year : 2017 42 results

High-5 to health

What is now promoted all over the world as a lifelong standard for health and wellbeing is nothing more than the norm to the residents of the Aegean islands, who have access to the finest and freshest foods the country has to offer, as well as the wisdom to put them to good use.

Aegean’s inherent values

When you hear Protected Destination of Origin what exactly comes to mind? Because PDO is used to denote much more than origin. It embodies a product’s qualities; qualities that are attributed solely to a particular geographical location. In fact, the PDO designation reflects both natural (i.e. environmental conditions, climate, soil) and human factors (production, processing, preparation). And although PDO is used primarily to safeguard the consumer, it also serves as a growth driver, ...


Food blogging may be a relatively new thing for Greeks, but it is definitely a practice “well-done!” Whether to introduce new and innovative ideas, varied ingredients and techniques, or merely to help sustain our nutritional heritage, Greek food bloggers manage to successfully convey a wholesome life experience through gastronomy.

Volcano Cobbler

Ingredients 100ml Assyrtiko Santorini wine 15ml fresh lime juice 15ml rose syrup 1 bar spoon apricot marmalade 1 drop of orange aromatic bitters How to make it Pour all ingredients in the shaker and shake well with ice. Strain the mix into a wine glass over crushed ice. Garnish with dried lime, apricot and a rose petal.

Tomato Croquettes with Yoghurt & Spearmint Dip

By VASSILIS MILIOS, Executive Chef of the St. George Lycabettus Hotel INGREDIENTS for the croquettes 3 ripe tomatoes 1 large grated onion 1 cup flour 1 tbsp baking powder feta cheese fresh pepper fresh spearmint olive oil 1 egg for the dip 500gr strained yoghurt 1 tsp. salt, pepper 2 tsp. vinegar 3 tbsp olive oil 4 tbsp chopped spearmint leaves PREPARATION of the croquettes Cut the tomatoes in half.Remove the seeds and cut into ...

Aegean Valley

Ingredients 25ml London dry gin 25ml mastic liqueur skinos 15ml homemade vanilla syrups 20ml fresh red grapefruit juice 15ml fresh lime juice How to make it Shake hard all the ingredients with ice and strain into a coupe glass. Squeeze the oil of the grapefruit zest over the top, then drape over the rim of the glass to garnish.