Sperchios kiwis are distinguished from other similar varieties thanks to their taste, durability and their distinctive green color. All these characteristics led to the certification of Sperchios kiwis in 1993 as Protected Designation of Origin (PDO) product.
Syka Vravronas Markopoulou Messongion (Figs of Vravrona, Markopoulou in Mesogaia) are produced in Markopoulo, within Regional Unit of Attica and are certificated by the European Commission as agricultural products of Protected Geographical Indication (PGI). The main varieties of Vravrona figs are the black and the royal figs. The black figs are crunchy with a slightly sweet taste while the royal figs have a green peel and are known for their unique dark red flesh and their sweet taste.
Tsalafouti is a low-fat cheese made from goat or sheep’s milk. It has a soft texture and it is produced mainly in western Central Greece as well as in the neighboring regions of Epirus. It is usually prepared at the end of the lactation period, when the milk has a thick texture. It is first boiled while at the same time is salted. Later on, it is covered and cooled with water for about 20 days, until it becomes thicker in order to be edible. It is known for its full flavor and is consumed on its own either as … Read more
In 1981 we took the leap. Acropolis View, in the heart of Athens, near the most important archaeological, right in the middle of fun, flavor and tradition, offered quality services to the countless visitors from every corner of the world. Today, ‘newer’ than ever, fully renovated, continues to offer hospitality and services that aim to satisfy the guest. In Acropolis View you feel you have found the ideal spot to spring from and get to know Athens. A hospitable embrace, the creation of professionals who design and offer their services with know-how and enthusiasm.
Marathon Beach Resort, a legendary destination hotel of the ’70s, ’80s and ’90s in Nea Makri, has recently been reborn. Situated in one of the most beautiful locations in the historical area of Marathon, just steps away from Nea Makri beach and marina, Marathon Beach Resort is an ideal choice. The three wings of buildings surround the gardens with palm trees and bougainvilleas and offer direct access to the swimming pool area, restaurants, bars and shops.
Nafs hotel is an oasis of comfort in one of the most beautiful beaches of Nafpaktos. The panorama of the Corinthian, the Venetian port and the admirable suspension bridge of Rion – Antirion embraces the luxurious shelter that is inspired from the elements of nature: ground, air, fire and water. Just 150m from the cosmopolitan Venetian port, on the beach of Psani, very close to the commercial centre, Nafs hotel offers a remarkable window to the beauty of Nafpaktos, an ideal hub for tours and excursions.
King Lodge is located in the heart of Psychiko district, close to the majority of the Embassies and within walking distance from some of the biggest hospitals and medical centres in Athens. Due to its location in an exclusive and safe district, King Lodge offers to the esteemed guests the opportunities to explore not only the city’s archaeological main attractions but also the shopping and business areas as well. Guests have at their disposal rooms (all of them with private bathroom and balcony) with the luxury wooden furniture and a variety of high standard facilities and amenities. An ideal destination … Read more
Electra Metropolis is a brand new 5 star hotel in the heart of the city. It is situated at the beginning of Mitropoleos Street next to Syntagma Square, and has been welcoming visitors since September 2016. This luxury lifestyle hotel is situated near many Athens tourist attractions and it is founded on the values of “Electra Hotels & Resorts”. Electra Metropolis has 216 luxurious and fully equipped suites and rooms with views of the Acropolis and the old neighbourhood of Plaka, restaurants, cafes, the spa, conference rooms, meeting rooms and lecture rooms which make the hotel one of the best … Read more
Nestled in the serene green area of Filopappou Hill, Acropolis Hill is a central and easily accessible hotel, within walking distance of Athens’ top attractions such as the Acropolis, Plaka, and the museums. The recently opened hotel features modern facilities in a smooth Boutique atmosphere beautifully designed by 3SK-Stylianidis architects. With more than 40 years of Greek hospitality experience, our team offers you high quality services and accommodation.
The Hotel Acropolis House is a preserved mansion of the 19th century. The hotel was established in 1965 by the family Choudalaki, which operates and directs it since then with permission number 0206Κ012Α0031700. In general the hotel has a family character, providing safety and complete services to the families and the individuals that visit us, with respect to the character of the hotel.
