Athens is the capital of Greece and the country’s cultural, political and economical hub. Birthplace of renowned artists and philosophers throughout antiquity, ancient Greek democracy had a deep influence on the design of other political institutions around the world.

Athens was founded over 5,000 years ago and certain of its inhabitants have influenced the development of the western culture.

With equal measures of grunge and grace, Athens merges the past with the present in the most slender way! A city of paradoxes and great contrasts, in the country that first invented the courtesy and generosity towards people who are far from their home, hospitality (xenia).

The city’s numerous historic monuments make it a fascinating place to visit for tourists from all over the world. The Parthenon, the Acropolis rising above the city, to charming up and coming neighborhoods and contemporary art galleries, the city of Classic Marathon, Olympic Games is a majestically quirky clash of past and present and the Ancient Agora are some of the most famous examples of ancient Greek buildings.

Although not all landmarks are beautifully preserved, the sum of them are surprisingly harmonious, a peculiar feature of classic architecture. Visitors will be left breathless and amazed.
Athens has a lot to offer (not only impressive monuments), including an appetizing and varied Mediterranean cuisine. Colorful vegetables, juicy meat and tasty cheese are only three elements of a long list of varied delicacies prepared in the purest Greek style.

A holiday in Athens is never complete without a day trip to some of its nearby towns and villages (Delphi, Meteora, Olympia, Mycenae, Epidaurus, Corinth…).

Gastronomy
Greek food is loved all over the world and is known for being packed with flavor and using a lot of fresh ingredients. You can enjoy a variety of Greek food all across Athens, from delicious grilled meats being cooked up by street food vendors to exotic sweet treats at popular local restaurants. It honestly does become a little difficult to figure out what are the must eat Greek foods because there are so many Greek dishes to enjoy and try while in Athens.

Mousakka
One of the most popular traditional Greek dishes that is eaten and served all over Greece. This baked dish is made with sauteed aubergines, minced beef cooked with tomatoes, creamy bechamel sauce and topped with a fluffy layer of cheese. Just salivating at the sound of this.

Saganaki – Fried cheese
Greek cuisine includes a lot of variety of cheese and do they love their cheese. This delightful dish is another classic representation of Greek food, which is usually eaten as an appetizer and simply prepared in 10 minutes with just two ingredients, flour and graveria cheese (hard molten white cheese).

Souvlaki – Grilled meats
You can walk all over Greece and find plenty of street food vendors firing up their grills to prepare all sorts of skewered and charcoal barbecued meat, popularly lamb and pork. Best enjoyed as gyros or wrapped in Pita bread and served with delicious dips & sauces like Tzatziki.

Tzatziki
An authentic Greek dish that is enjoyed with every meal, playing an important role in Greek cuisine as a beautiful & flavourful accompaniment serving as a sauce/dip for various Greek dishes. It’s a very easy and simple dish to cook, which includes yogurt, garlic and olive oil.

Kolokythokeftedes – Courgette balls
A tasty veggie treat that is a popular dish served in mezze mostly all over Greece. It’s like a lightly fried fritter with dill & mint, slightly creamy inside because of the Feta cheese filling and goes so well with Tzatziki. Definitely must eat authentic Greek food.

Choriatiki – Greek salad
You’ll notice that a lot of Greeks eat salads with every meal, and a Choriatiki particularly is a salad made of tomatoes, cucumber, feta cheese and olives / olive oil. With such wonderful fresh ingredients in abundance, you definitely would want to try a Greek salad.

Bougatsa
This is a sweet and creamy filo pastry custard pie, that also has its savoury version with minced meat or cheese. This sweet version is usually topped with icing sugar and cinnamon, and is enjoyed as a breakfast dish along with coffee.

Dolmades
These are absolutely delish. Wrapped in a pine leaf with a filling of minced meat inside along with rice, these are usually eaten as a finger food, and every household has its own variation of it. Some may also include variations with thyme, pine nuts, fennel, or oregano.

