1. Wedding Wreaths There are some local wedding customs and traditions in many countries that go back centuries. Greece is no different. In the Orthodox church ceremony, two white circlets called stephani (meaning ‘wreath’) which are joined together by a ribbon, symbolising the unity of the couple. They are placed on the bride and groom’s heads by the priest during what is known as the ‘crowning ceremony’. There is much other symbolism contained in the stephana (pl), such as the crowning of the couple by Christ via the priest. The exchanging of the stephana from bride to groom three times by the best man (or woman), the koumbaro(a) seals the union. During our wedding, even though we married in England, we had stephana at our ceremony, swapped on our head by our koumbara 2. Throwing Rice When leaving the church guests throw a handful of rice on the couple’s heads which is symbolic for the good roots of the marriage. 3. Parading the Dowry For many decades now, most weddings in Greece are no different from anywhere else. For most, the traditional “Greek wedding” seems more and more like a distant memory. But there are some regions in Greece where old customs and more picturesque weddings still happen. In order to still see that kind of old fashioned wedding, one has to go to the small towns on Mount Olympus (like Livadi or Agios Demetrios), or the rural regions around Ioannina, and of course the islands. Even then, it is getting rarer and rarer. Old tradition dictates that the procession to the church is escorted by a horse carrying the bride’s most valuable belongings and embroidery, which are proudly displayed. Accordion and clarinet always prevail in the traditional wedding parties in Greece, as these customs derive from medieval Greece and Byzantium. 4. Wedding Favours At the wedding reception it is traditional to give wedding favours known as bonboniera. These are usually bags or boxes filled with sugared almonds (koufeta). The white of the almond is for purity, the almond’s egg shape represents fertility, and the hardness of the nut personifies the endurance of marriage. The sweet sugar is symbolic of the sweetness of married life.The number of koufeta should be 5, symbolising health, joy, fertility, prosperity and longevity. Sometimes the number is more or less but always an odd number, which is not divisible by 2 and therefore representing the fact that the couple cannot be split up. Ideally the number should be a prime number - divisible by 1 and itself - symbolising that the couple can only be separated by death or themselves. 5. Traditional Treats During the reception pasteli may be eaten. This delicious snack is made from honey and sesame seeds. We tried some at the Apolloniatisses bakery in Rhodes - and brought some home as it was so yummy. In Crete another tradition is to decorate the wedding table with special decorative bread called Xóbliastres. At one time this would have been to feed the whole village but in modern times it is purely decorative rather than edible. 6. Pinning Money on the Bride & Groom Of course most people have heard of the pinning of money onto the bride’s dress instead of giving wedding gifts at Greek weddings. It is still a common practice in Greek communities around the world, although probably not so much in Greece. Unfortunately nobody did this at our wedding! 7. Plate Smashing Although a tradition which people associate with Greek celebrations, the “Breaking of the Plates”, which once implied abundance, to symbolize good luck and happiness, is now considered to be in very bad taste. It is also officially discouraged by the authorities as being dangerous in most regions of Greece. Dreaming of a 'big fat' Greek wedding or a small, intimate event? We can help you incorporate some of these traditions and customs into your dream wedding in Greece if you wish. Contact Sarah today to arrange your free consultation. We'll create the perfect celebration in magical Greece.
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The strawberry, one of the most popular fruits in the world, comes originally from the Americas. It’s a member of the rose family and is a unique fruit as it has seeds on the outside rather than the inside. The most common varieties are a hybrid of the wild Virginia strawberry (native to the USA) and the Chilean variety (originally from South America). Native Americans were eating strawberries when the European settlers arrived. Often the crushed berries were mixed with cornmeal and baked into strawberry bread. After trying this bread, colonists developed their own version of the recipe which became the famous strawberry shortcake. In the 1500s, explorers brought the fruit back to France from Virginia. The Virginian and Chilean varieties were then brought together accidentally about 250 years ago in a botanical garden in France, where a new type of strawberry was born. This is the variety we eat with such gusto in Europe today. The strawberry was also a symbol for Venus, the goddess of love, because of its red heart shape. The English word "strawberry" comes from the Anglo-Saxon "streoberie". The word was first spelt in the modern way around 1538. In 1625 the British Francis Bacon described how ‘strawberry-leaves dying, yield an excellent cordial smell’, suggesting that strawberries were admired as much for their scent as their taste. It is still true that the very smell of the fruiting strawberry plant gets your mouth watering. Indeed the strawberry features in many works of fiction throughout history, including these: The strawberry grows underneath the nettle And wholesome berries thrive and ripen best Neighbour'd by fruit of baser quality. William Shakespeare, Henry V (c. 1599), Act I, scene 1, line 60. The man saw a luscious strawberry near him. Grasping the vine with one hand, he plucked the strawberry with the other. How sweet it tasted! Gauthama Buddha Doubtless God could have made a better berry, but doubtless God never did. Dr William Butler, 17th Century English Writer In Britain many regions grow strawberries, including Kent, Devon, Cheshire, Lancashire and Scotland. But of course, the fruit grows equally well in warm and Mediterranean climates of the northern hemisphere. In Europe there are even annual strawberry festivals in the Greek towns of Paradisi and Nea Manolada, and in the French town of Beaulieu-sur-Dordogne, as well as many in the US. There are also many strawberry fayres in the UK too, from community events to music festivals. In parts of Bavaria, the annual rite of tying small baskets of wild strawberries to the horns of cattle as an offering to elves is still practiced by country folk. Elves are believed to be passionate about strawberries and the offering will mean healthy calves and abundant milk. It is impossible to mention strawberries without their mouth-wateringly perfect complement, cream. There is something quintessentially British about strawberries. An English summer wouldn’t be the same without a bowl of strawberries drizzled with cream. This delicious combination has been enjoyed for centuries, from kings to commoners. But nowhere is it more iconic than at Wimbledon, the international home of lawn tennis. Celebrate this decadent fruit. Use our concierge service to add Wimbledon or festival tickets to your holiday itinerary or book a tour around the strawberry growing regions of the world.
