The resolute cultural dynamism of Greeks, despite a long-drawn-out debt crisis that their county has faced, has landed Athens on the New York Times list of “52 Places To Go in 2017.”
The NYT listing recognizes and celebrates what it describes as the Greek capital’s “thriving arts scene.” The paper’s recommendation singles out for mention Radio Athenes for its pop-up lectures and performances, the recently renovated National Museum of Contemporary Art, which houses some of the most exemplary artworks by Greece’s modern artists, the Nomadic Architecture Network, which runs events in urban and public spaces; and the Stavros Niarchos Foundation Cultural Center, which opened at the end of summer and will be home to the Greek National Opera and National Library. It also entices its readers to dive head first into the city’s cultural action, its “surge of galleries, collectives and nonprofit art organizations built for leaner times” and artistic events, such as the Documenta 14 art exhibition.
*Originally Published on greeceis.com0 Read More
Oregano adds the familiar fragrance to a Greek salad, but it also provides relief for a sore throat. Olive oil is an essential component of Greek cuisine, but it is also medicinal. Honey is a sweetener that also contains more than 180 nutrients. Ancient Greek gastronomy, the ancestor of the food culture of Rome, is the source from which many features of European diet and cuisine are derived. But that’s not all. Ever since antiquity, the Greeks have not only sought to satisfy their hunger or to find enjoyment in foods. Many foods were used to prevent or treat a number of health conditions.
A plant native to Greece, the olive tree was being cultivated in the Aegean as far back as 2000 BC. The olive and its precious oil have been omnipresent components of Greek life ever since: in the diet, in religion, in mythology, in medicine, in literature and in art. Olive oil was particularly important at the palaces of Knossos, Mycenae and Nestor (Pylos). It was a key ingredient in most cooking, used in bread-making and even eaten with bread for a light meal. However, it also had important uses beyond cooking; it served as a fuel, as a cosmetic and as a medicine (60 medicinal uses are referenced in the Hippocratic Corpus). The olive tree was endowed with rich symbolism as well: it was the sacred tree of the goddess Athena, and its branches were used to make the kotinos, a crown given as a trophy to Olympic champions.
The mainstay of the Mediterranean diet to this day, olive oil is critical to good health. It is ideal for the heart and prevents blood clots. Its polyphenols reduce bad LDL cholesterol and increase good HDL cholesterol. Its cancer-fighting and anti-aging actions derive from its valuable antioxidants (flavonoids), vitamin E, provitamin A, minerals and trace elements. It helps to regulate glucose levels in diabetes, plays a key role in central nervous system development, and also aids in the normal function of the digestive system, decreasing the possibility of ulcers and improving intestinal tract motility.
“But why Greek olive oil?” you may ask. Well, first of all, because of its unique flavor. Secondly, because more and more research is confirming that olive oil produced in Greece is higher in polyphenol content – polyphenols are the precious chemical compounds that promise to rid us of many health problems – than those produced in other parts of Europe.
Its official botanical name is in fact Salvia officinalis, which is partly derived from the Latin verb salvare, meaning “save,” and alludes to its therapeutic properties. The ancient Greeks used its fresh leaves to treat wounds and snake bites, and as a drink to enhance female fertility. As a beverage, sage-infused “Greek tea,” as the French call it, or “Greek sprout” for the Chinese, remains popular to this day, either on its own or combined with other aromatic herbs.
Sage is also associated with some less scientific benefits. In Syros, for example, they say it exorcises gossip. You will often find little bunches of it hanging outside homes. A beneficial herb, sage has anti-catarrhal properties (for asthma, bronchitis and coughs), as well as anti-fungal and anti-infective action (for flu, gingivitis and insect bites). It is an effective antispasmodic (in cases of dysmenorrhea) and healing agent. Its broader effects include stimulating the nervous system, improving memory and boosting blood circulation, while its antioxidants act against free radicals.