Baklava
Greeks sure do have a sweet tooth, and Baklava is a perfect example of a tasty sweet treat. A classic Baklava usually has a layering of honey, flaky filo pastry and ground nuts. Something you should definitely not miss out on, and learning how to make this is pretty interesting too.

Climate
The best time to go to Athens is late-March through early-June or late-September through early-November when the weather is warm with temperatures typically hover between 20°C and 25°C, but not blazing hot and the peak tourist crowds of July and August have decreased. Athens is generally a good year-round destination though the weather can be cool and wet from November to March.

March and November with average temperatures between min. 8°C and max. 18°C. April and October with average temperatures between min. 12°C and max. 23°C. May between min. 16°C and max. 25°C. June and September between min. 20°C and max. 29°C. July and August between min. 23°C and max. 32°C.

On the southwestern part of Peloponnese, a surging tourist destination awaits. Pylos is a historic coastal town, otherwise known as Navarino. You may have read about the luxurious hotel Costa Navarino and the humongous investment in the area. Celebrities from all over the world, actors and singers, athletes and super stars like Cristiano Ronaldo choose Pylos as an exotic getaway throughout the year. Overlooking the mesmerizing Ionian Sea, this is a place where dreams come alive.
Pylos is part of Messinia and has been inhabited since Neolithic Era. Of course, the most prominent historic site from antiquity is the Palace of King Nestor. He took part in the Trojan War and was famous for his wisdom. After all, it was wise of him to settle in the region and construct an impenetrable Palace without any fortifications. The steep cliff edges served as protection against any hostile intrusion, so there was no need for additional measures.
The area is well known for two battles. The one took place during the Peloponnesian War and is none other than the Battle of Pylos in 425 BC. The other is much more recent and served as the capping stone of Greek Independence against the Ottoman Empire in 1827. This has been named The Battle of Navarino and made the Ottomans admit their defeat and flee. There is an equally thrilling castle, built in the Medieval times. Called Niokastro (meaning New Castle), it is located on the highest point of the town and offers dramatic views from above. This used to be an observatory for the Venetians back in the day, spotting any suspicious act and ensuring their well being.
Besides the glorious past, Pylos also boasts exceptional natural surroundings and marvelous attractions. Gialova lagoon is a wetland of rich flora and fauna, while the world renowned Voidokilia beach with the transparent waters and the tall dunes is located within short distance from the town. At the former you may even gaze at flamingos and cormorants, imperial eagles and other wonders making the hearts of birdwatchers skip a beat! The former provides the ultimate scenery for swimming and soaking up the Mediterranean sun.
Explore the depths of the Mycenaean world and become part of an everlasting wonder of nature in Peloponnese. Welcome to Pylos!

Gastronomy
Local delicacies you can taste during your stay are:

Olive Oil
The olive- oil of Messinia – dubbed “liquid gold” by Homer – is considered by lovers of good food to be among the finest in the world. The best- known olive varieties are Koroneiki and Kalamata, the famous table olive. Around 250 olive-oil presses operate in Messinia, producing an average of 50,000-55,000 tons annually, 95% of which is cold-pressed, extra virgin olive- oil.

Wine
Wine has always been a staple of the Messinian diet, bringing man and nature into close union. The countryside is dotted with large and small vineyards owned by local families that make their own wine. Some even preserve age-old methods of grape crushing, the first step in the art of traditional vinification. These vineyards also produce the highly regarded balsamic vinegar of Messinia.

Diples
The confectionary stars at any wedding in Messinia are honey curls called diples, folded, deep fried, drizzled with honey and sprinkled with cinnamon and crushed walnuts. Diples are served at wedding celebrations as a symbol of the couple’s sweet life together.

Lallagia
Lallagia (pancakes), a revered local tradition in the region of Mani, are still part of family dinners, especially on religious feast days.

Figs
A high-quality product of Messinia, locally grown since ancient times, the region’s delicious figs (fresh or dried) have become an international delicacy. Figs are cultivated mainly in the municipality of Messini and in areas around the city of Kalamata.

