Greece rewards the curious traveler: a land where Bronze Age myths, classical temples, Byzantine chapels, and Ottoman courtyards coexist with modern cafés and inventive cuisine. In seven days you can savor two sides of the country—cosmopolitan Athens and the volcanic drama of Santorini—without rushing.

Begin where democracy and theater took shape beneath the Acropolis. Then sail or fly to Santorini, a Cycladic island sculpted by a massive eruption, now famed for whitewashed villages, black-sand beaches, and wines grown in basket-trained vines. Expect lingering lunches, swims with views, and sunsets that hush a crowd.

Practical notes: Summer is hot and busy—reserve timed Acropolis entry and book ferries or flights early. Cards are widely accepted; carry some cash for small tavernas. Santorini’s tap water isn’t ideal for drinking; buy bottled. Strikes or meltemi winds can affect ferries—keep plans flexible and consider insurance.

How to get in and around: Fly into Athens and out of Santorini (or return to Athens) using Omio flights. For ferries (Piraeus–Santorini and back), compare schedules and book via Omio ferries. For trains or buses within Europe, check Omio trains and Omio buses.

Athens

Athens is both ancient and ageless. Marble ruins crown its hills, while street art, third-wave coffee, and chef-led tavernas keep the city buzzing late into the night. Base yourself near Plaka, Koukaki, or Syntagma for easy walking access.

Top sights include the Acropolis and its masterfully curated museum, the Ancient Agora where Socratic debates once unfolded, and the neoclassical trio on Panepistimiou. For views, hike Mount Lycabettus; for flavor, graze through central market treats and neighborhood meze.

• Don’t miss: Acropolis at opening hour; Acropolis Museum; Ancient Agora & Stoa of Attalos; Syntagma’s Changing of the Guard; Lycabettus sunset; Psyrri’s cafés and bars.
• Where to stay: Search stays on VRBO Athens and Hotels.com Athens. Look at Koukaki (local, walkable), Plaka (historic lanes), or Kolonaki (boutiques, cafés).
• Getting around: Metro Line 3 runs from the airport to Syntagma/Monastiraki (~40 min; airport ticket ~€9). Airport taxi flat fare ~€40 day/€55 night. Single 90‑min metro ticket ~€1.20; 24‑hour pass ~€4.10.

Day 1: Arrive in Athens, stroll the old town

Morning: Fly into ATH. If you arrive early, drop bags and refresh at your hotel. Pick up a sesame koulouri from a street cart for a light bite.

Afternoon: Wander Plaka’s marble lanes and Anafiotika’s Cycladic-looking alleys under the Acropolis. Coffee and a sweet at Yiasemi (rooftop steps, honey-drizzled pies) or try loukoumades at Loukoumades on Aiolou, crisp doughnuts with thyme honey and pistachio.

Evening: Walk to Syntagma to see the Evzones’ ceremonial change (hourly). Dinner at Ta Karamanlidika tou Fani (cured meats, pastirma, and meze—order the roasted eggplant with yogurt and a board of cheeses). Nightcap at The Clumsies, a perennial World’s 50 Best bar—try a Greek-gin highball with mastiha.

Day 2: Acropolis, Agora, museums, and a hilltop sunset

Morning: Be at the Acropolis gates at opening to see the Parthenon before crowds; wear good shoes for smooth marble. Coffee at Dope Roasting Co. (near Monastiraki; single-origin espresso) and a snack pie at Ariston (kourou cheese pie since 1910).

Afternoon: Tour the Acropolis Museum—don’t miss the Parthenon Gallery and archaic korai—and break for a light lunch on the terrace with views. Continue to the Ancient Agora for the Temple of Hephaestus and Stoa of Attalos. If you love markets, swing by Varvakios Agora for spices and dried fruit.

Evening: Ride or walk up Mount Lycabettus for golden-hour views over the Saronic Gulf. Dinner in Kolonaki at Oikeio (homey Greek classics—veal lemonato, stuffed tomatoes). Sip a rum-forward nightcap at Baba Au Rum, or a creative Greek-spirits cocktail at Heteroclito Wine Bar near Syntagma.

Santorini

Santorini is the Aegean’s showstopper: whitewashed villages spilling down a volcanic caldera, with sunsets that paint sea and sky amber. Beyond the views, you’ll find ancient Akrotiri, beach coves in reds and blacks, and distinctive Assyrtiko wines grown in volcanic soils.

Base in Fira or Firostefani for central access, Imerovigli for serene caldera views, or Oia for postcard-perfect sunsets (and bigger crowds). Rent a car for a day or two to reach beaches and wineries, or rely on buses and taxis.

• Don’t miss: Fira–Oia cliff walk; Akrotiri excavations; caldera catamaran cruise; Ammoudi Bay swim; Pyrgos village; sunset from Imerovigli’s Skaros viewpoint.
• Where to stay: Browse VRBO Santorini and Hotels.com Santorini. Consider Imerovigli for quieter luxe views, Fira for nightlife, or Oia for that iconic sunset.
• Getting there from Athens: Morning flight ATH–JTR ~45–50 min (€45–€120 typical) via Omio flights, or high-speed ferry from Piraeus 4–5.5 hrs (€70–€100) / Blue Star conventional ~7–8 hrs (€40–€60) via Omio ferries.