According to gastronomic history, modern-day trahana has evolved from a porridge-like mixture of milk and wheat eaten by the ancient Greeks and Romans. The noted gourmet and recipe collector Apicius (1st c. AD) refers to this food substance as tractae. In Byzantium, it was popular as tragos or traganos. Until a few decades ago, when the refrigerator was still largely unknown in most Greek households, it was a practical method for using up leftover milk and was critical to a family’s survival – trahana could be stored for more than a year in a cool place.
Trahana is made with fresh cow’s, sheep’s or goat’s milk that has soured, to which wheat is added. The wheat can range from coarse to fine – Cretan xinohontros, for example, uses coarse wheat. Trahana is rich in carbohydrates and is a good source of energy. It’s also a source of fiber, which aids intestinal health. The lactobacilli in the sour milk have a beneficial effect on the digestive tract, too.
Trahana contains protein, magnesium, iron, phosphorus and calcium in a form which the body can easily absorb. It also has carotenoids, such as lutein, a powerful antioxidant that works to prevent the harmful effects of free radicals, thus helping to maintain healthy eyes, skin and heart.
Trahana can be made into a thin or thick soup, and is low in calories (100 calories/100g). In recent years, many chefs have enriched the classic trahana soup recipe with bits of meat and vegetables or fish. It can be added to savory pie fillings or used in stuffed vegetables or grape-leaf dolmades instead of rice.
According to Greek mythology, knowledge of cheese-making was gifted to humans by the gods of Olympus through Aristeas, son of Apollo. There are references to cheese products in the writings of Aristotle and in the comedies of Aristophanes, while Homer famously referred to them in the Odyssey as well, citing the production of cheese from goat’s and sheep’s milk by the one-eyed Cyclops Polyphemus who was eventually blinded by Odysseus. Could this cheese have been anthotyro? It is quite possible.
Soft, white and rind-less, anthotyro is made in most regions of Greece from whey (left over from making another type of cheese) and the addition of sheep’s or goat’s milk, or a combination of the two. Lightly salted, it combines a pleasant rich flavor with high nutritional value. It provides all of the substances that dairy products offer (protein, calcium, potassium, phosphorus), but contains less fat (it is not high in cholesterol content) and is just 200 calories/100g Compare that to 470/100g calories for graviera cheese, 420/100g calories for kefalotyri, and 350 calories/100g for feta.
Anthotyro is served as a side dish with meals, used in savory pies and salads or as a spread on bread. It pairs deliciously with fresh fruit and nuts, and makes an excellent dessert when topped with honey.
These greens are a variety of wild chicory (Cichorium spinosum), and have a bitter flavor. They are a key element of Cretan cuisine. The Greek name originates from an old habit the Cretans had of placing these greens over the mouth of the water jars to keep bugs out of the water. The Stamnagathi plant is a source of dietary fiber, antioxidants, iron, calcium, potassium and vitamins A, C and E, and beta-carotene. It is an excellent tonic and diuretic; it helps to detoxify the liver and has slightly cathartic properties. The ancient Greeks considered it medicinal. The greens can eaten raw with a lemon or vinegar and olive oil dressing, boiled on their own, or cooked together with lamb or goat. They can also be pickled after parboiling.
The ancient name for rusks was dipyritis artos, meaning “twice-baked bread.” Rusks have been a staple of the Greek diet since before refrigeration or preservatives, when a way of keeping bread for as long as possible was needed. Rusks, particularly those made with barley (which thrives better in the Greek climate than wheat), are considered a key ingredient of a healthy and balanced diet.
They are a good source of vitamin B complex, selenium, potassium, calcium, phosphorus, silicon (which helps to rebuild and protect bones), chromium (for better control of glucose levels in diabetes) and dietary fiber (especially beta-glucan, linked to lower cholesterol). They also aid in better intestinal and liver function and help reduce cellulitis. It should also be noted that barley contains less gluten than wheat.
So, why not try replacing your breakfast toast with barley rusks? Alternatively, you can also replace commercial breakfast cereals, which contain a high level of hidden sugars, with boiled barley, honey and cold milk. And remember that, because their low moisture content eliminates the risk of microbial spoilage, rusks do not contain preservatives, either.