Kagiana
A traditional southern Greek recipe made with ripe tomatoes, eggs and extra virgin olive oil.

Talagani Cheese
A local delicacy, talagani is a white cheese produced chiefly in the region of Gargaliani. It is akin to Cypriot halloumi but is made using only sheep’s milk instead of a mixture of goat’s and sheep’s milk.

Honey
Messinia is a region that produces excellent honey. The best is said to be from Mount Taygetos, where the rich flora enables bees to make an aromatic and highly flavorful honey.

Pasteli
The famous pasteli of Kalamata is made with two ingredients, the superb honey of the region and sesame seeds. There is more calcium in this delicious candy bar than in milk, cheese or nuts.

Balsamic vinegar
Made exclusively from the sun-dried grapes of the vineyards of Messinia, aging exclusively in oak barrels and based on the traditional Greek recipe for sweet, dark vinegar, “glykadi”, the balsamic vinegar of Messinia, has a unique sweet and sour taste that differentiates it from any other in the world.

Mustard
Using extra virgin olive oil from Messinia and natural herbs from Mount Taygetos, while replacing regular vinegar with the balsamic variety and sugar with local honey, Messinian mustard is one of the unique organic condiments of the Mediterranean diet.

Currants
The history of currants goes back thousands of years and the region of Messinia is one of the largest producers and exporters in the world. Currants start life as small seedless black grapes which grow in certain areas of the Peloponnese. Messinians have long used currants in traditional recipes – perhaps the most celebrated being stuffed tomatoes – as well as in locally made breads and cakes.

Climate
Pylos has a mediterranean climate with hot dry summers and mild winters.

From January until March and December the temperatures are between min. 9°C and 16°C as max. April and November the temperatures are between min. 12°C and 20°C as max. May and October the temperatures are between min. 15°C and 24°C as max. June until August the temperatures are min. 18°C-21°C and 26°C-29°C.

Halkidiki peninsula is located near the city of Thessaloniki and it is a part of Central Macedonia, Greece. Halkidiki region consists of the mainland and a large peninsula that resembles a hand with three “fingers” – Kassandra, Sithonia and Mount Athos Area.
The peripheral unit Halkidiki is subdivided into five municipalities. These are: Nea Propontida, Polygyros, Kassandra, Sithonia, Aristotles.

Neos Marmaras is the largest seaside village in the second peninsula of Halkidiki, Sithonia. It is the most cosmopolitan place in Sithonia and every year thousands of tourists visit and are enjoying the beautiful beaches, the beautiful scenery, the nature of the surrounding mountains, the nightlife and the romantic walks on the streets with a view of the small island Kelifos, the first peninsula of Halkidiki, and the mountain of Gods, Olympus.

Neos Marmaras is approximately 120 km away from Thessaloniki and has 3,500 permanent residents who are mainly engaged in tourism, fishing, and beekeeping.
The commercial center of Neos Marmaras has many shops as Super Market, fish markets, fur shops, stationery gifts, etc. from where you can buy what you may need. During the summer, the floating port of Neos Marmaras operates and serves the needs of many vessels and boats. Also from Neos Marmaras, there are daily boat rides to Mount Athos. Many nature lovers visit the area for the flora in Itamos or for the Dragoudelis, the mountain over Neos Marmaras. You may encounter deer, roe deer, foxes, wild boars, and other animals on this mountain.

Apart from the beach of Porto Karras, near Neos Marmaras, there are other beaches worth visiting, starting from the crowded beach of Ai Giannis with its famous beach bars. Just a few kilometers away you can find the unique Spathies beach, Akti Koviou beach, Akti Kalogrias beach, Lagomandra beach, Akti Elias beach, Paradeisos beach and Tristinika. To get to these beaches, you will need a car or a motorbike. If you are on foot, then the beach in the southern part of Neos Marmaras would be an excellent choice that will remain memorable.

