Taverna Sigalas

Fira, Santorini, Greece

Open since 1887 in the main square of Fira, Santorini. The Sigalas family has been grilling meat on this island for four generations. The terrace looks out over the caldera and the whitewashed cliffs. Loukaniko, lamb chops, and local fava made from Santorini's yellow split peas are the things to order. The wine list leans on Assyrtiko from the island's volcanic slopes. Crowds fill the terrace from May through October. In winter, the locals come back.

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Sausages served here

Loukaniko

Peloponnese, Greece

Greece's oldest sausage: a fresh pork link seasoned with orange peel, red wine, and fennel seed, cooked over charcoal until the skin splits and char marks cross the casing. Every region has its version. The Peloponnese uses citrus peel and wine. Some islands smoke the links over olive wood. Crete loads in leek and coriander. What stays constant is the wine, the heat, and the grill. Loukaniko is not eaten in a bun. It comes to the table whole, sliced on a wooden board, with bread to soak up the fat.

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