Greece’s Most Sought-After Homemade Marmalades

People from all over the country and the world arrive in Naxos each year to visit Melimilon, home to Greece’s most sought-after homemade marmalades. 

Local Evangelia Lianopoulou has spent the last few years introducing authentic Naxian flavours to thousands of people from all over the world through her delightful creations including homemade jams, marmalades, spoon sweets, and liqueurs, which are all made from locally sourced produce. 

“My passion has always been to give people a true and authentic Naxian experience. I try and use as many local products and Cycladic flavours for people to taste,” Evangelia tells IN+SIGHTS GREECE.

Ancient Greeks referred to marmalade as Melimilon, which is the name Evangelia chose for her thriving family business that now includes her famous range of homemade products, an all-day cafe and this year they also opened a concept store in the heart of town, where people can purchase an even wider range of Melimilon products. 

Evangelia’s creations include her apple and plum marmalade, prickly pear jam, and sweet potato jam; as well as a special tomato and onion marmalade- and if you are lucky you may be able to get your hands on limited edition beetroot, zucchini or pumpkin flavours.

“I try to use ingredients that give people more opportunity to try a different range of flavours, aromas and tastes of Greece and more specifically from our beautiful Cycladic islands,” she says.

Evangelia reveals it was her grandmother’s cooking that inspired her to launch her products, as her grandparents’ garden was always full of fresh fruits, vegetables, and herbs, all organic “with the most wonderful taste. I had to create something special and allow others to taste the wholesome goodness.”

After seeing the instant love people had for her homemade jams, Evangelia decided it was time to expand and she opened up a cafe, where visitors had a chance to try the marmalades before they purchased them. From its inviting courtyard setting to its chic old-style interior, which is filled with Melimilon products, the light and breezy cafe has quickly become a favourite breakfast spot on the island. 

The enticing menu includes free-range eggs made in a variety of ways, tiganites (Greek-style pancakes) topped with local cheese and Melimilon’s marmalades; cheese and spinach pies served with homemade spiced preserves, as well as freshly baked sweets and a range of coffees and juices. 

Melimilon’s success has seen it expand once again and this year they opened a charming store located in the island’s old town, where people can purchase a range of homemade jams, honey, liqueurs, spices, herbs, and other local goods they can take home. 

What makes Melimilon so special is that it allows visitors to experience an old-world charm, when Greece’s life had a slower pace, and locals from the island gathered food from their garden and shared it with family and friends. This is what Evangelia now wants to share with the rest of the world.  

Melimilon Cafe: Agios Georgiou Street, Chora, Naxos

Melimilon Pantry: Old Town, Naxos 

Featured Images by IN+SIGHTS GREECE

Athens’ New Restaurant Serving Feel-Good Dishes

Tzoutzouka (slang for ‘adorable, pretty woman) is a new restaurant opened by Antonis Liolis in mid-May 2021 and has already become a success among the city’s top foodies, without letting its popularity get to its head.

Located in Rouf, an unremarkable yet slightly trendy post-industrial Athens neighbourhood and set in an old-style kafeneion with tables on the pavement, this low-profile, high flavour is a must if you love the combination of authentic Greek tastes and comfort food made with playful and loving intent.

Tzoutzouka’s charismatic and deeply intuitive kitchen artist, chef Argyro Koutsou used to be a Project Manager organising major cultural events until she stopped to question what she wanted to do with the rest of her life and turned to professional cooking ten years ago. Having grown up in a family with a strong connection to fishing and in which everyone cooked, she loved to observe how things are done in the kitchen from an early age. 

“When I was 17 my mother broke her arm and had to be hospitalised, so I asked her what my dad could eat for dinner. She said she would have made him a lamb fricassee but I could just cook him some potatoes with eggs,” she says. “Instead, I cooked the fricassee, which I ended up throwing out, together with the cooking pot! But I became set on learning how to cook well after that. I had six months free before starting college, so I ordered a series of books that arrived month by month titled ‘Cooking Around the World’ and I started making every single recipe – which was challenging at the time because we didn’t have all the ethnic food stores we have in Athens today – so I made do with the ingredients I could get my hands on. 