On the mountain over Neos Marmaras at a distance of 5 km is the traditional village Parthenonas at an altitude of 350 meters. It is a historical village with stone houses and cobbled streets with lovely views. In the village of Parthenonas, you can visit the church of St. Stephen which was built in 1837, or you can visit the folklore museum. We suggest you spend an afternoon visiting the village to taste traditional culinary specialties and enjoy the sunset.

Gastronomy
Halkidiki has an import agricultural production and food processing industry.
Thanks to its morphology of 3 peninsulas, a cost line that extends to more than 550 km and the impressive mountains of Holomontas and Athon, Halkidiki is a fertile area that produces various agricultural products of excellent quality, such as olive oil & table olives, honey, wines & spirits (“tsipouro”), fruits & vegetables, dairy products, fish & meat, jams & marmalades.

From the earth and the sea comes a bounty of wonderful ingredients that have shaped the region’s culinary traditions of Mediterranean cuisine.
Halkidiki is famous for its table olives, the high-quality olive oil, its fine breads and cheeses, as well as for its traditional sweets and pastries made with delicious local fruit of local production. The region is also well known for producing honey of the highest quality, while also being a location worth visiting due to its wine routes. This is the ideal place to enjoy the healthy recipes of the Mediterranean diet and savour dishes made from the purest and locally produced natural ingredients.

Whether is a cozy tavern or a gourmet restaurant, don’t miss the opportunity to taste the fresh fish daily delivered from the local fisherman to your table, locally produced meat, fruits and vegetables that are cultivated in a natural way and of course, dishes flavored by herbs gathered from the surrounding hills.

Climate
The climate in Halkidiki is generally mild with limited rainfall whilst sunshine and warm summers are well known. It enjoys almost 300 days of sunshine on average annually. The lowest temperatures occur during December to February ranging between 3.5°C to 15°C, while highest temperatures occur during summer months and range between 23°C and 36°C.

March and November has an average temperature of 14°C while April and October has 20°C as average. June and September has an average of 26°C. Hottest months are July and August with an average of 33°C.

From fertile coastal plains to rugged barren mountains, mellow stone houses in hill villages to stark concrete modernity in its bustling capital, Crete is the largest of the Greek Islands, and an island of contrasts. The island remains ever popular with visitors from all over the world. With its own traditions, character and dialect, with the still visible remnants of occupation by invaders from the Roman, through to the Turks. From these invasions Cretan people have remained relatively unscathed. With English spoken widely throughout the island, to ask a Cretan a question is like you invite them to sit with you, and as time is measured differently there, you’re likely to end up having long conversations along with local treats!

Crete is certainly more developed on the northern side of the island. In fact, all the northern coastline, from Kissamos in western Crete to Sitia in eastern Crete, has nice family resorts with beachside hotels, self-catering apartments, traditional taverns, and water sports centers. Crete vacations are great for all ages and all preferences.

The largest towns of Crete in Greece are also found on the northern side of the island, including Chania Town, Rethymno Town, Heraklion Town, Agios Nikolaos, and Sitia, as well as the largest transportation hubs, such as the ports and airports of Heraklion and Chania.

Crete on the southern side is less developed and quieter. Towns on the southern side are smaller and the beaches are not crowded. A drive around will even bring visitors to fantastic, secluded bays where they can enjoy their swim even totally alone. Nudism is frequently practiced in such secluded bays in southern Crete, a region that offers total privacy and relaxation.

The large size and diversity of this Greek island give many chances for all year round and alternative tourism in Crete. The wild nature of the island gives countless opportunities for hiking and climbing. In fact, the E4 European long-distance path crosses the island from one side to the other, attracting hikers offseason. Alternative tourism in Crete can also range from extreme sports to cultural walks.

