Athens

Kyr-Aristos: Kebab With a Pedigree

The late Greek shipping magnate Aristotle Onassis may be world-famous, but no one could have guessed that he would be the source of inspiration for a neighborhood kebab place in a residential suburb of Athens. Onassis, who was commonly called Ari or Aristos, was born in 1906 in Smyrna (now Izmir, Turkey), only to later flee with his family to Greece in 1922, during the Greco-Turkish War. Poor but with a grand vision and a great mind, he went on to become one of the richest and most successful businessmen in the world. When Vasilis and Panayiotis, who also own other successful eateries in town, opened their kebab restaurant Kyr-Aristos (kyr is short/slang for kyrios, which can be translated as “mister”) in spring 2013, they decided to name it after Onassis, a refugee from Smyrna, where kebab was a traditional food.

Athens

The Pie Shop: Bake the World a Better Place

The humble pie is perhaps one of the world’s oldest street foods. A quick survey of global food history finds pies everywhere, from East to West, mirroring the local ingredients, agricultural practices and dietary needs of different cultures. In Greece, pies certainly go way back. There are a few references to pie-making during the Minoan times (2600-1600 BC), but most mentions are from around the 5th century BC onwards, when pies were generally known as plakous. Ancient Athens was particularly famous for its bakeries and pies, especially a cheese pie known as tyronos plakous or tyron artos. They were the main snack consumed by Athenians while listening to public speeches at the Agora or while watching theater.

Athens

Rakaki: Crete in Athens

The neighborhood of Kesariani, built on the lower slopes of Mount Hymettos and located around 3 kilometers east of central Athens, has long been a culinary destination, particularly for seafood (even though it’s nowhere near the water). Many of the old seafood restaurants survive to this day although the neighborhood’s offerings have expanded to include other types of eateries – nothing too fancy, mostly mezedepolia, or meze houses. What makes these spots so appealing is their relaxed, convivial atmosphere. It’s a feeling that permeates the entire neighborhood, where old houses built by Greek refugees from Smyrna (or Izmir) still stand next to modern apartment blocks.

Athens

Spring Surprises: Artichokes Gone Wild on Tinos

Springtime in Greece brings an abundance of fresh produce. Local farmers’ markets erupt with joy at this time of year – in addition to the cheerful vegetables, herbs and beloved wild greens from different regions, the farmers (already sunburnt) shout out to customers with voices that show a clear pride in their harvest. Perhaps our favorite spring crop is the artichoke, a vegetable (technically a flower) that has been widely consumed by the Greeks since antiquity. The artichoke plant doesn’t usually grow over a meter high, and the most scrumptious part is the unopened bud (when it does bloom, the bud grows into a beautiful purple flower resembling a milk thistle).

Athens

Lambrinaki: Souvlaki Saviors

Today a residential neighborhood four kilometers north of downtown Athens, Galatsi was once comprised of endless fields where shepherds grazed their flocks. Until the mid-19th century, this area at the foot of the Tourkovounia hill range was uninhabited – the shepherds had free rein. All that changed some 150 years ago when the hills began to be quarried for building materials, particularly lime; workers at the lime kilns eventually became the neighborhood’s first residents. But the local shepherds didn’t immediately pack up and leave. In fact, according to one local legend, they inadvertently gave the new neighborhood its name. To sell their milk to the recently arrived residents, the shepherds would roam the streets shouting “Gala, gala, fresko gala” (Milk, milk, fresh milk). It was this constant cry that supposedly led people to call the neighborhood Galatsi.

Athens

Peinirli Ionias: Talking Dough

Since its name derives from the Turkish word peynir (cheese), it’s no surprise that Athens’ best peinirli (πεϊνιρλί, “with cheese”), a boat-shaped flatbread similar to pide in Turkey and khachapuri in Georgia, is usually found at old, specialized shops or eateries owned by families who originally came from Asia Minor or Pontus, the Greek name for the southern coast of the Black Sea, in the early 20th century. So when Spyros, the owner of Peinirli Ionias in Ambelokipoi, one of the most popular peinirli takeaways in downtown Athens, casually mentions that he originally hails from the Ionian island of Corfu – nowhere near Asia Minor, another name for Turkey’s Anatolia region – we are left scratching our heads. Sensing our confusion, he quickly adds that he learned the art of peinirli-making directly from the source, so to speak: his father- and mother-in-law, who both emigrated to Athens as part of the 1923 population exchange between Greece and Turkey.

Athens

Babaji: Opportunity Kitchen

Greek food has been experiencing a renaissance in recent years – an unexpected byproduct of the country’s economic struggles. Greeks are rediscovering their culinary roots, and the world outside is also taking a new look at the country and its cuisine, raising Greece’s profile as a culinary destination in the process. But running parallel to this tale of economic stagnation and culinary resurgence is the story of economic migrants and refugees, people who fled to Europe in the hopes of finding a better life. While the focus as of late has understandably been on the Syrian refugee population living in camps throughout Greece, economic migrants from a wide range of countries have been quietly toiling away in Athens for years.