The ancient Greeks considered figs a luxury, with a quantifiable economic value that lent prestige to those who could consume them. But they were also a special delicacy. There was a word – sykoskopos – that referred to someone who brought news of where syka (figs) were to be found; there was also the term sykofantis, used for the person who revealed their illegal trafficking. It was not uncommon in Attic comedies to see the impoverished protagonists dreaming of buying wine and dried figs as soon as they could find a little money. In classical times, figs were eaten fresh as an appetizer, and were usually salted. In dried form, they accompanied the wine served at symposia. The leaves of the fig tree were soaked in brine to remove the bitterness and were then used to prepare foods similar to modern-day dolmades.
The nutritional value of figs, particularly dried ones, is indisputable. Rich in natural fiber (which stimulates intestinal motility), they help in weight control because they enhance the feeling of satiety. They are one of the best sources of potassium, which regulates blood pressure and boosts ligament health: just half a cup provides 300mg. They also contain magnesium, which is important for the function of the nervous system, for metabolism and for bone health. Surprisingly, they contain more calcium than milk does. You can add chopped dried figs to milk or yogurt along with your favorite breakfast cereal, eat them together with white cheeses, or try them on their own as a snack.
The history of apiculture, or beekeeping, in Greece goes back thousands of years. Excavations at Phaistos uncovered ceramic beehives from the Minoan era (3400 BC). Hippocrates, the father of medicine, recommended honey to all his patients. Honey, eaten with bread, was the main food for Pythagoras and his followers. Frequently, the libations to the gods included honey with wine and milk, while ambrosia, the food of the immortals, was said to contain royal jelly. In classical times, desserts with honey were very popular, including honey pies called melitoutta to plakountes, which also had sesame seeds and spices.
With more than 180 nutrients, honey is a food of high nutritional value. It is an excellent source of carbohydrates, antioxidants, vitamin B complex, trace elements and minerals (calcium, magnesium, zinc, iron, copper) essential for keeping the body in balance and contributing to everything from bone strength to metabolism. It has a lower glycemic index than sugar. In other words, in small quantities, it is even suitable for people with diabetes. The great biodiversity of the Greek land – 1,300 endemic plants and an exceptional variety of flowers, herbs and trees – also affects the quality of the honey produced in Greece: it is far superior in flavor, aroma and density than honey from other countries.
Closely tied to Christian fasting, tahini, the paste made from roasted sesame seeds, re-entered the Greeks’ diet through migrants from Asia Minor who carried with them the knowledge of how to make it and its cousin, halva, from their lost homelands. It has the delicious essence of roasted nuts and the rich flavor of its precious oil.
One spoonful of tahini, particularly whole grain, is the perfect dietary supplement. First, the fatty acids it contains are mainly monounsaturated and polyunsaturated: these are fatty acids which raise the level of good cholesterol (HDL) that protects the heart. It is rich in high-quality proteins, vitamin B complex (which regulates the synthesis of several hormones, among other things), calcium (acts against osteoporosis), iron (for physical and mental well-being), potassium, zinc (fortifies the immune system), phosphorus, magnesium (relieves stress and migraines), manganese and copper (reduces joint pain). It also contains selenium, which is one of the weapons in the body’s defensive arsenal against oxidative stress.
Tahini is the ideal topping for breakfast (try bread with tahini and honey). It goes well with sweet flavors (honey or chocolate), with tangy lemon and with garlic, pepper, pulses and salads (it makes a great dressing). It can also be used in soups, pies, cookies and hummus.
In the days when there was no sugar, or it was hard to come by, homemakers made full use of everything the Greek soil gave them to expand their cooking repertoire. This is how moustalevria was born. The exact date of that birth is not known. We do know it is a dessert that dates back to antiquity; during the Byzantine period, it was called moustopita and was made with flour and boiled grape must. That is more or less the recipe that survives today, though it is now embellished with nuts and cinnamon.
Moustalevria is a highly nutritious food, thanks to the raw material – grape must – which provides a large quantity of antioxidants. With the addition of walnuts, almonds, cinnamon and sesame seeds, it is enriched even further, not only in flavor but also in nutrients. Sesame seeds are rich in amino acids, minerals, trace elements and calcium. Cinnamon improves glucose levels in the blood, while walnuts and almonds provide valuable omega-3 fatty acids, antioxidants and phytosterols. What’s more, all this comes with zero fat.
