Snacks & Food from Greece

My favourite snack bought on this holiday was in fact picked  up on the first day of my trip – Lay’s Tzatziki flavour chips. Tzatziki being a classic Greek appetizer made with diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme.

If you are a fan of sour cream & onion flavored chips, you will most likely enjoy this as well.

While I couldn’t find the same Lay’s flavour brought into Singapore, Cold Storage apparently sells Bluebird’s Greek Tzatziki Potato Chips. Bluebird being a popular chips brand in New Zealand. I tried their chips before perhaps I shall seek out this Tzatziki flavour one!

Also saw the Lay’s Prawn Cocktail flavour chips which was a Summer edition. For the uninitiated, the prawn cocktail sauce is mainly a mix of tomato sauce, cream, lemon juice, Worcestershire sauce and Tabasco. It has no prawn element in it. It’s slightly tangy and savoury. Pretty unique but I still prefer the Tzatziki one.

Similarly we do carry Cheetos in Singapore‘s supermarket but not this Pizza flavour. Cheetos is known for their cheese-flavored corn snacks. The pizza flavour certainly pairs well with cheese. So this was pretty addictive.

Junk food naturally goes with beer~ So we tried a few local beers: Mythos and Alfa (Άλφα) Beer.

I would love to bring back a few bottles of Greek wines but since we would be visiting Bulgaria, before flying back to Singapore, it would be a chore to lug the wines along…

Last but not least, if you are looking for some snacks to distribute to friends these chocolate confectionery printed with Greek words on the packing might be a good choice. The upper one is Pavlidis Ygeias Chocolate Mini Bar filled with orange flavoured cream. It tasted similar to orange flavoured chocolate from Van Houten.  I would suggest going for the blue coloured packaging which is Dark Chocolate Mini Bars, which hopefully is not as sweet?

The lower one is ION Choco-freta Wafer Bar. This blue coloured version is Dark Chocolate, though I tried very hard to look for a green coloured version which is hazelnut (but to no avail). Although this is supposed to be dark chocolate, it was still too sweet for my liking.

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★ Hytra Restaurant & Bar, Athens

For our final dinner in Athens, we made a reservation at 1-Michelin star Hytra Restaurant. It is housed in the Onassis Cultural Center but it felt somewhat odd that this building was built along a highway. When we arrived at the relatively new building, but it looked as if it was closed. Eventually we spotted some people inside 1st level of the building but it was puzzling how they got in as obviously the main entrance was closed.

We loitered around trying to figure a way in while we spotted another couple, dressed smartly and most likely heading to the restaurant too. After taking a walk around the perimeter of the building, we finally spot a security guard to ask for direction. We were directed to a side lift lobby that goes straight up to the restaurant on 6th floor.

Here’s a shot of the chic island bar counter while we waited for someone to attend to us. After confirming our reservations, we were led through the hall to the dining area at the back.

We had set our minds on going for the 8-course Degustation Menu but was undecided on whether to have it with Juice or Cocktail pairing. Since they have such an impressive bar counter, we went with the cocktail pairing.

Unlike the other two restaurants we visited in Athens which were more formal, the set-up here is a lot more smart casual. It is also apparent that they appealed to a much younger and trendy dining crowd.

It didn’t take long before we were served our first course which turned out to be a soup served in a teacup – TEA white onion, mushroom, lemonthyme, tarragon. It was said that the light and clear warm soup could help to prep our stomach for the meal ahead.

The second course was EEL fresh and unripe grapes algae, bergamot paired with VINI HOP dry white wine, benedictine, bergamot. It was a one bite dish that we easily chomped and slurped the gravy.

Before we knew it, we were at the third course of ROASTED HAZELNUT CREAM pickled mushrooms, black garlic. The truth be told, I started to feel that we might still be hungry after 8 of such bite-sized courses…

Alas there was some improvement in portioning as I got 2 pieces of scallops for my fourth course of SCALLOPS wild garlic cream, crab sauce, basil to go with HIDALGO olorosso sherry, cynar aperitivo, lime, bergamont liquer.

The handmade bread made with hemp seeds, linseeds, and pumpkin seeds was one of the dishes that left an impression in me. It was served warm and with a nice texture.

