One year Greek Gastronomy Guide and time to see what our audience loved. The results are interesting. Regardless of the top ten in the top 50 articles were loved our travels, articles for taverns, cafes and restaurants, Greek and foreign gastronomy news, travel, chef interviews, producers, flavors of Greece. That is, all our matter. The most popular articles of the year were indicative of the general interest. We present them to you. And time!

Five typical taverns of Athens

Despite its evolution Of Athens and the "upgrade" of its gastronomic services, survive taverns, which take us to other worlds. In old Athens, with the tavern owner with the notebook, the barrels with the wine, the table with the oil paste, the cart with the retsina, the snacks on the plates where cutlery intersects, as well as the eyes of the attendants, while again in a corner pareoules play music to sing. We chose five favorite taverns from the center of Athens.

At the house of Patrick Le Fermor in Kardamili, Messinia

Ο Sir Patrick Le Fermor (1915-2011) was a writer, scholar, soldier, one of the most important British travelers, who lived an adventurous life, much of which he spent in Greece, which he loved as his second home. The house he built in Kardamili of Messinian Mani in the 60's is considered one of the most beautiful houses in the Mediterranean and he donated it alive, in 1996, to the Benaki Museum on the condition that it be used after his death, to host researchers, writers or artists.

The new gastronomic ethics of the chefs

In the report Slow Food Gusto Salon, which took place in Turin on 22-26 / 9/2016, raised the issue of the new ethics of gastronomy. Young chefs and cooks can now play a social role when choosing products from small producers and cooking food that stems from the history and culture of each place. Here are some thoughts about her new gastronomic ethics of the chefs: "Adopt producers" was the first slogan and followed the second: "You cook and entice people to cook. We will not let the multinationals cook for us ".

The specialty grocery store in Piraeus

The "The Special Wine Shop"It is an amazing building with huge windows and inside a feast of colors and objects: its high walls covered to the ceiling, an ornate grocery store and three large old refrigerators full of products. At the tables, groups drink their wine accompanied by simple appetizers, on the walls dozens of amazing black and white photos, in the grocery store showroom products of the '60s, cans of stacked on top of each other, an old phonograph, a wooden refrigerator made in 1938 , pure work of art.

The Panhellenic cafe in Amfissa

The cafe Panhellenic in Amfissa carries a heavy myth. An excellent scene of Theodore Angelopoulos' "Troupe" (1976-1935) was shot in 2012, which was characterized as one of the twenty best films of the 20th century. In this cafe, the great director used the natural decor of the space and needed only minimal interventions to create an atmosphere of the time, the late 1940s.

Cassiopita of Epirus

Cassava pie is the most famous and at the same time its easiest pie Epirus. Cashew in Vlach is cheese, that's why cashew pie. It is also called flour pie or of the moment or kusmeri or zarkopita (= naked, ie without a leaf, from the zarkos which in the mainland means naked). The most common continental pie, delicious and very easy to make (although the secret to make it well is hidden in the details…) has a long history, is made with simple ingredients and summarizes the invention of the cook who wants to quickly, deliciously and satisfactorily feed the whole family.

Journey to Zagorochoria

The trek to Zagorochoria that we designed was very dense and tight and so we visited villages, rivers, bridges, interesting businesses, we met important creators we tasted continental flavors, while my old research material for cafes was not only confirmed, but also enriched with new findings. The impressions from this marathon road in Zagorochoria very encouraging. Landscapes insurmountable. Villages where absolute peace reigns with unbearable beauties. Arrogant settlements. People isolated from the bustling cities, proud, almost hermits - when the average population of the 48 villages is less than 30 inhabitants - looking to find their new balances and a way to make a living, while protecting and developing their place.

Travel to Lesvos

Homes of many categories: the tower houses of lords in its countryside Of Mytilene, The "Turkish houses" with their sahnisia on the upper floor, the mansions of the villages, the holiday villas of towns, the mansions of the 19th century archontology, at a time when -mainly in Mytilene- the lords produced wealth and culture. Public buildings, unique churches and metropolises, schools and high schools with monumental architecture, industrial buildings (oil mills, soap factories, snuffboxes, etc.), bath buildings that utilized the warm waters of the island, humble farm houses, but also cafes, the most and most beautiful cafes in Greece (from which we singled out the historical ones Panhellenic and Hermes, the Hangout in Agiassos, of Mrs. Rini in Agios Dimitrios, and the Athanasiadeion in Plomari), and finally commercial stores, to rely on both aesthetics and atmosphere of the 1960s our journey to Lesvos there was no end!

24 Hours in Arta

This unknown city, I passed for years - maybe forty - transit, dozens of times heading to Ioannina, stopping each time for two or three minutes in front of its famous geyser. This time I stayed 24 hours in Arta. Enough to draw conclusions. The area has a lot of bread. Arta -but also the wider area and the whole of Epirus- has a lot of cultural heritage (antiquities, Byzantine monuments, modern civilization), natural beauty with impressive landscapes (mountains, rivers, lagoons), agricultural production with important and pioneering producers. Finally, it has active and capable people to cope with the modern times of international competition. She is a virgin but also with such an appetite to prove her values ​​and her dynamics.

Skyros oil pie

If the lobster spaghetti is its trademark Skyrian gastronomyThe  oil pie is delicacy of all its place, weather and season Skyros. They offer it in hotels for breakfast, in cafes and patisseries, in homes and of course in winter-summer restaurants. The way of making the famous Skyrian oil pie is the same, with some slight variations.