If throughout Hydra history is present everywhere, there are parts of it whose history has been written in indelible writing. One such point is in Cannons, where is Sunset restaurant, a few meters below mansion of Pavlos Koundouriotis, which dominates the west of the port of Hydra. Continue reading →

Yield is a forgotten word that referred to a transaction of the past. The reason for the private postmen, those who were a bridge between the places and the capital and replaced the suffering at that time ELTA, something like today's couriers. Continue reading →

Happy birthday with 12 great wines from 4 important Greek wine families. Continue reading →

Spinial is called the technique of preserving some shells (pins, bubbles) in seawater. In Kalymnos due to the sponge, the spinal cord has been identified mainly with bubble. Continue reading →

The cobbled streets of the settlements of Paros - but also of most of the Cycladic islands - in the first days of September, are flooded by the smells and aromas that the must emanates. Continue reading →

Ο anchovy It is abundant in the Greek seas and constitutes 1/10 of the total annual fishing of the Aegean (it comes second after the sardine). It has been fished since the end of August, when the trawlers and the purse seiners are working and it has always been the food of the poor because its price was very low.

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The Pelion is known for its beauties, nature, forests, traditional architecture, skiing and beaches, but few know it in depth gastronomic wealth of. Without much talk, socio-economic analyzes and geographical and agri-food interpretations, we quote you almost 12 Pelion food and flavors that are the heart of Pelion Gastronomy. Continue reading →

From ancient Greece sardine, like all small fish, was the fish of the poor. In classical Athens, faliraki sardines were the common fish of the people, eaten with barley bread, and any increase in its price caused social unrest.

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My love for cold cuts of our country I have never hidden it and with every opportunity where I travel to areas of Greece I do not miss the opportunity to try their products. It is true that in recent years many butchers have built their growth on local products, on identity products. Continue reading →

On the eve of the Holy Apostles in Lindos, all the households made it lacana (Basin) and they ate it as a family day. The brothers introduced it to us Mavrikoi, Dimitris and Michalis, in their beautiful house in Lindos, as part of the tour made by the hotelier Maria Kambouraki in a group of journalists, in order to get to know Gastronomy and its sights Rhodes. Continue reading →

The talagani is a traditional, handmade cheese from 100% Greek goat's and sheep's milk. Its production started in Messinia and many think it is a traditional local cheese. Continue reading →

My last day at Mr. I happened to have the biggest surprise, and as usual from where you do not expect it. A hangout in Kefalos of Kos that just opened this year and I think it will leave a season on the island, because I think it is worth it! Continue reading →

I spend ten years in front of him every day. Sometimes holding heavy shopping and looking home, other times made from her sea bream Varvakiou or its resin Double door... Continue reading →

It's been a week now that I still eat slices of the loaf that the Roussos family gave me every day - the fairytale tavern in Pyrgos -, when I left Amorgos. It was a souvenir from the closing ceremony of its events Authentic big blue since they were the ones who offered the 70 loaves of the feast that they baked in their wood oven! Continue reading →

In parallel with the monitoring of Wineries 2017 - we will send a total response upon the completion of the events - continued by the Greek Gastronomy Guide the recording of the gastronomic interests of the area. Wineries, taverns, restaurants, producers, products, delicacies that will also be presented at Journey of Egialia! Continue reading →

At Amorgos the vineyards are few, so our summers are spent with beers and local rakomela. And from the beers, the Amorgians traditionally prefer the Fix beer.

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The other day I was hosting friends representatives from "Slow food" of Italy, in the context of discussions about the gastronomic communities of Greece and especially of the Cyclades. Continue reading →

You Sotiria Aroni we met her at presentation of the Greek Breakfast of Poros. It was a surprise as she presented her work to us. Continue reading →

Last week I had the opportunity to watch at Olive Oil Bar of gaea an impressive oil tasting that really made me feel very beautiful, but also very proud. Continue reading →

Who among us Greeks does not remember the consoling taste of our childhood favorite dish? Who among us forgets the delicious emotion of "eggs in the pan" and french fries? Continue reading →