Gastronomy

Although rich in flavor, the Cretan cuisine is rather sparing regarding its variety of ingredients. The traditional dishes of Crete can be cooked with just a handful of products, with the flavorsome result being achieved through the art of processing simple materials, rather than through the concoction of intricate food combinations. Now that we’ve waxed lyrical about the unmatched value of it, it’s time for you to get a practical insight into this unique cuisine.
Cretans traditionally accompany their meals with locally produced wine and very often with homemade wine. As this tradition, has been systematically grown in Crete for more than 4000 years, wine production and wine consumption are part of people’s culture!

Some of the dishes are:

Dakos, is a Cretan meze consisting of a slice of barley rusk topped with chopped tomatoes, crumbled mizithra, or feta cheese and flavored with herbs, such as dried oregano. Olives and capers are optional.

Chochlioi boubouristi
The snails are being collected every year from February to April, after rain, and can be cooked until September. The classic way to make chochlioi boubouristi is by following this process: after washing the snail shells thoroughly, you put them in a frying pan and sprinkle them with plenty of salt.

After their juices have dried off, you add oil to the pan and fry them face-down. Lastly, you turn off the stove and add vinegar and rosemary; your house will smell heavenly! Snails’ meat is not only a treat for your taste buds, but for your health as well. It’s low in calories and fats while being high in organic nutrients, essential amino acids, and valuable fatty acids.

Don’t hesitate to try this local flavor; eat chochlioi boubouristi accompanied with a generous serving of raki, the traditional spirit of Crete!

Kalitsounia are small Cretan cheese or herb pies, near and dear to all Greek hearts. They can be salty, either with a filling of local mizithra cheese or an assortment of local herbs.

More often than not, however, kalitsounia are sweet, stuffed with a sugary mixture of mild mizithra cheese -sometimes even replaced by Italian mascarpone or ricotta cheese- and topped with honey. Kalitsounia used to be a holiday tradition on the island.

Gamopilafo, with its name deriving from the combination of the words ‘gamos’ and ‘pilafi’ -translating to ‘wedding’ and ‘rice’ in Greek- is a traditional Greek wedding dish served in most regions of Crete as the celebratory main course. It is essentially a lamb broth risotto, usually served with pieces of slow-cooked lamb, and for many, the ultimate Greek comfort food.

The history behind gamopilafo is unclear. According to urban myth, it is most likely the remnant of the Venetian occupancy of the island. Yet, the similarity gamopilafo holds to risotto, leaves open the possibility for the dish having both western (risotto) and eastern (pilav) origins.

Kserotigana
In Crete, you can’t celebrate Christmas without eating the syrupy goodness of kserotigana. The crunchy dessert consisting of crispy dough drenched in syrup and sprinkled with nuts, sesame seeds, and cinnamon, has been a staple in the Christmas traditions of both eastern and western Crete for years.

Nowadays, the local dessert is no longer served only during Christmas, but also in any other important celebratory moments in Cretans’ lives, such as weddings, baptisms, and engagements.

Climate

Crete benefits from its southern location in the Mediterranean Sea and has up to 305 sunny days a year, which is why Crete is also called the sunniest island in the Mediterranean. The even climate reaches peak values in the dry summer months, while the winter on Crete can be comparatively mild but quite humid.
Those who do not (only) focus on bathing holidays can also spend the winter time on Crete with sweaters and light jackets quite wonderfully. In spring, temperatures begin to rise noticeably from around the beginning of March, but it is only from mid-April that the daily temperatures are constantly above 20 °C with a pleasant 8 hours of sunshine. As the best time to travel in Crete we recommend summer from the end of May to mid-October, especially July and August bring fantastic bathing weather and optimal climatic conditions.

Most rain falls in the winter months of December and January, but most tourist hotels are closed during this time anyway.

