Food & Wine Tour
Greece is famous for the variety of its traditional natural products, the unique recipes of Mediterranean cuisine and, of course, the wines, an integral part of the country’s culture from antiquity to this day.
The Semeli Estate, Korinthos
since 1979 “an evolving tradition in winemaking excellence” Founded in 1979, with deep roots in time-honored winemaking traditions and eyes on the future, the Semeli Estate produces wines of exceptional quality offering consumers best value for money. The sunny Mediterranean climate and the extraordinary... read more
Kalamata Gastronomic Destination
Professionals in the field of gastronomy in its broadest sense – the agricultural sector, processing, hospitality, restaurants – have joined forces and created a society called the Gastronomic Community of Kalamata. Their goal is to enlist the best food-related businesses in the region, to set up a parallel... read more
Truffle Hunting at Meteora
The Natural History Museum of Meteora and Mushroom Museum, during its effort to create alternative touristic activities, that showcase our nature’s wealth, is organizing and hosting truffle hunting activities in cooperation with travel offices. Special trained truffle dogs with their trainer are searching... read more
Ancient Symposium, A theme site full of knowledge...
“SYMPOSIUM” was established by Georgios and Emmanouel Roussis. We are a family of artists, a father and his son, who have had a passion for sculpture and, lately, for ancient Greek wine-making. Both Georgios and Emmanouel Roussis studied at the School of Fine Arts in Athens and Florina respectively,... read more
The heart of wine beats in the heart of Crete
Rethymno is celebrating the award of European Wine City 2018! Great news for wine-lovers! Rethymno is celebrating the award of European Wine City 2018 by RECEVIN European Network, opening thus a new page for wine experience and wine-tourism. Wine has always been a very important part of the daily... read more
Cheeses of Crete
Cretan Dairy Products Crete leads the word in cheese consumption. Cretans love cheese rather than milk. Many dishes of the traditional Cretan cuisine are based on local dairy products; however, in Crete cheese is eaten alone throughout the day either as accompaniment or as appetizer, main meze or... read more
Traditional cuisine of Crete
World-renowned for its ancient civilization and its unique natural beauty, Crete is Greece’s top tourism destination attracting more than two million visitors in the space of a year. Nevertheless, Crete boasts a significant productive population involved in the primary sector, chiefly in the production... read more
Mykonos dishes
Mostra Made of two of its most characteristic products, kopanisti and rusks, Mostra is one of the island’s best known mezedes. While spicy kopanisti was relished only by the locals and a few connoisseurs until recently, the Mykonos Dairy Factory (Tyrokomeio Mykonou) using modern packaging and marketing... read more
Mykonos Dairy Factory
Kopanisti is made the traditional way by dozens of farmers, who often sell it to individuals or to little grocery stores. However, the island’s only authorized kopanisti cheese maker is the Koukas family who have opened an ultramodern plant at Palaiokastro in Ano Mera, where they use the milk from... read more
Mykonos Louza
One of the most interesting of the many Greek preserved meat products is the highly aromatic louza of Mykonos and its variations in the Cyclades. On Mykonos, louza is seasoned solely with allspice and savoury, which makes its taste more robust. On Tinos they use black pepper and an abundance of fennel... read more
Mykonos Kopanisti Cheese
Kopanisti, Mykonos‘ trademark spicy, peppery fermented cheese, has become one of Mykonos’s best known mezedes. This soft cheese, stored in brine, with its strong taste and creamy texture, which ranges in colour from white to pale beige, is also made on the neighbouring islands of Syros and Tinos... read more
Traditional cuisine of Mykonos
“Whoever finds the time to stay a few days on the island will taste other joys and other treats and other delicacies. Delicious pork, unique sausages and synglina and louzes, wonderful cheese, kopanisti, and the barley rusk, along with some good wine, in the company of the locals who know and eating... read more
Gardoumia
Gardoumia is a special meze from lamb intestines that is made on the island of Naxos, just like in Crete; besides, the strong connections between the two islands are well-known. Meze holds a special place in the Greek culinary tradition and could be described as an appetizer, a treat to share with friends... read more
O Fournos tou Veloni (Velonis Bakery)
The wood-fired bakery of Velonis in Naxos Velonis Bakery (O Fournos tou Veloni) in the Chora of Naxos gives a courageous battle against developing trends and is one of those few bakeries left still making bread, delighting locals and travellers with the splendid smell of freshly baked bread spreading... read more
Vallindras Distillery
Kitron Naxou is a liqueur obtained by the distillation of pure alcohol in traditional copper stills. The leaves of the citron tree (citrus medica, kitria in Greek), reach in essential oils with a strong aroma, are the raw ingredient used in the distillation process and were originally used by wine growers... read more
Tyrokomiki Naxou (Naxos Cheese-Making Industry)
Emmanuel Vas. Koufopoulos Driven by the long tradition of cheese making in his island and utilizing the technological advances as a stepping stone, Manolis V. Koufopoulos, a cheese maker from Naxos, founded in 1990 his dairy farm in the area of Agios Isidoros, at Galanados village, in Naxos. The Dairy... read more
Union of Agricultural Cooperatives of Naxos
EAS Naxou The Union of Agricultural Cooperatives of Naxos (EAS Naxou), founded in 1926 and rapidly growing ever since, is the driving force of the agricultural sector of the island and a powerful engine for its economic growth. Currently, the Union of Agricultural Cooperatives of Naxos counts 26 member... read more