Travel Reference
In-Depth Information
fare under the floodlit Acropolis or boiled goat in a village taverna, dining
out in Greece is never just about what you eat, but the whole sensory ex-
perience.
When to Go
Food Seasons
Many olive oil producers, wineries, agricultural cooperatives and cheese makers are
visitor-friendly year-round.
Food Festivals
Annual festivals celebrate local specialities and harvest seasons.
Fishermen's festivals (August to October) include the sardine festival on Lesvos and
Ithaki's
maridha
(whitebait) festival.
In the Peloponnese, Leonidio's Aubergine Festival is held in August.
Aegina's pistachio industry celebrates Fistiki Fest mid-September.
Raki
or
tsikoudia
festivals are held in Voukolies and other Cretan villages in Novem-
ber, when olive oil is produced.
Best Markets
Year-round, visit Athens' Central Market, Thessaloniki's Modiano Market and Hania's
historic Agora, or find rotating weekly farmers markets.
Food Experiences
Dining on fresh fish and seafood at a rustic seaside taverna is one of Greece's enduring
delights.
Take a cue from the locals and go straight to the source, heading to seaside fishing
hamlets for fresh fish or mountain villages for local meat. Seek out tavernas that produce
their own vegetables, wine and oil, where the fried potatoes are hand-cut, or the fish
caught by the owner (or his cousin etc), though these places are becoming rare.
Enjoy traditional fare and the lively atmosphere at the tavernas inside Greece's bust-
ling central markets.