“Then I began to travel abroad and explore different cuisines, trying everything that excited and intrigued me, and finding wonderful flavours in all cuisines. Here, I cook the kind of food I like to eat at home and prepare for my loved ones. My dishes have a quirky side, what we call in Greek ‘alitiko’, (an ‘alitis’ is a tramp, outcast, vagabond) like my trahana* with mackerel and chilli’. Basically, I like to make comfort food that’s prepared according to professional-style cooking practices, for example using broths or sauces one wouldn’t generally make at home, but without needing to be technically brilliant. I don’t care about things looking perfect, I want the result to be unique, deeply satisfying and unpretentious,” says Argyro.

“The menu changes every few months according to the season and what ingredients are fresh at that time. There are some signature dishes, however, that don’t change. My favourite dishes are the trahanas, ewe casserole in a rich red sauce, aglio olio with anchovy, and fava with pickled calamari, but I love all the dishes I create, they’re like my children! I cook with the feeling of creating something that will nourish and nurture whoever eats it and transmit my love for the food and cooking.”

The wholesome and flavour-packed portions are large and very reasonably priced, in a near-anarchic answer to the overpriced and tiny – and sometimes unimpressively flavoured – portions one gets in haute cuisine. We started with a Greek salad, served only during summer when tomatoes are ripe and tasty and taramosalata with squid ink, which we generously slathered on thick hunks of sourdough bread. We went on with the smooth panna cotta with prentza cheese from Zakynthos and caramelised cherry tomatoes, sprinkled with crunchy sea salt; trahanas cooked to a soul-huggingly thick, creamy consistency enriched by mascarpone, topped with smoked mackarel and seasoned with lemon, chilli and thyme and fluffy meatballs cooked in a tomato sauce and served atop handmade hilopites short pasta and aged parmesan cheese. 

Everyone at the table was beaming with satisfaction by the end of the meal when our spoons battled over the chocolate ganache with orange and the lemon mousse made with white chocolate. With glasses emptied to the last drop – the restaurant has a wine list of around 20 top quality labels – we left feeling we had met people who welcomed us into their wonderful food tribe and already anticipating our next visit.

*Trahanas
Well known Greek American chef Diane Kochylas described Trahanas in the following way:  “Trahana is one of the oldest foods in the Eastern Mediterranean, a tiny, pebble-shaped grain product that varies widely all over Greece. For the most part, it evolved as an ingenious way to preserve milk. Trahana is made with either semolina, wheat flour, bulgur or cracked wheat. Milk, buttermilk, or yogurt are mixed into flour or wheat to form a thick mass. In Thrace, a Lenten trahana is made with flour and vegetable pulp, seasoned with sesame seeds and hot pepper flakes.”

A: Meg. Vasiliou 32, Athens

Main image courtesy of One Man 

Homemade Galatopita Recipe

Galatopita is a delightful and creamy Greek custard pie made with milk and semolina. It’s similar to galaktoboureko- but so much easier to prepare as there is no filo pastry involved; we can guarantee you it tastes just as good! There are many versions of this recipe, however, ours includes a syrup that creates a lovely caramelised finish! 

Ingredients

–  60 x grams unsalted butter

–  4 x cups milk

–  1 x cup semolina

– 1 x cup sugar

–  4 x eggs, lightly beaten

–  2 x tablespoons vanilla sugar

– 1 x tablespoon fresh lemon juice 

– Cinnamon sugar for dusting (optional)

For the syrup:

– 1 x cup water

– 1  x cup sugar

– 1/2 x lemon juiced

Method

  • Preheat oven to 180 degrees C and lightly grease a 9 x 12-inch baking dish.
  • In a large saucepan heat, the milk with butter until it boils, stir frequently.
  • Add sugar, beaten eggs, semolina, and lemon juice and whisk continuously until the mixture slightly thickens – about 10 minutes.
  • Pour the mixture into greased baking dish and bake for 40 minutes. 
  • While custard is baking, boil water and sugar and lemon juice in a small pot, simmer uncovered for about 10 minutes- syrup should slightly thicken.
  • Take custard pie out of the oven and pour syrup over the entire custard. Place back into the oven and bake for an additional 10 minutes.
  • Allow the custard to cool and then dust with cinnamon sugar.

*Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Homemade Loukoumades Recipe

Loukoumades are one of Greece’s most famous and loved desserts! Traditionally, these bite-size honey donuts are fried then drizzled with honey and dusted with cinnamon; however, you can also add crushed walnuts or pour some melted chocolate on top!  

Here is our recipe for the most delicious Loukoumades, that can be enjoyed any time of the day! 

