From Athens to Tinos Island: A Greek Culinary Odyssey

Day 1

Athens Arrival & Welcome

We’ll arrive in Athens in the afternoon and settle into our group’s hotel, located in the hip heart of town. In the early evening, we’ll meet for a welcome drink and introductions at a bespoke cocktail bar and then take a stroll to our first dinner together at a local neighborhood restaurant with a menu of elevated classics. Over several courses of traditional Athenian cuisine, accompanied by local wines, we’ll learn about the Greek kitchen’s classic ingredients – many of which we will encounter first hand during our trip – and we’ll also start to get to know each other and discuss what the coming week holds in store.

Day 2

Exploring the Diversity of the Greek Kitchen

On our first full day, to put the week and the cuisines we’ll taste in proper perspective, we’ll spend a day in downtown Athens, the Greek cultural melting pot. Here we’ll discover an array of regional cuisines, hailing from the Greek islands to Asia Minor and even the Eastern Black Sea. We’ll visit Athens’s Central Market, where we’ll taste olive oils from small Peloponnese producers, as well as Greek charcuterie, varieties of feta and a producer of wild honey. We’ll enjoy a long lunch “tour” with many stops at charismatic yet lesser-known backstreet restaurants. We’ll finish the day being led on a tasting of Greek wines with one of the city’s top sommeliers. After much eating and strolling, the evening will be yours to either rest and relax, or continue exploring on your own.

Day 3

Off to Tinos!

In the morning, a local historian will take us on a walking tour of some of Greece’s most famous historic sites, including the Acropolis, as well as some of its lesser-known treasures. Together, we’ll enjoy a belly-filling lunch at one of Athens’s iconic old-school taverns. 

We’ll then check out of our hotel, hop into a private van, and head to the port. From there, it’s off by fast ferry to the island of Tinos, a picturesque island of whitewashed villages, rugged landscapes and rich farmland. Thankfully, Tinos is far less popular than its neighbor Mykonos! Once we arrive, we’ll check into our hotel, grab a quick bite, and then enjoy some rest before a busy day ahead.

Day 4

Farm to Feast

This morning, we’ll head out to the village of Ktikadi. Along the way, we’ll stop by an artichoke farm and join the farmers in the fields to learn about one of the island’s heritage crops.

Upon reaching Ktikadi, we’ll be welcomed into the home of a local woman who keeps Tinos traditions alive in her kitchen – drying, preserving and jarring just about anything that springs from the land, including, of course, artichokes. We’ll roll up our sleeves and join a hands-on cooking session followed by a feast which we made together.

In the late afternoon, we’ll visit a passionate winemaker who is committed to preserving the indigenous grape varieties found on his stunning property. We’ll tour the grounds with him and enjoy an in-depth tasting of his wines.

Day 5

Honey Trail to Hidden Beach

After a lazy morning, we will brunch in a charming spot in the village of Agapi, fueling up on cheese pies, home-made yogurt, seasonal fruit and Greek coffee before a short hike through the forest to Volax, a village known for its hand-painted doors bearing messages of love.

A stroll through the village will bring us to a picnic with a local bee-keeper who will introduce to us his work and treat the group to his freshly harvested honey. We’ll enjoy the late afternoon light snack at one of the island’s hidden beaches where we may swim in the crystal blue sea and relax. Then in the evening we’ll meet up for dinner at a lively taverna, which happens to be run by one of the island’s best cooks. There we’ll be treated to a bountiful feast of Tinos specialties, including local artichokes and roasted doves.

Day 6

Farewell Feast & Return to Athens

Before we say goodbye to Tinos, we’ll make a morning visit to the island’s cathedral, a pilgrimage site and one of the most important churches in Greek Orthodoxy. Our final meal together will be at a special restaurant on the Island where inventive chef Antonis Ghion takes traditional Tinos cuisine into the contemporary realm. After a restful ferry ride back to Athens and checking into our hotel for the night, perhaps a farewell nightcap toasting an unforgettable week is all that’s left to do. Until next time!

Day 7

Farewell

Our trip done, group members will either head home or continue on their onward journeys. But maybe there’s still time for a last breakfast of Greek yogurt and local honey…