Guide to Food and Drink in Greece

Best Beach Clubs in Mykonos

Heading to Greece’s most iconic party island? Here’s where to find the best beach clubs in Mykonos- sun, style, and serious vibes included.

When it comes to summer on Mykonos, the line between beach and party blurs- and anyone who’s been here knows exactly what we mean. The island’s legendary coastline isn’t just for laying out a towel; it’s for soaking up the scene. Think barefoot luxury, flowing rosé, and cool soundtracks spun by world-renowned DJs.

From all-day hangouts with elevated restaurant fare to see-and-be-seen spots where the tables are as coveted as the cabanas, these are the beach clubs that define the Mykonos state of mind.

Insights Greece - Best Beach Clubs in Mykonos

Scorpios | Paraga Beach

Set on a sun-drenched peninsula overlooking the Aegean, Scorpios blends barefoot luxury with artistic energy. Part beach club, part cultural hub, this Mykonos mainstay (now part of the Soho House family) offers a laid-back yet elevated all-day experience. Think wood-decked terraces, handwoven textiles, and globally-inspired dishes-from Greek mezze to Peruvian-inflected seafood-designed for sharing around long communal tables. By day, it’s all slow beats and shady lounging. But come sunset, the vibe shifts: live DJ sets take over, the tempo rises, and the crowd slips seamlessly from beach to barefoot dancefloor. It’s boho, but polished-Mykonos at its soulful, sun-drenched best.

Nammos | Psarou Beach

Nammos is the ultimate playground for the glam set on Mykonos, where bronzed bodies, designer shades, and Champagne buckets are all part of the daily scene. Set on the golden shores of Psarou Beach- a magnet for the international jet-set- this iconic beach club brings indulgence to another level, with elevated service, fresh seafood, top-shelf cocktails, and a serious party atmosphere. It’s glitzy without apology, where the music pulses, the shisha flows, and people-watchers are in their element. Just a heads-up: reservations are essential, and so is a well-funded credit card.

Alemagou | Ftelia Beach

If you’re after laid-back luxury with a bohemian twist, head to Alemagou on the windswept shores of Ftelia. This off-the-radar gem blends Cycladic charm with minimalist cool- think gourd-shell lighting, rustic pergolas, and a natural palette that melts into the golden sand. Days here drift from languid beach hangs to sundowners at the cliffside lounge, where perfectly curated sets and cocktails mark the island’s most magical hour. Less about the scene and more about the sensation, Alemagou feels like a memory in the making- one you’ll want to revisit long after your tan fades.

JackieO’ Beach Club | Super Paradise Beach

More than just a beach club, JackieO’ is a mood. Perched on the golden sands of Super Paradise, this iconic spot is as fabulous and free-spirited as its namesake, Jackie Kennedy Onassis, who helped put Mykonos on the map. The vibe? Playful, inclusive, and unapologetically bold. Think daily drag shows, Champagne cocktails by the pool, and 21 signature drinks designed to keep things sparkling well past sunset. With a restaurant, Jacuzzi, and a lively crowd that knows how to have fun.

Kalua | Paraga Beach

Tucked into the crystal-clear bay of Paraga, Kalua captures that quintessential Mykonos energy- go hard day and night. A seamless blend of laid-back beach vibes and elevated party atmosphere, this long-time favourite serves up Mediterranean fusion dishes alongside a standout Japanese menu, all best enjoyed with something crisp from their impressive wine list. Whether you’re stretched out on a front-row cabana or posted up in a VIP bungalow with your crew, it’s the kind of place where long lunches slip into golden-hour dancing. The daily DJ sets and live performances crank up as the sun goes down, with the whole team joining in the party, making Kalua feel more like a private celebration than a typical beach club.

Principote | Panormos Beach

Set on the golden sands of Panormos, Principote brings a polished elegance to Mykonos’ north coast. With its signature handwoven parasols, crisp white daybeds, and seamless beachside service, it’s the kind of place where lunch easily stretches into sunset. The vibe is luxe but laid-back- think Mediterranean sharing plates, expertly mixed cocktails, and even in-house massages, all set to a smooth soundtrack that builds as the day unfolds. For those who like their beach days with a side of retail therapy, the on-site boutique, Agora, stocks curated resortwear and designer finds.

Liasti | Lia Beach

For those craving a more serene side of Mykonos, Liasti on Lia Beach is the antidote to the island’s high-energy scene. Tucked into one of Mykonos’ most unspoiled bays, this barefoot-luxe beach club brings together understated elegance, exceptional service, and a relaxed rhythm that matches the turquoise waves lapping nearby. Days here are best spent on plush loungers under straw parasols, pausing only for a club sandwich, or something cold from the impressively stocked bar.

Spilia Sea Side | Kalafati

Tucked inside a salt-kissed cave on the rocks of Kalafati, Spilia is one of Mykonos’ most atmospheric seaside spots. Once a humble taverna, it’s been reimagined as a refined beach club-meets-seafood sanctuary. A natural ocean pool acts as the heart of the space, where sea urchins, lobster, and oysters are prepped before your eyes, adding a theatrical touch to the fresh, fine-dining experience. While Spilia is open all day, it truly shines at sunset, when the sea glows and the vibe turns. Arrive by boat for the full Mykonos fantasy- or cross the wooden bridge if you must. Either way, the Dom flows freely, and the mood is pure Mykonian!

