Greece Real Food Adventure

Uncover a world of ancient treasures and authentic food on this indulgent adventure through 4000 years of culinary culture. From the pistachio farms and fish markets of the Saronic Islands to the olive groves and rugged coastline of the Peloponnese region, meet passionate cooks and local producers as you explore the diverse flavours and faces of Greece. Beginning in the historic hub of Athens, explore the farms of Aegina, cook in a local kitchen in Poros, relax on the beaches of Kardamyli and marvel at the legacy of ancient Greece at the Theatre of Epidaurus and Mycenae's Treasury of Atreus. With a hearty serving of breathtaking sites and mouth-watering bites, savour iconic Greek flavours from ouzo to olive oil on a real food adventure that’s sure to spoil your senses.

Itinerary

Day 1: Athens

Yiasou! Welcome to Athens, the capital of Greece. Your adventure begins with a welcome meeting at 6 pm. If you arrive early, be sure to explore some of the iconic ancient sites, including the Acropolis, the Temple of Olympian Zeus and the Tomb of the Unknown Soldier. After your meeting, celebrate with a plant-based mezze feast (an array of small plates typically accompanied by a glass of wine or ouzo) in a rustic taverna. Zucchini balls, vegan moussaka, salads, tomato balls, fresh beans with zucchini, fava beans and stuffed vegetables are just a few of the flavoursome dishes that may be on offer tonight. Greece is home to a culinary culture that is thought to be more than 4000 years old.

Day 2: Aegina

This morning, take the city train to Piraeus port and travel by ferry to the island of Aegina – your first stop in the Saronic Gulf. After checking in, drive to a local farm where you'll meet the owners for a tour of their property. Say hello to their sheep and cows, sample their homemade cheeses and help make rizogalo (rice pudding). Next is a visit to a local pistachio farm. It’s thought that pistachio trees were first planted on the island in the 19th century, brought to Aegina via Syria, and the Greek island of Chios. Enjoy a sample from the farm and be sure to seek out fistikato or fistiki Aeginis glyko, specialty pistachio sweets of Aegina. The late afternoon and evening are free for your own exploration.

Day 3: Poros

After breakfast, stroll down and check out the catch of the day at the open fish markets by the port. Perhaps also stop past the island's most famous pastry shop to pick up some pistachio goodies to take with you. Next, board another ferry bound for Poros – a small Greek island renowned for lamb, olive groves and white houses with terracotta roofs. Take part in a cooking class with a local chef and learn to prepare some classic regional dishes, then feast on your creations over lunch. Enjoy a free afternoon, you can go for a swim to the close-by beach if you want, and be sure to ask your leader for recommendations for dinner tonight.

Day 4: Poros

Take a daytrip to Hydra Island – a quintessential Greek getaway. The gem of the Saronic Gulf, Hydra stands alone among the Greek islands as the one free of wheeled vehicles – no cars, no scooters, just tiny marble-cobbled lanes, donkeys, rocks and sea. So, put your walking shoes on and get acquainted with the locals with a spot of people watching and enjoy this one-of-a-kind Greek Island. Your leader will help you on this mission by taking you to a traditional sweet shop to try the famous hydraika amygdalota (Greek macaroons), paired with delicious Greek coffee. The rest of the day is for you to relax, swim in clear waters or stroll along the marina, before returning to Poros in the evening.

Day 5: Nafplio

Take a short ferry ride this morning before jumping in a private vehicle from Poros to Nafplion. On the way, visit a small, family-run apiary to see their honey museum and learn how their bees make honey, before sampling their products with Greek tea, homemade bread and cheese. Travel to the ancient site of Epidaurus. Named after Epidauro, the son of Apollo, the UNESCO World Heritage site of Epidaurus comprises the remains of the Sanctuary of Asklepios (the ancient god of medicine) as well as one of the best-preserved theatres of ancient Greece. Your final stop is at a family-owned ouzo distillery for a taste of their iconic Greek aperitif. Traditionally distilled in copper pots, ouzo acquires its distinct flavour from the addition of anise. Star anise, fennel, mastic, cardamom, coriander, cloves and cinnamon may also be added, and recipes are often closely guarded family secrets. Arrive in Nafplio in the late afternoon – a seaside town, considered one of the most beautiful in the eastern Peloponnese, it reflects the legacy of Frankish, Venetian and Turkish conquerors in its culture and architecture.

Day 6: Nafplio

Start your day with a visit to Mycenae to see the Treasury of Atreus, also called Tomb of Agamemnon. You’ll join a local guide to learn more about how the tomb is believed to have been erected in the period between 1350 to 1250 BC and is just one of nine intriguing beehive structures unearthed in this area. Next, visit a family-owned boutique winery to sample their finest drops, accompanied by a selection of delicious snacks. Take a walk in the vines to stretch your legs before heading back to Nafplio where the rest of the day is free to explore as you wish. In summer, boats are available to the Venetian fortress of Bourtzi – one of the most photographed sites of Nafplio.

Day 7: Kardamyli

Continue to the seaside town of Kardamyli, stopping on the way to visit an olive oil mill. Walk through the olive groves and visit their mill, seeing the oil production process from start to finish. Enjoy a farmer’s snack (bread or rusk with cheese , olives and smoked pork) here and tuck into some of their incredible local produce (alongside an olive oil tasting) before getting back on the road. And finally, stop in Kalamata for a short walking tour and market visit with a few more food tastings for good measure. You’ll arrive in Kardamyli by early afternoon, where a little (optional) surprise might be waiting for you. Located in the rugged coastal region of the Mani Peninsula, south of Kalamata, this village is set against a backdrop of the open ocean, cypress trees, wild olive groves and distant snow-capped mountains. The afternoon is free for you to explore. In the evening, settle back into your accommodation and enjoy a glass of retsina while watching the sun set over the Messenian Gulf.

Day 8: Kardamyli

This morning, you might like to do an optional sea kayaking activity, exploring the coastline and caves of the Mani Peninsula or simply enjoy a little free time at your leisure. In the afternoon, be welcomed at a local home and learn how to make lalagia (a Greek doughnut that can be served sweet or savoury). After, enjoy one final Greek feast with your new friends – home-cooked moussaka, stuffed vegetables, rice, salad and ice cream await!

Day 9: Athens

Depart Kardamyli and stop to take in views of the Corinth Canal – a narrow, man-made canal that connects the Ionian and Aegean Seas. Journey on to Athens where your tasty travels will come to an end in Monastiraki Square, in the centre of Athens. If you’re not ready for the adventure to end just yet and would like to spend more time in Athens, get in touch with your booking agent ahead of time. We can book post trip accommodation in Athens for you.

Departure Dates