Moving on to the BEEF TONGUE artichoke cream and tea, mustard seeds, garum mayo, cress oil which had a beautiful collage of edible flowers topping it.  This was my favourite dish for the night.

Main course was BEEF SHORT RIB Limnos white beans, baby onions in beer, black garlic paired with VERMOUTH COBBLER martini rubino, walnut bitter.

The first dessert was CHOCOLATE cake with pink pepper, tarragon ice cream I didn’t like the look of it. With alternating rows chocolate piped into shape of ‘Hershey’s’ and cream piped using the conventional open star pastry tip. It was also a tad too sweet for my liking.

I very much prefer the 2nd dessert of APPLE bitter chocolate, cashew biscuit, caramel ice cream which has a combination of different textures and flavours. It was paired with our last cocktail of LOUISVILLE bourbon, benedictine, caramel syrup. 

Perhaps we were misinformed prior to making the reservation, this meal did not turn out the way we thought it would be. The food was well executed, it was a modern and hip place. But it did not quite match our expectations of a Michelin star level restaurant.

Earlier Photo Taken:

Last sunset in Athens taken from our apartment before we fly out of the historic city the next morning.

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DaVinci Gelato, Athens

While I had read up on several places for sweet treats in Athens, I didn’t plan to hunt them down. Rather I left it to chance, so that if I happen to pass by one of them, I might make a purchase.

The one which I had the opportunity to try was DaVinci Gelato in Plaka (although they have several outlets in Athens).

Other than the colourful and bright gelatos, the sprinkle cone is their signature. With €1 top-up, you can upgrade your plain cone to a sprinkle cone from choice of Oreo cookies, Banana, Cotton Candy, Peanut, Pistachio, Colourful Sprinkles etc.

Here’s my sprinkle cone with the biscuit almost falling off~

We also passed by Hans & Gretel at Monastiraki a few days ago. We couldn’t buy the Chimney Cake or Bubble Waffle with ice cream as we were on our way to visit the Ancient Agora site in the morning.

Earlier Photos Taken:

One of the main historic attractions of Athens, the Panathenaic Stadium it is the only stadium in the world built entirely of marble.

There was supposed to be a self-guided audio device included in the admission tickets but the staff told us that they were all loaned out! I looked around but didn’t find any crowd at the stadium, hence its baffling why they ran out of the audio guide….

We just wandered around the stadium looking for nice photospots. Almost missed out on this underground passage used by athletes in antiquity to enter the stadium and the small museum nestled at the other end of the tunnel.

Hall showcasing exhibits on the history of the Olympics, including the parabolic mirror, Olympic flame altar, many flame torches and past posters.

The gift shop was really tiny but this cute owl caught my eyes and I brought back with me.

My parting shot at the stadium between blocks 20 & 19 as remembrance that I visited in 2019~

A short walk away from the Panathenaic Stadium is the Temple of Olympian Zeus. One of the first ruins we saw when we entered the sparse compound was the remains of a collapsed column blown down by a gale in 1852.

Although only 15 of the Corinthian columns remain standing, one could imagine how impressive the temple was during its glorious days where a total of 104 columns stood.

You can see the Acropolis in the background from this angle. And appreciate the gigantic magnitude of the structure in contrast to the people in the bottom left corner.

Compared to the Parthenon columns which are 10 metres tall, these Corinthian columns are of much bigger scale.

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O Kostas (Syntagma), Athens

If you googled for popular souvlaki stalls in Athens, chances are you would have seen the name “Kostas” twice. It’s not a mistake cos there are 2 unrelated stalls with the same name. One is located on Agia Irini Square (where I visited earlier) and other is located near Syntagma.

As the apartment that we stayed was near this stall, we went to buy takeout and enjoyed it as brunch on our balcony. There isn’t any sitdown areas at the shop either.

Compared to the other Kostas, the version here is “lighter” as you can see it has huge slices of tomatoes. While this was still nice, I prefer the version served at Kostas (Agia Irini Square). The latter has a special peppery tomato sauce and the grilled meat has a bit more aroma. We loved it so much that we dropped by later the day at Agia Irini Square to have another one (it was our last day in Athens)!

But if you are near Syntagma and wanted to look for a light snack, this Kostas is a good place to try a souvlaki.

5 Pentelis, Syntagma

Earlier Photos Taken:

As with the other apartment that I stayed, my key criteria was it must have view of the Acropolis.

