No more avocado toast and croque-madames. From Thessaloniki to Crete and from Corfu to the Cycladic islands, menus are packed with bacon waffles, chocolate pancakes, bagels, banoffee pie, cinnamon rolls and cheesecakes, eggs Benedict, brioche etc, etc. What happened to the humble egg fried in olive oil, to galaktoboureko (custard pies) and loukoumades (deep-fried little donuts), to graviera and xynomyzithra cheeses, or to louza, syglino and apaki cured meats? There…Read More >
He came to Greece alone at the age of 17 after having lied to his parents. “I knew then that I wanted to live in Athens,” says Stephen Akehurst, now 38, as he welcomes me into a beautifully renovated space in the Greek capital, where he teaches Greek cooking to dozens of travelersRead More >
Easy to find everywhere in Greece, the delicious street-food takes some skill to master to avoid a sloppy mess.Read More >
It’s just a neighborhood, no frills taverna, and in an out of the way residential neighborhood at that, tucked into a corner on a back street in Piraeus that ends at the Greek Naval Academy. You will catch a glimpse of the open sea and some young cadets in uniform leaving and entering the gates, but Margaro hardly matches the picture postcard notion of a Greek seaside taverna. You wouldn’t…Read More >
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