Greek Cuisine Paradise Unveiled
Greece has a lot more to offer food-wise than the traditional ‘moussaka’ and Greek salad. Food in Greece has been formed by social habits, as it is combined with entertainment, social gathering with a couple of mezedes (big quantities of smaller portions of food). Fresh, high quality ingredients and primarily simple cooking techniques make for most Greek dishes. Every region, either mountainous or island has a different tradition and naturally recipes in the mainland mainly involve around meat and soups and in the islands around fish.
Crete
The ultimate food paradise
The renowned Cretan diet includes aromatic herbs, savory cheeses like graviera and the famous wedding rice with staka (the cream of the butter). Sea urchin salad remains one of the best seafood delights. Kalitsounia (small sweet dough pie with cheese) is a perfect combination of a savory and sweet snack or appetizer that can be consumed any time of day, like kserotigana (honey dip pastries) or sfakiani (cheese – stuffed pie drizzled with honey).
Dining in Crete is a whole experience. Famous for its hospitality and traditions, a ‘raki’ or ‘tsikoudia’ with different flavors is a must as a dessert after every meal. Chania specifically is one of the top destinations for enjoying Cretan gastronomy. Stroll around the Venetian port and the Old Town to enjoy a ‘dacos’ salad (hard Cretan bread accompanied with tomato, mizithra and plenty of virgin Cretan olive oil) along with some roasted goat to immerse in the Cretan way of life.
You can find good food in Crete approximately everywhere. From boutique hotels in Chania to luxurious resorts in Elounda. Whichever you choose, you will for sure be amazed by the abundance of flavor and options for meat-lovers, seafood lovers, vegetarians and vegans alike.
greek food
Sifnos
Rich gastronomy tradition
The gourmet Greek island in the Cyclades, where the Festival of Traditional Cycladic Cooking takes place every year. An island where original ovens and volcanic stone mills and traditional earthenware called ‘skepastaria’ where the famous Sifnian chickpea stew is prepared. ‘Revithada’ is the traditional Sunday lunch, which intertwines with the island’s pottery art history. Slowly cooked for 6 hours, with onion, garlic and bay leaves, it is ideal with a little bit of “Manoura gilomeni” on the side, an aged cheese made of goat and mutton milk, that is preserved into red wine sediment.
By delving into the rhythm of the islandic life, you’ll also encounter many variations of Cyclades recipes, different in each island. A prime example is ‘amigdalota’ (the greek macarons) made with almonds, sugar and citrus zest. ‘Melopita’ is also a very popular dessert, as its ingredients are to be found in abundance within the island, consisting of just honey and ‘anthotiro’, essentially a crustless cheesecake. Overall, rich flavors, quality primary ingredients and the simplicity and serenity of a greek island. Can you think of a better gastronomic combination?
Sifnos also embraces luxurious hotels that offer privacy and sophistication, always keeping the Cycladic style in mind. Through our Cyclades packages the options are endless. Every island has its own tradition when it comes to food, for example louza (spice-cured pork) from Tinos or loukoumia (gelatinous sweet with starch, sugar and water) from Syros.
greek food
Thessaloniki
A unique gastronomic scene
For some, Thessaloniki is Greece’s city of gastronomy, as recognised by Unesco in 2021. Food in Thessaloniki is connected to fun and festivities, as Thessalonians love being outside. You can find the fanciest brunch spots in ambient small yards of neoclassical buildings or small hidden street food places after your night out. Dishes are often a bit more spicy and rich than the rest of Greece, ideal for after-drinking. Traditional taverns with seafood mezedes paired with ouzo or tsipouro are right around the corner of every public square.
First things in the morning: breakfast. Bougatsa is one of the most loved northern Greek classics. A layered filo pastry stuffed with feta or sweet semolina custard (doused in icing sugar and cinnamon). Another one is koulouri. A very popular breakfast option with many variations that could be described as a bagel snack topped with sesame. Thessaloniki may be of its own kind when it comes to pastries, as trigona Panoramatos in the form of golden, syrup-soaked cones, filled with a velvety custard are a well known Thessalonian dessert.
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