In the heart of Santorini, a small family farm is quietly transforming the island's fine dining scene. Kissiras Santorini Microgreens, run by brothers Marios and Michalis Fytros, has become one of the most respected local producers, supplying fresh microgreens, edible flowers, and specialty vegetables to over 120 restaurants across the island.
Since starting in 2020 on a small family plot, the farm has grown into a model of modern agribusiness — where high-end gastronomy meets sustainable local production. The farm's greatest advantage is its proximity. Chefs no longer need to wait days for delicate products imported from abroad.
"There is no middleman. The chef sends the order, and in the morning we cut and deliver the same day," says Marios Fytros. This same-day delivery system has been a game-changer for Santorini's demanding restaurant scene. Before Kissiras, many microgreens and edible flowers arrived from the Netherlands or other countries, often damaged during transport. Now, chefs enjoy fresher, more vibrant produce with superior flavor and visual appeal.
Kissiras currently grows 32 types of microgreens and around 40 varieties of edible flowers, including shiso, micro pea, sorrel, tagetes, verbena, borage, and more. What sets the farm apart is its willingness to work closely with chefs. If a restaurant needs a specific variety, color, or flavor profile for a new menu, the team sources the seeds and grows them specifically for that menu.
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