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Diana Farr Louis

Diana Farr Louis

CB Athens correspondent Diana, a native of the Big Apple, moved to the Big Olive in 1972. Passionate about the country and its "soul food," she began writing guidebooks and food columns in the late 80s and has since published scores of articles and three cookbooks: Prospero’s Kitchen, about the Ionian Islands, Feasting and Fasting in Crete and 2016’s A Taste Of Greece. For ten years chief travel correspondent for the weekly Athens News, she now writes a column, “Eating Well Is The Best Revenge,” for the website Weekly Hubris, and for the new monthly Greece Is. She is also working on a memoir of her early years in Greece.

Recent stories by Diana Farr Louis

January 30, 2019

Sam Has The Wrong Boyfriend: An Affair To Remember

By
Athens -- Surely this is one of the most outlandish names for a restaurant anywhere. When we first heard it, we couldn’t believe our ears. First of all, Sam isn’t even a Greek name. But “informed sources” promised superlative food and a pleasant atmosphere so off we trotted, happy to be heading for the beguiling district between Keramikos and Metaxourgio, where no one had any reason to venture not even a decade ago. Read more
January 3, 2019

Raising the Bar: A Chocolate Renaissance in Athens

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Athens -- Athens supermarkets devote many shelves to Greek chocolate bars, and there is no shortage of shops in the city that produce their own chocolates with different fillings as well as truffles, along with other types of sweets. But the past year has seen a chocolate renaissance of sorts: two shops opened which are dedicated exclusively to chocolate, joining a third, The Dark Side of Chocolate, an old-timer from 2011. Read more
December 18, 2018

Best Bites 2018: Athens

By , and
Athens -- The Athens food scene has been booming over the past few years. The increasing number of tourists, the growing optimism of investors who see a financial opportunity in the food industry, as well as an ever-growing pool of talented new chefs, cooks, baristas and bartenders have all contributed to this creative regeneration – not just of the food scene but of the city itself. Read more