Bespoke Food Experiences

Secret Athens food experience....a foodies fest !
A delicious, informative and fun way to discover Athens and greek food!

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In the Anafiotika district of Plaka, the local inhabitants who came from Anafi built the church on a rocky spur of the Acropolis, complete with a tiny courtyard. It is best viewed from climbing up the steps on the left side of the church.

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A book is all that we need....

🇬🇷 graffiti
graffiti artist simleg1

Morning coffee is a greek coffee....

Ouzo connecting people!
Secret Athens food experience an extraordinary foodies fest !

Metohion of the holyThe 17th-century church of Agioi Anargyroi originally opened as a convent, believed to have been owned by the prominent Kolokinthi family. Also known as the Metochion (embassy church) of the Holy Sepulchre, this single-aisle basilica is located at the Anafiotika in Plaka.

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Wandering around narrow streets among lemon trees and whitewashed houses....

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What a lovely day!

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This hidden spot... a hole in the wall....makes us feel happy serving home-made meze paired with aromatic ouzo!

Plaka neighborhood artistic vibes....do you see the sea...city sea...

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Varvakis’ real name was Leontis, but he kept Varvakis as a nickname, which he was given in his birthplace the Island of Psara and later became a title of nobility in Russia. He was a sailor who turned to piracy and fought in Orlofika for Catherine II of Russia against the Ottoman Empire. Under Catherine’s favour, he became a trader of caviar in Russia. With his wealth, he assisted the Greek Revolution financially, made ​​several donations to the Greek community of Russia and following his death donated most of his wealth to charitable causes. Among his benefactions were the Varvakios Market and Varvakios High School, which used to be situated in today’s Theatrou Square.

Mr Spyros Bairaktaris the owner of the most popular tavern ( for gyros and more ) since 1879.

Easter Sunday is spent preparing and devouring a whole lamb on a spit. Cooking the lamb is mostly men’s work. They dig a pit and start a charcoal fire early on Easter morning, and then turn the animal slowly over coals for hours. If you don’t have a garden, it’s also a tradition to roast a lamb and kokoretsi in the oven.

Happy greek Easter! Christos Anesti !

In 1956 Mr Michalis (Mike) Zagouzarides , a greek from Alexandria moved in Athens where he opened his own patisserie. 68 years later his shop still has one of the most delicious feta cheese pies 'tyropita' in Athens.

My perfect pairing for Kathara Deftera, Savatiano wine... homemade lagana bread, flat lagana bread is traditionally made with unleavened dough , homemade taramosalata, a spread made with fish roe.
The name for the day in Greek, Kathara Deftera, literally translates to Clean Monday. Clean Monday, a national holiday that marks the beginning of the 40-day fasting period leading up to Easter. The following nistia (fasting period) is meant to cleanse the body and soul, as well as purify the mind through religious contemplation, hence the use of the word “clean".

The Katsikostas family wine history begins back in 1946 when the grandfather Luke Katsikostas started producing wine from the indigenous varieties found in Aigialeia, Achaia region of Peloponnese.
In 1962, Luke’s son continued the tradition with the love and prudence he had inherited from his father. He established a new city winery in Paliokamares, Aigio and equipped it with the most up-to-date machinery of the time. The business was again relocated in the year 1979 to expand production facilities.
In 2004, the third generation of the Katsikostas family, Sosanna and Luke undertook the family business upon the completion of Sosanna’s studies in Oenology at the University of Bordeaux, Toulouse, and Reims in France. Their goal is to create the highest quality bottled wines from the indigenous varieties in their region.

Roditis Alepou of the slopes of Aigialia is well known for its quality characteristics. As the grape of the PDO Patra zone it is grown in Aigialia. RODITIS FOX skin contact is a single vineyard organic cultivation in the Mamousia plateau at 850m altitude and it portrays the special characteristics of the variety along with the minerality of the terroir.

Love is everywhere....

Happy Valentine's day!

Happy birthday grandma!!!!

Au revoir Bar : Established in 1958, it's the oldest bar in Athens and remains almost unaltered through time. Brothers Lyssandros and Thodoris Papatheodorou opened Au Revoir in 1958. Aristomenis Provelegios, one of Greece’s most famous architects, designed this aesthetic masterpiece. From the painted ceiling to the rattan fixtures, this place is old Athens at its glorious best. There is a small wooden attic here where our parents’ generation used to meet on (illicit) first dates in more conservative times. Legend has it that Frank Sinatra came to the bar after a concert in 1962. He sat down with two bodyguards, drank from a bottle of Jack Daniels that he had brought with him, left a hefty tip and then departed.

Food experience approved by kids!!!!
Happy little guy!!!

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Comfort foods like these have this crazy power to tug at our heartstrings and whisk us back to happier, simpler times. But have you ever wondered what makes comfort food so, well, comforting?

The heart of comfort food lies in its flavors, textures, and aromas that remind us of home, family, and love. Our brains are amazing at connecting tastes and smells with memories and emotions

Saturday night out....dinner time.
Annie's fine dining....that place is a must!!!!

Happy nameday grandma!!!!

she put some perfume on for the picture 🎉

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Our locals our heroes
Captain Michalis has traveled the world.
Can't get enough of his life stories.

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Love my job....

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Mornings should taste like this.....

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Ouzo connecting people!
Ouzo drink with its strong anise flavour and with a little hint of Greece is a clear drink which gets milky-like when water is poured into it and aromas emerge and demonstrate its other qualities. Ouzo is so much more than just a drink. It is a way of life in Greece as it makes people loosen-up, brings them together especially when it is served with mouthwatering mezedakia (tidbits)!

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The Jamón serrano of the Cyclades....
... is called loza in Kea, and louza in Mykonos, Syros, Tinos, and other islands. The word clearly originates from the Italian lonza (cured pork loin).
The Cycladic islands were under Venetian rule for some time, some islands from the 13th to the 15th centuries, and others until the 17th century or even later. Despite their colonial history, some islands were never occupied by the Ottomans, as the rest of Greece was.
The basic method is the same, salting and air drying, but each island adds its own special touch based essentially on the available and most prevalent ingredients.
Tinos some fennel seeds and strong red wine, and Syros cinnamon and clove.

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Beautiful...

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Good morning 🌞
Vaporia, the most picturesque quarter of Ermoupolis Syros: Vaporia is a wonderful neighborhood around the port of Ermoupolis, the capital of Syros. Used to be the most important trading quarter of the island in the 19th century, as most trading deals on the island were achieved in the shops there and products were loaded on the ships to be exported.
Today this quarter is an architectural splendor with beautiful mansions constructed in the neoclassical style, paved paths, and beautiful arches. Just in front of Vaporia, whose name means "ship" in Greek, there is the church of Saint Nikolas, the patron saint of Ermoupolis and one of the two churches that you see as the ferry approaches the island.

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