Main image by Scorpios

Aegean Breeze: Summer Cocktail Recipe

Looking for something refreshing, herbaceous, and just a little bit different?

Meet the Aegean Breeze– a Mediterranean-inspired cocktail that brings the subtle sweetness of Mastiha together with the botanical notes of gin and the zing of fresh lime.

Finished with a salted rim and cucumber, it’s the kind of drink you’d want in hand after a late afternoon swim or while watching the sun set over whitewashed rooftops.

Elegant, easy to make, and delightfully aromatic- this one’s summer in a glass!

Ingredients:

-60ml Mastiha liqueur

-30ml gin

-1 tablespoon freshly squeezed lime juice

-Ice cubes, for shaking

-Salt, to garnish the rim

-Cucumber slices, to garnish

Method:

-Prepare your glass by gently rimming the edge with lime juice and dipping it into salt.

-In a cocktail shaker, combine the Mastiha liqueur, gin, and lime juice with a generous handful of ice.

-Shake well until the mixture is chilled and perfectly blended.

-Double strain into a chilled coupe or martini glass.

-Garnish with thin slices of cucumber for a crisp finish.

(Makes around 100 ml)

Aegean Breeze cocktails mastiha summer cocktails

Focaccia With Cherry Tomatoes and Zucchini Recipe

Our Greek-inspired focaccia recipe captures the spirit of a summer table in full bloom- light, golden, and beautifully rustic.

Topped with sweet cherry tomatoes, delicate slices of zucchini, paper-thin cut Spanish onion and buttery green olives, it’s a vibrant, garden-fresh take on the classic.

A good drizzle of olive oil and a generous sprinkle of sea salt tie everything together, adding crunch and depth. Serve it as part of a mezze spread, alongside dips and chilled wine, or simply tear into it while it’s still warm.

It’s unfussy, irresistibly moreish, and totally transportive- like biting into a warm loaf from a village oven somewhere in the Aegean.

(Serves 6–8)

Ingredients

For the dough

-400gm strong white bread flour

-1 tsp fine sea salt

-7gm (1 sachet) instant yeast

-325ml lukewarm water

-2 tbsp extra virgin olive oil, plus more for the tray and finishing

For the topping

-200g cherry tomatoes, halved

-1 small zucchini, thinly sliced into ribbons or rounds

-1 small Spanish (red) onion, thinly sliced

-A handful of green olives, pitted and cut

-1 tsp dried oregano

-Flaky sea salt, to sprinkle

-Freshly ground black pepper

Method

-In a large bowl, mix the flour, salt, and yeast. Add the lukewarm water and olive oil, stirring until a sticky dough forms.

-Knead the dough on a floured surface for 8–10 minutes until smooth.

-Transfer to a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, until doubled in size.

-Once risen, stretch and press the dough into a tray lined with baking paper that’s been drizzled with a drop off olive oil.

-Preheat the oven to 220°C (200°C fan).

-Dimple the dough with your fingertips, then arrange the cherry tomatoes, zucchini, onion, and green olives over the top.

-Drizzle generously with olive oil, then sprinkle with dried oregano, flaky sea salt, and black pepper.

-Bake for 20–25 minutes until puffed and golden.

-Let it cool slightly before slicing and serving.

Image and Recipe by IN+SIGHTS GREECE ©

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Best New Bakeries and Patisseries in Chania

Discover our wrap-up of Chania’s best new bakeries and pastry stores, featuring delightful combinations of traditional Cretan flavours and internationally loved sweets.

Chania’s food scene has never been better. Strolling through the city’s pretty cobble-stoned streets you’ll come across beautiful display cases of freshly baked buttery croissants, lush dulche de lèche, and glorious galaktboureko – just to name a few!

Insights Greece - Best New Bakeries and Patisseries in Chania

Red Jane Bakery

One of the best ways to start the day is by heading downtown to Red Jane, a wonderful new bakery featuring Italian tiles, a long red marble counter, and an exposed brick ceiling. Here you’ll find a great range of treats, from chocolate-filled croissants and mascarpone cream and blueberry Danish to the ultimate egg sandwich with chorizo, caramelized onions, rúcula and Greek truffle Graviera from a local cheese producer. Tip: try the signature tiropita (cheese pie) featuring flaky pâte feuilletée and a filling that combines Greek Feta, goat graviera and Italian ricotta!

A: Kidonias 101, Chania

Black Eyed Kate

Psychologist turned pastry chef (yes you read that right) Katerina Mavromataki has opened a cool and cozy little cake store in the centre of town. Featuring two wooden benches out the front, make sure to take a seat and enjoy a slice of lemon (from her garden) polenta cake with fresh almonds, the glaze lamington (a local favourite), Kate’s signature carrot cake (with fresh nuts and spices), or a perfectly made mini pastel de nata. Tip: if you are after something a little more traditional, try the halva, a sweetly satisfying vegan semolina cake.

A: Antoniou Giannari 1B, Chania

Sketi Glyka

Having launched its first store in 2013 in Chania’s Old Town, Sketi Glika, one of the city’s most-loved patisseries recently opened its second location in the Lentariana neighbourhood where you can grab a dessert and coffee on the go! Whether you are looking for the ultimate sweet breakfast or a perfect afternoon sugar hit – here you’ll find some of the most delicious desserts including a buttery sablé biscuit topped with a crème montée and fresh figs, or their interpretation of galaktoboureko- layers of golden brown crispy phyllo, sprinkled with melted butter, then filled with creamy semolina custard and bathed in a fragrant scented syrup. Tip: it’s open till 11 pm each night, so you can even get here for a late treat!

