Guide to Food and Drink in Greece

Celebrating International Cabernet Franc Day With Greek Labels

Cabernet Franc Day, celebrated on December 4th each year, is an international wine day dedicated to this particular variety. Cabernet Franc is one of the major black grape varieties grown worldwide and finds itself within the top three (black) grape varieties used in wine production.

Cabernet Franc grapes are mainly grown to be blended with the Cabernet Sauvignon and Merlot in a Bordeaux style and can also be vinified alone.

It’s usually in the shadow of the iconic Cabernet Sauvignon, while many tend to liken it to Sauvignon’s feminine side. It makes a bright pale red wine that contributes finesse and lends a spicy aroma that blends with more robust grapes.

Cabernet Franc is believed to have been cultivated originally in the Libournais region of southwest France sometime during the 17th Century, although recent research shows Spain as the country of origin; and in particular the Pais Vasco region near the border of France.

Cabernet Franc is cultivated in Greece too and is found in single varietal vinifications and blends. Below we check out four prime Greek labels. Two single variety and two blends.

Opus IB | Domaine Hatzimichalis

Insights Greece - Celebrating International Cabernet Franc Day With Greek Labels — Opus IB

The ethereal character of Cabernet Franc is clearly reflected in this rare bottling by Hatzimichalis Estate winery in the Valley of Atalanti in central Greece. Many consider the 2004 vintage as the top Greek red label ever released.

Whoever is lucky enough to get his lips on a glass containing this label should make sure to accompany it with a prominent recipe of red meat in order to enjoy a unique gastronomic experience.

Cava Amethystos | Domaine Costa Lazaridi

A robust wine, dense and hedonic that can be enjoyed fresh at the current vintage of release but will reward those who decide to age it, with very special moments of pleasure. An authentic, high-level expression of Cabernet Franc.

A special wine for special moments. It would pair well with a plate of slow-cooked game accompanied with a wine sauce.

Synoro | Domaine Skouras

Synoro means Border and its name comes from the bordering estates that are also depicted on the label. A blend of 40% Cabernet Franc, 40% Merlot, 20% Agiorgitiko.

A rich and at the same time elegant wine whose complex character seeks the complexity of slow cooking. Try it with wild boar cooked along with hot spices in the pot.

Magic Mountain | Nico Lazaridi Winery

An emblematic label of this Greek vineyard. It was one of the first if not the first premium label to be released in Greece in the late 1980s. A blend of 50% Cabernet Sauvignon and 50% Cabernet Franc.

The Magic Mountain from Nico Lazaridi is proof of the fact that classics are forever and favourites are for sometimes.

Pairs very well with slow-braised veal or a porterhouse steak.

Happy International Cabernet Franc Day to all you wine lovers out there!

Top 5 Greek Wines for Winter

Tsipouro, Best Way to Warm up on Cold Winter Nights

Tsipouro, a clear distilled alcohol – 40-50%! – is made from grapes (the pulp, leaves and skins) and has been around since ancient times. Warning: it’s not for the faint-hearted.

Indeed, in the olden days, tsipouro was diluted in water and consumed by hardy labourers, enjoyed as a sort of poor-mans wine. Essentially a pomace brandy, the spirit has become increasingly popular over the last three decades in Greece (it was commercially unavailable until 1990), and in more recent years the country’s trendy mixologists have gained global award-winning reputations for cocktail concoctions based on the drink.

How Tsipouro is Enjoyed

Insights Greece - Tsipouro, Best Way to Warm up on Cold Winter Nights — Metaxa 2, Athens

Traditionally, and we’re talking callous handed farm lords at the village kafeneion here, tsipouro is drunk in small glasses and never alone, neither in terms of company nor in terms of other consumables. Because of its suddenly hitting potency, it is normally accompanied by at least two meze dishes. In modern times creative and entrepreneurial new generation Greeks have tapped into the tapas concept and have generated an entire drink-dining industry around this factor nationwide, with Volos as a centre point. True tsipouro aficionados in the know to go to Volos, under Mt. Pelion and at the shores of Pagasetic Gulf, where there are by now over 600 places honouring the drink. Head there to savour the largest and most palate-pampering variety of tsipouro brands in combination with near-gourmet mini dishes on the side (see some must-visit suggestions below). Another important tip for how to enjoy tsipouro comes in several forms of one-word advice: Slowly. Wisely. Happily.

History of Tsipouro

Paradoxically, we can thank the monks at the reclusive religious peninsula of Mt Athos for the tsipouro recipe. Since the 14th Century, the large community of monks on the holy peninsula mastered the then-secret art of making this purified spirit by first fermenting and then distilling the grapes to create the imbibable result. The drink was minimally enjoyed during special events such as major religious holidays.

Tsipouro-Making in Greece

The season for producing tsipouro is between October and December, and it can be a wonderful travel experience to visit producers and sample their freshly made fuel after observing the production process.

The Cretans are big fans of tsipouro, which unlike the rest of Greece they call raki or tsikoudia, and will gladly offer several glasses of it to even absolute strangers in their inherently hospitable way. Apart from Volos and Crete, other well-known tsipouro-making/drinking regions are Thessaly and Epirus.