When planning family holidays there are lots of factors to consider to make your trip the very best. Looking at temperatures, short flight times, family activities available and value for money, we find the most family friendly destinations in Europe are:
Average temperatures Although Turkey enjoys the highest average temperature, with Gumbet, Belek and Bodrum all enjoying averages of 25 degrees C during the summer. The Costa Blanca on the Spanish mainland comes a close second, averaging temperatures of 24.5o between May and October. Average sea temperatures For comfortable swimming temperatures, especially for younger children, resorts across Turkey also fit the bill with Antalya, Alanya, Belek and Side all enjoying averages of 25o. Cyprus also has lovely warm sea, with an average temperature of 24.5o. Water parks and amusement parks Amusement parks and water parks are great for family fun. Crete, Greece's largest and most southerly island, has the most parks with a massive 10, including WaterCity in Anapolis near Heraklion. Next is the beautiful island of Cyprus with 9 attractions, including award-winning Fasouri Watermania Water Park in Limassol. Spain also offers a variety of park options for families. The Costa Blanca, Costa Brava and the Costa Dorada all boast 7 water or amusement parks, as do Sardinia, Italy’s largest island, the Algarve region of Portugal and Tenerife in the Canary Islands. Flight duration A short flight is a big consideration for those planning a family holiday. If you are looking for a beach break with a limited travel time you should consider the Costa Brava and the Costa Dorada regions of Spain. These destinations both have average flight times of just over 2 hours from the UK. Majorca, the sun-kissed Balearic Island is also a great choice for a close to home destination, with an average flight time of just short of 2 and a half hours. Alternatively the Costa de la Luz region of Spain is also perfect for families looking to minimise their travel time, as are Ibiza and Sardinia. Best value for money A big factor for British families is to minimise cost. Based on a family of 4, the lowest cost holiday destinations are the Costa Calida and the Costa Brava on the Spanish mainland and the Canary Island of La Palma. Travel to Kefalonia in Greece or the Algarve in Portugal to get more bang for your buck. For great family deals just search our latest offers here. Named 16th best hotel in the world by TripAdvisor in its 25 Top Hotels of 2019 awards is the Ikos Oceania in Nea Moudania, Greece. Voted for by millions of people this accolade is no mean feat. It goes to highlight the quality of hotels to be found in Greece, a country that has long been thought of as the home of the basic and dated accommodation.
