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Whether you’ve spent summer days sunning yourself on Cycladic beaches, or hiked the mountain trails of Epirus, or explored the unparalleled diversity of Crete, you will know that a key part of any Greek experience is the food, the glorious food. Sampling great local cuisine is more than just a delicious way to fuel up for a day full of activities, or to unwind as the sun sets together with a glass of wine. It is a cultural experience, with each dish a distillation of the environment, history and traditions of any given destination.
Greece Is has always sought to highlight the gastronomical offerings of the destinations we cover, from the traditional products and dishes to the top restaurants pushing the culinary boundaries. In this issue, the diverse cuisine of Greece itself takes center stage. We delve, over 159 pages, into the vast mosaic that is Greek cuisine: its ancient history and traditions; a region by region breakdown of local products and specialties; today’s top chefs who are taking Greek food in new directions; the best restaurants, wines and high quality products; and much more.