A: 63 Vrison, Chania

Pallas Philocaly

Located on the historic waterfront of Chania’s Old Town, this gourmet food store featuring a beautiful bakery, delicatessen, and wine cellar all under one roof is set in a striking 1900s neoclassical building. The store is divided into sections and includes a grand marble display that’s always loaded with delicious creations both sweet and savoury. The bakery specialises in croissants, pastries, pies, pralines, eclairs, and tarts that are handmade daily. Tip: for savoury try the spinach and cheese pie with feta and mizithra from Chania, then for something sweet, we recommend the decadent chocolate eclair.

A: Akti Tompazi 14, Chania

Bakery Patisserie & Coffee Shop Ntourountous Chania 1866 Square

If you’re looking for the best breakfast and brunch spot in Chania, look no further than Bakery Patisserie & Coffee Shop Ntourountous Chania 1866 Square! All their baked goods, including bagels and pastries, are created in-house, making it the ideal spot to start your day. Expect a warm and cozy space, a welcoming aroma, and a counter adorned with freshly baked buttery croissants, delectable handmade pies, and traditional Cretan rusks, as well as a delightful brunch menu that features toasted sourdough bread with local avocado, cherry tomatoes, and black sesame; or those with a sweet tooth can savour fluffy pancakes with pastry cream, butterscotch, salted peanuts, and milk chocolate. Tip: if (like us) you find it hard to choose between sweet and savoury treats, we suggest you try the Baker’s Basket (for two) that includes a butter croissant, mini brioche, pancakes, rustic baguette, a cake of the day, local honey, olives, prosciutto cotto, and Cretan cheese (served with top-notch coffee)!

A: Chatzimichali Giannari 41, Chania 731 35

Main Image courtesy of Black Eyed Kate

Chania Chania bakeries Chania food Chania patisseries Greek islands

Best New Restaurants in Mykonos 2024

There was a time when heading to Mykonos was all about the party scene (hello 90s!) but nowadays making sure you’ve booked a table at one of the hottest restaurants in town is just as impressive!

So, if you’re heading to this glamorous Cycladic isle and looking for inspiration, we’ve rounded up the best new restaurants in Mykonos to have on your radar!

Insights Greece - Best New Restaurants in Mykonos 2024

Apanemi

Explore a world of flavours with renowned chefs Jerome Serres and Yannis Baxevanis at this new fine dining restaurant located at the designer hotel Theoxenia, which offers both an inviting degustation menu (including a vegan haute cuisine option) and signature dishes (all made using locally sourced ingredients) such as crispy cockerel breast with walnuts, or blue crab in a vinaigrette of citrus fruit. Tip: be here in time for sunset to enjoy the stunning views!

A: Mykonos Theoxenia Hotel, Kato Mili

Phoebus

This new farm-to-table eatery handpicks the freshest ingredients, grown locally and sustainably. From dry-aged fish to delicate salads, Phoebus’ chefs have created a minimal but impressive menu that includes yellowfin tuna tartare with an egg-lemon sauce, and a pumpkin risotto with grilled shrimp, zucchini tartare, fresh herbs and orange fillet. Tip: pair your fish with one of the locally produced white wines on the menu!

A: Goumenio Square, Mykonos Town

Nolan Mykonos

Award-winning Greek-Asian fusion restaurant Nolan (from the centre of Athens) sailed over to the Greek islands in 2023, with the team promising to set up shop once again this season at a beautiful courtyard in Mykonos’s Chora. Featuring a unique menu of gourmet-style comfort food, guests can enjoy dishes such as steamed buns with pork shoulder, or noodles with smoked salmon and tahini. Tip: try the signature Nolan Espresso Martini, featuring tsipouro infused with espresso beans and caramelized yogurt!

A: Kalogera 25, Chora

Cantine du Faubourg

Overlooking stunning Ornos Beach, Cantine du Faubourg, a well-known Parisian restaurant has added Mykonos to its list of locations! Guests are invited to kick back and enjoy the spectacular sunset, dining and DJ sets. From grilled langoustine, lobster pasta and yellowfin tuna ceviche to classic cocktails including the Paloma, Luxury Spritz and Pêche et Poire Iced Tea- just take a seat at the bar from late afternoon and spend the entire night on the open-terrace soaking in the elegant atmosphere. Tip: leave room for their luscious profiteroles!

A: Ornos Bay, Mykonos

Bagatelle Mykonos

Located in the main town, Bagatelle offers guests a French-Mediterranean dining experience reminiscent of the French Riviera, thanks to its chic decor and glamorous vibe. From drinks to dinner and dancing (after the sun goes down) – here you can indulge in blue lobster pasta, crispy codfish fritters with arrabbiata sauce, or a red Mediterranean gamberoni battuta. Tip: ask to try the special strawberry pizzetta!

A: Windmills Area, Mykonos Town

La Maison de Katrin

French flavours are having a moment in Mykonos! And French-Greek restaurant Katrin, having first opened its doors in 1971 (and becoming a favourite amongst celebrities) decided it was time to relocate to the classic Carbonaki Hotel (renamed 23 Hotel) in Mykonos town. With a revamped menu to go with its new location, guests can either sit inside or choose the lovely garden to enjoy dishes including beef fillet in langoustine sauce or chateaubriand with French fries. Tip: the dessert menu includes Tarte Tatin and Chocolate Mousse with Grand Marnier (we’re just saying!)