Halkidiki has long been a holiday destination for Greek tourists and many people from the nearby city of Thessaloniki have their holiday homes there. Travellers from outside Greece are increasingly discovering the three green "fingers" of land that make up Halkidiki. With outstanding beaches, a range of accommodation to suit all budgets and plenty of activities and excursions, it is a great destination for all. But Halkidiki is particularly wonderful for the luxury traveller. Having predominantly Greek customers keeps hoteliers and restaurateurs on their toes. Quality is the watchword here. Halkidiki delivers luxurious comfort and a gastronomic experience that will keep you coming back for more. The Ikos Oceania, like its sister hotel the Ikos Olivia in nearby Gerakini, has contemporary design in a soft pallet of colours. Choose from a range of elegant rooms and suites then enjoy sophisticated dining and opulent leisure facilities. At the Oceania, the landscaped gardens cascade downhill to the private beach on the azure Aegean. The setting is lovely for a relaxing holiday and dining is especially recommended here. Choose from four à la carte restaurants, most with menus designed by Michelin-starred chefs. Added to this the hotel offers a "Dine Out" experience taking guests to some of the best local restaurants for the perfect modern Greek food experience. As well as the excellent beach, there are plenty of pools at the Ikos Oceania to suit all ages and styles, toddlers, children and adults, together with a heated indoor pool and a private pool for the exclusive use of Deluxe Collection guests. Enjoy all-day waiter service at your chosen pool for that extra touch of comfort. Or relax and rejuvenate in the tranquil spa. Prefer a more active holiday? The Ikos Oceania has a huge range of included activities to keep everyone happy, including tennis, mountain biking, canoeing, aerobics, yoga and much, much more. With evening entertainment, bars and children's shows, there is always something happening at the Oceania. No wonder it is the people's choice! Why not book your next holiday at this fabulous luxury resort? Sign up here for the latest deals. Let's dispel the myth that Greek wine is all Domestica and Retsina. These days Greek wine offers award-winning, quality drinking. The 'Wine Roads' are routes through the wine regions of Greece, brought to you by an association of wine makers. The idea is that you can explore your chosen region by travelling in a logical way from winery to winery. One of these routes is the Wine Road of Northern Greece. Actually it is a collection of routes with suggestions of beauty spots, historic places and museums to visit, as well as the best vineyard tours and tastings. Try the 'Wine Route of the Olympian Gods', 'Wine Route of Naousa' or, as we did, the 'Wine Route of Thessaloniki'. There are plenty to chose from and you can find full details on the association's website here. Thessaloniki is one of the world's eternal cities. With its roots in Classical Greece, it thrived during the Byzantine era and lived through the Turkish occupation, as can be seen by the historic monuments, castles and churches scattered throughout the city. Excellent museums, particularly the Archaeological Museum which houses relics from Alexander the Great and the Byzantine Museum with its fascinating insight into more than a thousand years of history. Don't forget to swing by the White Tower, the symbol of the city which dominates the coastal landscape. But Thessaloniki is not just a city living in the past. It has a beating heart of markets, bars and restaurants, as well as exciting night life. It also has access to nearby seaside and mountain resorts making it the ideal hub for a holiday or tour. One of the highlights of this wine route for us is a visit to the Geravassiliou winery and museum. Take a tour around the vineyard and taste the award-winning wines in the cellar, set amongst ancient amphora and Venetian chandeliers. Your wine expert is informative about the grape varieties or blends in each wine. As part of your tour your guide will take you around the museum, mainly consisting of Vassili Geravassiliou's (the owner) collection of wine bottle openers. This gives a fascinating insight into the history of this humble tool, from ancient to elaborate. Other exhibits explain the wine maker's art. A visit to Geravassiliou is a complete celebration of wine. And you might even meet Mr Geravassiliou! If you want to experience a traditional bakery in Rhodes, then a visit to the Apolloniatisses is essential. Set in a village on the slopes of Profitis Ilias mountain, the road is winding but oh so worth travelling, with stunning views en route. Why should you visit?
Set in a village on the slopes of Profitis Ilias mountain, the Appollonia Bakery is well worth a visit. A women's co-operative, the nine ladies are dedicated to using local produce in their bread, jams and liqueurs. The road is winding but oh so worth travelling, with stunning views en route. In the bakery they also make a selection of the traditional biscuits 'koulouraki' of all shapes.
Their members keep bees, make jam and liqueurs, grow herbs and olives, and ensure that the Appollonia Bakery is stocked with lots of delicious products for their customers. They will let you try before you buy, so make a trip to this artisan bakery as part of your holiday to Rhodes. Let Tasteful Travel arrange your discovery of Greek cuisine for you. 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. 