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Karaköy Güllüoglu, Athens

As we would be staying in apartment in Athens, we had to buy some bakery for simple breakfast. Our accom was a short walk away to Karaköy Güllüoglu – a famous baklava bakery from Turkey. They are said to ship in ingredients from Turkey.

We had our first taste of baklava on Santorini and had wanted to buy a few slices to snack in in the morning. But we were lost for choices when we enter the shop! First, the baklavas are sold by weight, starting with minimum of 500g. Secondly there are so many different variety available!

We didn’t know which ones to choose and there isn’t any labels so we just told the lady to pick some popular ones for us.

The most popular baklava flavours are said to be pistachio (fıstıklı) and walnut (cevizli). Other than these 2, our box of assorted baklavas selected by the lady at the shop include chocolate, palace roll with walnut, triangular-shaped phyllo pastry filled with pistachios and cream (şöbiyet) and wrap with walnut.

Although these looked tiny in size, they are super sweet…I seriously wonder how they combat diabetes…. Thankfully we brewed black coffee without sugar for our breakfast and was sort of (thou just barely) able to balance out the sweetness. My favourite piece was the şöbiyet as the phyllo was light and airy and its not soaked in as much syrup as the baklavas. I guess I will enjoy baklavas more if there are less syrup as the nuts in the pastry were really tasty.

Interestingly while visiting the website of the bakery, I saw that they do have a special baklava for diabetics where they used different raw material from the usual baklava such as wholemeal flour, stevia (instead of sugar) and olive oil.

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★ Botrini’s Restaurant, Athens

In 2019, Michelin Guide awarded five restaurants in Athens with Michelin stars. Two restaurants awarded 2 Michelin stars and three awarded 1 star. We basically chose the ones closer to city centre to visit to reduce travelling time. Botrini’s was the furthest we had to travel amongst the 3 restaurants we planned to visit.

Similar to Spondi, Botrini’s have a courtyard used for outdoor dining too. For a moment I was wondering if we would be dining al fresco again. Instead we were led to the indoor hall for our meal.

Unlike our previous dinner where we were more relaxed, today we were more uptight as our thoughts were with the early wake up time to catch a train the next morning. Although we very much wanted to go for the larger menu, we chose to go with the basic  7-course menu named “My Origins” so as to end our night earlier.  Browsing through the various menu options, I was surprised at how affordably priced their menu are! It starts from €70 to €120.

Chef Ektoras Botrini is a Greek/Italian trained widely in Europe so we were not so sure if the meal would be Mediterranean or Italian style. The first course on the menu was named 1,2,3… passi (roughly translates to 1,2,3… steps) which were the three snacks presented.  We included wine pairing with our meal and was offered a Brut champagne from north of Greece to go with the mezes.

First was Our own pizza, a trip from Naxos to Corfu 2015a savoury cheese topped with basil mayonnaise, followed by Macaroon from wild mushrooms, hazelnut and hints of 5 spices 2013 – earthy mushroom macaroons with hazelnut presented in a wooden case.  Finally Tart with shells, crème fraiche and pickled beetroots – a refreshing tart with chickpeas, different types of shellfish and pickled beets.

We were satisfied with the snacks as each presented different flavours and textures. The only tiny flaw was that the two mushroom macaroons looked so different with one visibly darker than the one. I would not nitpick on this if not for the fact that this is supposed to be a Michelin-star restaurant, I would expect the standard of food to be consistent even down to the appearance.

After the snacks, the service staff came and showed us this whole smoked herring as a prelude to the next course – Herring, a journey around time.

We were then presented with a cup filled with a mousse-like corn cream and were told to dip our spoon in until it reaches the bottom and discover the ingredients hidden beneath –  a dollop of herring ice cream.

A trolley filled with a selection of freshly baked bread was presented. The staff was moving when I snapped this with a slightly longer exposure. I decided to keep this picture as it sort of looked like she was an abstract painting on the black coloured wall? Otherwise I would “mosaic” her face for privacy reasons anyway. The bread here were well baked too.