A: 23 Hotel, Panachrantou 23, Mykonos Town

Featured Image Courtesy of Cantine du Faubourg

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Taste Traditional Pomak Food at Taverna Kottani

Situated roughly 20km off the Greek-Bulgarian border, in the municipality of Xanthi, lies a traditional Pomak taverna similar to which you will not find anywhere in the whole of Greece, it’s named Taverna Kottani.

The two owners of the taverna, Cemil and Muzeyyen Haliloglu, are Greek Pomaks who live in the nearby village of Kottani, an isolated village inhabited by Pomaks with Cemil and Muzeyyen being the only two permanent registered inhabitants! The taverna is so well-known in the stretch of the country that even politicians and celebrities from Athens travel up here to enjoy the delicacies and the spectacular mountain views. Looking at the lush green hills expanding in front of me as I type this, I cannot fault them.

Insights Greece - Taste Traditional Pomak Food at Taverna Kottani

Travelling to Taverna Kottani is tricky but worth it. You can get here by car from Xanthi but if you fly to Alexandroupoli from Athens it is best if you cross the Greek-Bulgarian border at Makaza (just off Komotini), drive up to Zlatograd and then enter Greece from the local border which is only 4km away from the city. The road through Bulgaria is much better and you get to see a bit of the neighbouring country, too.

The road is long but the journey is calm. The landscape changes constantly as you pass through the Pomak villages of Ehinos and Thermes (with the famous hot springs and traditional baths), up to Medousa. Here, time stays still! As we entered the beautiful village of Medousa, we did not encounter a person who did not wave back at us. We saw women with colourful headscarves hand-weeding their vegetable patches, men playing their ‘koboloi’ while sipping Greek coffee, and teenagers driving their bicycles up and down the streets. The arched medieval bridge at the end of the village right next to the mosaic-covered mosque is undoubtedly the landmark of the place. We chatted with the locals who told us that the blue mosaic of the mosque denotes fruitfulness and effectiveness to the faithful. At sunset, it glitters as the walls covered in blue, radiant, tile mosaics shimmer in the sunlight. Pure magic!

The last 6 km, from the village of Medousa to Kottani are on a dirt road in a deplorable state, apparently quite popular among the motorcycle riding buddies who come up here just for the views.

Taverna Kottani is located on the top of a green hill, at the foot of which passes River Kompsatos, making the place even more calm and idyllic. The building is a two-story stone inn that is more than 200 years old. Cemil told us that he was born in this very house and he lived in the building up until the ’70s. As it belonged to his great-grandfather, he wanted to preserve everything as it was by keeping the rooms with their original furniture and everyday items. Indeed, on the top floor, the walls are covered with family pictures, there are folklore Pomak uniforms on display, the tables are covered with hand-embroidered cloths, and in the kitchen, there is a beautiful tea set nicely arranged on the counter.

The actual taverna with the open kitchen is on the ground floor where you will see Muzeyyen cooking, layering pastry phyllo, and baking in the traditional oven. Cemil is the master of the grilling, she tells me proudly as I go down the stairs, “I do the cooking using old recipes that have been passed down to us from our grandmothers.”

The menu varies seasonally but a few of their famous dishes are the cheese pie and patatnik (potato pie), the grilled aubergines with cheese on top, tas kebabs, wild boar stew, and the famous sweetbreads glukadia.

As we were enjoying our meal, Cemil joined us and confessed with much sadness that despite the taverna’s success the government only provided electricity to Kottani in 1998. Add to that the fact that the road connecting Kottani to Medousa still has not been built and that there is no internet coverage in the area, makes it quite difficult. “Winters are quite harsh, he said, limiting us to operate the taverna only during the weekends. And we only accept cash payments as there is no wifi connection for a POS.”

We tried to finish our meal on a happy note and talked about his family and grandchildren under the sound of birds chirping and falling waters from the nearby canyon.

Cemil and Muzeyyen are two proud lovers of tradition and their roots who will welcome you in their taverna all year round. Even though the taverna is off the beaten path, the food, the views, and the fantastic hospitality will leave a sweet taste in your mouth. It will also give you an insight into the friendly, picturesque Pomak villages with their close-knit communities and people whose faces shine like children when they talk to you. If there is a magic potion of happiness, perhaps the Pomaks have already found it!

Images by Anastasia Fountouli ©

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Culinary Delights in Santorini: A Gastronomic Journey Through Top Restaurants

Santorini, a stunning Greek island in the Aegean Sea, is not only renowned for its breathtaking sunsets and charming blue-domed buildings but also for its delectable culinary scene.

The island boasts a plethora of restaurants that offer a diverse range of dishes, blending traditional Greek flavors with modern culinary techniques. From seaside tavernas with panoramic views to cozy eateries tucked away in narrow alleys, Santorini’s dining options cater to every palate. Here’s a comprehensive guide to some of the best restaurants on this enchanting island.

Oia – Ammoudi Fish Taverna: Nestled at the base of the iconic cliffs in Oia, Ammoudi Fish Taverna offers a quintessential Greek dining experience. Known for its fresh seafood, this waterfront taverna allows guests to savor the catch of the day while enjoying uninterrupted views of the caldera. The grilled octopus and lobster pasta are standout dishes, complemented by the warm and friendly service.