Ingredients

  • 200 grams x all-purpose flour
  • 8 grams x dried yeast
  • 50 grams x cornflour
  • pinch of salt
  • vegetable or sunflower oil for frying
  • 1 x tablespoon honey, extra for drizzling
  • ground cinnamon for sprinkling
  • 280 ml lukewarm water

Method

  • In a large bowl, mix yeast with lukewarm water. Add a tablespoon of honey and pinch of salt and stir. 
  • Slowly add flour and cornflour to a bowl and with a wooden spoon combine all ingredients well, until combined.
  • Cover the bowl and allow the mixture to sit for about 1 hour or until the batter expands to almost double the size. 
  • Fill frying pan a bit less than halfway with oil. Heat oil over high heat and test by dropping 1/4 teaspoon of dough into the oil. Once it turns brown, the oil is hot enough.
  • Turn heat down to medium and working in batches, use a teaspoon to drop spoonfuls of batter into the oil. 
  • Allow dough to expand into a fluffy round donut. They should become light, crispy and a nice golden colour. 
  • Place the spoon in a warm cup of water in between batches and dry off before placing in the next set of batter.
  • Turn and remove loukoumades with a slotted spoon when ready and place on a paper towel to absorb excess oil.
  • Transfer loukoumades on to a serving plate. Generously coat with honey and sprinkle with cinnamon.
  • Serve warm. 

Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Benefits of Greek Yogurt With Walnuts and Honey 

Light and sweet, this super healthy combination of 3 amazing ingredients- Greek Yogurt, Walnuts, and Honey- is the perfect snack to satisfy at any time of day.

Most of us already know that these three ingredients consumed on their own provide good health benefits, but you can actually get more good stuff from them if you mix them together! This combination is not only beneficial for the body—it’s great for the skin as well!

Greek Yogurt

Insights Greece - Benefits of Greek Yogurt With Walnuts and Honey 
Greek yogurt is packed with nutrients

If you’ve ever wondered what makes Greek yogurt different from the regular kind, Greek yogurt is strained to remove most of the whey. The result is a thicker, creamier yogurt with twice the protein content. A cup of Greek yogurt can help you meet the recommended dietary guideline of three daily servings of low-fat or nonfat dairy products.

Greek yogurt is also packed with probiotics, healthy bacteria that can help boost your immune system and decrease stomach issues. Another benefit of Greek yogurt is that it’s high in calcium, which is needed to build strong muscles and helps vital organs function.

Greek Honey

Insights Greece - Benefits of Greek Yogurt With Walnuts and Honey 
Greek honey is rich in compounds

Various scientific research has revealed Greek honey is rich in compounds such as polyphenols, phenolic acids, and many more. Because of Greece’s great variety of flora – around 6,500 different types, of which 1,500 are endemic, textures and colours -there are many different types of honey with an exciting range of tastes and properties. The most commonly found varieties of honey one can find are Pine, Flower, Thyme, Chestnut, Orange, Sage, Eriki, Carob, and Mainalos Vanilla.

Health benefits of Greek honey include strengthening the immune system, it’s anti-inflammatory, supports digestion, and improves gut health, it’s high in B vitamins which help strengthen the nervous system and it’s also high in antioxidants. 

Walnuts 

Insights Greece - Benefits of Greek Yogurt With Walnuts and Honey 
Walnuts are rich in omega 3

Walnuts originated in the Mediterranean and have been part of the Greek diet for thousands of years. These nuts are rich in omega-3 fats and contain higher amounts of antioxidants than most other foods. Walnuts provide healthy fats, fibre, vitamins, and minerals and according to extensive research, eating walnuts may improve brain health and prevent heart disease and cancer. 

Walnuts are also a great source of vitamin B7, which is said to help hair and nails grow stronger and longer, as well as prevent hair loss. 

 

Preparing Greek Yogurt with Walnuts and Honey

(Serves 2)

Ingredients 

Insights Greece - Benefits of Greek Yogurt With Walnuts and Honey 
Healthy all-day snack
  • 1 x cup Greek yogurt
  • 2 tablespoons crushed walnuts
  • 2 x tbsp honey, more or less to taste

Directions

Place the yogurt into two small dessert plates. Sprinkle crushed walnuts over the top of the yogurt. Drizzle with honey and serve. 
 
