This colorful salad is a classic Greek winter treat. 6 servings 2 cups finely shredded white cabbage 2 cups finely shredded red cabbage 2 cups peeled and finely shredded carrot 4 roasted red peppers, seeded and finely chopped (about 1 ¼ cups) 2 Tbsp. tiny capers 1 garlic clove 1/3 cup/80 ml extra-virgin...
It might seem like a bad joke to name a downtown Athens restaurant-bar Pure Bliss, during the era of this city’s Pure Hell. But Pure Bliss pulls it off, providing patrons in these uncertain times a refuge against all the stress that is spreading like cancer through Greek society. The secret: a totally personal...
Years had gone by, maybe more than a decade, since the last time I had visited Rena tis Ftelias, one of the best-known Greek restaurants in Athens. Rena Tolia is the chef-owner. She’s a self-made beacon of traditional Greek cuisine and author of several cookbooks. The place had not changed much. Ornate, comfortable furnishings...
Determining which restaurants one likes and doesn’t isn’t an exact science. Food, service, the glamour element (or lack thereof), atmosphere, decor and what I call the comfort zone—how good you feel in a place at a given moment in time and how easy it is to experience the same feeling upon subsequent visits—are all...
The prospect of savoring a goat-meat makaronada/pasta on a pleasantly chilly night sent me from the comforts of my apartment to the fringes of Kifissia, Athens’ well-known northern suburb. Destination: a large, pleasingly busy (it was a Wednesday night) restaurant called to Kalosorisma tou Antoni, which, roughly translated, means “Antoni’s Welcome.” The building, at...
A small menu—15 items in total—that includes offbeat items such as liver, snails, trahana (pebbly pasta with a sour taste) and kavourma (spiced, preserved pork, beef or buffalo) is a sign that someone in the kitchen has a point of view and is willing to stand by it. Indeed, the kitchen master behind the...
Visit us on the Blue Zone island Ikaria, where people have the longest life spans in the world, for a week of glorious Greek cooking classes in an ancient Greek-island village.