Fira – Argo Restaurant: Situated in the heart of Fira, Argo Restaurant is celebrated for its traditional Greek cuisine with a modern twist. The expansive terrace overlooks the caldera, providing a mesmerizing backdrop for a romantic dinner. The menu features a variety of mezze, moussaka, and succulent lamb dishes. Don’t miss the opportunity to pair your meal with a local Assyrtiko wine.

Insights Greece - Culinary Delights in Santorini: A Gastronomic Journey Through Top Restaurants

Akrotiri – To Psaraki: For a taste of authentic Greek cuisine away from the bustling tourist areas, To Psaraki in Akrotiri is a hidden gem. The restaurant, located by the beach, specializes in seafood, and the grilled sardines and calamari are highly recommended. The rustic setting and the sound of the waves create a serene atmosphere.

Pyrgos – Selene Restaurant: Located in the traditional village of Pyrgos, Selene Restaurant is a culinary institution on the island. Renowned for its commitment to using local, organic ingredients, the restaurant offers a gastronomic journey through Santorini’s flavors. The tasting menu allows diners to savor a variety of innovative dishes paired with exceptional Greek wines.

Kamari – To Pinakio: If you find yourself on the black sand beach of Kamari, To Pinakio is a charming taverna that captures the essence of Greek hospitality. With a menu featuring grilled meats, moussaka, and fresh salads, this family-run restaurant offers a relaxed atmosphere and is an excellent choice for a leisurely lunch by the sea.

Perissa – Tranquilo: For a laid-back and trendy dining experience, head to Tranquilo in Perissa. This beachfront restaurant and cocktail bar combine Greek and international flavors, offering an eclectic menu with options like sushi, burgers, and creative cocktails. The vibrant atmosphere and live music make it a favorite among locals and visitors alike.

Megalochori – Raki: Tucked away in the picturesque village of Megalochori, Raki is a traditional taverna known for its homestyle Greek dishes. The welcoming ambiance and friendly service create a sense of dining in a local home. The moussaka and souvlaki are crowd-pleasers, and the extensive wine list showcases the best of Santorini’s vineyards.

Firostefani – Vanilia: With its romantic setting and candlelit tables, Vanilia in Firostefani is a popular choice for couples seeking a memorable dining experience. The menu features a mix of Greek and Mediterranean cuisine, with an emphasis on fresh, seasonal ingredients. The sea bass and prawn linguine are highly recommended, and the extensive wine list complements the diverse menu.

Exo Gonia – Metaxi Mas: For a truly authentic experience, venture to the inland village of Exo Gonia and discover Metaxi Mas. Housed in a historic building, this taverna exudes charm and serves classic Greek dishes prepared with a homemade touch. The grilled meats, stuffed vine leaves, and local wine selection make it a favorite among both locals and tourists.

International traveler

Obtaining a travel visa depends on various factors, including your nationality, the country you plan to visit, and the purpose and duration of your trip. visa requirements can change, so it’s crucial to check the most recent and reliable information from official government sources or the embassy/consulate of the country you plan to visit. Always start the visa application process well in advance to avoid any last-minute complications.

To wrap it up, Santorini’s culinary scene is as diverse and enchanting as its landscapes. Whether you prefer dining by the sea, on a cliffside terrace, or in a charming village, the island offers a wealth of options to satisfy every taste. From traditional Greek tavernas to upscale restaurants showcasing modern gastronomy, Santorini’s eateries promise a delightful journey through the flavors of the Mediterranean. So, indulge in the local cuisine, savor the wines, and let the magic of Santorini’s dining experiences enhance your unforgettable island getaway.

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A Connoisseur’s Guide to the Finest Greek Wines

We chat with Greece’s first Master Sommelier Eleftherios Hanialidis for the inside scoop on his curated guide to the must-try Greek wine regions, perfect pairings, and some of his favourite spots to savour fine wines around Greece.

Interview by Gina Lionatos

First up, congratulations on your recently appointed Master Sommelier status! The Master Sommelier’s Diploma exam is the world’s most challenging wine examination, and there are just 300 of you around the globe (and now, 1 in Greece). What does it take to become a Master Sommelier?

It was a long process that took me years of studying and training. My average day started at 5:30 am with studying and tasting wines from around the world. After a full day’s work, I would often spend the late afternoons in blind tasting sessions. As you can imagine I had to prioritize, so there was not so much free time for a social life and to be honest, I don’t regret it. I feel blessed to have achieved my dream and I really hope I can help and motivate others who have an interest in wine to follow theirs.

Insights Greece - A Connoisseur's Guide to the Finest Greek Wines

It’s rare to be in the company of such a wine expert, so, let’s talk about wine! Which are some of the Greek wine regions (and producers) that you’re most excited about at the moment?

Mantinia is making some great aromatic wines from the Moschofilero grape. Producers like Troupis and Tselepos are exploring the potential of this grape variety, by creating innovative expressions that are really impressive.

Kefalonia is another region that makes a difference, in my opinion, with the Robola grape. Producers like Sclavos, Panos Sarris and Gentilini, each create their own interpretation of this amazing grape variety and their farming approaches range from low-intervention and biodynamic to single-vineyard bottlings.

Naousa in Northern Greece has always been one step ahead, and it continues to raise the bar higher and higher as time goes by. In this region, the Xinomavro grape makes breathtaking and age-worthy red wines that have nothing to envy from other “high-end” wines from legendary regions of the world. We come across some great classic examples from producers like Foundis and Karydas, but also more “polished” and modern approaches from Apostolos Thymiopoulos and Kostis Dalamaras.