*Images by IN+SIGHTS GREECE © (Copyright) 

Greek BBQ Octopus Recipe 

Over summer, you are pretty much guaranteed to find grilled octopus on the menu of most Greek tavernas – especially at Psarotavernas, which specialise in seafood dishes. 

Trying to make this at home may seem daunting but it’s not that tricky; and although many grilled/BBQ octopus recipes include boiling or poaching the octopus before grilling, the secret to our delicious dish is overnight marination, which will leave your octopus soft, tender and packed with flavour. 

Ingredients

-1/2 x kilo fresh octopus, cleaned

-1 x Spanish onion (cut into chunks)

-3 x cloves garlic (cut in quarters)

-1/2 x cup extra virgin olive oil (extra for drizzling) 

-3 x teaspoons oregano 

-Salt and pepper (to taste)

– 2 x lemons 

-1/4 x cup Ouzo (or white wine) 

Method

-Wash and clean octopus. Drain and cut into large chunks and place into a bowl.

-Add 1/4 x cup of oil, onions, garlic, Ouzo, salt, pepper, and oregano. Mix well and cover with cling wrap. Place in refrigerator and allow to marinate overnight.

-When you are ready to cook your octopus, heat up your charcoal (or gas BBQ) to medium heat.

-Place 1/4 x cup olive oil, juice of 2 lemons, and 1/2 x teaspoon oregano into a small bowl. Mix and set aside. 

-Place octopus on a charcoal grill, brush with olive oil, lemon, and oregano mixture and allow to sear for 5 minutes, then turn. Repeat on the other side and continue to sear and turn for around 20 minutes (depending on the thickness of octopus may take a little longer) or until lightly charred.

-Place grilled octopus on a serving plate, cut it into small pieces. Drizzle over some extra virgin olive oil and the remainder of lemon juice and oregano. 

Tips for tender grilled octopus 

  • Make sure the octopus is fresh, try not to use octopus that has been frozen.
  • Allow octopus to dry.
  • Use a charcoal BBQ if possible, rather than gas.
  • Don’t cut the octopus into small pieces until after grilling.
  • For a real Greek island flavour marinate with Ouzo, however, if you don’t have Ouzo, use white wine instead. 

Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Homemade Rizogalo, Greek Rice Pudding Recipe

Rizogalo, Greek Rice Pudding is one of Greece’s most popular desserts among kids and adults alike. This creamy and delicious sweet can be served both warm and chilled, making it the perfect dessert all- year- round!

Ingredients

Insights Greece - Homemade Rizogalo, Greek Rice Pudding Recipe
Creamy Rizogalo
  • 1 x cup rice
  • 2 x litres full cream milk
  • 1 x cup sugar
  • 3 x tablespoons cornflour
  • 1 x teaspoon vanilla sugar
  • 1/2 x cup water
  • Cinnamon to garnish

Method

  • Place milk, rice, and sugar in a saucepan and cook on high heat, constantly stirring ingredients with a wooden spoon.
  • Bring milk to a boil and add vanilla sugar. Continue stirring for a few minutes.
  • Lower heat to medium and allow to cook for around 40 minutes (stir constantly).
  • Add cornflour into 1/2 cup of water and stir until it dissolves.
    Insights Greece - Homemade Rizogalo, Greek Rice Pudding Recipe
    Perfect dessert year-round
  • Slowly add the dissolved cornflour into a saucepan and stir for a few minutes (if you see that the mixture is too runny- add another tablespoon of cornflour, or if too thick- add a drop of milk).
  • Place rice pudding into bowls and sprinkle with cinnamon.
  • Allow to cool for a few minutes and serve warm, or cover with cling wrap and place in the fridge for up to 5 days.

*Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Athens’ Unique Politiko-Cuisine Charcuterie

In 2014 Evripidou St, the “spice street” of Athens, became even more sensorily exciting with the opening of the restaurant-deli Ta Karamanlidika Tou Fani, located in a old lovely stone house with a pretty, naturally-lit courtyard.

Insights Greece - Athens' Unique Politiko-Cuisine Charcuterie
Perfect breakfast

Through this restaurant, a few years ago a second one opened on Ermou 119, as Fanis Theodoropoulos of the Arapian family, who came to Athens after the fall of Asia Minor in 1922, aims to honour the culinary traditions of the Byzantine ‘patromageireio’. 

