Greece has everything the traveller needs. Awe inspiring sightseeing, miles of beaches of every kind, hundreds of islands to visit and great weather for two thirds of the year. What it also has is fabulous gastronomy. Although the country still suffers from a terrible reputation for poor food gained from the sub-standard fare served to tourists in mass market hotels, the ubiquitous giros, and the limited menu on offer in Greek restaurants around the world. Greece's cuisine is actually fresh and fabulous. Today top chefs are developing a fusion of the traditional with a modern style. This rediscovery of Greek food heritage is winning acclaim and makes Greece a real foodie destination. Greece has everything the traveller needs. Awe inspiring sightseeing, miles of beaches of every kind, hundreds of islands to visit and great weather for two thirds of the year. What it also has is fabulous gastronomy. Although the country still suffers from a terrible reputation for poor food gained from the sub-standard fare served to tourists in mass market hotels, the ubiquitous giros, and the limited menu on offer in Greek restaurants around the world. Greece's cuisine is actually fresh and fabulous. Today top chefs are developing a fusion of the traditional with a modern style. This rediscovery of Greek food heritage is winning acclaim and makes Greece a real foodie destination. Foremost exponents of the reconstruction of well-known Greek dishes are Georgianna Chiliadaki & Nikos Roussos. Owners of Funky Gourmet in Athens, they have been awarded two Michelin stars for their avant garde twist on classics such as Pastitsio and Horiatiki (Greek Salad). Fresh local ingredients are now being celebrated by renowned chefs such as Alexandros Kardasis and Sotiris Evangelou. No mention of top Greek chefs would be complete without Michelin starred Ettore Botrini (a Corfiot of Italian descent). His restaurants in Corfu, Athens and now Rhodes set the bar high. Botrini can be seen on the Greek version of 'Kitchen Nightmares' and has published recipe books. All of these chefs and many more and ensuring that Greek's culinary tradition is preserved but also taken to another level of excellence. Greece has always produced top quality olive oil, fruit and vegetables and of course seafood. What many people don't know is that the more mountainous regions produce a vast range of cheeses - it's not just all about feta! The meat is some of the most succulent I have ever eaten, despite the preference for serving well done in most tavernas, even today. Instead of taking these great ingredients for granted, Greek chefs are now celebrating them. Crete has been at the forefront in the revival of traditional Greek cooking since the 1990s. It's produce is excellent due to the long growing season and the Cretan people's connection to the land. Along with other notable regions and islands, Santorini with it's fertile volcanic soil, the Peleponnese and Halkidiki with their world famous olives, there is so much variety in produce and cuisine to try in Greece. All over the country there are now opportunities for the foodie tourist to experience this first hand. Cookery classes, olive oil tastings, bakery demonstrations and all manner of meals are on offer. From the rustic to the very grand, you can find it all in Greece.
Get in touch now to book your exciting Greek food odyssey.
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Rising late we lingered over breakfast on our balcony, looking onto the beach over the lush green of the hotel grounds. It is harvest time and the biggest olives I have ever seen are hanging from every tree. No wonder they are so famous! Rising late we lingered over breakfast on our balcony, looking onto the beach over the lush green of the hotel grounds. It is harvest time and the biggest olives I have ever seen are hanging from every tree. No wonder they are so famous! First call of the day is a hotel inspection at Pomegranate. This 5* resort is very convenient for Thessaloniki airport as it is right at the top of Kassandra, the first ‘leg’ of Halkidiki. It is located just after Nea Potidea where the Persian invading armada of Xerxes cut a channel through the top of the peninsula to enable his ships to sail through to Athens without having to sail all the way around Kassandra. We were shown round by Irine Samaras, the very professional sales & marketing manager. This luxury hotel consists of 3 blocks and some executive suites in bungalows. The grounds are manicured and very restful, with attention given to the gardens and their care. Towards the sea are the pool areas with bars and casual dining, all with wonderful views. In the main block is the gourmet restaurant Hermes, where you can enjoy an excellent dinner as well as watching the nightly fountain and light show. In our opinion the spa is the absolute best we have ever seen. It exudes class and peaceful relaxation. It is built around the ethos of wellness through hot and cold temperatures. Guests can all use the spa free of charge, only paying