Where to Drink Tsipouro in Athens

Metaxa 2 (Andrea Metaxa 2, Exarcheia)
In the heart of Exarcheia, this cooperative-café is ideal for vegan/vegetarian tsipouro-lovers wishing to eat ethical yet yummy meze dishes.

To Tsipouradiko tou Apostoli (Tron 43, Ano Petralona)
A broad selection of tasty meze dishes like fried calamari and several tsipouro brands to try at this Petralona classic.

I Thessali (Melinikou 2, Votanikos)
Tsipouro from the region of Karditsa in Thessaly, live music, many meze dishes and a youthful crowd who appreciate the reasonable prices.

I Avli (Ag. Dimitriou Square 12, Psyrri)
An out of the way spot that was a near-secret until it became a trendy hideout. Here you can enjoy your tsipouro with fried meatballs and chips.

Voliotiko Tsipouradiko (Ag. Dimitriou Square 19, Psyrri)

On the same street in Psyrri you will find one of the oldest tsipouradika in Athens. Set in a neoclassical building it also features a charming garden; perfect place to enjoy a few drinks and meze with friends in both winter and summer.

Two Tsipouro Cocktails to Make This Christmas!

Pink Tsipouro Fizz

50ml tsipouro

5 ml bitter almond syrup

5 ml lime juice

pink grapefruit soda

strawberry slices

Mix first three ingredients, add ice then top with soda and serve with strawberry slices.

Rajito

10 fresh mint leaves

fresh lime or lemon juice

2 tsp brown sugar

1 shot tsipouro

soda water

In a tall glass bash the mint with a small pestle or the handle of a wooden spoon, adding the sugar and lime juice while continuing to break the leaves and extracting their oils. Add crushed ice and pour in the tsipouro. Mix well while topping up with soda.

Main image: Voliotiko Tsipouradiko

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Where to Eat and Drink in Hydra

A small island in the Saronic Gulf (just 2 hours away from Athens), Hydra is a stunning and aristocratic destination that is one of the only islands in Greece without vehicles, making it a tranquil and laid-back spot to sit back, relax and unwind.

Perched among thousands of steps and little alleyways, Hydra island offers an easy-going atmosphere, romantic sunsets, and some breathtaking places where you can enjoy fabulous food and drinks.

When it comes to where to eat and drink in Hydra, our list has it all: from early evening cocktails with light pre-dinner bites to the finest and freshest seafood dishes on offer – you won’t waste a meal, and you certainly won’t leave hungry.

So, if you’re heading to Hydra…here’s where you should eat and drink!

Techne Restaurant & Social

This seaside eatery is set in a renovated historic building, which, in fact, was an 1870s former boat factory. Located above Avlaki beach, a 10-minute walk from Hydra harbour, they serve great Mediterranean dishes on a stunning terrace that has great views out to the Aegean Sea (perfect place to enjoy a cocktail as you watch the sunset).

Insights Greece - Where to Eat and Drink in Hydra

Omilos Restaurant

Boasting an old-world charm, it’s also set right by the water, making it an ideal place for a late lunch or dinner. This chic, all-white waterside restaurant serves modern dishes and local cuisine using fresh ingredients and seasonal produce.

To Piato

This is a traditional restaurant with a big collection of plates, decorated by guests who eat here. Located in a prime spot, you can see the port while enjoying fabulous dishes. It’s actually located under the shade of the Clocktower of Hydra, right next to the Byzantine Museum and is famous for its great Greek food, relaxing vibe, and warm service.

Caprice

Is an Italian trattoria, only 150m from the port and is decorated with old photos, tools, and equipment used by sponge divers. Serving traditional Italian recipes made using fresh Greek ingredients, it’s located at a hidden spot behind Hydra’s port.

Il Casta

Another authentic Italian restaurant found in the alleyways of Hydra’s town, here they serve food from Napoli and the South of Italy. Located just off the port, it features a nice indoor dining space as well as a charming private courtyard. We recommend you try the handmade pasta with fresh seafood and top Italian wines.

Ostria Tavern

This is the place to go to for locally caught calamari and other fresh shellfish. Located on the corner of the port, next to the side entrance of Hydra’s Cathedral Temple, it’s the perfect spot for a casual meal.

Hydronetta

Hydra’s most famous café-bar is carved into the rustic coastline near Hydra’s harbour. Embraced by rocks and enwrapped by the sea, it offers a picturesque spot for swimming, diving, as well as a good place to spend the afternoon alternating between a drink and a dip. With a great cocktail menu- make sure you are here in time for the sunset.

Amalour

Cocktail lovers should head to Amalour and Isalos Café- they are by far the best spots for an aperitivo, wine or any drink of choice! Tip: Isalos is famous for its Caffe del Doge, a specialty coffee from Venice.

Pirate Bar

Another spot for pre-dinner drinks. Located on the corner of the harbour, it’s open all day and is a great place for people-watching or for those wanting to mingle with locals.

Main Images: Techne Restaurant and Social

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Chania’s Stunning New Gourmet Store

Located on the historic waterfront of Chania’s Old Town, this new food store, which won ‘Best Interior Décor Shop’ at the Design Awards 2021, is part of the famous Pallas Restaurant (right next door), and features a beautiful bakery, delicatessen, and wine cellar all under the one roof!

