Exploring Greece is like taking your taste buds on a foodie vacation! From flaky baklava that’s more irresistible than a squirrel with a sweet tooth, to melons so juicy they make water balloons jealous, and olives that have perfected the art of being the life of the Mediterranean party – Greek cuisine will have you doing the Zorba dance of joy while your stomach becomes the happiest plate on the planet.
Greece was our first country that we chose to start our journey. The two main areas that we stayed in were Athens and Crete with short stays in Sunion and Santorini. Athens is a tourist food vibe where Crete was more rustic in its food flavors, think whole rabbit with red gravy.
Santorini takes the cake though. As a tradition Amity gets a Dairy Queen ice cream cake for her birthday, however two issues came up when getting this delight in Greece. First there are no Dairy Queens in Greece. Second…only gelato, in Greece and more specifically Santorini, no traditional ice cream exists on the caldera only gelato. Gelato differs from ice cream in that it is served at a higher temperature and has a hard time keeping form, especially that of a cake. This was pointed out to me by the confectionery shop that I chose to take up the task of making an ice cream cake. Eventually they came up with some ideas that made it possible and more importantly more delicious.
You say you want to hear more about cake? That pink carrot cake was a surprising breakfast snack. Dusted with gold flakes and served in the surroundings of everything pink, pink table, pink napkins, pink flower vines, a few of the mentionables. This cake was filled with flavor and sweetness that was washed down with water as to not disturb the lingering sweet aftertaste of the cake.
Greece is a must to go back to and experience more of the country’s regional cooking. We only scratched the surface but what is left is an iceberg of waiting flavors and food.
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