Greece received 3.7 million UK visitors in 2024. The flight from London to Athens is 3 hours 45 minutes. The ferry from Athens to Santorini is 5 hours on the slow boat. The distance is short, the culture gap is real, and a few things catch British holidaymakers out every summer. Here is what to know before you go.
In This Article
Passport and Entry Rules
Greece is in the Schengen Area. UK passport holders can stay for up to 90 days in any 180-day period without a visa. Your passport must be valid for at least 3 months beyond your planned departure from Greece and must have been issued within the last 10 years. Europe plans to launch ETIAS (European Travel Information and Authorisation System) in late 2026. This is a €7 online registration, not a visa, and takes minutes to complete. Check the FCDO travel advice for Greece before you book. Border control at Greek airports queues can hit 45 minutes in peak season (July and August). Have your accommodation address ready for the landing card.
Currency and Payment
Greece uses the euro. Card acceptance is widespread in cities and tourist areas but many tavernas in villages and on smaller islands are cash-only. Carry €50-100 in cash at all times. ATMs are available in every town but Greek bank ATMs charge €2-3 per withdrawal on foreign cards. Use a card with no foreign transaction fees (Monzo, Revolut, Chase, Starling). Do not accept dynamic currency conversion at ATMs or card terminals. Always pay in euros. The machine offering to charge you in pounds is adding a 3-6% markup. Tipping is not required but rounding up the bill or leaving 5-10% in tavernas is appreciated.
Health and Insurance
Bring your UK Global Health Insurance Card (GHIC), which replaced the EHIC. It entitles you to medically necessary state healthcare in Greece at the same cost as a Greek resident. It does not cover private treatment, repatriation, or mountain rescue. Buy travel insurance that covers medical evacuation. Greek state hospitals on the islands are basic. Serious cases are airlifted to Athens or Heraklion. Pharmacies in Greece are well-stocked and the pharmacists are trained to diagnose minor conditions. They can prescribe antibiotics for common infections without a doctor visit. Mosquitoes are active from May to October on the islands. Bring DEET repellent and antihistamine cream. The sun in July and August burns fair skin in 15 minutes. SPF 50, a hat, and avoiding the midday sun are not optional.
Getting Around
Ferries connect the islands and are the main form of transport beyond Athens. Book ferry tickets in advance for July and August sailings on popular routes (Piraeus to Santorini, Mykonos, Paros). Ferry delays of 1-2 hours are common due to the Meltemi wind. Do not book a flight out of Athens on the same day as a ferry arrival. Allow a buffer day. On the islands, rent a small car or a scooter. International driving permits are not required for UK licence holders but scooter rental shops often demand them regardless. The roads on many islands are narrow, cliffside, and unlit. Drive slowly. The local buses are cheap and reliable on larger islands (Crete, Rhodes, Corfu). Taxis use meters in Athens. On the islands, agree the fare before getting in.
Local Customs Worth Knowing
Greeks eat dinner late. Restaurants fill from 9pm onwards. A taverna that is empty at 7pm is not bad. It is early. Dress codes at churches and monasteries require covered shoulders and knees for both men and women. Carry a scarf or sarong for these visits. The siesta hours (roughly 2pm to 5pm) are real in small towns and villages. Shops close. Streets empty. Plan around it. Toilet paper goes in the bin next to the toilet, not in the bowl. Greek plumbing cannot handle paper. This applies everywhere from Athens airport to the smallest island taverna. The water is safe to drink on the mainland but bottled water is recommended on many islands where the tap water is desalinated and tastes metallic. Ordering a Greek coffee and drinking it slowly is a social signal, not a caffeine fix. Rushing it is rude.
Food and Drink You Should Not Miss
Eat the horiatiki (Greek salad) in August when the tomatoes taste like tomatoes used to taste. The feta comes from sheep and goat milk on the mainland and islands. The olive oil is local and poured generously. Order grilled octopus at a seaside taverna where the tentacles are hung to dry in the sun. Drink the local wine, not the imported stuff. Santorini Assyrtiko is a white wine grown in volcanic soil and tastes like minerals and lemon. Cretan reds are dark and herbaceous. Ouzo is served with ice and water and turns milky white. Drink it slowly with meze. A full taverna meal with wine costs €15-25 per person in 2026 on the islands. Athens is slightly cheaper. The portions are generous. One main and two shared starters feed two people comfortably.
Which part of the Greek holiday routine caught you out, the late dinners, the toilet paper rule, or something else entirely?
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