5 zucchinis 200gr olive oil 2 eggs 400gr feta cheese 1 teaspoon spearmint 400gr condensed milk 100gr margarine 1 pinch salt 1 pinch pepper Wash and peel the zucchinis and using a grater or mixer make a chunky paste. Crumble the feta cheese in a bowl and add the other ingredients, stirring well. Pour the well-blended mixture into a non-stick baking pan brushed with oil. Bake for 45 minutes at 150 C.
1kg peeled green walnuts 1kg sugar 1 ½ water Juice of ½ lemon Cloves 1 cinnamon stick Use small and tender green walnuts. Peel away the skin with a knife and trim off the two tops of each walnut. Warm for 2-3 minutes in boiling water. Repeat 2-4 times to remove bitterness. Strain and cool. When cool, prick a side of the walnut, squeeze to drain well, and top each with a clove. Boil the sugar water and cinnamon stick and add the walnuts, removing the foam. Boil for 15 to 20 minutes. Let cool in pot. Reheat to blend … Read more
1 cup trahanas (cracked wheat) 4 cups water Salt Pepper Butter Oil Feta cheese 1/2 cup milk Pur the water in a large pot, add the butter and ‘trahanas’ (cracked wheat) and cook on high heat. Stir until the mixture boils and continue cooking on medium heat for 20 minutes. Add cheese and milk. Add salt and pepper. Ready to serve.
400gr sour trahana from Psahna 200gr olive oil 150gr fresh milk 1.5 kg water 1 pinch salt 1 pinch pepper Mix water and olive oil in a large pan over high heat. After 2 minutes add salt, pepper, the trahanas (traditional pasta) and the milk. Stir until mixture boils and leave on medium heat for 20 minutes.
1 ½ cup frumenty (cracked wheat) boiled and strained ½ kg feta cheese 4 eggs 2 layers village-style phyllo dough 2 ½ cups milk Salt and Pepper First boil the frumenty (cracked wheat). In a large bowl mix the boiled frumenty, milk, egg and feta. Spread one layer of phyllo dough in an oiled baking pan and pour the filling over the dough. Cover with second layer of dough and baste with goat butter. With a knife, cut 4 or 5 holes in the dough in different places to release the steam while baking. Preheat oven and bake at 200 … Read more
1kg feta cheese 2 eggs Fresh spearmint (as much as you want) Flour for the phyllo dough layer (for 10 layers approx. ? kg flour) In a medium sized bowl mix the flour, 1 tablespoon oil, 1 tablespoon vinegar, half teaspoon salt and enough lukewarm water to firm dough as too soft dough is difficult to roll out. (Tip: brush the phyllo dough with corn flour; it will roll out easier). Knead the dough very well, cover and let sit for half an hour. Separate into ten dough balls. Prepare the filling for the “tyropitari”. Melt the cheese or grate … Read more
For the phyllo dough: 500gr all purpose flour 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon sugar 1 cup water For the filling: 1kg spinach 1 large onion1 bunch dill 1 bunch parsley 350gr feta cheese 2 eggs Salt Black pepper A little olive oil In a medium sized bowl, mix the ingredients for the phyllo dough with enough lukewarm water to avoid too soft dough. Knead the dough very well, cover and let sit in the refrigerator for half an hour. Next prepare the filling: wash and clean the spinach and mix onion, parsley and dill in a … Read more
1 cup olive oil 2 cups coarse semolina 3 cups sugar 4 cups water 1 cinnamon stick 2 cloves Zest of 2 oranges Pour water and sugar in a large pot and boil for 5 minutes. Next add the cloves and cinnamon, stirring until the mixture turns into syrup. In a second pot, pour oil and let it heat for 2-3 minutes. Add the semolina to the hot oil and stir until thoroughly mixed. Finally add the syrup to the semolina mix, lower the heat and stir for 3-4 minutes until the mixture thickens. Pour the mixture into a cake … Read more
7 cups water 1 ½ cup olive oil 4 cups of coarse semolina 4 cups of sugar 20 almonds, whitened Ingredients for syrup 3 cups of water 1 cups of sugar 1 cinnamon stick Bring water and oil to the boil in a large pan. Once it begins to boil, add the semolina and stir constantly to prevent sticking. As the sweet takes shape, slowly add the sugar and allow to thicken turning reddish-brown. Remove pan from heat and let cool. Pour evenly into an oiled baking dish. Cut the ravani into squares and sprinkle top with chopped almonds. Bake … Read more