extra for therapies, massage or hair and beauty treatments. The spa is built as a journey through rooms, showers and pools of differing temperature. Around the main pool are booths which guests can book to spend time in contemplation or with friends. Here they are served with juice and water. It was such a soothing atmosphere I wanted to book a gazebo immediately! The Pomegranate truly is a five star experience and it felt very special moving around the hotel. For information on all restaurants and facilities you can check their website here but speak to Tasteful Travel about discounts before you book. Tearing ourselves away from the Pomegranate, our next destination was Afitos. This is one of my favourite towns on Halkidiki. It is a real town rather than a tourist resort, where many of the old houses have been restored and are either chic holiday homes for Thessalonikians, family houses or hotels/apartments. As it is very quaint it is a big tourist draw and there are plenty of restaurants, shops and cafes to choose from. Sunsets are great here so if you want to sit at this taverna and watch the sun sink behind Sithonia get in touch today. The main town is built on the top of a cliff with newer building down at beach level. It is possible to drive down the steep road to the sea or choose to walk if you are fit enough to make it back up the hill! We had a dip in the sea but it is not the best beach for swimming as it is pretty rocky but take your swimming footwear and you’ll be fine. It's fun for exploring the rock pools too. There are lovely views from the beach and of course from the town’s tavernas, restaurants and bars along the cliff top. We chose Notos, a cafe bar we have visited before for a cocktail and then went for dinner at Vento. Portions were huge and the food tasty, if not fancy. The starter of tzatziki was to die for and Peri could not fault the swordfish. As it was windy we could sit inside their modern glass terrace but still enjoy the old building which our host told us had belonged to her grandfather. It was a really pleasant evening and another great day drew to a close.
Another bright day greeted us on the day of our departure from Thessaloniki. After a hasty breakfast we set off for the first visit of the day to nearby Kalamaria. This leafy suburb was quiet and pleasant and the route to it took us along the coast road past one of the old royal summer palaces, now used by state officials. Of course we had to swing by the symbol of the city, the White Tower before turning back to Kalamaria. Thessaloniki has invested in regenerating the seafront. There are now themed areas with fountains, trees and decked areas. A stroll along past the Tower is now essential on any visit to Thessaloniki. Although supposedly just dropping by for a coffee, we were treated to home made ‘tiropita’ those delicious crispy cheese pies with filo pastry. A good cup of Greek coffee was offered too. What a treat. Refreshed after our short visit we set off to visit a relative in a care home on the outskirts of Thermi, a small town on the hills near Thessaloniki airport. After getting lost and the stupid GPS in my phone trying to direct us across a field and into a factory yard, we finally arrived at our destination. Although a little remote the home is set in lovely grounds and there are fabulous views of the city from the balconies. We were pressed to have some chocolates and remembered happier times before setting off for Halkidiki. The main motorway passes the outskirts of Thessaloniki with its light industry and many furniture outlets before reaching Tsantali winery. After this I always feel that the scenery becomes more green and picturesque. Scattered vineyards are in evidence but much more so are the hundreds of olive groves producing the famous big fat Halkidiki olives. The soil here is red and the contrast between the red and the green and grey of the olive trees is really beautiful. Arriving at our small hotel at the top of the first leg of Halkidiki (an area known for its 3 parallel peninsulas or ‘legs’), I felt at peace. It is such a lovely part of the world. The azure of the sea meeting the deep green of the pines and flowers everywhere. After such a busy day we didn't want to venture too far for dinner so drove the short distance to Gerakini Beach and the excellent taverna Anemomilos (the windmill). Since we had been fed everywhere we went today we decided to share a mossaka and a ‘horiatiki’ known worldwide as Greek Salad with a carafe of the very passable house red wine. Artisan bread and oil were brought with the salad to start. The moussaka was one of the best I have ever eaten, and believe me, I’ve tried a few! It was home made and to the chef’s own recipe. The service was excellent and the whole experience extremely enjoyable. Anemomilos is right opposite the Ikos Olivia 5* hotel and the hotel gives the taverna their seal of approval as they issue their guests with discount vouchers. More about the hotel tomorrow. |
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