Delos:  A Mythical Island in the Aegean Sea

when you think of Ancient Greek sites, for sure you will have heard of the Acropolis in Athens, you may have heard of the Oracle of Delphi – Sanctuary to the God Apollo. You might have even heard of Meteora; a UNESCO World Heritage site with gigantic rock pinnacles, atop which site magnificentally designed and precariously balanced monasteries. But have you heard of the World Heritage island of Delos, a sacred island sitting, ironically, just a 40 min boat ride from the hedonistic island of Mykonos?

Πηγή: Delos: Mythical Island in the Mediterranean | Huffington Post

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Feta, Greece’s Big Cheese 

It must be one of the world’s oldest cheeses, it’s certainly one of the most famous, and it’s practically never missing from a Greek table, no matter the time of day.

A person might grab a chunk of this chalk-white substance for breakfast, crunch through layers of feta-stuffed phyllo for elevenses, put a slab of it on her village salad for lunch, have it for supper along with a vegetable casserole and then pair it with watermelon for a scrumptious dessert. T

he only other food that a Greek may be even more addicted to is bread.If you were to guess which nation boasted the most cheese eaters on the planet, surely you would say France, home to so many delectable and sophisticated fromages.

Not so fast! Ilias Mamalakis, in his lively and informative dissertation on Greek Cheese, published in 1999, claimed that Greeks gobbled up 23 kilos per person, whereas the French ate a whole kilo less. More recent (Greek-sourced) data raises that figure to 25 kilos, almost a pound a week.We don’t know what’s behind this tyro-chauvinism (tyri is the Greek word for cheese), but whatever the true facts may be, one is incontrovertible: despite being able to choose between a very large selection of at least 76 domestic soft, semi-soft, hard, semi-hard, fresh and brine-aged cheeses, the Greeks overwhelmingly prefer feta. It accounts for 40 percent of cheese sales.

And it also tops export charts – foreigners, especially Germans, Brits and even Italians seem to love it too.

One reason for its popularity may be its adaptability, another that its taste – usually salty and slightly sour – is neither bland nor too pungent, and that it complements other foods.

Πηγή: Feta, Greece’s Big Cheese | Culinary Backstreets

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Resto-μεζεδο-παντοπωλεία: Η νέα τάση στην Αθήνα! 

Όλο και πληθαίνουν οι χώροι με διπλή ταυτότητα όπου μπορείς να καθίσεις για φαγητό αλλά και να ψωνίσεις εκλεκτά προϊόντα για το σπίτι. Κουζίνα από τη μία, ράφια και ψυγεία από την άλλη. Μπορείς να καθίσεις στα τραπέζια τους για φαγητό και λίγο πριν φύγεις (πιθανώς εμπνευσμένος από αυτά που δοκίμασες ή από το μενού) να γεμίσεις και το καλάθι σου με καλούδια για το σπίτι.

Ζυμαρικά, ρύζια, βαζάκια με σάλτσες, γλυκά του κουταλιού, παξιμάδια και ξηροί καρποί είναι κάποια από τα προϊόντα που μπορεί να πάρει κανείς μαζί του φεύγοντας, πολλά από τα οποία κάνουν καριέρα και εκτός Ελλάδας.

Το Ergon έχει το δικό του brand προϊόντων και έχει επεκταθεί σε Λονδίνο, Βρυξέλλες και Μαϊάμι. Πριν λίγο καιρό, άνοιξε το δεύτερο κατάστημά του στην Αθήνα (Μητροπόλεως 26, Σύνταγμα).

Το τυροκομείο Kωσταρέλου (με ιστορία από το 1937) άνοιξε πέρυσι υποκατάστημα στο Κολωνάκι (Πατριάρχου Ιωακείμ 34) το οποίο έχει τραπεζάκια για καφέ ή ποτό και τσιμπολόγημα με φόντο ένα μοντέρνο πλέγμα από… βαρέλια φέτας.

