Greek Gastronomy

Greek gastronomy has recorded a history of around 4,000 years, with especial characteristics based on pure and unique quality goods produced on Greek soil. In fact, it was Archestratos who wrote the first cookbook in history (330 B.C.). In truth Greek cuisine has four secrets: good quality fresh ingredients, correct use of flavorings (herbs) and spices, the famous Greek olive oil and simplicity.

As far as ingredients go, the blessed combination of natural elements and uniquely privileged climate has allowed Greeks to produce some of the purest products in the market. Olive oil, honey, salt and cheese may be the signature tastes one remembers after having a meal here but there are many more ways to impress your palette and satisfy your cravings. Due to the ever generous Mediterranean sea, a Greek table is almost never complete without various delicious fresh fish.

Greek olive not only accompanies almost all Greek dishes, it is of excellent quality and happens to be good for your health. In addition, due to the climate most vegetables are cultivated in natural ways and therefore maintain their aroma and flavor. You will be surprised after tasting a Greek tomato, cabbage, carrot, onion, parsley and garlic. At the same time, you probably won’t forget the rich flavor and aroma of Greek fresh fruits, such as grapes, apricots, peaches, cherries, melons and watermelons which are often used for breakfast mixed with honey with the one and only Greek yoghurt.

Finally when it comes to drinking, wine has been imbedded in the Greek culture since the ancient times and is still taken and drunk very seriously by Greeks today as there are hundreds of wineries around the country and countless wine bars in all cities and islands. Other famous Greek drinks include Ouzo, Raki and the mysterious Mastic that can only be produced in one island in Greece as the plants of its origin are unable to grow successfully anywhere else in the entire world for reasons still unknown to this day.