Yogurt has always held a special place on the Greek table, although it is in fact widely consumed throughout the southeastern Mediterranean. The ancient Greeks called it oxygala, and they had a particular liking for it. French explorer Pierre Belon (1517-1564) wrote, “The Greeks and Turks have oxygala, a type of sour milk which they carry in fabric bags hanging off the side of their animals. Though it is quite watery, it stays in the bag without spilling.” There’s been a lot of milk under the bridge since then. Nowadays, as the food industry endeavors to offer products with long shelf lives, most yogurt is processed at temperatures high enough to prevent the growth of unwanted microorganisms. However, this means that beneficial live bacteria are also eliminated and yogurt loses a large part of its nutritional value.
Traditional Greek yogurt, the one with the skin on the surface, it made from cow’s or sheep’s milk and contains valuable bacteria which have a positive effect on the entire digestive tract. These bacteria include the Lactobaccilus, which research has shown to have cancer-fighting properties. In addition, yoghurt enhances digestion, provides all of the nutrients of milk (protein, carbohydrates, fats, calcium, phosphorus, vitamin B complex and others), and can often be consumed by people who are lactose-intolerant. It is, indeed, an all-round superfood!
The ancient Greeks held it to be a symbol of joy: it was used to make wedding crowns. But they also knew of its therapeutic value and used it as a drink to treat poisoning, diarrhea and colic, or externally to relieve skin inflammation. Arcadia and Tenedos are famous for producing oregano. Until a few decades ago, Cretan folk medicine used oregano leaves fried in olive oil to make a poultice for back pain, and oregano oil offered relief for toothache.
Oregano grows practically everywhere in Greece. Fresh or dried, it adds beneficial properties along with its characteristic fragrance to many dishes. Rich in vitamin C, it also contains calcium, magnesium, zinc, iron, potassium, copper, boron, manganese and vitamin A. The essential oil of Greek oregano is considered the best in the world, as recent studies have shown it to have the highest content in carvacrol and thymol, both of which have powerful antioxidant and cancer-fighting properties. It has antibiotic and antiseptic properties as well. Oregano can relieve intestinal upsets and abdominal pain; it exhibits stimulatory, sudorific and anti-asthmatic effects; it is used to treat flu, colds, gingivitis and sore throat (in a gargling solution). Amazingly, oregano demonstrates 42 times greater antioxidant action than apples, 30 times greater than potatoes and 12 times greater than oranges.
…or saffron, is probably the result of efforts to tame the wild Crocus cartwrightianus in ancient Greece, as the plant appears frequently in Crete’s Minoan-era frescoes and pottery, as well as in a fresco from the prehistoric settlement of Akrotiri in Santorini depicting a woman collecting the flowers. Saffron was widely used in medicine – the ancient Greeks drank it in a tisane to cure sleeplessness and hangovers. Today, Kozani’s saffron is one of the most expensive spices in the world (it takes more than 150,000 flowers to produce one kilogram of the stuff) and is very sought-after for its subtle aroma and flavor, its properties as a coloring agent and its health benefits. Saffron contains vitamins A, C and B complex, as well as iron, calcium, magnesium, potassium and lycopene, which is known to help prevent cancer. It also has powerful antioxidant and anti-aging properties, as its carotenoids protect cells from free radicals. It is good for the digestive tract, boosts the metabolism and improves memory and overall brain function. In addition, it helps fight anxiety and acts as a mood elevator. A mere pinch is enough to give food a rich yellow color, a subtle tang and plenty of aroma. It goes particularly well with rice, pasta, white meat and fish; it is used in salads and soups; and it is also used in sweets. It can be found in powder or thread form and as a tea.