Pallas Philocaly is set in a striking neoclassical 1900’s building that recently received an award-winning renovation by leading Cretan designers Dimiourgiki. The new complex features modern décor, which blends in beautifully with the traditional architecture of Chania’s charming Old Town.

Insights Greece - Chania’s Stunning New Gourmet Store

Boasting modern leather chairs, oakwood tables, and contemporary open display cabinets, there is also a range of fine metals and glamorous marble featured throughout the large open space- giving it a sleek, stylish, and classy feel.

The shop is divided into sections for visitors to easily browse through each area, which includes a grand marble display that’s always loaded with delicious creations both savoury and sweet. The bakery specialises in croissants, pastries, pralines, eclairs, and tarts that are handmade daily.

Step over to the wine tasting area with a cellar that includes over 400 local and international wine labels. The experienced sommelier shortlists a rotating selection of bottles and serves guests by the glass.

Pair your wine tasting with a delightful platter that features products from the dairy and cold cuts section- including a range of Cretan cheeses like Kefalotiri, Mizithra, Anthotyra, Staka, and local cold meats such as Pastrami, Vinegar Sausages, and Smoke-Cured pork cuts.

The pantry corner offers carefully selected artisanal products from local and international producers and here you will find honey, olive oil, and rusks from local Cretan producers; as well as handmade chocolates, pasta, jams, and other local and international products.

Opposite the pantry corner is an open grill counter where the chef prepares premium cuts and fish- just the way you like it- and you can eat indoors at the dining space or the bar area- otherwise there are also a few tables outside. On the menu, you will also find a range of sandwiches, salads, and other enticing light dishes.

A: Akti Tompazi 14, Chania

Opening Hours: Monday to Sunday – 8 am to 1 am

Images courtesy of Dimiourgiki and Pallas Philocoly

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Top 5 Greek Wines for Winter

Just as we dress seasonally, reflecting changes in the weather, we choose seasonal destinations for our vacations. The weather also determines our eating habits; as certain recipes are ideal for summer and others are better cooked in winter. And so, it also makes sense to choose our wine dependent on the season.

Although in simple terms ‘seasonal wine’ seems to focus on colour, with refreshing whites and rosés of spring/summer being exchanged for warmer reds in autumn/ winter; colour is in fact not the most significant factor when drinking seasonally. The texture and weight of the wine are what really counts; with crisp, fresh whites and light, fruitier reds headlining the warm summer months and the heavier whites and reds taking centre stage during the cold winter.

This brings us down to November, and towards the end of fall before winter begins. What better way to get you through the dreary cold months than a night in with some great food and delicious wine to match?

My own preferences during the cooler days are full-bodied reds, with tannins and higher alcohol levels, and full-bodied, oaked whites. Here I list five Greek wines that I prefer in winter and also recommend some food options that pair well with each bottle.

Oenotria Land

90% Syrah – 10% Agiorgitiko

Domaine Costa Lazaridi

Kapandriti – Athens

-The small area yield (approximately 250kg per acre) gives enormous condensation to all levels of wine.

-Intense and complex aromas of cherry, plum, vanilla, fig and chocolate.

-It has a rich flavour with balanced acidity and silky tannins while its finish is very long interspersed with notes of vanilla.

Pairs well with: Beef fillet, as well as with other red meats cooked on the grill.

Insights Greece - Top 5 Greek Wines for Winter

Kokkinomylos

100% Merlot

Tselepos Winery

Arcadia, Peloponnese

-Merlot is usually fleshy and sweet. In the case of Kokkinomylos we find condensation, structure and the ability to evolve what few Greek merlots can give.

-The fruits of the forest predominate in a ripe version, the tannins are very soft, and its acidity gives freshness. The elements of the barrel give it aromatic complexity and a sense of vanilla, chocolate and sweet spices in the aftertaste.

Pairs well with: Braised beef, hare, or wild boar stew. Also a good choice with yellow-aged cheeses.

Mega Spileo (Grand Cave)

100% Cabernet Sauvignon

Cavino Winery

Aigio, Peloponnese

-A Cabernet Sauvignon could not be missing from this list. With an acre yield of fewer than 500 kilos per acre, one thought comes to mind: Condensation.

-The 24-month maturation in the barrel gives aromas of butter, spices, chocolate, caramel that in combination with the aromas of red fruits, eucalyptus, lavender and green pepper create a complex set of aromas and flavours that are characterised by intensity and exuberance.

Pairs well with: Roast pork or wild boar, as well as braised meat dishes.

Kapnias

100% Chardonnay

Domaine Hatzimichalis

Atalanti, Fthiotis

-This is probably the first Greek chardonnay wine that matured in oak barrels somewhere in the early 1990s. Although its name refers to smoke due to the long stay in a barrel, the elements of oak are very distinctive.

-It has a rich flavor and creamy texture and in the mouth, there are constantly alternating flavors of tropical fruits, herbs, honey with discreet notes of vanilla.

Pairs well with: Fish, pasta in white sauces, as well as roast chicken.