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. Today is a day of visits to relatives and friends so we make sure we have some time to relax before the running around begins. Instead of heading to the centre, round Aristotelous Square (named after Aristotle who came from Halkidiki just down the road from here), we decide to go for coffee at the port. On the way we passed jewels of turn of the century architecture amongst the less delightful blocks of flats. Once Thessaloniki was full of such beautiful buildings but a huge fire in 1917 destroyed about two thirds of the centre of the city. Along the seafront there are a few 'Belle Epoque' buildings and deco masterpieces can also be found. Stroll around the centre of the city and you will stumble across wonderful old buildings wedged between the ubiquitous flats. What you will also find are remains of the Byzantine city walls as well as Roman ruins, such as the Arch of Galereus and the Emperor Galereus' Palace. It is an ever fascinating place to walk around for those interested in history but here there is something for everyone, great shopping, sightseeing, cultural events and much, much more. The port has been redeveloped as a cultural hub with several museums near the wonderful Passenger Terminal building. Although still functioning as a commercial port, Thessaloniki no longer has the same amount of maritime traffic as it once did. There are still ferries operating but nothing like from Piraeus and mainly in the summer to the Sporades islands for example. Cruise ships put in at Thessaloniki but again, not in large numbers. So Thessaloniki made a smart move by regenerating the area and capitalising on the fabulous views you get of the city from the port area. To the left of the magnificent Passenger Terminal building and facing the sea is the Kitchen Bar, our destination for coffee and later a spot of lunch. We sat outside watching the pleasure boats on their harbour tours and the huge container ships at anchor. The weather was sunny with a few clouds to make it interesting. To our left the whole of Thessaloniki and close by Aristotelous Square. My frappe (iced coffee) tasted delicious looking at that great view. Basking in the sun in great surroundings is what holidays are all about. We enjoyed a spot of lunch at Kitchen Bar, American style diner with a Greek twist. Food is plentiful and tasty. Knowing how large the portions are we only ordered one ma in course and a salad and were totally full. The pork souvlaki was succulent and the salad unusual, including baby figs, Cretan hard cheese and beetroot leaves, as well as spinach and cranberries. Bizarre combination I hear you cry, but it worked. Tearing ourselves away from the view we whizzed back to the apartment for a quick change. Next stop Panorama, upmarket hilltop suburb of Thessaloniki. Here we visited relatives and were pressed to eat some 'spanakopita' and 'tiropita' (spinach and cheese pies respectively) made by the mother in law in Crete. Despite being pretty full from lunch the pies were so appetising that of course they had to be tried. To go with our coffee we also had to try some 'glyko', home made fruit in syrup, also known as 'spoon sweet'. In this case we were treated to strawberry glyko, a bit sweet for me but yummy nevertheless. Last stop in our packed programme was with another friend who we had arranged to meet near Parorama in another picturesque village on the heights. Our destination was Zografou, a cute cafe bar which offers a great range of herbal tea, particularly Krocus Kozanis, made with saffron. Of course they also serve wines, beers and snacks. I stuck with a lager and this time chose an Alfa, which is not at all bitter and very easy drinking. We had a pleasant time catching up with news of friends, work, etc, and said our goodbyes fairly early as our friend had to get up early next morning. Frankly we were pretty relieved as we were whacked! Mind you before we left, in true Greek tradition, our friend gave us a huge box of cakes as a gift. The patisserie box was full of the local speciality of 'Panorama trigono', filo pastry triangles with syrup and custard. My diet is suffering but it is all too good not to eat! The way home was a bit exciting as we went the wrong way up the road and ended up winding down the big hill on some windy single track roads - terrifying in the dark. But the view of the city lights as we returned to civilisation was amazing. And so to bed...
Feeling a little more refreshed we got up and made breakfast. Barley rusks with olive oil and tomatoes called dakos (something we learned in Crete), olives, boiled egg, soft cheese and fresh bread. Did I mention the cucumber and lashings of olive oil? So delicious and certainly beats a bowl of cereal. I was still so tired from the early morning and flight delay that I declined to accompany Peri into the city centre. He had business to take care of so the thought of sitting in government offices for the morning didn’t fill me with get up and go. On his return we set off for a late lunch along the seafront in Nea Krini (part of Kalamaria). We wanted something more traditional than yesterday so headed for an ‘estiatorio’, an eatery in between a taverna and a classy restaurant. After driving down the strip and then back up we decided on Okeanis. They have a menu which changes from day to day. The food was certainly plentiful and it was excellent Greek staples such as ‘kokkinisto’ (beef stew with tomatoes - kokkino means red) and 'bakalaria me skordalia' (cod with garlic sauce). We were not hungry enough for starters as we know of old how huge the Greek portions are! Instead we settled for a main course each and a salad. This time we chose the ‘horta’ which is wild greens, a bit like spinach but with a more bitter flavour. We added plenty of lemon juice and olive oil and started on it whilst we waited for our main courses. The kokkinisto came with oven baked courgettes - delicious - and so filling I only added the ubiquitous bread rather than ordering some kind of potatoes as well. The cod was battered and was really light and the cod succulent, with the accompanying skordalia piquant with raw garlic. Good job we both had some!! And what did we drink with this feast? Retsina from one of the oldest and best procurers in Greece, Malamatina. Crisp, cold and supremely refreshing on a hot day. It is the perfect choice for lunch. To finish the meal what better than fruit and ice cream as a gift from the restaurant? Back to our apartment to get changed and then our with friends to a bar at the marina, Erotikos. No, it is not a girlie bar as the Greek word ‘erota’ is only concerned with romance. The bar is cool, music not too loud so you can chat, and there is a good selection of Greek and international beer. I chose the Fix, one of the oldest breweries in Greece. Brewed in Athens, this lager is light and yeasty with great flavour and no real bitterness. Refreshing and morish, I managed to drink all of a large bottle on my own - usually unheard of! It was great to catch up with old friends, especially in lovely surroundings. As usual Thessaloniki provides great cafe and restaurant culture and I’m loving it. Can't wait to see what tomorrow brings in this exciting city.
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