Souvlaki originated in Piraeus and its heart continues to beat there even today. But which are the authentic souvlaki shops waiting to be discovered?
FOOD
An upcoming European regulation will force olive oil producers to change their production methods or see their product labeled as unfit for consumption.
On Oinousses, children don’t eat fish. Despite how contradictory that might sound, it seems many children on this eastern Aegean island turn their noses up at fresh fish – and its excellent Omega-3 content – opting instead for red meat and sweets.
I always had a ready excuse for not visiting the island of Kea, also known as Tzia, which lies a convenient one-hour ferry ride away from the coast of Lavrio in southeastern Attica.
Greece’s food and drink industry remains the largest domestic manufacturing domain, as it was during the crisis.d
A US-built pier designed to increase flows of humanitarian aid into the Gaza Strip has been beset by challenges and is now expected to be permanently dismantled.
The last two dry winters put traditional Greek crops to the test, but they favored new ones that can endure the effects of climate change.
I recently drew up a list for a friend who was visiting Athens from abroad, with suggestions on where to go for good fish, tavernas with amazing lamb chops, the nicest wine bars and so forth.
Consumers out shopping for a bottle of olive oil at the supermarket during the recent heatwave would hardly have thought that the prematurely high temperatures of mid-June – a phenomenon that is increasing in frequency – would affect its price.
The European Commission has granted Cyprus a five-year transition period to comply with the requirements for the production of halloumi as a product with a PDO.
Athens has so many restaurants nowadays, but does it have good ones? Without a doubt. Does it have enough decent restaurants? No. I think we need to dispel the myth: There’s only a small number of good restaurants in what is a small market.
People started lining up outside 10 Voulis Street in downtown Athens early on a recent Saturday morning, even before the city started to look properly alive. That the crowd was a multiethnic one was immediately apparent.
As a guest country, Greece left its mark at the recent VieVinum major wine exhibition in Vienna with the participation of 22 wineries.
Chef Khane Habdulla, a Kurdish refugee from Iraq, shared her recipes at Dopios restaurant in Athens as part of the United Nations High Commissioner for Refugees (UNHCR) initiative to give refugees opportunities to share their cuisines with the Greek community.
Serres-based dairy company Kri Kri is already in the process of sending the first shipments of Greek frozen yogurt to the other side of the Atlantic.
We marinate the anchovies lightly and cook them in a pan with cherry tomatoes, oregano and spearmint. This dish is juicy, tasty and low in calories at 252 Kcal per serving.
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