Nykteri

100% Assyrtiko

Hatzidakis Winery

Santorini, Kyklades

-A Santorini wine could not be missing from the list. Tradition says that Nykteri is the wine that the sun does not see, as the harvest becomes night. In this case, the overripe grapes rest for 12 months in oak barrels creating a complex whole with a perfect structure.

-Sweet lemon, orange peel, dried peach, grapefruit, vanilla, toast, butter, and vanilla. The sharp acidity balances with the intense oiliness and all this in a background of sea air and intense minerality. An impressive wine that expresses a unique terroir.

Pairs well with: Lamb or goat in the oven, as well as with a thick piece of fish on the grill.

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Thessaloniki Becomes Greece’s First UNESCO City of Gastronomy

Thessaloniki has proudly become Greece’s first city to join the UNESCO Network of Gastronomy- recognised for its rich culinary traditions, vibrant gastronomic community, and delightful local delicacies.

The city’s municipality shared that it had prepared and submitted a complete file highlighting its centuries-old gastronomic traditions and was ecstatic to learn it had been welcomed as one of the city’s to be joining UNESCO’s network of gastronomy.

Insights Greece - Thessaloniki Becomes Greece’s First UNESCO City of Gastronomy — Thessaloniki’s famous Koulouri

“Gastronomy is an important comparative advantage of Thessaloniki. Our city is now a UNESCO-stamped crossroads of taste and culture. Delicious regional cuisine is the backbone of our gastronomy offerings, which enhances the travel experience,” announced Thessaloniki’s Mayor Konstantinos Zervas.

By joining the network, cities commit to collaborating and developing partnerships that allow the promotion of creativity and cultural industries; to share best practices, to strengthen participation in cultural life, and to integrate culture in economic and social development plans.

Thessaloniki has always been referred to as the gastronomic capital of Greece, based on its diverse culinary traditions and the delightful flavours that it offers. As the formation of the overall culture of the city came under many influences, Thessaloniki’s cuisine is one of the richest in Greece. Traditional recipes, as well as modern creations, have allowed a wide range of food choices for both locals and international visitors.

The result is a famously diverse and welcoming city, with food that draws on ingredients, recipes, and influences going back centuries. Here you will find traditional tavernas serving authentic dishes alongside modern bistros offering contemporary twists on century-old recipes.

Some of Thessaloniki’s most famous foods include:

Koulouri – Bagel like bread topped with sesame seeds

Bougatsa- Cream-filled pastry

Patsas- Tripe soup

Bakaliaro- Fried salt cod

Pites – Pies such as Spanakopita (spinach pie) and Tiropita (cheese pie)

Bouliourdi – Baked Feta topped with tomatoes, green peppers, chilli flakes, and oregano

Pita Souvlaki/Gyros- Pita bread filled with grilled meat, tomato, onion, tzatziki and homemade fries

Soutzoukakia- Spicy handmade sausages

Trigona- Triangle pastries filled with custard

Tsoureki- Sweet brioche-style bread

Kazan Dipi- Milk pudding

Thessaloniki truly is a food lovers paradise; with plenty of local dishes and delicacies to satisfy all tastes!

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Iconic Restaurant in Thessaloniki Set to Reopen After 30 Years

Thessaloniki’s iconic ‘Olympos Naoussa’ restaurant- internationally known as one of Greece’s best eateries of the 1960’s- has received a glamorous makeover and is finally set to reopen its famous doors after 30 years.

Set in a prime seafront location in the centre of the city, just 150 metres from Aristotelous Square, the restaurant is now part of a new stunning boutique hotel that is having its grand opening in January 2022.

The highly-anticipated renovation of Olympus Naoussa is a huge celebration for Greece’s co-capital, which is also known as the country’s centre of gastronomy.

Insights Greece - Iconic Restaurant in Thessaloniki Set to Reopen After 30 Years

Featuring large windows that allow guests to enjoy the stunning sea views- the art deco inspired restaurant boasts an open kitchen, patterned floor tiles, chic lighting and pops of greenery that blend in beautifully with the earthy brown tones that dominate the open space.

The new Olympos Naoussa will introduce unique dishes highlighting both Greek and international gastronomy; redefining local flavours, aromas and traditional recipes in the most exciting ways.

“The local Thessaloniki cuisine will be presented as never before, introducing its cosmopolitan mosaic of flavours to locals and travellers. After all, Greek products deserve to be centre stage. Here they will be able to taste a world of unique gastronomy and step into a timeless legend where the menu truly showcases real, creative, incredible food,” says management.

Behind the new menu and leading the kitchen floor will be award-winning top chef, Dimitris Tasioulas, Chef Ambassador of Thessaloniki and chef at Thria, which the Sunday Times named “gourmet destination” in 2019.

Famous for his deep roots in the city’s multicultural cuisine and gastronomic past and present, Dimitris’ previous works of art at Sebriko attracted the New York Times, which recommended his extraordinary plates and unique recipes.

“As the Executive Chef, Dimitris will define his exclusive concepts of naturalness in a rich dining experience. He will bring back the success of the mythical restaurant and continue its legacy with new emblematic tastes and gastronomic forms,” adds management.