Swordfish carpaccio as fishermen style on the Elba island (reference to Corfiot neratzosalata) 2003 Seems to be a dish created to reflect Chef’s Greek/Italian heritage. The fishermen in Italy tend to marinate fish using citrus fruits. And in Corfu island where Chef grew up in, ‘nerantzosalata‘ means orange salad. It’s a dish comprising of orange slices with Greek sea salt and extra virgin Greek olive oil.

Based on older photos from other diners, this dish used to be plated differently from the version I had. For my version, the fish hidden under the picked discs versus the open-faced carpaccio where colourful orange slices were placed on top.  Regardless of which presentation style, the flavour was refreshing and the fish had a meaty texture. This dish was paired with a dry white wine.

We continued with another seafood course the visually stunning presentation of Octopus in its natural environment 2001. I felt as if I’ve been instantly transported to a seaside and could imagine that the octopus might have been freshly caught!

Octopus is a staple in many traditional Greek seaside taverns and I’m more than happy to taste it again.  The Greeks were so good at preparing the octopus that they remained chewy and not too rubbery. Unlike the grilled version, this one was prepared to make it seemed as if it was served au natural – focusing on the freshness of the ingredient. This dish reminds me of one which I had in Tickets, Barcelona. Albeit much more effort and details went into the plating for this version. I liked how they added brown crumbs that looked like sand at the side, along with seaweeds and perhaps the cracker represents coral reef? We washed it down with a white wine with classic metallic character from Santorini (iirc it’s not Assyrtiko but can’t rem the exact grape variety).

My favourite dish of the night is the Pappardelle with duck and truffle, Peruvian cacao and lemon 1996. Pappardelle is said to be the most representative type of pasta from Lazio and Tuscany regions, usually served with hearty sauces rich in game. Although it is a very rich and heavy dish and I was already pretty stuffed, I didn’t want to waste any of the this fabulous dish! The texture of the pasta was on-point and paired wonderfully with the aromatic truffle. For the pasta, we were served a red wine from a Greek vineyard in Northern Greece.

After the pasta main, I was hoping that the next dish be a small protein dish to finish up our mains and progress to desserts. Protein it was but it’s another pretty rich dish named Before fasting…calf tail in the way of the Trappist monks 2017.

The name of the dish itself prompted me to do a bit of research. What I gathered was that Greek Orthodox monks who live on Mount Athos in Greece are said to live, on average, several years longer than men living in mainland Greece. Their longevity is said to be attributed partly by the eating plan followed by the monks who live there for over 1,000 years. The plan focuses on a pattern of three varying diet days – three days for ‘fasting’, three days for moderate eating and one ‘feast’ day, where you can eat and drink whatever you like. So my guess is that this dish was meant for the ‘feast’ day?

However I wondered if it is plausible that this dish was prepared to a traditional recipe from Trappist monks when I read that Trappist monks are said to abstain from meat of “fourfooted animals”….  Perhaps the monks prepared it for guests? I guess only the Chef himself could shed light on why this dish is named as such.

At first glance I thought it was a Tiramisu, but when scooped up, we could find pulled strands of slow braised calf tail, cooked in a deep rich sauce, hidden under the layer of mashed potatoes foam.

Pre dessert –  The submarine of my childhood‘ was mastiha and vanilla spheres with rose water. Mastiha is a resin retrieved from the mastic evergreen, a shrub of the species Pistacia lentiscus.  It is a resinous spice and natural chewing gum that hails exclusively from Greek island of Chios. This pre dessert was very aromatic and refreshing.

Dessert was a tropical treat of Bounty colada 2012 caramelised pineapple with rum ice cream and coconut.

Lastly for mignardise, it was a tableside service to present the Galatopita (γαλατόπιτα). It’s a Greek Milk pie made with milk, eggs, semolina flour to make a custard and finished with a sprinkle of powdered sugar.

It was an enriching experience dining at Botrini as I got to know more about Greek cuisines as I go about writing this post. It would be even better if the staff could share a bit of how the dishes relate to Chef’s origins as per the theme of the menu. I must say this would be a restaurant I would not hesitate to revisit if I have the chance.