Περνώντας από τα τυριά στα… αλλαντικά, υπάρχουν τα Καραμανλίδικα του Φάνη, στο κέντρο της Αθήνας και συγκεκριμένα στην συμβολή των οδών Σωκράτους και Ευριπίδου. Παστουρμάς – καμήλας, μοσχαρίσιος και πρόβειος – σουτζούκι, λουκάνικα, καβουρμάς και παστράμι συν τυριά από όλη την Ελλάδα έχουν την τιμητική τους σε έναν χώρο που “βγάζουν μάτι” τα γεμάτα ψυγεία- βιτρίνες και ο εντυπωσιακός κατάλογος της ταβέρνας. Τέλος, το delicatessen e-shop εγκαινίασε πριν λίγες ημέρες το εντυπωσιακό Yoleni’s Flagship Concept Store στον αριθμό 9 της Σόλωνος. Πρόκειται για έναν σύγχρονο πολυχώρο που όμως θυμίζει τα αθηναϊκά μπακάλικα του ’50 και του ’60.

Οι αριθμοί μιλούν από μόνοι τους: 2.000 ελληνικά προϊόντων (από 180 παραγωγούς), 230 ετικέτες ελληνικών κρασιών, 20 ετικέτες μικροζυθοποιίας και χώρος ελαφριάς εστίασης με προσεγμένο μενού.

Πηγή: Resto-μεζεδο-παντοπωλεία: Η νέα τάση στην Αθήνα! | The Official Blog of

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Home-made spoon sweet, authentically Greek! 

I tasted “spoon sweets” for the very first time when I was very young. In our garden my grandfather had planted two apricot trees which made delicious apricots and their stone was as sweet as almonds. Every summer around June, my mother used to pick apricots while they were still hard.

The ripe fruit was used by the ladies living in the neighborhood to make delicious jam. I remember my mother doing this job with love and patience. She would wash the apricots, peal them, left them overnight in lime and then placed them carefully in a large heavy pot to cook them. Instead of almonds she would add in the sweet the stones of the apricots which she would break with a wooden hammer. The sweet smell of apricot remains for days at home. And the color of the syrup was so bright…

Aunt Asimina used to make sweet and sour cherries from the trees she had in her yard while grandmother Elenitsa was a specialist in making sweet grape with lots of almonds.

The serving of this particular type of sweets in the 50′s was still a ritual. The jars with the sweets of various fruit were locked in a closet away from the reach of children of the house. The jars appeared whenever there were visitors at home.

The “spoon sweet” was served in a special jar with spoons hanging from its neck. Each visitor would take a spoonful of the sweet straight from the jar and serve it on a special crystal plate. Probably the name of this sweet comes from this particular procedure.

Πηγή: Home-made spoon sweet, authentically Greek! | Guest Bloggers | The Official Blog of

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Inside #Greece’s #street #food revolution –


When morning coffee is served as thick, dark and potentially brain-exploding as this, we can only be in Athens.

We’re being served this potent, unfiltered concoction, brewed together with sugar in a traditional brass pot over a gas flame, as fortification for a food tour of the Greek capital.

No other drink, apparently, will do.


Πηγή: Hungry times: Inside Greece’s street food revolution –

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Learning Greek History by Eating


Culinary tourism is the latest trend in destination travel. What better way to explore the history and culture of a region than by savoring the local cuisine. This is particularly true for Greece which has a history dating back thousands of years. The ancient Greeks used wine and olive oil in their daily diets. Subsequent generations of people introduced more complex recipes and spices into the gastronomy.


Πηγή: Learning Greek History by Eating: One Perfect Day in Athens – 52 Perfect Days

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#Santorini, #Greece: A Photographer’s Utopia

Many visitors come to Santorini to uncover the mysteries of the lost kingdom of Atlantis, while others revel in its relaxed mountaintop atmosphere to enjoy the scenes of the Mediterranean. For me, I found Santorini to be a photographer’s paradise and a shopping mecca. I love it here, and my photographs will keep a lasting memory alive of this beautiful Greek oasis high above the sea.

Πηγή: Santorini, Greece: A Photographer’s Utopia | Azamara Club Cruises

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