Food and Drink
Greece means many things to me. I look back with great pleasure on the the sun, white houses on the hilltops, the rugged beauty of parched countryside in summer, the beautiful beaches, and also, (and by no means least), the food. Greece is an epicurian feast and the country abounds with fine things to eat; fresh sea food, olive oil, honey, yoghourt, fresh fruit and, joy beyond bliss, you actually have the time to eat it and appreciate it.
Ladies and Gentlemen, I present, a Greek Salad in its natural habitat!
When I am looking forward to a holiday in the islands, this is the picture that springs most readily to mind. Cucumber, peppers, tomatoes, red onion, olives and fetta cheese with a garnish of olive oil, vinegar and herbs. All rounded off in the burning midday heat with a large glass of ice-cold Mythos beer. Heaven on Earth! (See also here)
Displays of fresh sea food are often used to entice passers-by into the tavernas. This one was photographed in the Venetian harbour at Rethymnon. (See also here)
This is a gyros platter which was served to me in Agios Stafanos in Corfu. Spiced lamb is served with salad, tzatziki, chips and pitta bread.
The next two photographs were taken at the Blue Dream Taverna in Rethymnon. A husband and wife team run the place and I was so taken by their enthusiasm for their work, that instead of reading the menu I asked them to just give me the best Cretan meal they could provide.
They decided I should start with koukouvagia - grilled olive oil bread with chopped tomatoes, herbs and fetta. It was absolutely delicious. The fetta was a particularly mature variety that I had never come across before,
As for the main course, they had a particularly fine octopus in that evening and it was served to me with salad, chips and rice; all washed down with chilled white wine from local vineyards.
I rounded it off with melon and ouzo and was so impressed that I returned to the taverna two nights later for a second meal.
One of the problems with eating in Greece is how to leave enough space for meals when you are tempted all day by doughnut sellers on the streets and beaches. (They really are wonderful!)
Greek families also use the tavernas. They seem to have a particularly relaxed way with food in company. Everyone tries everyone else’s food and whatever is served is considered part of the communal meal. They eat slowly and with obvious pleasure and take the opportunity to talk and relax. (I often think of this when I am struggling to throw a sandwich down my throat in 5 minutes at work!)
This taverna is on the beach at Plakias, in Crete.
Almost anywhere can be turned into a taverna, and here we see how a plain alleyway in Rethymnon has been converted into a delightful spot for a meal.
Wherever you eat in the Greek islands, it will probably be outdoors. (During the summer months, it would be purgatory to even consider eating inside!) It will also probably be in a place where vines and plants are used to great effect to give shade in the day and to provide a delightful natural ambiance in the evenings.
This is the “Olive Press” Taverna (To Liotrivi) in Lassi, Kefalonia.
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