Traces of stored crops and seeds found at Akrotiri indicate that a local species of vetchling, Lathyrus clymenum, was cultivated exclusively on Santorini for more than 3,500 years. Dioscorides, a famed 1st c. AD physician and botanist, distinguished the plant that provided the specific fava from its relatives in other regions. The particularities of the Santorini soil, the climatic conditions and, strangely enough, the lack of water combine to create a unique product with a velvety texture and sweet flavor. Rich in protein (20 percent) and carbohydrates (65 percent), the local fava is an excellent source of vitamin B1, iron, copper, phosphorus, potassium and magnesium. Its high fiber content makes it ideal for maintaining normal levels of glucose and cholesterol in the blood, for promoting the proper function of the digestive system and for preventing cancer of the large intestine. And it’s just 85 calories/100g. The fava is served in pureed form with lemon juice, oregano and olive oil, and sometimes with chopped onion and capers or with tomatoes and olives. You might also see it in salads, made into patties or even served with seafood such as octopus or anchovies.
MASTIC FROM CHIOS
The mastic tree was particularly popular with the ancient Greeks: its shoots were pickled and considered a fine appetizer, while its “tears,” the well-known mastic resin, were chewed to clean the teeth and freshen the breath. These tears were also used to flavor wine. The aromatic resin of the lentisc plant, of the Pistacia lentiscus Chia variety, is not produced anywhere in Greece but Chios, and even there, it only grows in the south of the island.
Prescriptions based on mastic can be found in medical texts dating from late antiquity, when it was already considered beneficial. Modern-day studies have confirmed this. Its antioxidant extracts prevent the formation of atherosclerotic plaque on artery walls, thus protecting against heart problems. Its polyphenols reduce glucose and cholesterol levels in the blood. Regular use of mastic limits the formation of dental plaque. It plays a critical role in preventing and treating diseases of the digestive system. It exhibits powerful anti-inflammatory action, and acts as an analgesic, a cough suppressant, an appetite stimulant, an aphrodisiac, an astringent and a diuretic. It is an amazing multi-purpose medicine! Nowadays, mastic has many uses: as a spice in cooking, mainly for meat and fish, and for ice cream, loukoums, spoon sweets and cookies; in beverages (in mastic liqueur and ouzo, drunk as an aperitif or added to foods while simmering); and in cosmetics. Commonly seen in the form of chewing gum, the resin can be also found in a variety of other forms, including as powders and crystals, as mastic water or as an essential oil.
Mama shaped them round. Grandma always made them crescent – shaped, following the recipe of legendary Greek chef and cookbook writer, Tselementes. Both versions were made with the best butter that had irresistible aroma and taste.
At this time of year when Christmas is all around, I close my eyes and I am transported back to the kitchen of my childhood home. It’s as if I can see the two different shapes on the kitchen counter, each baked with all the love and affection of Christmas poured into them.
This snowy confection is a piece of Greek Christmas tradition and has been a part of every child’s memories for hundreds of years. In Athens and Thessaloniki alone every November and December, around 10 tons of kourabiedes are sold just by the Konstantinidis patisserie chain, so you can imagine how many are sold around the country as every bakery starts producing them!
In Turkey, they are known as Kurabiye, in Azerbaijan, Qurabiya and in the Middle East, Ghraibeh. The name is the literal combination of two words, kuru – dry, and biye – biscuit. Looking into the etymology of these treats, we arrive at a word from the Middle Ages – biscuit, which meant baked twice. It was a way of baking bread that ensured easy preservation and a product that wouldn’t spoil quickly. In the book “Ottoman Cookery” by Turabi Efendi (1864), kourabiedes are made with equal amounts of sugar and butter and double the amount of flour. Old Greek recipe books spun the name with a French touch and dubbed them quourabier! “You can give them any shape you want, arrange them on a baking sheet and bake them in a medium-hot oven,” writes Nikolaos Vasilakis in his 1892 recipe book.
I’m not sure if anyone today goes to the trouble of making homemade kourabiedes. Thankfully, there are plenty of patisseries which produce them on a mass scale but with a homemade flavor. So place a big, snowy plate of them on your Christmas and New Year table and don’t be scared to let yourself get covered in icing sugar as you eat them. In Greece, that’s part of the joy of the holiday season!
Originally published in Kathimerini’s K magazine.
