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RESTAURANTS
FISH
RESTAURANTS
PIZZA
FAST FOOD
CLUBBING
GREEK CUISINE
WINE
GREEK COFFEE
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Greek cousine
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Photo courtesy of
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THE BASIC INGREDIENTS
The Greek cooking has four secrets: fresh ingredients, the wise use
of herbs and spices, the famous Greek olive oil and its simplicity.
The Greek olive oil deserves a special attention. Always present in
nearly all Greek dishes, and most often in large quantity, it is of
excellent quality and extremely healthy. Then, we find herbs and
spices. Thanks to the mild Greek climate, there is no need to use
particular systems of rapid growth of vegetables. All vegetables
grow in a natural way and they are tasteful and full of flavour. You
will be delighted by the taste of the Greek tomatoes, lettuce,
carrots, onions, basil and garlic, not to speak about the flavour
of fresh fruits: grapes, apricots, peaches, cherries, melons, water
melons, etc.
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The
herbs, which are picked up by most Greeks in the mountains or in the
countryside, are renowned for their taste, flavour and good
properties. While eating one of the famous Greek dishes, you will be
ravished by the flavour of origan, thyme, mint
or rosemary. And don’t forget to taste the Greek cheese, too,
especially the “feta”. Since in Greece lambs and goats gaze freely
and pastures are particularly rich in herbs, the meat of these
animals has a unique taste, which is impossible to find in any
other part of the world. Furthermore, the Mediterranean fish is much
more tasty than the Ocean fish. In the Aegean and in the Ionian Seas
the water is crystalline clear and full of fish.
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Photo courtesy of
www.gourmed.gr |
THE GREEK PHILOSOPHY OF FOOD
The time of the day when the Greeks meet around a table to taste a
meal including different little dishes accompanied by Ouzo is
devoutly lived by all the inhabitants of this country. In the
Greeks’ mind, sharing the meal time with a friend, whether at home
or in a restaurant or in a pub, is an important social matter. In
ancient times the Greek word Symposio meant drinking in company. |
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THE ATMOSPHERE
Try to drink a glass of wine or ouzo, with a grilled polyp or any
other Greek dish, sitting in the shadow of a tree, in a little inn
on the sea, in one of the Aegean islands. Then, when you are back
home, try to repeat this experience, preparing the same dish and
serving the same drink. No matter where you will decide to taste
them, you will soon find out that in any other place they have not
the same taste. And don’t try again, there is nothing wrong in the
sensitiveness of your palate or in your cooking skills. The
experience of Greek cooking, that is the combination of what you eat
and where you eat cannot be repeated, exported or duplicated. It is
something you can find, try and taste only in Greece, as well as the
blue colour of the Aegean Sea. |

Photo courtesy of
www.gourmed.gr |
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Links:
www.gourmed.gr
www.greekcuisine.com
www.eatgreektonight.com
http://www.mykonos-web.com
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