Athens

CB on the Road: In Thessaloniki, Greece's Capital of Eats

Thessaloniki, the capital of Greek Macedonia and the country’s second largest metropolis after Athens, 500 km to the south, is a youth-loving, vibrant city that never sleeps – and always eats. Most locals here are friendly, laid-back, natural-born foodies who love going out and enjoying good wine and tsipouro. It’s a city with a very long history of culinary hospitality. Founded by King Cassandros in 315 BC and named after Thessalonike, his wife – half-sister of Alexander The Great – it’s referred to by Greeks as symprotevousa, “co-capital,” because of its historical status as a co-reigning city of the Byzantine Empire, along with Constantinople. In 1492 the city welcomed a large number of Jews expelled from the Iberian Peninsula.

Athens

A Traditional Lamb Roast on the Acropolis Hill

In Athens, the traditional way to roast a lamb is right on the street. This age-old practice may be encountered during our Backstreet Plaka tour.

Athens

Sunny Days and Fresh Citrus at the Athens Farmer's Market

The oranges are beckoning shoppers at the farmer's market in Keramikos, central Athens. This market is a featured stop on our downtown Athens tour. Already pleasant and bustling in March at the time of this photo, imagine what it's like in May!

Athens

The Oldest Taverna in Central Athens

The oldest taverna in central Athens features delicious and simple food all prepared by Mr Dimitris, who has been running it since he was a child! This is a place one may stumble into on our Downtown Athens walk.

Athens

It's Springtime (AKA Garlic Season) in Athens

It's the season of fresh garlic! Garlic at its best. This basic ingredient of Greek cuisine can be found fresh at the markets encountered on our Athens walks, and now is the best time to snag a stalk.

Athens

Spring Gone Wild: Greek Horta Culture

Wild greens or horta (χόρτα) are an ancient and still very important ingredient in traditional Greek cuisine (and happen to have exceptional nutritional value to boot). Every season brings different varieties: some more bitter, some milder and sweeter, some naturally salty, all with different textures and shades of green. Almost every single taverna around Greece includes horta in the salad section of the menu. These boiled greens served with virgin olive oil, sea salt and plenty of freshly squeezed lemon juice are one of the most common salads enjoyed throughout the year, usually with fish, but sometimes also with meat. When eating out, Greeks typically ask the waiter what type of horta the restaurant serves, as they know it depends on season, region and availability of each variety.

Athens

Rows of Roasting Coffee Beans at the Central Athens Food Market

This row of coffee beans, roasted and then grinded, is enough to wake up an entire city. One might stumble upon such a scene on our Culinary Secrets of Downtown Athens tour.