Greek food and wine spring from tradition and history, from the care and attention Greek farmers, producers, chefs and home cooks alike bring their individual milieus.In the last few years, the Greek table has seen a Renaissance.  The Greek food and beverage industries are amongst the country’s most vibrant and progressive. Greek cuisine is healthful, simple, yet rich and varied. Greece has much to bring to the global table.

As far as meals are concerned, the Greek day does not actually begin until midday, as instead of the “classic” leisurely breakfast of boiled eggs, there are little cookies and pastries – sweet or savoury according to taste – to be eaten with coffee on the run, so to speak.  By contrast, when it gets to midday, the big warm or cold buffet opens up, offering countless possibilities: fresh salads; boiled, pickled, or puréed vegetables; grilled meat of baked fish.  In spite of all this variety, the individual portions remain pleasantly modest in size.  Usually it is a question of ètima fagita, food which has been cooked early in the morning and has therefore more or less cooled down, as distinct from tis oras, freshly prepared dishes.  The main meal of the day is not eaten until late at night, as people do not go out until 10 or 11 p.m.  This then completes the cycle, and the most nonexistent breakfast does make sense; after all, the time that has elapsed between it and the last meal of the day is relatively short.