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Greece is known worldwide for its culinary tradition. While heavily influenced by Balkan, Turkish, and Italian cuisines, the result is something authentically Greek. Its main distinction from other cuisines in the region is its obsession with olive oil. Olive oil is used in almost every single dish, and it’s used in abundance. Interestingly, a multitude of studies has tried connecting certain local diets and the use of olive oil with life longevity, specifically for the islands of Crete and Ikaria.
For those interested in experiencing the many regional micro cuisines around Greece, we offer various itineraries which cover the diversity of Greece’s culinary tradition. We always try to incorporate a seasonal experience that starts at the local farms. It’s there that travelers get a chance to see how local products are grown and harvested. Then, we move on to learning what the uses of each product are. For example, olives are usually picked in the fall, and while most of the olives are used to produce oil, another portion is used just for consumption. Then we move on into the kitchen, where top local chefs share the secrets of their ingredients and recipes.
While wine has been produced in Greece for thousands of years, Greece is not known for the quality of its wine, as Italy and France are. Nevertheless, wine production is also common in Greece, and many awarded wineries have emerged in Greece over the past 20 years. Depending on the region you are visiting, we always try to incorporate a visit to one of the wineries to enrich your experience.