Loukoumades

In the era of such food crazes as the “cronut,” it seems that every city has its own classic fried-dough treat that is now being reimagined, and in Athens, loukoumades (think of them as the Greek predecessor of doughnut holes) seem to be getting a major overhaul as of late. Why revamp such a perfect childhood classic, you might ask? Loukoumades are considered to be one of the oldest recorded pastries (and desserts, for that matter) in the world – in fact, the ancient Greek poet Callimachus and philosopher Aristotle wrote about these bite-sized, fluffy fried-dough balls. The triumphant winners of the first Olympic games in ancient Greece were the ceremonious recipients of xarisioi plakoi (χαρίσιοι πλάκοι), or honey gift-cakes.

Loukomades, Greek ancestor of the donut

Loukomades, a Greek predecessor to the donut that was awarded to winners during the Ancient Olympic games! Victory is sweet, and can be found on our walk through Downtown Athens.

Le Greche

Evi Papadopoulou is no stranger to the culinary arts. A well-regarded food journalist who has written articles on pastries and desserts in the top Greek gastronomy publications, she is also a classically trained chef. She studied at the culinary school of renowned Italian pastry chef Iginio Massari and followed that up with specialized training in making artisanal gelato at Francesco Palmieri’s prestigious laboratory in Puglia, Italy. In July of 2014, Papadopoulou opened Le Greche, a gelato parlor tucked away on Mitropoleos Street, right off Syntagma Square. The parlor itself is straight out of an Alphonse Mucha painting and has an Art Nouveau feel, with its airy, muted color palette. Since it opened, the shop has accumulated quite a cult following – and for good reason.