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 >
It’s about more than just taking a trip abroad. More than having a good meal of dishes inspired by a cuisine you’ve always wanted to discover, in a land where it was conceived and transformed with the passing of time. It’s about an entire philosophy, a life stance, a multifaceted experience. Gastronomic tourism has been a category in itself for a long time, a particularly special chapter in the field…Read More >
Greek food is the healthiest in the world,” my Greek friends would tell me, again and again. I knew there was something to it, having read about the Greek philosophers in school and the healthy diet they promoted. Pythagoras was vegetarian, and the Spartan diet is whatRead 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 >
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Destinations10 Reasons why I Fell in Love with Nisyros