Greece is fast becoming a gastronomy destination. Rightly so: blessed with 300 days of sunshine every year, on average, we grow almost everything in our fertile soil: flavoursome fruits, delicious vegetables, nutritious pulses and legumes, nuts, tropical fruits, avocados and olive trees. We are the 3rd largest producer of high nutritional value olive oil (after Italy and Spain) and pride ourselves in cultivating the land of our ancestors: our vineyards are cultivated by the 3rd and 4th generations while some of our olive trees in Crete and Kalamata are celebrating their 200th birthday!

Every year, I am bursting with joy when I welcome travelers that want to learn more about our food and wine culture. We travel together and learn how we cook, how we combine our staple dishes, what wine we choose to drink for lunch and dinner. They love seeing Greek hosts being carefree and live in the moment, being resilient no matter what life throws at them.  They witness first hand how our family bonds, friendships and community ties have nurtured us. We laugh, we drink, we eat and we learn new things every day. We swim in crystal clear waters, dance to Greek music and say our ‘goodbyes’, knowing that we will see each other the following year.