Greece Travel Guide: Athens, Santorini, Crete & Where to Go in 2026

Santorini is genuinely beautiful and worth one stop on a bigger trip — but it's also the most crowded and expensive island in Greece, especially June–September. If you only have one island, weigh what you want. Santorini for the iconic caldera sunset and luxury cave hotels. Milos for moonscape volcanic coastline, sea caves, and far fewer crowds. Sifnos for the country's most respected food scene on a small island. Paros for nightlife and beaches without Mykonos prices. Naxos for the best value — long beaches, real mountain villages inland, families. For the wildest Cyclades atmosphere, Amorgos and Folegandros. Condé Nast Traveller's 2026 Greek islands list moved heavily toward these smaller picks for a reason.

One golden rule: stick to one island group. Greece has roughly 6,000 islands and islets organised into clusters — Cyclades, Dodecanese, Ionian, Saronic, Sporades. Ferries run frequently within a group but rarely between them, so mixing groups usually means returning to Athens and burning a travel day. For first-timers, the Cyclades are the easiest: a classic 10-day route is Athens → Mykonos → Naxos or Paros → Santorini, all connected by direct fast ferries. Book ferries 4–8 weeks ahead in summer via Ferryhopper or Direct Ferries — peak crossings sell out. Three to four nights per island is the sweet spot; a hop every two days exhausts you and you never settle in.

Skip Plaka's tourist tavernas with their identical menus and English-only waiters. Athenians eat in Koukaki, Pangrati, Exarchia, and the streets behind the central market. For souvlaki, the locally beloved chain O Kostas (downtown, by Agia Irini square) and Lefteris O Politis. For modern Greek done seriously, Aleria in Metaxourgeio or Vezené for steak. For meze and small plates with great wine, Heteroclito wine bar. Always have a long lunch (3pm is normal) and a late dinner (9–11pm). Greek coffee is sipped at a kafeneio, not a Starbucks. Tap water is fine in Athens; bottled is offered out of habit, not need. Tipping is appreciated, 5–10% on the bill or rounding up.

Mid-May to mid-June and mid-September to mid-October are when Greece is at its best — water still warm enough to swim (21–25°C), beaches not crowded, ferry connections still running daily, prices significantly lower than peak. July and August deliver 35°C+ heat, packed beaches, double-priced hotels, and meltemi winds that can cancel ferries (especially in the Cyclades). The shoulder months are also better for ancient sites — visiting the Acropolis in 38°C August heat is genuinely punishing. Winter is unique for the mainland — Athens museums are empty, Meteora and Delphi are atmospheric, but most island ferries scale back to a few times per week and many island restaurants and hotels close for the season.

EU, EEA, and Swiss citizens enter freely under free-movement rules. Citizens of the US, UK, Canada, Australia, Japan, and around 60 other visa-exempt countries can stay up to 90 days within any 180-day period in the Schengen Area. From late 2026, those visa-exempt travelers will need an ETIAS authorization (online application, around €7, valid three years) before flying. Russian and Chinese passport holders need a Schengen short-stay visa applied for via VFS Global or the Greek consulate. Travel insurance should cover at least €30,000 medical across the Schengen area. Greece is increasingly strict about proof of accommodation and onward travel at Athens airport — have both ready, especially if traveling on a visa rather than visa-free.