Your Holiday In Greece Must Be A Culinary Journey, Above All!

So, you have booked your holiday to Greece and the Greek islands! Just one last tip! Save enough space in your daily schedule for indulgent moments while tasting the culinary marvels of this hospitable country…Your vacation to Greece will be incomplete if you don’t discover the local delicacies of the location you have selected to visit!

Our travel specialists, will guide you through your culinary adventure which will involve cooking classes and small group culinary tours.

The Greek gastronomy is famous across the world for its nutritional value and incomparable imagination! Although its foundations are common, each region across the country cherishes its own gastronomic treasures.


‘Chortopita’ pie with fresh herbs and spices, Photo credits:

The characteristics of the Cretan cuisine, for example, differ from those of Macedonia in Northern Greece or from those of Epirus or the Peloponnese.

The Greek islands also boast their own set of local delicacies and here, once again, we detect differences in the ingredients used and the ways of preparation between the islands of the Aegean Sea and the Ionian Sea.

Depending on the climatic conditions, the soil, the cultivation preferences and the cultural relations and exchanges, each part of Greece has formed a particular gastronomic culture and local cuisine.We select a few Greek destinations from A-Z and discover the must-try flavours.


Photo credits:

Andros island – The Cyclades: Taste thedish of “fourtalia” which is basically an omelette with local sausage and the “lambriatis” which is a local dish of lamb stuffed with cheese, greens, herbs and eggs and baked in a traditional oven.

If you are wishing to do some shopping and share with friends back home, then buy what is typical of Andros! The macaroons, the “kaltsounia” pies, the thyme honey from the area of Agios Petros and, of course, all types of spoon sweets which are fruits preserved in sweet syrup.

Chania – Crete: Cherishing a long history in gastronomy, Chania is famous for its special delicacies like the meat tarts, the Sfakia pies and many more. Do try the fresh fish in abundance, like the lobster, white sea bream, snapper, fresh calamari, grilled cuttlefish all accompanied by delicious and healthy Cretan greens. Search for the ‘boubourista’ snails and order the pork tenderloin with stuffed zucchini, the Giaourtlou kebab and the delicious red meat cubes with eggplant purée.

Dodecanese islands: The island complex of the Dodecanese is situated in the south-eastern side of the Aegean Sea, in what constitutes the sunniest corner of Greece! The Greek ‘Polynesia’ stretches between Samos island, Crete and the shores of Asia Minor and counts eighteen large islands, such as Rhodes, Kos, Patmos, Astypalaia, Kassos, Kalymnos, Symi and other.

Here, you will discover a wide range of places to eat from sophisticated restaurants to simple tavernas all serving dishes based on locally sourced products like vegetables, cheese, meat and fish, as well as other traditional delicacies, such as savoury pies and elaborate desserts. Turkish and Italian flavours are also very frequently preferred by the locals. The region is also known and appreciated for its excellent local wines.


Bourdeto, Photo Credits:

Ionian Sea island complex: They are also called ‘Eptanissa’ – seven islands and will certainly satisfy your appetite for fresh fish. In Lefkada island you should try the baked grouper in marinaya.In Corfu they will offer you ‘bourdeto’ which is cooked fish with spices and tomato. In all the islands of the Ioanian Sea you will find the specialty of ‘savoro’ which again is fresh fish cooked in spices and wine.In Paxos island you ought to try a different version of ‘bourdeto’ where the fish is baked in tomato and ounces of spicy pepper and also the recipe of ‘bianco’ which is fish cooked in ample garlic and lemon.

Mykonos island: While on the island, you must try and taste as many of the local delicacies as possible. Search for the ‘kopanisti” soft cheese with the strong, peppery flavor in combination with the Mykonian crisp-bread. The island is famous for its meat cold-cuts and for the traditionally made sausages containing fresh herbs, spices, salt, pepper and oregano that you will happily accompany with a glass of exquisite local red wine.


kayianas, Photo Credits:

Peloponnese: Superb tastes and dishes will tempt you with their fine and fresh ingredients from this very self-sufficient area that produces everything. The area is also known for its wines, such as the “Agiorgitiko” from the area of Nemea of Korinth, as well as of its production of extra virgin olive oil in the area of Kalamata, of the Arkadian meat and the cheeses from the county of Messinia.

Try the almond macaroons, the pies stuffed with sweet pumpkin and the mountainous “chortopita” with fresh herbs. Also known is the traditional “kayianas”which is omelette with salted pork meat, egg and fresh tomatoes! Last but not least the “cock au vin” which is baked rooster marinated in wine lusciously garnished with pasta or fried potato chips and the ‘karidopita’ walnut pie for dessert.

Santorini’s baby tomatoes,

Santorini’s baby tomatoes, Photo Credits: Eva Kanellopoulos

Santorini island: A culinary heaven boasting delicious agricultural products grown in volcanic soil, watered by the sea and the evening humidity. Taste the unique ’fava’ split peas, ‘tomataki’ cherry tomatoes, white eggplants, capers, broad beans, zucchini, cucumbers and melon. Grate the special ”green” cheese over a dish of fresh barley pasta and enchant your palate. Finish your perfect day on the island by sipping slowly on the prestigious Vinsanto aperitif and search for the sweet ‘melitinia’ pies!

Do not hesitate to feast on as many tastes as possible! Saying to yourself that you will gain weight is not a sufficient excuse… You can return to your dietary habits upon return home, in any case.