In the southeastern part of the Aegean Sea, the world-renowned island of Rhodes, otherwise known as the “Island of the Knights“, stands proud and majestic, waiting to be explored.
Offering a unique blend of natural beauty, culture, modern entertainment and relaxation in crystal clear beaches, Rhodes constitutes the ultimate tourist destination for vacation throughout the year, with its mild Mediterranean climate and sunshine at least 10 months a year.
The medieval castle of Rhodes town (Grand Master’s Palace) is undoubtedly the island’s main attraction. Built in the 14th century by the Joannites Knights, today the castle hosts various tourist shops, many bars and restaurants as well as various government agencies and consulates.
Rhodes offers a wealth of deep blue coasts (Faliraki, Afandou, Tsambika, Lindos), cultural sites (Lindos Acropolis, Ancient Kameiros ruins) as well as places of rare natural beauty (Petaloudes Forest, Prasonisi).

Rhodes is one of the most popular tourist destinations in Greece, attracting millions of tourists every year. With a season that lasts longer than the average in Greece, thanks to its climate, Rhodes has a variety of modern hotels, designed to meet the needs of every visitor.
With the numbers of tourism in Greece rising rapidly in recent years, Rhodes invested further in tourism by constructing new luxury units and attracting strong brand names of the hotel industry.

Gastronomy
The main feature of the traditional diet in Rhodes is the variety of foods, the predominant food types being legumes, cereal, wild greens, olive oil, fish, fresh fruit and vegetables. Mediterranean diet is about rare consumption of red meat and limited quantities of dairy products. Because according to Aristotle both eating and drinking too much or too little destroy health, diet should be well-balanced. The Greek traditional diet has become renowned all over the world because it has been found to promote health and prevent illness to a much larger extent than other diets.

It is understood that local conditions in Rhodes and the natural wealth of each area, its climate as well as the influences exerted by other people and traditions play an important role in shaping the local cuisine. Several of the dietary habits in the regions of Rhodes are also found in many areas of the Mediterranean, such as Asia Minor and Southern Italy, which is evidence of the ancient family bonds and the contact with these countries.

Legumes and vegetables
These are always present at the table either as appetizers or as side dishes. Legumes and vegetables are essential elements of the diet in the wider Mediterranean. This area produces products of excellent quality. “Perikaftes Grilled slices of hand-made bread with fresh oil and sugar or salt or even plain.

“Pitaroudia”
With zucchini, cauliflower, flour and cheese. They are made from flour, onions, tomatoes and finely chopped peppermint, fried in hot oil. In some cases, mince is also added.

Bulgur with meat or fish or “tsirigia”
Bulgur is boiled wheat ground into thick pieces and is used like pilaf rice. It accompanies meat, fish or tsirigia. It becomes even more delicious when cooked with pork stew in the oven.

“Pouges” or “Pougia”
Pies with a filling of greens, made with traditional “fyllo” dough and baked on a stone.
Wild flora products Depending on the season, wild asparagus, greens. Rare mushrooms and bulbs can be an exquisite “meze” for “souma” or “Boniatiko” wine.

Tzatziki
A refreshing side dish made from strained yogurt, cucumber and garlic.

Greek traditional salad
The must-have dish on the typical table in Rhodes. It contains tomatoes, cucumbers, onions, peppers, olives, caper (optional), feta cheese, oregano, vinegar and ample pure olive oil. Olive oil, with its high nutritional value, is the cornerstone of Greek cuisine.

“Gemista”
Tomatoes, peppers, eggplants and zucchini stuffed with mince, rice, onion, tomato and parsley. Sometimes they are also prepared without mince.

“Giaprakia”
(Rolls made of fresh grape leaves with or without mince). These are the well-known grape leaf rolls (“dolma”) which might be stuffed with mince or not, but they always contain onion, grated tomato, rice, parsley, dill (the so-called “pseftika”-fake), or even more traditionally, finely chopped meat instead of mince. Dolma with cabbage (cabbage leaf rolls containing rice and beef-and-pork mince). “Lachanontolmades” (cabbage leaf rolls containing pork mince and buigur). Dolma with wheat ground into thick pieces, onion and tomatoes and dolma with lentil and cyclamen leaves are worth tasting.