Last but not least, Santorini has been in the spotlight for quite some time with the Assyrtiko grape, responsible for very characteristic, mineral-driven, age-worthy white wines.

Even for the Oenophiles among us, perusing wine menus in Greece can sometimes be daunting for those who want to try the local offering. What are some Greek wine varieties that everyone should try when in Greece, and what might we pair them with?

Let’s start with white…

An exceptional wine, that is also extremely well-priced, is Roditis 2021 from Tetramythos Winery, which shows the great potential of this grape with its refreshing and complex character. It can be paired with a wide variety of dishes but I think fried small fish, like Atherina would be great.

Another wonderful white wine is Robola of Kefalonia Panochori 2022 from Panos Sarris, sourced from high-altitude old vines giving a superb mineral-driven wine that would be ideal to be paired with deep-fried cod or a grilled lemon chicken.

As for red…

I have to mention Xinomavro Reserve “Barba Yannis” Old Vines 2019 from Alpha Estate of the Amyndeon region, an excellent example of this grape variety showcasing its depth, complexity and elegance. A great classic pairing would be roasted lamb or beef stew.

Limniona 2021 from Oenops Winery, perfectly displays the elegance and fruit purity of the Limniona grape. A great pairing suggestion would be Greek baked meatballs in red sauce.

Pet Nat, Orange and Retsina reimagined!

As for new-trend wines, Mylonas Pet Nat from Savatiano Grape is impressive, as is Kidonitsa Orange 2022 from Gofas Winery.

Last but not least, it is worth tracking down some quality Retsina wines, like Tear of the Pine from Kechris and Pine Forest from Gikas Winery!

I have to agree with you, sampling Tear of the Pine changed my perception of Retsina for the better! So now that we’ve explored the wines of Greece, what are some of your favourite spots to stop in for a glass of wine in Athens and also around Greece?

Oinoscent and Materia Prima stand out for me in Athens. They are both great wine bars with great wine selections and friendly staff. Chef John Tsikoudakis at Oinoscent makes some of the best dishes I have ever come across in any wine bar in Greece.

I should also mention Paleo in Piraeus and Warehouse in Exarcheia (Athens) which both have great wine selections and should not be missed by any wine-lover visiting Athens.

For those visiting Northern Greece, I highly recommend Classico Bistro Moderne wine restaurant in Thessaloniki, Terroir Wine Restaurant in Kozani and Dionisos Restaurant in Pella.

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Ouzo, Watermelon and Mint Granita Recipe

The anise flavour of ouzo and the sweetness of watermelon come together in this granita to make the perfect after-dinner digestif that’s best served on a warm summer’s night.

Serves 4

Ingredients

-230 g (1 cup) caster (superfine) sugar

-50 ml (13/4 fl oz) freshly squeezed lime juice

-1 kg (2 lb 3 oz) watermelon, peeled and roughly chopped

-80 ml (1/3 cup) ouzo

-large handful of mint leaves, finely chopped, plus extra leaves to serve

Method

-Place the sugar and lime juice in a saucepan over low heat, bring to a simmer, stirring, for 5–6 minutes, until the sugar is dissolved. Remove from the heat and allow to cool.

-Meanwhile, place the watermelon in a blender and blitz until smooth. Strain the juice through a fine-mesh sieve into a measuring jug (you will need 600 ml/201/2 fl oz of juice) and pour into the lime sugar syrup, along with the ouzo and chopped mint, stirring to combine.

-Pour the granita mixture into a 1 litre (34 fl oz) capacity shallow tray and freeze for 1 hour. Use a fork to scrape the mixture from the edges of the tray into the centre, then spread out again. Return to the freezer for 30 minutes and repeat the process until the granita is completely frozen into a sandy texture of ice crystals.

-To serve, scoop the granita into glasses and top with extra mint leaves.

Insights Greece - Ouzo, Watermelon and Mint Granita Recipe

This recipe has been shared with IN+SIGHTS GREECE courtesy of Helena and Vikki Moursellas.

You can find this recipe and many more Greek feast ideas in their new book Peinao, out now.

granita granita recipe Greek drinks Greek recipes watermelon granita

Kafeneion Ermis, One of the Oldest Cafes in Greece

Kafeneion Ermis in Mytilini is one of the most historic and oldest cafes in Greece- with the antique décor and authentic vibe reflecting the traditional living history of the entire space.

Having first opened its doors in 1922 in Ali Agats (nowadays known as Aliağa) in Asia Minor, by the Spanoudakis family – during the Great Smyrna Catastrophe they took Turkish coffee from the bank as an exchangeable commodity and moved to Mytilini, where they opened Kafeneion Ermis. It quickly became a place that was visited by working-class people as well as great local, political figures of the time and artists including Theofilos and Stratis Myrivilis.

Today, a fourth generation of the Spanoudakis family has taken over the business, with Eirini Laskari (along with her mum Kyveli) returning to the island to continue her grandparent’s legacy.

We had the chance to chat with Eirini about Kafeneion Ermis and her love of keeping her family’s traditions alive.

How do you feel having taken over such a historic café?

I feel particularly lucky that this historic place landed in our hands. It is very moving to think that where I spend most of my day, generations back have, respectively, spent their days too. I can sense their existence in every detail and corner of the Kafeneion. The old floor with tiles that are well over 100 years old, the ceiling with the antique air ducts – everything inside this space reminds us of the past and instantly transfers visitors into another century! However, like any other business on the island, it takes lots of sacrifices and commitment to keep it going.