Being amongst the Greek Orthodox community from Turkey with origins in Cappadocia and Cilikia, who were known as Karamanlides, Theodoropoulos lovingly entices and satisfies the appetites with a whole host of meze and main dishes.

Both at the original restaurant on Evripidou and the new one on Ermou, artfully-made, freshly prepared and deeply flavoursome specialty dishes include pastourmas of beef, kavourmas (a terrine cooked with spices and egg), soutzouk, salamis coated with various spices, hams and aged PDO cheeses. The cured products are made by partner/producer Paraskevas Sarimiboyas at the Sary workshop in Drama, where even the Xinomavro vine leaves used for their juicy, tender dolmades are grown.  

Insights Greece - Athens' Unique Politiko-Cuisine Charcuterie
A must for all foodies

I had the pleasure to visit the newer restaurant (accompanied by the wonderfully vibrant and Athens-savvy Livin’ Lovin’ tour guide Katerina Tsipiti who introduced me to the new place), try some of the flavours and interview Theodoropoulos, who joked that soon his family will be permanently locking him out of the house as he dedicates so much time and effort on perfecting the two restaurants. He also explained that the main difference at the twin restaurant on Ermou is that it has a wood-fire oven where fluffy, lightweight pies and breads are baked on the spot, which is why it’s called “to ergastiri” (the workshop). 

We tried a delicious taramosalata with Greek bottarga, rice-only dolmadakia, kavourmas, beef pastourmas pie and spinach pie, accompanied by icy tsipouro. Apart from many types of raki, tsipouro and wines, the restaurant also serves a satisfying variety of Greek craft beers. Turkish dessert lovers shouldn’t miss out on baklava, Kiounefe and kazan dipi, made with pure butter, as well as phoney and sesame pasteli, baklava, rice milk and homemade jams.

Many thanks to Livin‘ Lovin tours Athens. 

A: 41 Evripidou str., 10554, Athens; 119 Ermou str., 10555, Athens

Athens’ Top 20 Michelin-Awarded Restaurants

Athens is home to hundreds of great restaurants and if you are planning a trip to the Greek capital and looking for a few culinary gems that are leading the way in haute cuisine, we’ve put together a list of the Top 20 gourmet restaurants in Athens that have received Michelin distinction in various categories. 

Athens culinary scene is thriving and there are now two restaurants in Athens with 2 Michelin stars, three restaurants with 1 Michelin star, another three gained a Bib Gourmand and 12 have received a Plate Michelin. No matter how long you’re in Athens, where you’re staying, or what you may be craving for your next meal- they are all well worth a visit- and we highly recommend you bookmark this list!

Spondi | 2 Michelin Star 

Being named Greece’s leading French restaurant, since it first opened in 1996 it has stood out for its innovative and creative approach to cooking and magnificent food presentation. Featuring two lovely courtyards and two stunning dining rooms, the award-winning chefs create dishes using fresh, seasonal and locally sourced ingredients; and there’s also an impressive Greek, French and Italian wine list to choose from. Signature dishes: Langoustine with Eucalyptus, Tapioca and Radish, Challans duck with Carrot, Pine and Praline and for dessert- Coffee with Lemon Thyme and Hazelnut.

A: 5 Pyrronos, Pangrati

Botrini’s | 1 Michelin Star 

Botrini’s is a modern, creative, Greek-Mediterranean restaurant that’s elegant, stylish, and features a large garden with large white rotundas. Since it opened in 2014, the restaurant has received a Michelin Star seven times for its ambitious menu, professionalism, and ultra-creative high-end flavours. Signature dishes: Swordfish Carpaccio ‘Fishermen Style’, Milk-fed Lamb with Aubergine and Fig Pie; and for dessert try the Peach with Champagne and White Chocolate.

A: Vas. Georgiou B, 24 b, Halandri

Hytra | 1 Michelin Star 

Modern Mediterranean Hytra, is located in the Onassis Cultural Centre. In 2020, the restaurant received another second Michelin star and take note that it is normally located on the sixth floor but during the warmer month it moves to the scenic seventh-floor rooftop- offering diners majestic views of the Acropolis and Mount Lycabettus. Signature dishes: Tomato, Watermelon, Strawberry and Sweet Alyssum, Cod with Ramson Capers, Kombu and Juniper and for dessert- Lemon with Basil, Vanilla Biscuit and Olive Oil Ice Cream.

