As you set out for Ithaka hope the voyage is a long one, full of adventure, full of discovery.
Laistrygonians and Cyclops, angry Poseidon—don’t be afraid of them: you’ll never find things like that on your way as long as you keep your thoughts raised high, as long as a rare excitement stirs your spirit and your body.
Laistrygonians and Cyclops, wild Poseidon—you won’t encounter them unless you bring them along inside your soul, unless your soul sets them up in front of you.
Hope the voyage is a long one. May there be many a summer morning when, with what pleasure, what joy, you come into harbors seen for the first time.
To visit Greece is to enjoy an epic tale that goes back at least 5,000 years, where the dividing line between myth and history become beautifully blurred. The ‘300’ is not just a movie, the Odyssey is not just a book. They are instead milestones on the course of human history and the development of civilisation.Traditions in Greece
The Greeks have learned to honour their heritage and today the imprint of these past times lives on in time-honoured traditions. You, too, can experience them in rural parts of the country by participating in village feasts or the Dionysian traditions still practised for carnival or in the moving and deeply religious celebration of Easter.Modern culture and the arts
Greece is not just the past. You will also be delighted by its modern culture and arts, to be found in the country’s museums, concert halls and art galleries , as well as the thousands of cultural events held all year-round at open-air theatres, castles and squares around the country.
When you think of sun and sea, you think of Greece. A country synonymous with sunlight, crystalline Aegean and Ionian Seas, award-winning beaches and marinas, countless islands, yachting and sailing, sea sports and more. And continental Greece, with its succession of landscapes etched in high relief, is a treasure chest of unique experiences whether in the great outdoors or in the realm of culture.
Landscapes with alpine valleys, mountain peaks above the clouds, gorges and canyons, paths through oak, beech and plane tree forests, rivers spanned by arched stone bridges, watermills, waterfalls, national parks with rare flora and fauna, precious wetlands, the blue sea, exotic beaches, bright Aegean light, islands with their unique architecture and culture, and in the midst of it all, the human element, centuries of Greek civilisation in harmony with the environment: There are rustic villages, ancient ruins that occupy the most dramatic locations, hot springs, isolated monasteries and chapels, castles, towers and abandoned hamlets, cheery mountain towns, and ski centres with beautiful chalets.
You’ve come to a country blessed with a rare Mediterranean beauty, which unfolds in an extraordinary diversity of land and seascapes, opening your horizons to every possible kind of experience, not least gastronomical. Forget that the Greek sun and sea are there to put the finishing touches on our beaches. Think instead of the delicious things they produce, from the copious quantities of miraculous olive tree to the lowliest mollusc.
Greek salad. Τhe epitomy of Greek food
We have seen many versions of a “Greek salad” in other countries. This includes Greek salads containing avocado, corn, carrots, anchovies, boiled eggs, yellow cheese, ham, black pepper, and even chef’s island dressing! We have also found recipes online where ingredients like dill or even mint are added. While those might be interesting to try adding in, we prefer the real Greek version!
Souvlaki and gyros . Not just “a kebab”
Your Greek food experience will not be complete unless you try a souvlaki at least once! Most people would describe souvlaki and gyros as “a Greek kebab”. Though it’s a clever way to describe them, it’s not exactly accurate.
Greek cheeses – A lot more than feta
Think about Greek cheeses and chances are, one name will come to your mind: feta! Indeed, feta is a world-famous Greek cheese, though few people know in which circumstances a white cheese can be called feta. In order for a cheese to be called feta, it must be made from sheep’s milk, or from a mixture of sheep’s and up to 30% of goat’s milk, coming from the same area in Greece. Since feta has a unique texture, it can not be replaced when used for cooking. We’ve tried – and failed miserably!
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