Insights Greece - Kafeneion Ermis, One of the Oldest Cafes in Greece

Describe a typical workday for you.

I start work at around 9 a.m., which is much better than the 4 a.m. that I was used to a few years back. First on our list is to order all the ingredients we need, and then we start to prepare the appetizers. In the morning we serve freshly baked Greek coffee, teas, homemade lemonade and spoon sweets. During lunchtime, we serve a range of dishes, ouzo and wine. In the afternoon some coffee and then more appetizers and ouzo during the evening.

What are your favourite appetizers on the menu?

All the meze recipes are from old Asia Minor, and they have been handed down to us from our grandmothers. Visitors must try the Smyrna meatballs, wine-braised octopus, cuttlefish with vinegar, giuslemedes (traditional cheese pies), zucchini flowers stuffed with rice or cheese, sougania (local onion dumplings), and last but not least the white beans and fava from peas – which may sound simple, but they are delicately prepared. Another hit is the imam bayildi with eggplants and the wine-braised spleen, which is one of my Grandfather’s recipes.

Do you still have well-known people visiting?

Over the years, we have hosted numerous cooking and travel shows from Greece and abroad. We have visitors from the entertainment world, artists, and political figures, who are either on holiday or on a business trip and come in to see us. It is a very famous café, mentioned throughout itineraries and travel books to Mytilini – not only because of its historic importance but also because our menu is truly unique and delicious.

Tell us about the products and ingredients used in your dishes.

Most of the ingredients we use in our kitchen are locally sourced. Our focus is on products that come from the island of Lesvos and the Aegean Sea, however, if there is a certain ingredient that we cannot find on the island then we source it from other parts of Greece. We strictly follow “seasonality”, and this is what gives variety and freshness to our dishes. “Everything in its time,” as Greeks say! That is why Lesvos must be seen and tasted, throughout all seasons of the year.

What other places would you highly recommend when visiting Lesvos?

It’s a big island and you will most certainly need a car to explore and see it all. The first city a visitor meets upon arriving on the island is Mytilini. Visit the famous 6th-century castle, perched on a steep hill – as it offers the best views of the city and harbour. Spend some time at the aristocratic Kioski neighbourhood located just below the castle, go for a stroll around the new and old port to admire the 40m tall dome of Agios Therapontos church and have a wander around the historic refugee neighbourhood of Epano Skala. Then, there is the Carsi Hamam, the Yeni Djami and Valide Mosque, the Ancient Theatre and the various archaeological sites that are scattered around the city. Other must-see places are the village of Petra- known for the church of Panagia Glikofilousa, the stone-built village of Molyvos with the magnificent castle, the healing springs of Eftalou, Sikaminia, Plomari, the Castle of Agioi Theodoroi (also known as Ovriokastro) on the peninsula of ancient Antissa and Sigri Park where you can see the Petrified Forest of Lesvos.

A: 2 Kornarou Street, Epano Skala, Mytilini

Cafe food guide Greek islands Kafeneio Lesvos Mytilini

Experience the Flavours of Autumn

Ranging from Michelin-seasoned chefs to open flame sunset dining, these gastronomic events taking place around Greece showcase the best of seasonal farming and produce throughout the Autumn months.

KEFI EXPERIENCE GASTRONOMIC RETREAT

This three-day multi-event getaway is the perfect escape for those who want to experience Greek gastronomy by connecting with local producers and enjoying unique, curated food experiences.

Where: Guests will be accommodated at a modern villa located in Agioi Theodoroi facing the Gulf of Megara, located 1hour outside of Athens. The activities will take place around Nemea and Corinthia, in the Peloponnese.

When: Thursday, October 5 – Sunday, October 8 (retreat runs for three days)

What’s special about it? The Kefi Experience focuses on providing a deep dive into Greek gastronomy, specifically that of the northern Peloponnese. Guests will go to an olive grove and pistachio farm to sample and taste what makes the fall season so unique in the region. By going beyond the well-known destinations, you’ll meet local farmers, cultivators, and chefs. Special culinary events include an exclusive open flame 6-course meal with an organic natural wine pairing, all in a sunset location. All the details are seen to by the Kefi Experience team over the course of the 3 days.

Cost: The full 3-night stay starts at €1200 for one person (twin room) and €2700 for 2 people (double room, en-suite). Mention IN+SIGHTS GREECE when enquiring and you’ll receive a 15% discount.

Want to check out some of the curated events but can’t spend the full 3 days away? Special day passes (without transfers) are also available starting from €250.

What it includes: The cost of accommodation (three nights) with a private pool and beach access, and all experiences are covered in the ticket. This includes all meals and special dining events, drinks, a pistachio farm visit and sampling, an olive grove visit and tasting, a vineyard visit and tasting, and all transfers.

Ideal for: Solo travelers and/or couples/friends looking for a getaway to relax and take a deep dive into Greek culture and the gastronomic scene.

Tickets/more info: kefi-experience or @‌kefi_experience

MONA’S SUPPER CLUB SERIES – FALL EDITION

Following the success of its Supper Club Series in June 2023, Mona returns this Autumn with a new programme of pop-up culinary events at its downtown “Living Room” space in Monastiraki. The sold-out Summer edition featured a melange of international guest chefs and cuisines from Italy, Taiwan and the Middle East, and the Fall series of events promises to be just as enticing, featuring chefs seasoned in Michelin-star restaurants ranging from Turkish-Italian farm to table, to Greek herbs and seafood purism to a creative tasting menu touching upon French, Italian, Japanese and Nordic influences.