Along with fine dining, guests will also be able to enjoy pre or after dinner drinks at ON Tiger Loop, where award-winning bartender Achilleas Plakidas and other talented bar staff will be mixing handcrafted cocktails made with unique ingredients.

“Here you will be able to unwind the senses glass after glass, sipping inspirational cocktails infused with secret ingredients in a totally majestic atmosphere with 80s and 90s music, interaction and a lively vibe that will make you want to return,” concludes management.

A: Leoforos Nikis 5, Thessaloniki

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Delphi, Home to One of the World’s Oldest Olive Groves

Delphi, Greece’s second most popular archaeological site is located at the foot of Mount Parnassos and is home to the most famous oracle of ancient Greece. In fact, Delphi is regarded as the centre of the ancient world.

Due to its close proximity to Athens (just over two hours drive), Delphi is an ideal spot for a quick getaway from the Greek capital. This historical site offers incredible cultural experiences, including a tour of a family-owned olive grove, which is one of the oldest in the world.

Socrates Oil is a family business that was created six years ago, out of their love for olive oil and their homeland. What makes it even more special is that the traditional olive grove of Delphi is the largest continuous olive grove in the Balkans; occupying an area of about 60,000 acres, it contains roughly 1,200,000 olive trees.

Insights Greece - Delphi, Home to One of the World’s Oldest Olive Groves

The area is protected by the UNESCO international treaty, as a world heritage site, as the first olive trees were planted here about 2,500 years ago. All the olive trees are of the “Amfissis” variety and the height of many of them exceeds 10 meters; to embrace such an age-old tree you will need 5 to 6 people.

Socrates Oil produces two types of olive oil, as well as green and black olives, and pate olives. Their Extra Virgin Olive Oil and Premium Olive Oil Socrates are two single-variety olive oils that are produced by the process of cold pressing, in a state-of-the-art olive mill that follows very strict hygiene rules.

“Harvesting is done by hand, in early November for premium fresh olive oil and in early December for EVOO. The microclimate of the area with the mild winter and the wet summer, as well as the natural vegetation of aromatic wild grasses, make us a very aromatic olive oil with a special aftertaste,” owner Panos Danatzis tells IN+SIGHTS GREECE.

“We have won 10 international quality awards (four gold) and the Premium olive oil packaging (black bottle) has won the double packaging and label award at the London International Packaging Competition. Socrates olive oil is exported throughout Europe, Canada, Australia, South Korea, and New Caledonia,” adds Panos.

Visitors to the historic olive grove will have the opportunity to walk around and see the age-old trees up close and if it happens to coincide with the harvest season, guests are also able to help with the olive harvesting and watch the unique process of olive oil production.

“You will be able to try different olive oils from other parts of Greece, as well as olives and olive paste. You can also visit the archaeological site of Delphi and admire the ancient findings of the Archaeological Museum, which each year receives thousands of visitors from all over the world,” says Panos.

When asked what else visitors are able to experience in the area, Panos recommends “Trying Greek cuisine at one of the dozens of traditional taverns in the area, which all use local products. Friends of hiking will be able to cross the ancient path of Kirra, and enjoy a unique view of the Corinthian Gulf.”

Visiting Delphi and the traditional olive grove is a unique experience all year round but to experience the harvesting it’s best to get there anytime from November through to February.

A: Kirras 24 Itea Delphi, Fokidos

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Zia’s Award-Winning Taverna With Breathtaking Views of Kos

Perched high in the mountains and offering the best views of Kos and its breathtaking sunsets; international award-winning Oromedon Taverna serves up traditional Greek island cuisine using seasonal produce from its own farm and nearby producers.

If you are lucky enough to lock in a table on the vine-laced and bougainvillea-filled rooftop, you will be able to enjoy uninterrupted views of the Aegean Sea from one side and lush mountains on the other. This is all while trying to decide what to choose from their impressive menu that’s filled with secret family recipes- as well as other authentic Greek dishes that are made with the freshest local ingredients.

Insights Greece - Zia’s Award-Winning Taverna With Breathtaking Views of Kos

The famous family-run taverna first opened its doors in 1997, and since then Nikos and his wife Soula Papakonstantinou (along with their parents and children) have been welcoming locals and international visitors (including celebrities) to their restaurant.

“For nearly 25 years, we have been driven by a passion to preserve the traditional cooking style that we were taught by our ancestors- this is in a constant effort to keep the flavours pure. We feel there is a need to maintain the originality of the recipes and traditional cooking styles delivered from generation to generation. This is why we cook and bake mainly in the wood oven using only fresh ingredients,” Nikos tells IN+SIGHTS GREECE.

Sprawled over three levels, there is something special about each part of the restaurant, which includes its own wine cellar. Here you will find over 200 selected wines from Kos and other parts of Greece. And the large kitchen is run by Nikos, Soula, and their talented team who use handpicked ingredients from the family’s own fields and olive oil produced from their own olive trees each year.

For entrée we recommend you try the Possa- Kos’ traditional goat cheese; a Beetroot Salad with orange pistachio from Aegina and yogurt sauce; or the Green Salad with fig, orange, pumpkin seeds, and balsamic sauce.