Earlier Photos Taken:

We tried to escape from the afternoon heat by visiting the Acropolis Museum and enjoy the air con in the afternoon. Having visited the actual Acropolis site in the morning, allow us to better appreciate the exhibitions here. An owl carving displayed inside the Acropolis Museum welcomed us to explore the Greek artifacts found on the rock and on the surrounding slopes of Acropolis from the Greek Bronze Age to Roman and Byzantine Greece.  In classical times, the owl was the emblem of the city of Athens. The owl as also the sacred bird of Athen‘s patron deity – Athena, as the embodiment of her wisdom and intelligence. The owl was frequently depicted in the art and coinage of ancient Athens.

Didn’t take much photos inside the Acropolis Museum as many areas forbid photography. The Lego of Acropolis caught my attention though. =)

A shot taken from the Acropolis Museum looking towards the historic city up the hill was the same as the lego I’ve seen at Piece of Peace Lego exhibition in Singapore back in 2017.

Lastly, I spotted these Playmobil Greek God figures for sale at the gift shop in Acropolis Museum. Had a hard time deciding which one to get other than the Athena one. It was a close call between Hermes and Apollo. Ended up with Hermes for his cute winged wreath and sandals, the white chiton somewhat matches the himation worn by Athena (as I’m likely to display them as a pair back home).

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Fresko Yogurt Bar, Athens

Fresko Yogurt Bar made it into my To-Eat list after I saw a travel show recommending  yoghurt, honey and poppy seeds in Turkey.  Interestingly, the original English word comes from the Turkish word yoğurt (deriving from an even older Turkish verb meaning “to thicken”). The Turkish letter “ğ” had been transliterated as “gh” in some English speaking countries hence we see Yogurt also spelt as Yoghurt.

In any case, although I didn’t tour Turkey but Greece, the two countries basically share similarities in their cuisine. The Greek yogurt that we know of is called ‘straggisto‘ (strained yogurt) in Greece. It is more strained than regular yogurt, making it thicker and creamier.

I’m a regular yogurt eater but I usually prefer brands like Meiji and Marigold non-fat that has fruits inside. Recently I’ve tried to go for reduced sugar options but found some plain yogurt too yucky (for lack of a better word). I just can’t stomach the tartness and blandness of it.

I wanted to try Greek yogurt as I heard it is a healthier choice and this is a good opportunity for me to taste it.

Fresko has four different varieties of genuine Greek yogurt, made from traditional cow’s milk, strained sheep’s milk or sheep’s milk with a creamy top layer. You can pair the yogurt selection with one of the spoon sweets or aromatic honeys. Spoon sweets are basically sweet fruit preserves. They are known as spoon sweets as back in the days, women would proudly present an entire jar of homemade preserves to their guests. Alongside it would be a handful of spoons and special small plates. The guests would have to use their teaspoon to serve themselves from the big jar, placing a spoonful-portion onto their little plate. The row of colourful bottles on display at the counter in the picture above are the spoon sweets made from grapes, orange, quince etc.

I wanted to pair my yogurt with honey instead and conveniently pointed to one of the popular combinations on the display posters hung up – Pine Honey & Walnuts.

The pine honey is mildly sweet and goes well with the crunchy walnuts. It’s a refreshing treat to combat the mid-day heat!

After trying this amazing yogurt and honey combination, it gave me confidence to try purchasing Greek yoghurt with honey at supermarkets.

P.S while I still cannot stomach plain Greek yogurt, I’ve found Meiji‘s Bulgaria Yogurt to suit my palate. Even though they have a version with honey, I actually prefer the version with no added sugar. 

Earlier Photos Taken:

The monument Hadrian’s Arch was erected in 131-132 A.D. in honour of Roman Emperor Hadrian as part of a wall separating the old and new cities of Athens. You can see the Acropolis in the background through the arch.

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O Kostas (Irinis Square) & Tailor’s House, Athens

After visiting the Ancient Agora, we were just in time to take a short lunch break at the popular O Kostas located on Irinis Square. We were surprised to see a short queue at the hole-in-the-wall shop. We managed to secure a spot at one of the tall tables placed outside.

The Kalamaki pita is only priced at €2.20. The grilled meat are wrapped in a lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, lettuce, and a few french fries and tzatziki sauce. 

At first bite, I was blown away by the texture of the pita. It was fluffy, pillowy and thick enough to absorb the juices from grilled meat without getting soggy or greasy. Then the amazing combination of smoky meat and their famous peppery tomato sauce hit our palate. It was heavenly~ We can’t help but kept nodding our heads in agreement that this is a great find!

