One of the most memorable culinary experiences I had was during my time spent in Greece. Contemporary Greek dishes make wide use of vegetables, olive oil, grains, fish, and wine.
You will also find several meats, including lamb, poultry, veal, beef, rabbit and pork.
Greek food uses the best of what’s in season and adds a little magic in the form of clever flavors. Greece’s culinary traditions date back hundreds of years and have evolved over time to absorb many diverse influences.
There are other classic dishes such as moussaka, bore and tzatziki which have Arabic, Persian and Turkish roots.
Greek dishes are simple, colorful and incredibly nutritious. They have a reputation for being heart healthy.
A not-so-healthy dish is moussaka, made of layers of lamb and eggplant, smothered in béchamel sauce and cheese. It is extraordinary, but certainly not one you would indulge in on a daily basis.
Athens, Greece
The flavors I experienced during my short, but memorable stay, were unprecedented. There was a 5-star Hilton Located in Athens, which allowed me to sleep and dine in luxury.
Crete, Greece
On my first night there, I was quite exhausted from the day’s travel. The concierge recommended the restaurant on the Hilton rooftop, The Galaxy Restaurant & Bar. The restaurant was named one of The World’s 10 Best By Premier Travel Magazine. It boasted an enchanting space with sophisticated decor and a galaxy ceiling. I enjoyed the most spectacular, jaw-dropping view of the Acropolis. It was fully illuminated and surrounded by a full moon, complete with a canopy of stars. It was like being in a dream and I had to pinch myself to prove that I was actually there. Why is it that I had never heard of this place until now? I enjoyed a Caesar salad and mushroom risotto paired with a beautiful full-bodied red wine to further enhance the experience. The salad presentation was unique – a romaine heart cut in half, lightly brushed with olive oil and barbecued. Besides, it was a soft-boiled egg, two sprigs of anchovies, a (crostini) of Parmesan cheese and a homemade crouton. It was carefully topped with a to-die-for house dressing. To this day, I continue to make this version for my dinner guests and never fail to impress. The presentation of the risotto was equally nice and, hands down, the most spectacular I’ve ever tried. The next leg of my journey took me to the island of Crete. It’s amazing how the Greeks have perfected their recipes over the years. I especially enjoyed the taramasalata (lemon juice, olive oil, onions, bread and fish eggs) and spanakopita (a wonderful light flaky fall pastry with a filling of spinach and feta). And we can’t forget the succulent Nagasaki (a delicious, salty pan seared Greek cheese). These mouth-watering savory meals never disappointed, and I looked forward to each one of them. Of course, I had to try the famous Greek dessert baklava (a combination of nuts, sugar and honey wrapped in a light fall), which made each meal complete. Since returning from Greece, I’ve attempted to duplicate those culinary sensations, but to no avail. The Greeks have this perfected, and I long for the day when I can return to experience these Greek dishes again.