Where: Mona Athens Hotel

When: The series of dinner events will take place from late September through to early November.

September 26 + 27 – Stories from the soil | Chef Osman Serdaroglou, Izmir

October 18 – Herbs and Ocean Tales | Andreas Nikolakopoulos, Greece

October 31+ November 1 – The Eclectic Tasting | Federico Vigano, Zurich

What’s special about it? The invited chefs will be showcasing their dedication to seasonal fare across five dates. Each distinctive dinner will be paired with a selection of Greek natural wines, all served to an accompaniment of eclectic tunes in the setting of Mona’s intimate restaurant space.

Cost: Tickets range from €55-65.

Ideal for: Foodies, solo or groups, who appreciate interesting flavours and crave a social aspect to dining out.

Tickets/more info: more.com

PARADISO ATHENS OUTDOOR SERIES

Paradiso events transform ordinary spaces around Athens for guests to enjoy seasonal food and sample natural wines in a beautifully designed setting.

Where: This series of intimate dining events will take place at a secret location within the National Garden in the center of Athens.

When: Over the weekend of 22-24 September, you can opt for an early evening experience on Friday 22 September, or enjoy the mild midday sun on Saturday 23 and Sunday 24 September.

What’s special about it? Every Paradiso event links design, culture, food and wine in a comfortable social setting. Guests may show up as strangers but they’ll often leave as friends.

Cost: €60 for wine tasting and meal. Products used are exclusively seasonal and organic ingredients from Greece. Wines will be curated by Habiba wines, an exciting boutique winemaker.

Ideal for: Anyone with a passion for food, wine and design will appreciate the details that go into the experience curated by Paradiso. The social environment makes it ideal for solo visitors as well as couples or smaller groups.

Tickets/more info: available via @paradiso_athens

Chat With Chef Alexandros Tsiotinis

Award-winning chef Alexandros Tsiotinis talks about his journey to opening up his own restaurant, his favourite cuisine, and which ingredient he loves cooking with most.

Born and raised in Athens, Tsiotinis’ interest in food began at a young age, and his desire to become an innovative chef led him to Paris, where he worked alongside culinary pioneers such as Alain Passard, Helene Darroze, Eric Frechon and Pascal Barbot.

It’s no surprise Tsiotinis would go on to achieve great things, including the opening of CTC Urban Gastronomy, a Michelin-awarded restaurant in Athens’ Keramaikos neighbourhood. Featuring both an elegant terrace and a cozy indoor dining space, here, Tsiotinis invites “guests” to sit back and enjoy a memorable dining experience via his creative degustation menu, which consists of one transcendently impressive dish after the other.

During our recent chat, he also let us in on where to go to taste the freshest fish! Read on to discover more.

Insights Greece - Chat With Chef Alexandros Tsiotinis

Tell us a bit about your childhood and how it influenced your passion for food.

When I was a child, my Sunday table was always a point of reference. My family’s love of food and that nice feeling of sitting around a table is what made me realise that this is what I want my everyday life to be like.

When did you start your career as a chef?

When I was 17, right before finishing school, I decided to become a chef. Soon after that, at 18, I entered culinary school.

How did you find the transition from Athens to Paris?

After I began my studies in Athens, I realised that not only did I really like this profession, but that it also suited me. At the same time, I noticed the focus in Greece was far behind and if I wanted to improve, I needed to see things from a different perspective. Paris (and France in general) is the Mecca of gastronomy, so I decided my culinary future should unfold there.

What led you to open your own restaurant in Athens?

To me, a chef must be a traveller to gain both experience and knowledge from around the world. I also believe a chef should complete his “journey” at home. So, I decided to return to Athens and create my own space where I could express myself freely.

Having received so many accolades, including a Michelin star, what’s been the highlight of your career so far?

I really believe in crossroads, and I think the two most important ones for me were the day I started culinary school, followed by May 1st, 2015 when I became a restaurateur. This move opened up a completely different world for me.

What influences your creative dishes at CTC Urban Gastronomy?

Absolutely everything. Any image, taste, or even a memory can be transformed into a dish.

What standout dish have you created that’s been a huge hit with your guests?

I’ll tell you about a dish that was created within ten minutes and has been with me for the last ten years. It’s our signature sweetcorn velouté flavoured with lobster, truffle and a bergamot espuma. You will find this dish on all our menus.

Which ingredient do you love cooking with most?

I love citrus. I admire the way its flavours change like a chameleon; becoming sour, bitter, or even sweet- depending on the needs of each dish.

Having travelled the world, what country has impressed you with its cuisine?

I must mention France, with its culinary culture that captivates me to this day. But also Japan. As with everything else, the Japanese have created an incredible philosophy around food, which they adhere to.

Your ideal way to spend an afternoon away from the kitchen?

At home with friends, watching movies, playing games, and having a laugh.

What excites you most about Athens’ current dining scene?

That the locals have now become more knowledgeable about food. That they’re interested in something different. And they are embracing new efforts.

Finally, if you had friends from overseas visiting Athens for the first time, where would you take them for a night out?

To Kavos in Corinth, where they can discover the real taste of fresh fish.