Greek gastronomy for travellers

Evripidis Apostolidis – manager of ‘Marathia’ restaurant on Tinos

Greek gastronomy is deeply connected to the history, culture and traditions of our country. The products of the Greek land and sea have been integrated into the Greek diet, creating a unique culinary culture with dishes based on fresh, seasonal ingredients that combine traditional cooking methods with influences from neighbouring Mediterranean cultures.

Over time, Greek products have evolved and adapted to the needs and preferences of modern society, while remaining faithful to the traditional methods of production and preservation of each region. The growing interest in healthy eating, the need for preservative-free products and the desire to return to the roots of nature have reinvigorated local production and the spread of Greek gastronomy.

Olive oil, honey, cheeses, wines and herbs are just a few of the best-known products used in Greek cuisine. In recent years, there has been a shift toward the production of organic products, with many Greek businesses investing in the cultivation of organic raw materials, such as organic extra virgin olive oil – now one of the most sought-after and internationally recognised Greek products – and organic low-intervention wines that travel all over the world.

 Greek gastronomy has evolved rapidly in recent years, and this is strongly reflected in restaurants – particularly in Athens, the capital, but also elsewhere on the mainland and on the islands. While traditional flavours remain unchanged, there is a clear shift toward more creative approaches, emphasising ingredients from local producers and modern cooking techniques. As a result, one can find a wide range of gastronomic experiences across the country – from classic tavernas serving traditional dishes to more contemporary restaurants that experiment with fresh local ingredients and international influences.

The trend among Greek restaurants is to evolve over time, showcasing modern Greek cuisine without losing their authenticity. Local ingredients, innovative techniques and creative dishes offer a new taste experience. The locality of raw materials not only enhances the flavour of the dishes, but also supports sustainability, circular economy and the cultural heritage of each region.

There are two words used to describe people who travel, expressing different approaches and attitudes to the journey: “tourist” and “traveller.” A tourist is usually someone who travels for leisure and entertainment, often following fixed itineraries and schedules, while a traveller travels to explore and experience new cultures, usually with a more authentic approach and greater freedom to discover.

So, on your next trip, if your love for gastronomy brings you to Greece, experience it as a traveller – understand the place, its history, its people, discover the country’s unique products – and one thing is certain: a single trip won’t be enough.

The views expressed in this article are the author’s personal opinions and do not reflect the views or opinions of the Ministry of Rural Development and Food.