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.

Latest posts

Cheeses of Crete

  • Jul 20,2017

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

  • Jul 14,2017

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

  • Jun 6,2017

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

  • Jun 6,2017

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

  • Jun 6,2017

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

  • Jun 6,2017

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

  • Jun 6,2017

“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

  • Jun 6,2017

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)

  • Jun 6,2017

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

  • Jun 6,2017

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)

  • Jun 6,2017

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

  • Jun 2,2017

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

Organic Islands

  • Jun 2,2017

Organic Islands, founded in Naxos in 2010, is a firm that cultivates, processes, packages and sells organic aromatic plants and herbs. Nikos Hatziandreou, founder of the firm, did not decide to leave Athens and seek a better future in the Greek countryside just because of the economic crisis in Greece. Nikos,... read more

Cheeses of Naxos

  • Jun 2,2017

Naxian cheeses In Greek myth, god Apollo, worshipped with special affection by Naxiots, left on the island of Naxos his son Aristaios, who was an excellent cheese maker, to teach the islanders the art of cheese making. Although tens of centuries have passed since then, Naxos, being an island blessed... read more

Naxos potato

  • Jun 2,2017

Spanish Conquistadors conquered Peru in the “New” World, discovered the flavours of the potato, and carried them to Europe in the 15th century. From Spain, the cultivation of potatoes gradually spread to the rest of the countries of Europe and potato soon become the last resort of the have-nots in Europe... read more

Graviera of Naxos

  • Jun 2,2017

Graviera Naxou, a cheese with a sweet buttery flavour, is one of the best Greek graviera cheeses and is considered to be one of Greece’s most beloved table cheeses. Graviera Naxou means graviera of Naxos. In Greek, the word graviera is a transliteration of the Swiss gruyere. Recently added in the rich... read more

Traditional cuisine of Naxos

  • Jun 2,2017

Citrus groves, vegetable farms, pasturelands, the olive groves of Tragea, the vineyards at the northern part of the island; the goods provided by the fertile nature of Naxos on the one hand and the produce of the farmers inhabiting the mountain villages of Filoti and Apeiranthos (calf, goats and sheep,... read more

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