira is the picturesque capital of the island; perched high up on the edge of the Caldera, it looks like a marvelous painting. Fira, together with Oia, Imerovígli and Firostefáni are located high above on a cliff, make up the so-called "Caldera’s eyebrow", the balcony of Santorini, which offers an amazing view of the volcano.
Amoudi Bay is a port below Oia, in the northwest, which is highly rated for its natural beauty, and some say the best place to swim on the island. Red cliffs rise from the sea, and there are many seaside taverns that serve fresh fish. There are lots of bars/restaurants around the bay area serving local cuisine.
Mezzo is an old mansion traditional Cycladic architecture, built in the rock in the year 1891, which was renovated in 1979 as a traditional hotel. In 2012 the traditional Mezzo Restaurant was added to the hotel. The restaurant is open on 3 levels where the view successively switches between the volcano, sunset and the magical Oia.
You’ll find the most active volcano on Santorini in an island in the middle of caldera called Nea Kameni. The crater is 130 meters up and takes about 20 minutes to walk to. Sulfur vents are found along the way. The only way to get there is by doing a volcano boat tour or hiring a chartered boat.
Experience Santorini’s beauty, hot springs and beaches on through a boat trip. There are lots of options to choose from, you can also select a daytime or sunset cruise, and sail around the island and caldera (flooded volcanic crater). Stop to bathe in the Nea Kameni springs; swim, snorkel or unwind at beaches. On the evening cruise, be treated to awe-inspiring sunset views.
A visit to Santorini is the ultimate gastronomic experience, as the island is a true culinary paradise. Treat yourself to some fresh produce like cherry tomatoes and famous traditional products like white egg plants, fava, caper and "hloró tyrí", a special kind of fresh goat cheese found on the island. Try Tzatziki (a yoghurt, cucumber & garlic dip) and taramosalata (fish roe pureed with lemon juice, oil & either bread crumbs or potato), and look out also for Dolmades (vine leaves stuffed with minced beef and/or herby rice), Melitzana (aubergine with tomato & onion), Gigantes (giant butter beans in tomato sauce), Saganaki (fried or grilled cheese), Briam (aubergines, courgettes, peppers & tomatoes cooked in ratatouille style), Melitzanes Fournou (aubergine baked with tomatoes & onion), Kolokithia Tiganita (courgettes fried in batter) & fassolia & bamies (green beans & okra served in a tomato sauce with herbs).