Two archaeological findings in Greece – namely the so-called Antikythera Man and a mass grave at the Phaleron (present-day Faliro) Delta, south of Athens – have been included in the “Top 10 Discoveries of 2016” by Archaeology magazine. The publication is issued by the Archaeological Institute of America.
Excavators at the Phaleron Delta necropolis – a large ancient cemetery unearthed during the construction of a national opera house and library – earlier this year found at least 80 skeletons lying in a mass grave, their wrists clamped by iron shackles. Classical archaeology has called on the help of CSI-style archaeologists from the Malcolm H. Wiener Laboratory for Archaeological Science at the American School of Classical Studies in Athens (ASCSA) to examine the graves.
“For the first time we can illustrate historical events that took place during the struggle between aristocrats in the seventh century and led, through a long process, to the establishment of a democratic regime in the city of Athens,” project director Stella Chrysoulaki told Archaeology magazine.
Meanwhile, a key discovery was made this summer at the site of the world-famous Antikythera shipwreck as an international team recovered a human skeleton. “The newly discovered remains are the first to be uncovered in almost 40 years – and during the age of DNA analysis,” the magazine said.
Discovered by sponge divers in 1900 off the Greek island of Antikythera, the site has yielded hundreds of treasures, including bronze and marble statues, as well as the Antikythera Mechanism, often referred to as the world’s oldest computer.
Other feats in the top 10 list include the precise dating of the world’s oldest woven garment found in Tarkhan, Egypt, the discovery of more than 400 Roman waxed writing tablets during excavations in London, and the use of airborne laser-scanning technology by scientists in northwestern Cambodia to survey 900 square miles of the densely forested Angkor region, revealing centuries-old cities that once belonged to the vast Khmer Empire.
November is the month for distilling grape-based tsipouro and the villages of northern Greece are the best place to enjoy it.
It’s a Friday night, just hours after our arrival in the Pieria region. The weather is chilly and the darkness of the night is far more pleasing than the afternoon’s depressing twilight.
We are in the village Skotina in the Pieria prefecture, northern Greece, located in the southern part of the country’s Macedonian region, and have taken a seat in the yard of the Polyhros family home. We are nibbling on olives and bread dipped in green olive oil.
In no time at all, the housewife approaches and wipes away the table top in one move, not with a standard disinfectant, but instead with tsipouro.
The spirit’s high concentration of alcohol makes it an ideal natural cleaning alternative, highlighting how alive multiple applications of local products remain as a practice in Greece’s rural regions. This “disinfectant” used by Mrs. Polyhrou is precisely why we have made this autumn trip to the Pieria region.
Palaios Pantaleimonas village in Pieria.
So, then, what exactly is tsipouro, you may ask.
It is a strong distilled spirit, similar to Italy’s grappa or arak in the Middle East, which is produced in various Greek regions (Macedonia, Epirus, Thessalia, as well as Crete, where it is known as tsikoudia), usually between October and December.
The spirit is made with the pomace, or grape residue – peel, pips and must – from the wine press. It is produced in copper stills, locally known as “rakokazana“. The pomace, along with water, is placed inside these containers and boiled to produce this clear distilled spirit, drop by drop.
Depending on the custom of each regions as well as the patience and intent of each kazanari, the producer at the helm, the tsipouro is single, double or triple-distilled.
Tsipouro is wine’s smaller but stronger little sibling. It possesses a far more aggressive taste and greater alcohol content (between 36 and 45%), which is why it is drunk in shot glasses, accompanied by small and assorted meze dishes.
OLIVES, CHEESE AND GOOD COMPANY
Food was an integral part of the production ritual at all the rakokazana we visited in Pieria. There are many of these stills, as tsipouro is a way of life in the region. The various foods consumed included white goat milk cheese, olives (brown, black, small or big), pie with greens (hortopita filled with spinach, nettle and other wild greens), cheese pie (tyropita), lamb and goat dishes, as well as a fantastic firiki apple (small and sweet) preserve in syrup topped with a walnut.
The culinary delights we tried – seated next to the distillation tanks, alongside the local producers, who were complete strangers to us just days earlier – while waiting patiently for the tsipouro to drip, were incredible.