A: Leof. Andrea Siggrou 107-109, Athina

Varoulko Seaside | 1 Michelin Star 

This leading seafood restaurant located in Piraeus is a fine dining experience, where guests can taste quality seafood cuisine prepared by the famous chef Lefteris Lazarou while enjoying the picturesque views of the Mikrolimano Marina. Signature dishes: Red Mullet Tartare with Florina Pepper, Raisins and Bottarga Powder, Grouper with Beets, Broccolini, Black Garlic and Béarnaise Sauce; and for dessert- Cherry Ganache with Pistachio Mousse, Hibiscus and Kaimaki Sorbet.

A: Akti Koumoundourou 54, Piraeus

Cookoovaya | Plate Michelin 

This Micheli recommended restaurant features an open plan kitchen and a beautiful modern dining room. Cookoovaya’s five local chefs- Periklis Koskinas, Manos Zournatzis, Vaggelis Liakos, Spyros Liakos, Nikos Karathanos use the freshest seasonal and local ingredients to create stand out dishes without losing authentic Greek tastes and flavours.

A: Chatzigianni Mexi 2a, Athina

GB Roof Garden | Plate Michelin 

Located at one of the city’s most prestigious, elegant and imposing hotels, the Grande Bretagne. GB’s pronounced Mediterranean influences are presented in haute cuisine compilations. Flavours are fresh, rich and true to their quality ingredients. Don’t expect experimental or highly gourmet gastronomy, although creativity and finesse are definitely not lacking.

A: Vasileos Georgiou 1 A, Syntagma (8TH Floor)

Electra Rooftop | Plate Michelin 

On the 10th floor of the popular Electra Metropolis Hotel, you’ll find one of the very best rooftop terraces in Athens, which is usually buzzing with both local and foreign guests tasting Mediterranean flavours.

A: Mitropoleos 15, Athina

Insights Greece - Athens' Top 20 Michelin-Awarded Restaurants

2 Mazi | Plate Michelin 

This creative Greek cuisine restaurant is located on the outskirts of Plaka. Featuring a  charming alfresco area, the contemporary Greek cuisine dishes are made from seasonal and local produce. There is also a good selection of local wines by the glass.

A: 48 Nikis Street, Athens

Insights Greece - Athens' Top 20 Michelin-Awarded Restaurants

Sushimou | Plate Michelin 

Chef-owner Antonis Drakoularakos, trained in Tokyo to master Japanese cuisine and this amazing eatery offers the finest of what’s available at the fish market that day. It’s a tiny 12-seater eatery and although there is a menu, Antonis prefers his diners allow him to choose, according to their preferences.

A: 6 Skoufou, Athens

Alficon | Plate Michelin

Located within a charming neoclassical building on Ironda Street, two young and talented chefs Elvi-Dimitris Zymba and Nikos Vorias create a short seasonal menu featuring contemporary Greek dishes that are served on a pretty pavement terrace. Note, there’s also a good organic Greek wines list to choose from.

A: 8 Ironda, Athens

Birdman | Plate Michelin

This cool Japanese eatery serves great noodles, meat plates, beef nigiri and other enticing snacks that are paired well with their lush cocktails.

A: 35 Voulis, Athens

Ergon House | Plate Michelin

Located at the world’s first-ever “foodie hotel”, Ergon House is not only a wonderful agora filled with local artisan produce but also a great place to taste simple, Mediterranean dishes using local, seasonal produce. The enticing menu includes small bites, sharing boards and generous main dishes.

A: 23 Mitropoleos, Athens

Sense Restaurant | Plate Michelin

Located on the splendid rooftop of Athens Was Hotel, Sense offers majestic views from two beautiful dining areas (indoor and outdoor). With an open kitchen, you can watch Chef Charalambopoulos prepare his creative and seasonal Greek dishes.

A: 5 Dionysiou Areopagitou Street, Athens

CTC | Plate Michelin

Taste eye-catching dishes from award-winning chef, Alexandros Tsiotinis, and his talented team who like to push the boundaries. Choose between three surprise tasting menus with a modern blend of Greek and Gallic flavours.

A: 14 Oumplianis, Athens

Vezene | Plate Michelin

This popular steakhouse is a contemporary eatery that serves wood-fired Greek regional plates and seafood, plus a Sunday roast menu. One of the most popular items on the menu is the mouthwatering mini Wagyu Burger (try to stop at one!) 