“Kapamas” (or “Lapas Labriotis”)
A traditional local dish made from goat, rice, raisins, onions, liver tomatoes and pine cones. “Kapamas” is the traditional Easter dish served in the villages. It is put in the oven on Holy Saturday afternoon and it is taken out on Easter Sunday “Karavoloi” or “Karaoloi” (snails) in the pot Snails boiled with oil, onions and tomatoes.

Goat or Lamb on a spit
Although it is more traditional to cook lamb or goat in the oven and in fact in the wood oven, the spit has also become a part of modern Greek tradition. Grilling and grilled food can bring together large groups of people, an element which is typical of the psychological make-up of the residents of each area.

Easter “Kefalopodaro” and “Mageiritsa”
The local traditional food is “kalopodaro” or the so-called “pokefalo” in the local dialect. It is a soup made by the head and limbs of the goat and it is the traditional dish served after the midnight liturgy of Resurrection. “Mageiritsa” is also quite widespread and is made by goat liver cooked in a soup.

Zucchini flowers
Zucchini flowers stuffed with rice and mince or rice only. Many prefer the cheese stuffing.

“Koulouria”
It remains the traditional wedding dish in many villages of the Municipal Regions of Attaviros, Kamiros and South Rhodes to this day. It is also served in the traditional festivals of the island. It is a type of pasta made from “fyllo” (pie) dough which is then cut into strips. It is cooked in goat meat broth or water with a large quantity of tomato.

“Lakani” or “Lekani”
A traditional dish served on the day of the Dormition of the Mother of God and Easter (which is called “Labri” in the local dialect). It is made from goat meat and wheat ground into thick pieces, baked for about twenty-four hours, preferably in a wood oven. It is called “Lekani” because it is traditionally prepared in a clay bowl (“lekani” in Greek).

“Makarounes” (hand-made spaghetti)
These are made from the same pasta as “koulouria”. They are boiled in salted water. strained and then fried with onion or butter and goat cheese.

“Milla” and “Tsirigia”
It is a wintertime dish, usually eaten during the Christmas period. It is the food of the tough farmers of the area and this is why it does not fit well in the contemporary life-style. It is made from the fat of pork meat and therefore has high cholesterol indicators. It is fried over low fire until a sufficient amount of fat melts. Whatever pieces remain in the strainer after straining the fat is called “tsirigia”. “Milla” is the pure fat remaining and served as a butter replacement. “Tsirigia” and “milla” can be stored in jars for a long time after being prepared. “Tsirigia” can be served as a “meze” or used in the preparation of other dishes.

“Mousaka” and “Pasticcio” or “Pastitsio”
These dishes are part of the modern Greek cuisine and are also widespread in other areas. Their main ingredients are mince and bechamel sauce. “Musaka” is made with fried potatoes and vegetables (zucchini and eggplant), while “Pasticcio” with special type of pasta.

Wine, has been a main feature on the typical table of Rhodes ever since the ancient times and remains one to this day. Vines are grown in many areas of the land of Rhodes and the wines produced on the island are considered to be among the best in the world.

Apart from wines of excellent quality, ouzo (a 40-proof clear alcoholic beverage that is flavored with anise) is very common, as is the local “Souma“, a spirit very much like the Cretan or Turkish “Raki”, which usually consists more than %40 alcohol. Retsina and local beers are also very popular.

Many taverns and restaurants, especially in the villages of Rhodes, offer local or house bulk wine that can be ordered by the quarter, half, or full litre. Don’t be put off by the fact that it’s bulk wine. These wines of Rhodes are famous for their great taste and quality since ancient times, and are worth tasting. They also cost less that bottled wines.

Climate

Winter, from December to mid-March, is mild: daytime temperatures hover about 15/17°C. The rains are quite frequent, but there are also sunny days. Sometimes, it can get a little cold: lows can drop to about 3/5°C, and highs can remain about 7/10°C.

Spring, from mid-March to May, is mild, and becomes progressively warmer and sunnier, as well as less rainy.

