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16
Jan 2026
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> Mediterranean cooking

> Mediterranean cooking

International Coffee Day: The world’s favorite ritual

From Italian espresso to Greek frappé and Vietnamese iced coffee, the world celebrates a timeless ritual that connects cultures through a single cup

Autumn chicken soup with leftover roast chicken

Chicken Soup with Leftover Roast Chicken

10 new restaurants opening in Athens this autumn

From classic restaurants and traditional taverns to all day Bistrot and new generation bakeries, new venues have opened and are opening in Athens this autumn

Crispy Cheese Croquettes with Honey (Quick Recipe)

Ingredients For the croquettes For coating Tips Method Step 1In a bowl, combine the cheeses, egg, flour, and pepper. Mix very well until you form a paste. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the mixture to firm up. Step 2Shape the cheese mixture into small balls. Mix the […]

Diples: A traditional sweet symbol of joy and celebration

A sweet tradition of celebration, unity, and joy from Greece’s kitchen

Natasha Sideris: The Greek woman of international gastronomy opens a restaurant in Athens

Natasha Sideris, founder and CEO of the Tashas Group, a pioneer of the global catering industry, visits Greece and introduces us to the Tashas Group of Companies

Artemisia: The 30-year-old reviving the Greek coffeehouse

In the shadow of Mount Taygetus, one café keeps the spirit of community alive

Five Greek restaurants with their own farm

The farm-to-table movement is no longer an alternative option, but the new foundation of a gastronomic era that redefines the identity of modern Greek cuisine

Al limone pasta recipe: Fresh lemon flavor in a creamy, irresistible Italian dish

Learn how to make al limone pasta with fresh lemon, creamy sauce, and tender egg pasta. A simple, elegant Italian recipe perfect for everyday meals or special occasions

Yannick Alléno: The luxury of a dish lies in its taste, not in excess

Yannick Alléno, the second most awarded chef in the world with 17 Michelin stars, speaks to Cantina about his career and his view of gastronomy today

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