For appetizers, we couldn’t go past the Xortopita (spinach pie), Dolmadakia (fresh stuffed vine leaves), Kolokithokeftedes (courgette fritters), Revithokeftedes (chickpea fritters); and a very traditional dish from Kos named Pligouri- pork with cracked wheat.

Mains include Fillet of Cod cooked in the oven with chickpeas in a lemon sauce; Oromedon Pork Tenderloins baked in the oven with fresh mushrooms, and potatoes; and Giouvetsi- Greek orzo with vegetables.

The specialty of this taverna by far is anything made in the wood oven, which is operated with the traditional mud sealing technique. Standouts are the Roasted Pork slow-cooked with avgolemono (lemon egg sauce,) Wild Boar, Roasted Lamb, and the Baby Goat, which are all cooked for 12 hours.

As well as a great range of local wines from all over Greece, the barmen can also mix up a good cocktail such as a Three Grace Greek Gin Tonic with rosemary, black pepper, and flavoured cucumber; or a Mastihito Strawberry with Mastiha, strawberries, basil, and sugar.

And yes, of course, leave room for dessert, which includes an Apple Pie with fresh apples and cinnamon; Ravani (sponge syrup cake); Galaktoboureko (custard pie); or a Pecan pie with fresh nuts straight from Zia village.

A: Epar. Od. Zipariou-Asfendiou, Lagoudi, Zia

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Santorini’s Selene Named Best Greek Hotel Restaurant

Selene, with its 36 years of history, has been acknowledged as a gastronomic and cultural landmark of Santorini for defining and constantly reinventing contemporary Greek and Cycladic cuisine.

And this week, they were once against recognised as leaders in the food industry, receiving the Gold Award as the “Best Greek Hotel Restaurant” at the Greek Hospitality Awards 2021.

Having first opened its doors in 1985, Selene reopened on June 1, this year with a unique scenario inspired by the restaurant’s authenticity; locating back to Fira (where it all began) it’s now set at a special spot in the centre of town.

Insights Greece - Santorini's Selene Named Best Greek Hotel Restaurant

The restaurant is now part of the beautiful Katikies Garden Luxury Hotel, located at a converted Catholic monastery. Inviting guests for an authentic island experience that pays homage to tradition, history and heritage, it is currently led by Michelin-star chef Ettore Botrini. Selene’s aim is to offer diners “an authentic gastronomic experience which seamlessly combines tradition and creativity; simplicity and ingenuity; earth and sea; and nostalgia and innovation.”

Influenced by the imposing aesthetics of the old Monastery, the colours of the island, the abundance of the Aegean Sea and the perseverance of the rare local ingredients that flourish fearlessly among volcanic rocks; Botrini has now introduced his culinary philosophy while honouring the legacy of Selene.

The impressive menu includes Sea Urchin, Lemon & ’Nduja Spaghetti; Swordfish Carpaccio; Red Mullet with Wild Fennel Pesto and Santorini Pistachios; Milk-fed Lamb with Aubergine, Cherry Tomatoes and Yoghurt; and desserts such as Caramelized Apple Tartvinsanto and Santorini Pistacchio Pallete.

There are also two delightful degustation menus, which are a novel celebration of authenticity, inspired by the local culinary heritage of this famous Cycladic island. Allowing guests a chance to try a refined, contemporary spin on traditional recipes and flavours featuring 10 or 13 acts; plus a vegetarian tasting menu (available upon request.)

Wine has also been an essential part of Selene’s journey contributing to a spherical gastronomical experience. The list features some of the most sought-after wines of the world with a particular highlight to the wines of Santorini. This is all carefully curated by Master of Wine, Yiannis Karakasis.

A: Katikies Garden, Fira Town, Santorini

best Greek restaurants Fira Santorini Fira Town Greek islands Katikies Garden Katikies Santorini Santorini Santorini island Selene Restaurant

Introducing Greek Wines to the World

Athens local George Kormaniotis was introduced to wines in 2007 while working for a company that traded alcohol. At the time, George came across a wide variety of good Greek wines that made him curious to learn more.

Insights Greece - Introducing Greek Wines to the World — Greek wine enthusiast George Kormaniotis

Since then he has spent time market researching, blind tasting, trying new labels, and exchanging ideas and opinions with other fellow wine enthusiasts.

Although George currently works in the pharmaceutical industry, in his spare time he’s made it his mission to change people’s perceptions of Greek wines- both locally and overseas.

It may come as a surprise to some, but Greek wine has made a name for itself on a global scale over the past few decades. As the country has embraced its rich, seasonal varieties that are available internationally.

Let’s not forget, Greece is one of the world’s most ancient viticultural locations, with references to drinking and cultivation appearing in literature and historical texts as early as the 17th Century B.C.

Here, George tells us about a few of his favourite Greek wineries and blends. And in a new monthly column, George will be sharing a range of distinguished, as well as up-and-coming Greek varieties, regions, wineries and wine bars he believes are leading the way.

Can you tell us a few of the stand out wineries you have visited in Greece?

To start off with, I would recommend the Argyros, Gavalas and Vassaltis wineries in Santorini. Also Kir Yianni, Diamantakos, and Dalamaras in Naoussa, Macedonia. Finally, Oinotria Gi by Costas Lazarides, Pappagianakos and Gikas wineries stand out in the outskirts of Athens, Attica.