A: Vrasida 11, Athens

Oikeio | Bib Gourmand 

Located in Athens’ chic Kolonaki neighbourhood, you can choose to eat indoors (on two levels) or outside. Serving amazing homestyle dishes made using locally sourced produce, this modern Greek taverna is like a cosy Parisian bistro in the heart of Athens.

A: Ploutarchou 15, Athina

Insights Greece - Athens' Top 20 Michelin-Awarded Restaurants

Aneton | Plate Michelin

In 2005 Dimitris Fotopoulos first opened Aneton’s doors in a quiet northern suburb of Athens and after huge success, 15 years later, moved to the Historic Centre of Athens becoming a local and international visitors favourite. Expect a seasonal menu that is Mediterranean- inspired in summer, and in winter features traditional stews and casseroles.

A: 3 Navarchou Nikodimou, Athens

Nolan | Bib Gourmand 

Greek-Japanese chef Sotiris Kontizas is the brainchild behind an unfussy yet sophisticated list of dishes that Michelin has awarded with the Bib Gourmand. The ambience at Nolan is modern, upbeat and vibrant, the flavours are memorable and sometimes very exciting, and the service is fast and professional.

A: Nikis 31-33, Syntagma

7 Food Sins | Bib Gourmand 

A gourmet Greek Gastro Pub in the heart of Plaka, the most historic Athenian district! Gourmet dishes created by awarded chef Dimos Samourakis. 7 Food Sins offers a distinguished atmosphere and exquisite Greek dishes.

A: Plateia Filomousou Etaireias 1, Athina 

Funky Gourmet | 2 Michelin Star 

Having been labelled the best restaurant in Greece on many occasions, Funky Gourmet is a contemporary Greek restaurant that is loved for its innovative dishes delivered as 3 multi-course tasting menus, which change regularly, depending on available seasonal ingredients. Currently relocating (rumoured to be at Athens Hilton Hotel) local and international visitors are eager for the re-opening (watch this space).

A: TBC

Homemade Tiropita, Cheese Pie Recipe

There’s nothing like a homemade Tiropita (cheese pie), straight out of the oven! Our recipe features a crunchy filo filled with Feta, however, you can also add Mizithra (ricotta), Kefalograviera, or any cheese of your choice. 

Ingredients

For filo

  • 300 x grams all-purpose flour
  • 1 x tablespoon vinegar
  • 2 x tablespoons olive oil, extra for drizzling
  • 150 x ml warm water

Filling

  • 300 x grams Feta cheese, crumbled
  • pepper to taste

Method

  • In a large bowl mix the flour with the salt, vinegar, and olive oil and place warm water in the middle of the mixture.
  • Combine and knead the dough well, then divide it into two pieces.
  • Leave for half-hour covered in cling wrap to rest.
  • When ready, lightly sprinkle flour on the surface you will be using to roll out the dough (so pastry won’t stick.)
  • Flatten each ball out and begin rolling them slowly, using a large rolling pin- they should end up being about 40 cm in diameter. 
  • Using one filo at a time, place half the Feta cheese onto each filo pastry to form a thin and long strand. Lightly sprinkle with pepper. Gently roll filo over into a rope-like strand. Fold in the ends and delicately form a circle (see image above).
  • Repeat the same procedure for the second filo and then place both on a tray, lined with baking paper.
  • Drizzle lightly with olive oil and place in 200 degrees Celsius preheated oven for 35 minutes- or until Tiropita is golden brown.  

Recipe and Images by IN+SIGHTS GREECE ©

Recipe for Kydoni, Quince Spoon Sweet

Spoon sweets can be found all around Greece and every region tends to use its own type of fruit to make Glyko tou Koutaliou.

This recipe for Kydoni (quince) spoon sweet is a perfect dessert to have on hand for guests, as it can be served on its own or you can sprinkle some almonds or add a dollop of yogurt. 

Ingredients 

– 1 x kilo quince

– 800 x grams sugar

– 2 x cups water

– 1 x teaspoon vanilla sugar

– 1/2 x lemon (juiced)

– 1/2 x tablespoon cloves, 2 x leaves Abaroriza (scented geraniums)

Method

– Peel and cut quince in half from top to bottom (not across). Remove, peel and trim centre (the way you would an apple). Cut quince in slices and then into thin chunks.

– Add sugar and water to a large pot and allow to boil.

– Add quince, vanilla sugar, and cloves and stir with a wooden spoon for two minutes.