We were so impressed and addicted to the gyros here that we returned another day to have another round! Here’s the shot of the same chef (the owner presumably?) but in a yellow shirt.

The queue was visibly longer when we visited in the late afternoon slightly before 4pm. We were simply trying our luck as many websites wrote that they may close early if they run out of meat. We thanked our lucky stars as we snagged one of the last few pitas.  They started to turn people away while we were still savouring ours.

Seldom do we visit an eatery twice on our trips…so this place is highly recommended!  Keep the address: 2 Agias Irinis square, Athens, Greece

We also started trying out Mediterranean eateries serving gyros after we returned to Singapore when we have a craving for it.

Next to O Kostas is Tailor’s House. We dropped by for our caffeine fix while trying to escape from the sweltering heat. This joint doubles as a cocktail bar too.

The Freddo cappuccino double espresso shot with ice and whipped milk for a creamy texture and an illy Ethiopia cold brew cost more than the gyros. But heck….we needed the air-con and a place to rest our feet after walking the whole morning.

Earlier Photos Taken:

Started our day early to get to the Acropolis. There are 2 entrances to get inside, other than the main entrance there is a side entrance on the South side. We opted to entre from the South Gate so that we get to see the ruins of Theatre of Dionysus (left) and Odeon of Herodes Atticus (right). The former is an ancient theatre said to be the first and largest there to be built in Athens whereas the latter is a beautifully restored theatre dating back to 161 AD.

The first building we spotted even before entering the ancient citadel is this Temple of Athena Nike. It’s a temple dedicated to the goddess Athena Nike (goddess of victory) and is the smallest temple at the Acropolis.

Proplaea was the monumental gateway to the Acropolis. When viewed from the front, most of the centre structure are missing. This is the back view of the Propylaea seen from the inside of the Acropolis compound. All visitors entering the Acropolis would walk through the passageway in the centre of this building, which is lined with huge majestic columns on either side.

While the Parthenon was the most impressive and famous temple on the Acropolis, the Erechtheion is the most intricate temple. It has a complex plan that was designed to accommodate the radically uneven terrain with up to 3 metres difference and has several unique features.

Perhaps the most significant feature is the Caryatids (Maidens) on the South porch. The columns were sculpted into female figures. These six maidens supporting the ceiling of the porch are exact cement copies for reasons of conservation. Five of the marble originals now reside in the Acropolis Museum of Athens and the other is in the British museum, London. While the maidens looked similar from far, each of the six Caryatids are said to be different, from their faces, stance, draping and hair. Visitors were able to observe them in the Museum and those columns had been cleaned using a laser beam to remove accumulated soot and grime, unveiling a much whitened marble. Although it should be noted that these figures sued to be painted with vivid colours.

An olivewood statue of Athena Polias (Athena venerated as the protector goddess of Athens) once stood inside this eastern chamber which is the largest of 4 chambers in this complex. Notice the Ionic columns, how slender and elegant they look. Could you tell that the right most column is a reconstruction? 

After admiring the chamber of Athena Polias, we walked down a flight of stair to arrive at the part of the building which was devoted to Poseidon-Erechtheus ( a local version of the god). It is unusual for one site arranged to accommodate so many shrines dedicated to goddesses, gods and local heroes. There is a distinct aperture on the ceiling of this porch and herein lies an interesting story on how it came about. Legend has it that Athena and Poseidon both claimed to be the deity of Athens. In order to decide who should have this honour, they held a contest. Both displayed their powers in order to see who had the most to give to the people. Poseidon showed his by striking the Acropolis with his trident. Sea water flowed out as he was god of the sea. it was said that the architects of the Erechtheion deliberately left this space to show the path of Poseidon’s trident when it struck the Acropolis.

At the side of Erechtheion, you can see Mount Lycanettus which is as amazing as the ancient buildings in Acropolis. It rises abruptly in the middle of the city. Heard that it’s a great place to watch sunrise or sunset in Athens.