The essence of this experience is represented by the eating, drinking and the socializing with familiar and unfamiliar faces by the boiling tanks as we waited for the pulp of grape peel, pips and must to be transformed into a fine spirit that will keep us company throughout the winter.
SPICY OR AGED
As may be gathered, our trip involved lots of drinking. However, excesses aside, the thing I liked most about this excursion to the various distillation tanks around Pieria was the opportunity it provided me to become acquainted with the people, their homes and the unique details of their everyday lives.
There was the young son of Mr. Antonis Katsamagas at the village Rahi, who fed wood into the tank’s fire as his grandfather looked on.
The cats that wondered about the yard at the Hatzis winery close to the village Neos Pantaleimonas who looked completely at home alongside the men by the tanks; and the wild boar pelt hanging on the wall at the winery operated by Mr. Korovesis in the village of Ritini that gave the space the look of a Norwegian hunter’s shack.
The trip also included interesting discussions about other tsipouro varieties, such as a cranberry-based version –, a yellowish spicy tsipouro made with touches of Kozani saffron – and tsipouro aged in oak barrels, which initially causes a burning sensation to the throat, before gradually providing a soothing warmth to the entire body.
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It was the first time I was attending Travel Expo 2016 and the first exhibition for G&I custom luxury travel. This 3 day exhibition was based in Athens and it was an international Greek Tourism meeting -3rd Exhibition taking place. This was a huge opportunity to be able to meet with over 2000 people from over the world and build relationships with them. Excitement was an understatement!
We had the opportunity in having B2B appointments with agencies / tour operators from Europe, Balkans, Asia, Middle East, USA and Canada. The appointments were approximately 15 minutes in duration and that was enough time at first hand. If not no worries, as we had the privilege of inviting the agents to our amazing bar at our booth for after work drinks 🙂
Let me tell you more about the booth we had in the exhibition hall. The number was C54-56 (how can I forget) of which we shared with our colleagues, Luxury Concierge and Life Line, and what a booth it was! We had a great Seating area for our outside meetings to take place, a bar for coffee and drinks or even snacks. It was an amazing opportunity for G&I and we couldn’t have done it without our affiliates.
by Mairina Chrysopoulo
General Manager & Owner
World Health Innovation Summit is a new innovative way of working together, providing a platform for all of us to openly share ideas and discover solutions together.
The World Health Innovation Summit is not just a conference or a meeting. It is about communities coming together to work together to improve health care for all, to network on a continuous basis. By supporting our communities, sharing knowledge, inspiring and innovating we as individuals and as a community benefit.
Be one of us!!
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G&I Team recently visited the New Hotel Athens (Yes!Hotels Group).
We started our day at New Hotel by strolling around the hotel admiring their amazing taste in Art. Every floor has something different to show you and if you are an “art lover” you will love staying in New Hotel. Don’t forget to spend some time and read about their history…
New Art Lounge at the rooftop (7th Floor) with a panoramic view to Athens.
**Plus Tip:The New Art Lounge features a unique art library with more than 2000 art book tytles.
The New Taste Restaurant (*‘Favela ‘ columns are covered with intricately connected cut pieces of wooden furniture
taken from the original hotel.)
Pumpkin soup with greek yogurt
Linguine with eggplant and apaki*( salted and smoked lean pork, which is very popular in Crete.)
New Taste features a Mediterranean menu focusing on simple dishes, all cooked using the finest, local organic produce and offers fresh, high quality food, made on site in front of guests. Menus are dynamic and change frequently according to the season.
What you should know…?
… about The New Taste Restaurant is that, you don’t have to stay in New Hotel in order to taste their amazing Breakfast , Brunch , Lunch or Dinner.
For Reservations: +30 210 3273170
Web Site : http://www.yeshotels.gr/el/hotel/new-hotel
Orphic Hymn 58 to Eros (trans. Taylor) (Greek hymns C3rd B.C. to 2nd A.D.):
“To Eros (Love), Fumigation from Aromatics. I call, great Eros, the source of sweet delight, holy and pure, and charming to the sight; darting, and winged, impetuous fierce desire, with Gods and mortals playing, wandering fire : agile and twofold, keeper of the keys of heaven and earth, the air, and spreading seas; of all that earth’s fertile realms contains, by which the all parent Goddess life sustains, or dismal Tartaros is doomed to keep, widely extended, or the sounding deep; for thee all nature’s various realms obey, who rulest alone, with universal sway. Come, blessed power, regard these mystic fires, and far avert unlawful mad desires”.
