Arriving from the first time in Athens the second important thing you probably do after visiting the Acropolis it will be a taste of the Greek kitchen. The plethora of restaurants in Athens give to the visitor the chance to taste flavours from almost every area of Greece. But many tourist that arriving in Greece have already some knowledge about the food and cuisine in Greece because of the numerous restaurants that have been made by Greeks of the Diaspora all over the world. It is true that almost in every port around the world you will find a Greek restaurant or a Greek tavern, the kitchen probably changes according the local taste, but still the main dishes have the Greek flavour.
One thing you must get use in Greece is the Olive oil, almost in any
food Greeks love to add lots of oil. There is no Greek Salad without
olive oil ,onions, Greek tomatoes and feta and there is no Greek
souvlaki without tsatsiki and tsatsiki without olive oil! Well
this is probably one reason why the Greeks have one of the highest
life expectancy in Europe. The Greek kitchen somehow is unique to
its kind. The Greeks use a lot of veggies and spices in their food
but the spices are mild. There is a harmony in the use of pepper and
salt so do not expect chilli hot food in Greece except some special
local dishes that use green peppers like Spetsofai. Most of the
typical red sauces have cloves and cinnamon and when in a Greek
house Greek spaghetti ala Bolognese is cooking the house
smells like Christmas cookies, because of the cloves and cinnamon,
but the end result is really tasteful.
The same combination is on the famous Stifado (meat with onions in red sauce)
Apart from the most well known internationally Greek specialities like the souvlaki or the moussaka, the knowledge of the Greek kitchen is a real adventure. Almost every area and every island in Greece has its own specialities and its own way to cook the food, so if you eat moussaka in Corfu probably will taste differed if you try it in the Dodecanese islands. Or there is no equivalent to the bugatsa pie that you can eat in Thessaloniki or the traditional Souvlaki on stick that you can eat in Arachova. Every place its famous for its kitchen and sweets. Syros is famous for its Loukoumia (sugar delights) and Andros for its Amygdalota (almond based sweets) .Cretan kitchen has a lot of specialities but most well known all over Greece are the crisps from Crete (paximadia). The same occurs for the Greek wines like the wines of Santorini , the wines of Crete, the wines of Samos or the Retsina from Mesogeia of Attica.
The typical Greek kitchen might not have the fast food like other countries like hamburgers in the USA, pizza in Italy, bratwurst in Germany or sausage rolls in the UK, but it has the Tytopita (Greek cheese pie) and the Koulouri (the Greek crispy croissant topped with sesame) .Tyropita and koulouri is what every Greek over 50 remembers from his school years, those two where the quick snacks that feed generations of Greeks. Souvlaki, though many refer to it as the Greek hamburger, back in the 50's was a luxury item, available on Sunday walks and cinema outing and still its war with tyropita and koulouri is somehow equal.
The Greeks love fish a lot. Greece is a nautical country and fishing is one of the main agricultural professions, therefore fish specialities are among the popular dishes of Greece. The fish in Greece is cooked, fried grilled or boiled as the bouillabaisse. Most common to the Greek household is the fried fish though grilled is recommended in most restaurants. Fishes in Greece are divided in 3 classes A, B, C and according the class so is the price per kilo. So if you order a sea bream or a sword fish its a B class while a lobster is A class and a Mackerel or a whitebait is C class. Check this excellent site about Greek food recipes because it contains easy to cook Greek traditional specialities.
The prefecture of Attica is the most densely populated
prefecture of Greece, where it belongs in the capital
Athens and the largest port in Greece, the port city of
Geographically the Attica Prefecture is divided into two major subsections, the capital region and the rest of Attica. The capital region includes the city of Athens (Piraeus with) and bounded by the Saronic Gulf and the mountains of Parnitha, Hymettus and Penteli, defining the Attica basin. The extent of the capital region is 427 chlm2 covers 11.2% of the total area of the Attica region and constantly rising standard of limits outside the area basin
The rest of Attica covers most of the extent of the Region of Attica. Specifically, an area of 3,381 chlm2 and covers 88.8% of the total area of the Region. Divided in western, northern and eastern Attica and the rest of Piraeus prefecture where they belong by administrative point of view Salamis, Aegina, Hydra, Poros, Spetses, Kythera and Antikythera, and the province Troizinias located in the Peloponnese.
Attica was the birthplace of the most important Greek
city states such as Athens, Elevsis and Megara. These
cities, together with the city states of Thebe and the
Peloponnesian states of Corinth and Sparta colonised all
the Mediterranean coast and the Black Sea between the C5th
and C6th BC. Among the colonies which were created during
this time were the cities which we know today as Nice,
Marseilles, Napoli, Syracuse and, the cradle of the
Byzantium Empire, the city of Byzantium.
Attica, for analytical purposes or centralized study informally divided into seven zones, taking into account geographical and socio-economic and historical nature. In Zone A includes the City of Athens, B 'northeast Attica in the zone C' giving Southeastern Attica and the zone D 'western Attica. In Zone C 'reveals the town of Piraeus and F' Islands of Argosaronikos. Finally in the zone Z 'are the Mesogeia with Lavreotiki.
The zone B occupies the northeastern part of Attica, from Athens to evvoiko bay. This zone starts from the northern suburbs of Athens in northern and northeastern outlet from the basin, continues its environs and reaches to coastal towns and villages in north-eastern Attica.
G zone occupies the southeastern part of Attica, which looks at
the Saronic Gulf. It starts from the southern suburbs of the basin
and runs southeast along the coastal line and saronikou perimeter of
the Hymettus, in line with the zone Lafreotikis, in the northeastern
resort of the basin.
The zone D includes regional municipalities of Athens from Tourkovounia to the edge of Poikilou Terms on the west and northwest outlet from the basin up and Kinetta on the west coast of Attica, along the coastal line Thriasiou Field and kolpiskon of Elefsis .
In Zone C lies the port of Athens, Piraeus. The city of Piraeus
consists of the modern municipality of Piraeus and regional
municipalities included in the Prefecture of Piraeus piece of land
The zone includes the F islands of Argosaronikos, from Salamis, and port Troezena until the Kithyra and Antikithyra on the southeast edge of Peloponissou.
In Zone G detected end of the valley Mesogeion surrounded by mountains of Hymettus, Penteli, Paneio and the Aegean. Apart from Paneio term reveals the Lavreotiki, in the southeastern tip of Attica, which meets the coastal zone C to Hemittus.
From the centre of Athens the coastal cities of Elefsis and Megara and other resorts are less than an hour away. On the east side of Attica you can visit Marathon, the historical site where Athenians defeated the Persians during the Persian Wars of 490 BC. At the southern edge of the Attica Peninsula on the cape of Sounion, lies the famous Temple of Poseidon. If you go there try to locate the signature of Lord Byron, carved by him in one of the columns. From Sounion, following the east coastline, you can visit the historical site of Vavron and the sea resorts of Lavrion, Rafina, Nea Makri, Agios Andreas and Skinias. Other sea resorts worth visiting in Attica on the west coast and on the way to Sounion are Vouliagmeni, Varkisa, Lagonisi, Anavysos and Saronis. Near to Megara and Elevsis on the west coast are the resorts of Megalo Pefko and Kineta which overlook the island of Salamina and the coast of the Peloponesse.