Traditional Cuisine of Corfu
The traditional cuisine of Corfu includes delicacies that will appeal to both the ordinary traveller as well as the most demanding gourmet. They are special flavours that are linked to the place and shape the gastronomic experience typical of the island. Some dishes may have faded into oblivion or may be found only in a few little tavernas or in homes, but most of these, fortunately, are served at most of the island’s restaurants. Wild greens. Typical food of rural families. Boiled wild... διαβάστε περισσότερα
Dishes of Corfu
PASTITSADA Pastitsada, one of the signature dishes of Corfu, is not just another stew with tomatoes and a few spices. Preparing this favourite Sunday fare of most Corfiot families is an elaborate ritual and every housewife has her own recipe. For those who are not familiar with it, this flaming red dish derives its colour from the healthy amount of hot paprika added to the meat even before any tomatoes are introduced. The whole art of mixing the spices – spetsieriko – that go into it developed... διαβάστε περισσότερα
Truffle Hunting at Meteora
A new experience for every visitor Luxury for few becomes opportunity for many A UNIQUE EXPERIENCE The Natural History Museum of Meteora and Mushroom Museum is proposing an amazing experience: Truffle hunting under the rocks of Meteora! In the beautiful and unknown forests of the region, near the city of Kalampaka, visitors have the opportunity to enjoy a unique truffle hunting, to taste a delicious pasta dish with truffles that are found by truffle dogs, to visit the Museum, to try various mushroom... διαβάστε περισσότερα
Gaia Winery
The Gaia Winery on Santorini (the firm has another one in Nemea) is on the eastern side of the island, right next to the sea, near the airport and between the villages of Kamari and Monolithos. It is housed in an exquisite stone building constructed in the early 20th century, which used to be one of the 13 tomato processing plants on the island. The abandoned cannery was purchased and renovated by Gaia Winery in 1999, giving it a second lease on life, this time as a winery. This impressive structure,... διαβάστε περισσότερα
Antonis Arvanitis Winery
Among the new wineries and the new vintners of Santorini who bring honour to Greece abroad with their wines, there is a veteran. Antonis Arvanitis is a warm human being and he greets you that way at his cellar in Megalochori not far from Pyrgos. At “Antonis Arvanitis Winery” one can drink the old nychteri, the wine that was harvested over-ripe and fermented in old French or Russian barrels. This was the wine people used to drink thirty years ago on the island and in its tavernas, before... διαβάστε περισσότερα
Estate Argyros Winery
The Estate Argyros Winery was established by Georgios Argyros in 1903. At that time his ambition was to expand his vineyard to 2 hectares and that is why he created the winery. In 1950 the winery passed to his son Mattheos, who extended it to 6 hectares. In 1974 it was taken over by Yannis Argyros who expanded the area of the vineyard to 26 hectares, modernized the winery (“Estate Argyros”) and worked hard to insure quality. The Argyros Vinsanto of 1987 was rated the best Vinsanto created... διαβάστε περισσότερα
Koutsoyannopoulos Winery
The Koutsoyannopoulos Winery on Santorini includes the unique Koutsoyannopoulos Wine Museum. The museum presents the history of wine and the life of the Santorinian vintner from 1660 to 1970 in an old and labyrinthine winery, eight metres below the surface and 300 metres long. Visitors are shown around the history of wine through the use of mobile and still reproductions, while automatic electronic audio guides explain it all in fourteen available languages. Great care and attention has been taken... διαβάστε περισσότερα
Yiannis Nomikos Estate
On the country road towards Kamari, in a traditional domed complex of buildings is the Yiannis Nomikos Estate, the most complete agricultural-processing facility in Santorini. Here they process and package various local products, including fava, sun-dried tomatoes, pistachios and candied fruit. “If you want to cultivate fava successfully you must become fava yourself!” This was the advice given by Yiannis’s father, Tzortzis, who wanted in this way to pass on to his young son the message... διαβάστε περισσότερα