Beauty in Greece is exquisite; timeless; unspoiled. It was in this sacred landscape that love was born. Greece is the birthplace of the winged God Eros, the son of Aphrodite; the God that with his quiver and arrows inspired artists and writers over the centuries to praise the virtues of love. Whether you are looking for an ideal honeymoon destination or just a romantic escape, the beauty and diversity of the Greek landscape forms the most romantic backdrop to celebrate your love.
Search for your fairy-tale romance in the Greek islands, a perfect honeymoon destination bathed in sunlight all year long. Explore with your other half the islands on a cruise and enjoy sun-kissed beaches, superb natural landscapes, cosmopolitan resorts and traditional settlements alike or taste exquisite local dishes. Santorini, Mykonos and Corfu rank among the most popular romantic getaways in Greece but don’t forget to pay a visit to the rest of the Aegean and Ionian islands as well!
Set out on a journey through time and experience the sheer medieval beauty of wonderfully preserved stone-built settlements and fortified towns spread all over Greece. Be the knight or princess of your childhood fairytales in the Byzantine town of Mystras; unveil a medieval mystery in Monemvasia or rediscover romance as you enter one of the largest medieval towns in Europe, the old town of Rhodes.
If you fancy the bustle of big cities however, relish blissful unforgettable moments while walking hand in hand along monumental avenues or narrow pedestrian streets under the city’s lights… How about adding an extra touch of romance?! Catch a bird’s eye view of the city from hilltop viewpoints; sip a glass of wine in a nice atmospheric bar; enjoy a dinner of fine Greek cuisine under the candle lights or search for a beautiful secluded cinema to watch a romantic film!
*originally published on Greece is0 Read More
A low-key Cycladic island experience, conveniently close to Athens.
One of the country’s more low-profile islands, Kythnos is located in the western Cyclades, just a three-hour ferry trip from Piraeus port. It features five main villages, Merihas, serving as the island’s port, Hora, the main town, also known as Messaria, Dryopida, Loutra and Kanala, as well as some smaller villages. The autumn season suits this island well as it derives its beauty more from the interior than the coastline. The greenery between Messaria and Merihas, the scene of ceramic roof-topped houses at Dryopida and the medieval castle at Oria are examples of the island’s inland charm.
Emotional and impulsive, the people of Kythnos, once called Thermia, are lively and full of surprises. Don’t be caught off guard if asked to take command of a traditional wooden boat (trehadiri), as was the case during our first visit to the island, when we found ourselves steering a 12-meter vessel at Kavouroheri, Potamia and Aghios Sostis, three small bays close to Loutra. Also, don’t feel awkward if offered a sip of local wine from a hollowed-out bull horn. They were used as spoons in the old days here. Another of our unusual experiences on the island was when a wine-filled horn spoon was passed around one night during an outdoor celebration to the sound of lute (lauto) and tsabouna (traditional bagpipe) in Dryopida.
When the dancing begins, locals let visitors know that it is time to get up and move. Any claims by outsiders of not knowing the steps to traditional dances are immediately brushed off. Visitors really have no choice but to join the traditional syrtobalos dance. Locals can be insistent on such issues and may seem a touch harsh or mad but, deep down, they are hospitable people.
The island’s culinary offerings are exceptional. On our brief trip, we tried thesfoungata (cheese croquettes), tarahto (scrambled eggs with tomato),tyropitaria (cheese pies), dried olives and, of course, souma (distilled spirit). The sweet-toothed members of our group were drawn to theTratamento confectionary workshop and store in Messaria, whose products included beetroot sweet preserve, verbena (louiza) liqueur andamygdaloto (almond-based biscuits).
*Originally Published on GreeceIs0 Read More
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