Do you prefer red or white wine?

I mostly enjoy red wine. That’s because the taste and flavours better accompany Greek cuisine.

What is your wine collection like at home?

I keep a collection of 200 to 250 labels with a ratio of 75/25 per cent between Greek and foreign labels respectively.

What do you think people would find most surprising about Greek wine?

Assyrtiko variety of white wines from Santorini features one of the rarest flavours one can ever taste. The volcanic land of Santorini gives its wines a rare aftertaste of sea saltiness and earthly “minerality”.

Moreover, Xinomavro variety from Western Macedonia competes with the famous Italian “Barolo” wines in terms of ageing potential, which can go up to 20 years of age.

Do you have a few current favourites?

First, the “Santorini Argyros” label from Santorini is a typical representative of the island’s famous “Assyrtiko” variety.

Second, “Cava Amethystos” by Domaine Costa Lazaridi is a 100% cabernet franc from the Drama territory in eastern Macedonia- whose production I have followed for several years now and it soars at considerably high standards.

Kir Yianni “Diaporos” label, a blend of 85% xinomavro and 15% syrah varieties is a wine that is ranked among the best premium Greek labels from its first year of sales.

Finally, “Vinsanto Argyros” aged 12 years from Santorini, is a sweet wine that distinguishes itself each year in every international competition it participates in always gaining recognition as one of the top three.

Can you recommend some good wine bars in Athens?

I enjoy hanging out at the following wine bars in the Greek capital-

1. Oinoscent, located five minutes from Syntagma Square.

2. Materia Prima, in Pagrati.

3. Wine Point, near the Acropolis Museum.

You can follow George on his Instagram account @george.winestories and stay tuned, as George will be sharing his passion, knowledge and exploration of Greek wines with IN+SIGHTS GREECE readers right here, in a new monthly column dedicated to all things wine!

Main image courtesy of Oinoscent

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Stylish New Restaurant Opens in Lindos, Rhodes

A new restaurant has just opened its doors in Lindos- serving high-quality cuisine in a laid-back yet stylish space that fuses old-world charm with sophisticated modern design.

With a refined-yet-traditional-feel Akres is located in a striking stone building boasting raw materials, earthy colours and warm lighting that blends in harmoniously with its natural surroundings. Pops of wood, marble, and metal elements are found throughout the restaurant, which features a small bar, open kitchen, and a staircase that leads guests to the stunning rooftop dining area- providing uninterrupted views to the imposing Acropolis of Lindos.

Insights Greece - Stylish New Restaurant Opens in Lindos, Rhodes

The menu, described as “postmodern cuisine” presents guests with an eclectic range of dishes that incorporate the values of local tradition and flavours. And for those who love seafood, there is plenty of fresh fish and other dishes inspired by the Mediterranean Sea to choose from.

Some of the stand-out entree dishes and sides include a Greek salad with cherry tomatoes, black-eyed peas, cucumber, raspberry vinegar, soft cheese ‘galotyri’ sorbet, olives, and Rhodian caper ‘katimeri’; Marinato with scallops, lemon, beluga lentils, coriander, chili pepper, tomato-celery water; Pougkes with crispy filo, pot herbs in their broth, crispy soy milk, chervil, ‘mizithra goat cheese; Soupiorizo– cuttlefish risotto, squid ink, mussel’s cream and orange jell; Giouvetsi– orzo, wild saffron from Astypalaia, smoked baby scampi, ‘petsia’ pork belly; and a seafood Pastichio with pasta, prawns, mussels, scallops in a basil-seasoned seafood broth and spinach.

For mains, you can choose from Red Sea bream with ‘Sivrasi, ’souma’ broth, pot herbs, fennel, beetroot, lemon sage, oven-baked potato with eggplant, sweet potato, quince, hazelnut and mint; Kiapapi– lamb picanha, sauce ‘perikafti’, oven-baked mashed potato, grilled bell peppers; and a Mousaka made of oxtail, eggplant, zucchini, mushrooms and cream.

With outdoor seating also available at the front of the restaurant and at the bar area, you can also check out the tasting menu, which comes with wine pairings- a perfect way to really get a taste of all that is on offer. This includes a small but delicious selection of desserts such as the Mantinades– galaktoboureko cream, mastic, dried nuts paste, yogurt chips and Greek coffee, or Melekouni– almond cream, orange, hibiscus, and pollen ice cream.

Wine lovers will appreciate the rich premium Greek and international wine selection on offer, with a knowledgable sommelier suggesting the ideal drop to enhance the flavours of each dish. And the cocktails are also a highlight, such as the Templar Knights, which is an Aged Greek tsipouro mixed with rakomelo, lime, local honey, bitters and fee foam.

Open: Monday to Friday from 6 pm – 1 am

A: Rhodes, Lindos 851 07

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Your Curated Guide to Greece

Celebrating International Cabernet Franc Day With Greek Labels

Cabernet Franc Day, celebrated on December 4th each year, is an international wine day dedicated to this particular variety. Cabernet Franc is one of the major black grape varieties grown worldwide and finds itself within the top three (black) grape varieties used in wine production.