We continue with the legendary competition between Athena and Poseidon. Athena demonstrated her power by striking the ground and miraculously an olive tree grew. The olive tree proved to be far more useful than a salt-water spring created by Poseidon, and Athena won the contest. The re-planted tree in the photo is known as the sacred olive tree of Athena. The olive tree also known as the “tree of life” for its incredible endurance. It is one of the most iconic and significant trees in Greek culture, heritage and cuisine. It is also a symbol of peace and friendship. The Erechtheion‘s highly unusual, asymmetrical structure is a stark contrast to the precise symmetry and grandeur of its famous neighbour, the Parthenon. I was captivated b its intriguing design and the fascinating stories from Greek mythology such that i spent the most time in Acropolis at Erechtheion.

Colonnade on North side of Parthenon. From this angle one can see that there is gradual reduction of the columns’ thickness from the middle upwards. There are many such intricate design elements incorporated to make this building look so wonderfully proportioned.

Although the Parthenon was a building dedicated to Athena, researchers suggested that it perhaps functioned as a treasury. in fact, the Parthenon has a storied history as it was converted into a church, a mosque and even an ammunition store.

Built entirely of Pentelic marble, the Parthenon rests on a base of three steps. It had eight Doric columns in the front area and 17 columns on the long sides, each more than 10 meters high and with a base diameter of 23 meters. Eventually, gunpower that the Turks had stored in the Parthenon exploded from inside basically ripping the guts out of the structure.

Looking down from the South of Parthenon, you can see the Theatre of Dionysus in the foreground and the new Acropolis Museum of Athens at the back.

As we descend from the Acropolis, a striking building caught our attention. Standing tall on a hilltop, surrounded by lush greenery is the Temple of Hephaestus. The ancient structure of more than 2400 years old is dedicated to the Greek god Hephaestus. He was the son of Zeus and Hera, and a god of blacksmiths, metallurgy and craftsmen. It was built about 30 years later than the Parthenon.

After Acropolis, we walked over to the Ancient Agora of Athens. it is an archaeological site with minimal restoration. The site is not important for the splendor of it buildings, but for the significance of its history. The Stoa of Atallos is the most striking building in the Agora site other than the Temple of Hephaestus. First constructed in the 2nd century BC but destroyed in the 3rd century CE. It was reconstructed in the 1950s and visitors can appreciate why stoas used to be a common form of public building among the Greeks. Stoas were built in agoras, sanctuaries, near theatres, and wherever many people were expected to gather. The spacious colonnades provided shelter for people, shielding them from sun, wind and rain while allowing in abundant light and fresh air. I was excited to see an olive tree WITH bunches of olives on it just outside the stoa.

The Agora used to be the center of Ancient Athen’s social, political and economic life. It is known for being the birthplace of Democracy. On display in the museum is this Kleroteria. An allotment machine made from slabs of wood or stone. It’s a device used by the Athenian to pick members of the public for jury service. Identification tickets were inserted into the slots. A mixture of white and black balls would then be poured down the funnel, to be released one by one onto the stone or wood via the crank mechanism. Dependent on whether the ball released was white or black, all citizens on that row were accepted or rejected for jury service that day.

Another display which caught my attention was the practise of OSTRACISM. It was a unique type of voting intended as means of protecting the city against aspirants to despotic power. Each voter scratched or painted on a potsherd the name of the man he thought most undesirable. The “candidate” with the greatest number of votes against him was obliged to withdraw from Athens for ten years.

The last stop before we take a lunch break was to visit the Hadrian’s Library. We didn’t actually plan to visit this site, you can actually see the structure from the fence outside. However our combination ticket included entrance to this place we went in and found a small “office” of sorts. We entered simply because we wanted to enjoy some air-conditioning…but was in awe when we saw this glorious sculpture which is Statue of Nike. In Greek mythology, Nike (Greek Νικη, pronounced /’nike/ “Neekeh“, meaning “Victory”). Roman equivalent: Victoria. I luv the colour of the background which helped to create a nice contrast yet matching the feminine characteristics of the figurine. Its said to be one of the most spectacular finds from the excavations of the Library of Hadrian. This is an over life-size statue (over 3m high) of a Nike (Victory) treading on a globe. It is made of one single block of white (Pentelic) marble.

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★ Spondi, Athens

After tasting street food like souvlaki and traditional Greek food at taverns over the last few days while visiting the islands, we made our visit to the first fine dining meal of this trip. Spondi is a 2-Michelin-Star Restaurant conveniently located near the city centre. They were also the first restaurant in Athens to receive a Michelin star in 2002.