Day 3: Travel to Santorini, Fira and Firostefani

Morning: Depart Athens for Santorini. If flying, aim for a morning flight so you’re on the island by late morning; if ferrying, plan an early departure from Piraeus (Metro Line 1 to Piraeus ~25–35 min from Monastiraki).

Afternoon: Check in and stretch your legs along the Fira–Firostefani promenade. Coffee with a view at Galini Café in Firostefani or a freddo espresso at a cliffside café. Visit the Archaeological Museum of Thera for context on the island’s Minoan past.

Evening: Dinner at Argo Restaurant (modern Greek; slow-cooked lamb, sun-dried tomato pasta; request a terrace table). For cocktails, PK Cocktail Bar layers terraces over the caldera—order a citrusy spritz as the caldera glows.

Day 4: Fira–Oia cliff walk, Oia village, Ammoudi Bay

Morning: Early breakfast at Passaggio in Oia (if you overnighted in Oia) or grab pastries in Fira, then hike the spectacular Fira–Oia trail (10–12 km; 2.5–3.5 hours). Wear hats, bring water; there’s little shade but constant wow-factor views.

Afternoon: Cool off with a dip at Ammoudi Bay (rocky entry; water shoes help). Lunch seaside at Ammoudi Fish Tavern—choose the catch of the day, grilled, with lemon and horta. Gelato at Lolita’s in Oia afterward.

Evening: Explore Oia’s bookshops and blue-domed photo spots. For dinner, Roka (courtyard hideaway; Cretan-inspired plates and local wines) or Oia Gefsis (balcony over the caldera; baked feta and seafood kritharoto). Post-sunset, avoid the crush by lingering over a Santorini Assyrtiko at a wine bar.

Day 5: Caldera cruise and hot springs

Morning: Easy start. Brunch at To Briki in Imerovigli (Greek coffee, omelets, sweeping views). Pack a swimsuit, towel, and light layer for sea breezes.

Afternoon: Join a semi-private catamaran cruise (typically 5 hours; ~€110–€150 pp) to sail past the caldera cliffs, Red Beach, and the Palea Kameni hot springs. Most include snorkel gear and a grilled lunch on board; vegetarian options usually available.

Evening: Return near sunset. Keep dinner light: meze at Naoussa in Fira (tomato fritters, fava purée, fried calamari) or a souvlaki wrap in town. If you still have energy, drop by Kira Thira Jazz Bar (cozy, vinyl-spun classics) for a mellow nightcap.

Day 6: Akrotiri, beaches, and wine tasting

Morning: Drive or bus to the Akrotiri archaeological site, a remarkably preserved Minoan town buried by ash; the covered walkways make it comfortable even on hot days. Coffee at a seaside café, then continue to Red Beach overlook for the view (the shoreline can be restricted due to rockfall; obey signage), or head to Perivolos/Perissa for a relaxed swim on black sand.

Afternoon: Lunch at To Psaraki in Vlychada (grilled fish, taramosalata, local capers; simple, perfect). Then taste wines: Santo Wines (cliff-top terrace; flights featuring Assyrtiko) and Venetsanos or Estate Argyros (structured tastings that delve into vinsanto). Typical tastings €15–€35 depending on flights.

Evening: Dinner at Metaxi Mas in Exo Gonia—reserve ahead. Order the baked feta in phyllo with honey, pork with lemon and oregano, and a salad loaded with capers and cherry tomatoes. Finish with pistachio kataifi or mastiha digestif.

Day 7: Pyrgos village, last views, depart

Morning: Stroll Pyrgos, a quiet hilltop village of winding alleys and old castle ruins. Coffee at Franco’s Café (views over the island) and a sweet bougatsa from a local bakery.

Afternoon: Fly from JTR to Athens (45–50 min) using Omio flights, or ferry back to Piraeus via Omio ferries (allow 4–8 hours depending on vessel). If you have a late international departure, consider an evening in Athens near Syntagma or the airport.

Evening: If staying one more night, toast your trip with sunset in Imerovigli near Skaros Rock and a final seafood dinner at Avocado (Imerovigli; tuna tartare, seafood linguine) before packing up.

Extra Athens eats and sips to bookmark: Nolan (Greek-Asian, creative small plates), Kostas Souvlaki (since 1950; tiny, outstanding), Feyrouz (Levantine pitas and soups), Nancy’s Sweet Home in Psyrri (syrupy chocolate cakes), and wine bars like By the Glass near the gardens.

Extra Santorini bites: Salt & Pepper (Fira; classic Greek dishes), Pitogyros (Oia; excellent gyros), and a brewery stop at Santorini Brewing Company (try Yellow Donkey pale ale).

Where to book your stays: Compare and save with VRBO Athens, Hotels.com Athens, VRBO Santorini, and Hotels.com Santorini.

This 7-day Greece itinerary balances the big-ticket icons with local favorites—ancient temples in Athens, cliff walks and wineries in Santorini, and memorable meals throughout. You’ll leave with a camera full of sunsets, a palate tuned to Assyrtiko, and a list of reasons to return.