Planning guide
Eating well on Santorini without a car is easy: Fira, Kamari, Perissa and Oia all sit on published bus corridors and are full of tavernas. What takes care is a diet. This page says what the island's own food is, which dishes usually suit vegan or gluten-free eating, and what to ask, because no source this site uses publishes allergen information for any restaurant.
Start with the dishes the municipality names as Santorini's own: PDO Santorini fava, made from the legume Lathyrus clymenum; tomatokeftedes, tomato fritters made with the island's PDO cherry tomatoes; the white eggplant; and chloro, a creamy goat cheese [Source]. Fava and many vegetable dishes are naturally free of meat, but recipes and kitchens differ. This site does not call any restaurant vegan-safe or coeliac-safe: ask, every time.
Fava, salads, grilled or fried vegetables and many slow-cooked bean and vegetable dishes are built without meat. Ask whether a dish contains cheese, butter, honey or meat stock, and whether the fava is topped with anything other than onion and oil.
Bread comes with most meals and many starters are fried in shared oil. Ask about flour in fritters and sauces, and about shared fryers. If you have coeliac disease, a written card in Greek that explains it is clearer than a spoken question. Treat any "gluten-free" label as the kitchen's statement, not this guide's.
Every corridor starts in Fira [Source], so Fira is the easiest place to eat late and still be near a bus. If you eat in Oia, plan dinner around the last bus back to Fira; the Oia route page lists it from the current PDF [Source]. The wine villages of Megalochori and Pyrgos have published fares from Fira but no departure column, so ask at the Fira bus station which bus serves them [Source, Source].
"Vegan" and "gluten-free" on a menu are a kitchen's claims, and kitchens change cooks. Ask about the specific dish on the day, and about cross-contact if it matters to your health.
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When the bus is not enough
Wineries and farm kitchens sit outside the villages the bus names. A class or tour with its own transport takes you there and tells you what goes into each dish.
A hands-on cooking experience followed by the prepared meal and an introduction to local wine.
Pickup and return are listed; use the booking voucher rather than assuming a bus-accessible venue.
See the tour on GetYourGuidePlaces: Fira · Oia · Kamari · Perissa · Megalochori · Pyrgos
The municipality describes PDO Santorini fava as a legume [Source]. How it is finished varies by kitchen, so ask what it is topped with.
Fritters are usually made with flour and fried, so assume not and ask about the batter and the oil.
No. No source it uses publishes allergen or kitchen information, so it names dishes and questions, not venues.
Carry the timetable
The published KTEL corridors and fares, stored on your phone for the moment the last bus matters and the signal does not.