Tsipouro, Best Way to Warm up on Cold Winter Nights

Tsipouro, a clear distilled alcohol – 40-50%! – is made from grapes (the pulp, leaves and skins) and has been around since ancient times. Warning: it’s not for the faint-hearted.

Where to Eat and Drink in Hydra

A small island in the Saronic Gulf (just 2 hours away from Athens), Hydra is a stunning and aristocratic destination that is one of the only islands in Greece without vehicles, making it a tranquil and laid-back spot to sit back, relax and unwind.

Techne Restaurant & Social

Omilos Restaurant

To Piato

Caprice

Il Casta

Ostria Tavern

Hydronetta

Amalour

Pirate Bar

Chania’s Stunning New Gourmet Store

Located on the historic waterfront of Chania’s Old Town, this new food store, which won ‘Best Interior Décor Shop’ at the Design Awards 2021, is part of the famous Pallas Restaurant (right next door), and features a beautiful bakery, delicatessen, and wine cellar all under the one roof!

Top 5 Greek Wines for Winter

Thessaloniki Becomes Greece’s First UNESCO City of Gastronomy

Thessaloniki has proudly become Greece’s first city to join the UNESCO Network of Gastronomy- recognised for its rich culinary traditions, vibrant gastronomic community, and delightful local delicacies.

Iconic Restaurant in Thessaloniki Set to Reopen After 30 Years

Thessaloniki’s iconic ‘Olympos Naoussa’ restaurant- internationally known as one of Greece’s best eateries of the 1960’s- has received a glamorous makeover and is finally set to reopen its famous doors after 30 years.

Delphi, Home to One of the World’s Oldest Olive Groves

Delphi, Greece’s second most popular archaeological site is located at the foot of Mount Parnassos and is home to the most famous oracle of ancient Greece. In fact, Delphi is regarded as the centre of the ancient world.

Zia’s Award-Winning Taverna With Breathtaking Views of Kos

Perched high in the mountains and offering the best views of Kos and its breathtaking sunsets; international award-winning Oromedon Taverna serves up traditional Greek island cuisine using seasonal produce from its own farm and nearby producers.

Santorini’s Selene Named Best Greek Hotel Restaurant

Selene, with its 36 years of history, has been acknowledged as a gastronomic and cultural landmark of Santorini for defining and constantly reinventing contemporary Greek and Cycladic cuisine.

Introducing Greek Wines to the World

Athens local George Kormaniotis was introduced to wines in 2007 while working for a company that traded alcohol. At the time, George came across a wide variety of good Greek wines that made him curious to learn more.

Stylish New Restaurant Opens in Lindos, Rhodes

A new restaurant has just opened its doors in Lindos- serving high-quality cuisine in a laid-back yet stylish space that fuses old-world charm with sophisticated modern design.

Your Curated Guide to Greece

Cabernet Franc Day, celebrated on December 4th each year, is an international wine day dedicated to this particular variety. Cabernet Franc is one of the major black grape varieties grown worldwide and finds itself within the top three (black) grape varieties used in wine production.

Tsipouro, a clear distilled alcohol – 40-50%! – is made from grapes (the pulp, leaves and skins) and has been around since ancient times. Warning: it’s not for the faint-hearted.

A small island in the Saronic Gulf (just 2 hours away from Athens), Hydra is a stunning and aristocratic destination that is one of the only islands in Greece without vehicles, making it a tranquil and laid-back spot to sit back, relax and unwind.

Techne Restaurant & Social

Omilos Restaurant

To Piato

Caprice

Il Casta

Ostria Tavern

Hydronetta

Amalour

Pirate Bar

Located on the historic waterfront of Chania’s Old Town, this new food store, which won ‘Best Interior Décor Shop’ at the Design Awards 2021, is part of the famous Pallas Restaurant (right next door), and features a beautiful bakery, delicatessen, and wine cellar all under the one roof!

Thessaloniki has proudly become Greece’s first city to join the UNESCO Network of Gastronomy- recognised for its rich culinary traditions, vibrant gastronomic community, and delightful local delicacies.

Thessaloniki’s iconic ‘Olympos Naoussa’ restaurant- internationally known as one of Greece’s best eateries of the 1960’s- has received a glamorous makeover and is finally set to reopen its famous doors after 30 years.

Delphi, Greece’s second most popular archaeological site is located at the foot of Mount Parnassos and is home to the most famous oracle of ancient Greece. In fact, Delphi is regarded as the centre of the ancient world.

Perched high in the mountains and offering the best views of Kos and its breathtaking sunsets; international award-winning Oromedon Taverna serves up traditional Greek island cuisine using seasonal produce from its own farm and nearby producers.

Selene, with its 36 years of history, has been acknowledged as a gastronomic and cultural landmark of Santorini for defining and constantly reinventing contemporary Greek and Cycladic cuisine.

Athens local George Kormaniotis was introduced to wines in 2007 while working for a company that traded alcohol. At the time, George came across a wide variety of good Greek wines that made him curious to learn more.

A new restaurant has just opened its doors in Lindos- serving high-quality cuisine in a laid-back yet stylish space that fuses old-world charm with sophisticated modern design.

The Athens Guide