– Lower heat to medium-high and cook until the syrup is medium drip (about 1 hour). About two minutes before you turn off the heat, add lemon juice and Abaroriza leaves and give it a good stir. 

– Allow to cool for 30 minutes and place carefully into airtight sealed jars that have been sterilized and allow to cool completely before sealing.

(Can be stored in the refrigerator for up to 12 months). 

Recipe & Images by IN+SIGHTS GREECE © (Copyright) 

Top 10 Souvlaki Shops in Athens

Souvlaki is by far Greece’s most popular and famous street food. And with so many souvlaki shops in Athens to choose from, we’ve narrowed it down to our Top 10 Souvlaki spots for you to try on your next visit to the Greek Capital. 

Hoocut 

For the coolest souvlaki joint in Athens, head to Hoocut (created by five talented Greek chefs) it features a butchers counter, bakery, and grocer store on site. Everything here is made from scratch, including the pita bread and homemade fries; and you can watch the creative chefs in action as they cook your meat exactly the way you like it. 

A: 9 Agia Eirini Square, Monastiraki

O Thanassis 

By far one of the most well-known souvlaki stores in Athens, the family-run shop opened its doors in 1964 and is located in the heart of Monastiraki, at the bottom of Mitropoleos Street. Here you will find crowds of people waiting to try Thanassis’ famous pork, beef, or chicken souvlaki.  

A: 69 Mitropoleos, Monastiraki

Lefteris O Politis

Located right behind Omonia Square, Lefteris o Politis opened back in 1951 and has been a local favourite ever since. Don’t expect to find a menu here, as there is only one souvlaki served- spicy meat made of beef (which originated in Constantinople) cooked on a traditional grill and served with tomato, onion, and parsley. 

A: Satovriandou 20, Athina

Nomsy 

A new stylish souvlaki restaurant that’s just opened up in the Athens Riviera neighbourhood of Glyfada. Nomsy serves traditional kebab, skewers, gyros dishes and they process all the meat themselves using their own recipes. Nomsy’s have unique Black Angus gyros and some international influences or fusions too. 

A: Artemidos 3, Glyfada 

Insights Greece - Top 10 Souvlaki Shops in Athens

O Kostas 

By far the most popular souvlaki store amongst Athenians, Kostas’ has been serving its traditional souvlaki for over 70 years. Don’t expect anything fancy, here it’s all about quality and authenticity. The meat is cooked to perfection and served on pita bread with plain Greek yogurt (not tzatziki), tomatoes, and onion. Hands down one of the best souvlaki we’ve ever tasted.  

A: 5 Pentelis, Syntagma

Achilleas

This traditional souvlaki and gyros shop located in the centre of Athens, at Exarcheia, is a great spot for a traditional souvlaki wrap on the run. Here you can choose from chicken, pork, kebab, or sausage.

A: Valtsetsiou 62, Athens

Kostas 

Another local fave, Kostas (not O Kostas) always has queues of people waiting to grab a simple yet tasty pork kalamaki that is served with homemade fries, onion, tomato, and a rich and spicy homemade tomato sauce (their own secret recipe). 

A: 2 Agia Eirinis, Monastiraki 

 

Tsi Tsi 

With three shops in Athens, one located on the main shopping strip of Glyfada, another in Agia Paraskevi and the third in Kifisia, Tsi Tsi serves traditional souvlaki made using high-quality meat. The modern eatery has indoor and outdoor seating, or you can order your souvlaki and take it away as you enjoy your day of shopping. 

A: Leof. Dimarchou Aggelou Metaxa 50, Glyfada; Agia Paraskevi in Agio Ioannou 42; Kifisia Street Ilision 25

Kalamakia O Elvis 

With one store in Kerameikos and another in Pangrati, Elvis’ offers great pork and chicken souvlaki. Open till late, it’s the ideal place to stop off in the early hours of the morning (after a big night out).  

A: 29 Plateon, Kerameikos; 1 Archimidous, Pangrati

Insights Greece - Top 10 Souvlaki Shops in Athens

Kalamaki Bar 

Located in Koukaki and only three blocks away from the famous Acropolis, this modern grill house serves good quality meat skewers using free-range chicken, lamb, or pork that can be served traditionally or for something different, combine it with Haloumi (cheese) or mushrooms.   

A: Drakou 15, Koukaki