Summer, from June to mid-September, is hot, quite muggy and sunny. The Meltemi, the wind from the north-west, blows by mid-May, cooling the air, but with lower intensity than on the islands of the central Aegean Sea, such as Mykonos or Naxos. In addition, sometimes, there are periods of intense heat, with maximum temperatures about 35°C.

Autumn, from mid-September to November, is pleasantly warm at the beginning, then it gradually becomes milder, and also rainier.

Corfu is the second largest island of the Ionian Sea. Highly influenced by the Venetian culture, Corfu is often described as the bridge between Greece and the western civilization.

The impact of different conquerors is reflected in the architecture of the buildings, such as the palace of Saints Michael and George, the neoclassical mansion of Mon Repo and in other gracious mansions throughout the island.

Inside the city of Corfu we come across two venetian fortresses and many old churches, important architectural monuments. Apart from the venetian monuments however there are a lot of sights that decorate the city, like the Spiniada, a beautiful plaza which is one of Corfu’s most typical spots, the church of the city’s saint, Saint Spiridona, the tombs of Kapodistria and Foti Tzavela – the latter being a fighter in the revolution – the place where the tomb of our National poet Dionisios Solomos used to lay and the Achilion palace, which takes its name from the statue of Achiles situated on its garden.

Corfu is a popular destination amongst international jetsetters for its mansions, casino, golf course and theatres. Corfu, with her picturesque villages, verdant hillsides, long golden beaches, vibrant nightlife, shops and traditional cuisine, is a destination that combines tranquility, liveliness and sophistication.

Corfu is characterised as well by intense tourism. Corfu is very beautiful with a scenery which is green anywhere you look, magnificent beaches, hospitable inhabitants and it is the ideal travel destination for any type of holidays.

Gastronomy

Worth traditional dishes to try during your stay are:

Pastitsado (Sometimes spelled Pazztisada) is a hearty red wine stew with rooster or beef that is served with pasta.

Sofrito is one of the most popular dishes in Corfu that is easy to find and the name refers to both the dish and the cooking style – to “slowly fry”. The dish originates from the Venetian influence but the Corfiot version is uniquely different… In Corfiot Sofrito the main ingredients to be slowly fried are the beef and a lot of Garlic.

Fish Bianco. It’s essentially fish simmered with white wine on a bed of potatoes. The potatoes are pan fried first with lots of garlic and olive oil, then white wine is added, along with salt and cloves, and then potatoes are left to simmer and soften.

Veal Fricando is a loin of veal, larded and braised, or roasted.

Zorka. One of the simplest farmer foods on Corfu are pies made with seasonal vegetables – with or without a pastry shell. Depending on the season you may find Zucchini pies, savoury pumpkin pies, onion pies, cheese pies, or whatever is fresh on the farm that day.

Pork Dolcegarbo is Pork slowly cooked with onions, rosemary white wine and spices (served with aromatic rice, polenta or potatoes)

Climate
The climate of Corfu is Mediterranean, with mild, rainy winters and hot, sunny summers.

Winter, from December to mid-March, is quite mild, even though it is not as mild as on the southern islands of Greece; moreover, it is rainy, especially in December and January, when up to 120 mm of rain fall per month; during some years, the rains are plentiful. However, there is a moderate amount of sunny days too. Average temmperature between 7°C to 16°C.

Spring, from mid-March to May, is mild; the rains are quite frequent at the beginning, but then, they gradually become rarer, and fine weather becomes more and more frequent. May is a good month, before the summer heat. Average temperature between 13°C to 24°C.

Summer, from June to August, is hot and sunny: the maximum temperature exceeds 30°C with some frequency, and can reach 35/36°C especially in July and August; at the worst, it can reach 40°C. Luckily, sea breezes blow, providing relief, at least when the heat is not excessive, and in any case, you can cool yourself in the sea.

Autumn, from September to November, is mild (initially even quite hot) and rainy. In September, there may still be many sunny days. Average temperature between 10°C to 23°C.