The women gastronomy of Paros either in old age, or in maturity, or young with dreams and will, they come from the whole range of gastronomic activities. Continue reading →

Η Kos from ancient times it was famous for the richness of its nature and was characterized as "Island of the blessed" either as "Floating garden", because her land has always been rich in quantity and quality. From that time ships loaded with agricultural products, mainly grapes, watermelons, melons, but also amphorae with its famous wines traveled to the Mediterranean while the island had more than 120.000 inhabitants, six times more than today. Continue reading →

At Kefalonia one can taste many kinds of local food. We present the 10 main and most typical dishes of Kefalonian traditional cuisine, most of which can be found in selected taverns of the island. Continue reading →

Rarely is such a small place like Aegialia, happens to have so much balance of mountainous landscape, semi-mountainous, lowland and coastal, with so many gastronomic protagonists. Continue reading →

H Lemnos is famous for its agricultural and livestock production. In the vast fertile areas of the island cereals are cultivated - among them the local variety of wheat mavragani - from which flours are made for the preparation of baked goods or pasta (flomari, trahanades), while in the pastures are raised lambs that produce the la , kaskavali, melichloro).

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The main feature of the cuisine of Rhodes is the use of cumin which is the largest in Greece. It is no coincidence that cumin is called a distant scent and that the most important books written about gastronomy of the island (George Troumouchis-Costas Kapsanakis) has the title "Long smell - The culinary heritage of Rhodes". Continue reading →

H Kefalonia endowed generously by nature, it marries the green with the blue and the wild with the day, as the north side of the island is characterized by the rocky shores, while the south side by calm and verdant hills and sweet, beautiful beaches. Continue reading →

Although the Arta is not one of the most popular tourist destinations in Greece, and few know it traditional gastronomy Its - let us look at the introversion of the inhabitants that in recent years has begun to decline - it is worth knowing it, to discover unique beauties and libidinal flavors. Continue reading →

Which is entitled to be called "the best tavern in the CycladesIn the year 2020? Many taverns in Greece claim distinctions every year, with first and foremost the satisfaction and joy of their customers. Continue reading →

We visited best taverns of Skiathos, who act as ambassadors of gastronomy of the island. Apart from the taverns that we present briefly - but also in detail if you refer to the relevant links - there are also other gastronomic hangouts on the island that are worth knowing. Continue reading →

Its main feature Rhodesian cuisine is the combination of meats with pastries and legumes with a strong presence of cumin, the use of which is the largest in Greece.

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Η traditional Naoussa cuisine masterfully utilizes the products of local production and the special characteristics given to them by the climate and the soil of the region.

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Epirus cuisine is a bridge between South and North, East and West. Marries lenten olive oil with sheep butter, uses meat and vegetables and poultices (greens), but mainly makes innumerable pies. We tasted, photographed and present you 12 typical traditional dishes of Zagori and Epirus.

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10 + 1 traditional dishes of Corfu which are not only cooked at home, but also in several taverns that honor the culinary tradition of the island.

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The food in Corfu is offered in many kinds of categories of shops that with their delicacies can satisfy both the ordinary traveler and the demanding gourmet traveler. And it is very interesting in every tourist destination to have in their quality form all the gastronomic aspects of the local cuisine, from fine dining, creative cuisine, urban, traditional and street food, to shops of similar style and atmosphere.

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The so-called best taverns of Paros is of course one sham title. If there was a suitable space for the header, the title should be: the gastronomic hangouts that the writer (George Pittas) prefers in East Paros.

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Santorini .."You came out of the living thunder, shivering in the regretful clouds a bitter, tried, haughty stone", as described by Odysseus Elytis as "daughter of great angerCreating the island of infinite beauty. Continue reading →

A journey to Sifnos will lead us to its beauties, its picturesque settlements, its unique fairs, its famous potters, its noble inhabitants, its exquisite and gentle tourism, because Sifnos is a destination for those who love the Aegean and the Cyclades in the romantic and their human dimension. And of course it is the ideal destination for gourmets… especially for those who love the goat! Continue reading →

The only solution to feel old-fashioned in the Cyclades, ie holidays without cars, pressure, demanding consumers and to move to human rhythms, sluggish and lazy, has only to head to Small Cyclades.

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Η gastronomy of Milos It is rich, with plenty of local food and delicious delicacies while the island is famous for its livestock and its special cheeses.

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