The restaurant is housed in a charming neoclassical mansion. Once passing through the gates, we saw the first courtyard filled with empty tables. After confirming our reservation, we were led to a more intimate courtyard further inside where we would be dining alfresco. Although it was late Summer/early Fall, the weather was still in a comfortable range. However due to the low lighting environment, it was pretty challenging to capture food pictures. Nonetheless I tried my best to take my shots without using additional light panels.

With nothing else on our itinerary for the night, we were prepared to have a leisurely meal so we went for the 8-course Discovery Menu.

The meal started with some ‘Mezes’ and bread. I must say I’m impressed by all the bread I had in Greece~ They all have a great chewy texture.

First course was an aperitif snack of Caviar Daurenki Cauliflower/Saffron. The caviar was harvested from hybrid sturgeon originating in a lake that borders both Russian and China. The caviar beads have a nice golden green colour and were bursting with flavours.

Another delicacy was served next – Foie Gras Spices/Chocolate/Orange. The rich and buttery foie gras paired with the sharp citrusy orange elevates the dish.

For non foie gras eater, the dish is replaced with Scallops Basmati Rice / Yuzu / Seaweed.

Crab Red Miso/Cucumber/Kaffir Lime This dish has flavours which are distinctively Asian so I was pretty surprised to see it presented. Although the ingredients have very strong characteristics and flavour profiles, the entire dish was well-balanced to bring out the umami of the crab.

The next dish of Sea Bass Tomato Green Zebra/Rocket Salad/Ravioli/Black Olive exudes Mediterranean flavours.  The fish skin was crispy while the flesh was firm. The tartness of the tomato accentuates the freshness of the fish. The transparent ravioli was an interesting touch.

My favourite dish of the meal was Pigeon Celeriac/Tonka Nut/Blackberry. The bird was well roasted to form a nice crisp skin while retaining the juiciness of the meat. I vividly remember taking my first bite into the thigh and experience the fats dripping down the corner of my mouth.

Metsovone Cheese Eggplant/Onion/Buckwheat Metsovone is a Greek cheese made using the pasta filata process (i.e. the stretching and kneading technique) produced in the region of Metsovo in Epirus. It is a semi-hard, naturally smoked cheese.

A small palate cleanser was served before desserts. It was a one-bite chocolate sitting on a block of ice.

Red fruits Madagascar Vanilla/Basil/Cardamon  The red fruits refer to raspberries and strawberries. They were served with two spices. One of which is possibly the second most expensive spice in the World – quality vanilla pods from Madagascar.

The 2nd dessert was the visually stunning Chocolate “Coeur de Guanaja” Chocolate Mousse/Cherry-Terragon Sorbet/Caramelized Cherry. We had been eyeing this dessert when we spotted it being served to the other diners at nearby table, wondering if this would be included in our meal.

Petite fours of passion fruit tart and dark chocolate was served with Hibiscus tea to round up our meal.

Earlier Photos Taken:

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Not Just Falafel, Athens

After settling down in the apartment that we would be staying for the next few days, we were eager to explore the neighbourhood to fill our stomach.

Just a short walk down the street, we found Not Just Falafel. They serve falafel i.e the crispy fritters made of chickpeas in a wrap for a quick and convenient snack. I hadn’t got the chance to try Mediterranean food in Singapore so the discovery of this healthy recipe in Athens was a nice experience.

We ordered the Not Just Falafel wrap filled with hummus, tomato, lettuce, parsley, cucumber along with the deep fried chickpeas balls.  It has a good mix of textures and provided good source of soluble fibre, the type that helps lower LDL (bad) cholesterol.

Although it is fried, when compared to other fried stuff the falafel is said to be lower in calories. Best of all, its available at a really affordable street food pricing.

Earlier photos taken:

Wonderful view from our balcony while enjoying our breakfast in Fira. Having heard of the long lead time required to check-in at the Santorini airport even for internal flight, we gave ourselves plenty of time ahead of the flight departure time.  True enough when we arrived at the airport there was a snaking long queue outside. So be prepared to wait patiently for clearance.

Was happy with the apartment we checked into as it lives up to the view it promised. My key criteria when choosing the accomodation in Athens was – it must have view of the Acropolis. Built on a limestone hill it was easy to spot the stunning complex.

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