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. 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. But Greece's cuisine today 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 guard twist on classics such as Pastitsio (macaroni with mince) 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. 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 many recipe books. All of these chefs and many more are 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. Its 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 its 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 Greece 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. Celebrate the great culinary come back on a Tasteful Travel Greece tour. Get in touch to find out more.
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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. 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.
The world's wine market is dominated by traditional wine producing giants, France and Italy, and the new world countries of Australia and the South American continent. However, the origin of winemaking in Europe was in Greece, long before France and Italy started producing wine and eons before the young pretenders of other continents. Greece is a country with two types of climate, continental in the upper half with hot summers, mild spring and autumn but cold between December and March, and Mediterranean climate in the southern half and on the islands. Greek vineyards are blessed with stable climatic conditions, except during the winter snows in the North The country enjoys considerable variations of “microclimate” from vineyard to vineyard, depending on the region, that favour the development of different grape varieties and their characteristics. Although France and Italy are the frontmen of world wine culture, it was from Greece that the Roman empire borrowed viticulture and then spread it throughout Europe. The idea of Appellation Controllee, today’s regulation of wines, first started in Greece when the name of the region was given to its wines. Wine production in Greece amounts to about 6 million hectolitres, of which most are red. Naoussa reds and world acclaimed sweet muskato such as Samos Muscat are widely exported but not produced in sufficient numbers to compete with Greece's larger neighbours. Due to the large ex-pat population of Greeks in Germany, their wine market has known more of Greek wine over the last 20 years. Today Germany is the biggest importer of Greek wine estates like Boutari, Tsantali, Gerovassiliou, Achaia Clauss, and Kourtaki as well as some boutique producers. Aside from Germany, most of Europe have little knowledge of Greek wines outside of the trade and holidays to Greece where they may try retsina and have bad memories of the dreaded Demestika! Nowadays Greek wine is well worth seeking out. Try travelling down the green peninsulas of Halkidiki with Tasteful Travel, through huge vineyards. Sample the luscious reds and crisp whites at Porto Carras at their state-of-the-art winery and museum, or stop for a tour of the 120-year old E. Tsantali winery. Alternatively travel with us to Naoussa near the birthplace of Alexander the Great. Sample the red wines made from the Xinomavro grape and tour the historic Boutaris winery. Or choose from a selection of viticulture destinations where you can sample the very best of the Greek wine makers art. With so much history, Greek wines never disappoint.
Northern Greece has a very extensive wine region with a rich history and has some centuries-old wineries like Boutaris, Carras and Tsantalis. Wine making has been around since ancient times and these are some of the most historical vineyards in Greece. At the same time, the vineyards of Northern Greece are known for their great production. In such an extensive area, there is great potential for tourism throughout the year. Aided by the well-established Wine Roads of Northern Greece association, which includes eight different routes throughout western and central Macedonia and Thrace, every desire of the wine tourist can be satisfied. One of the oldest wineries there is Boutaris, the renowned family of wine makers of many generations that has vineyards in many parts of Greece and its islands and has exported its wine all over the world for decades. Mark Squires, writer on the prestigious global magazine“ Wine Advocate” awarded the 'Naoussa Boutari 2008' red wine 91 out of 100 points. Naoussa is the northern Greek town with a centuries old wine history and similar climate to parts of France. It is considered, along with the Peloponnese, the “Bordeaux of Greece”. During his visit in Greece, Mark tasted a number of well-known Greek wines, out of which he distinguished 'Naoussa Boutari 2008'. This wine is a typical red from a Xinomavro variety with long history, one of the first Greek red bottled VQPRD. For 6 generations, it has been enjoyed by consumers. Mark Squires describes is as “rewarding its loyal friends with consistent quality. A wine caressing in texture, yet increasingly powerful as it fleshes out in the glass to show good depth, it lingers on the palate and grips it.”. This latest award comes to join a long list of international awards that the brand Boutari - among other Greek wine brands – has won through the years. Visitors to the Halkidiki peninsulas can join the Wine Roads of Northern Greece to visit wonderful traditional wineries. Contact us to book your tour now.
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