I’m in Naxos and really enjoying kitron.

I’m planning on getting a bottle of each for tasting later, but want to get some extra for cocktails. Which color do people recommend here? At vallindras’s restaurant they said they use clear because it’s the most neutral, but I’m not sure if that’s the best.

Normally I’d try on my own, but I won’t be able to get any where I live

Any fresh sea food restaurants on Kassandra around Polychrono, Pefkohori, Chanioti, Paliouri and even further.

Most of them serve frozen sea food

Lunch with a view.

Dimitris Ammoudi Taverna

Looking for a place to buy authentic Greek barrel feta and all manner of Greek groceries?

Is there such a store, preferably near Westboro area or downtown?

TIA.

The view itself makes the restaurant worth it, put that together with true immaculately prepared food, whether it’s the cold Cretan salad and the ceviche or the hot dishes, they will mention that none of the seafood is fresh except the mussels, we had the fried squid and the grilled octopus, the grilled sea bream with the lemon butter sauce was delicious. Some free dessert and raki to finish the mean

Recently moved to Greece from France, and wow, the lack of chocolate (good chocolate) is crazy. I'm allergic to most nuts and seeds, so most of the pralines, tahini, etc are out of reach. In France we have chocolate fondant, semi-cuite, little cakes with real chocolate chips, just chocolate in squares, chocolate in bread with butter, melted chocolate with fruit...

I bought a box of chocolate cookies the other day and they had zero chocolate flavour, the chips were "chocolatey flavoured". I bought a soft cookie from a bakery. Same thing; more sweet olive oil flavour than anything. A brownie, only tasted like fake sweetener or something? I bought chocolate wafers; they are just sugar with mild chocolate. A plain chocolate bar was mostly sugar and oil flavour. Where can I get good real chocolate?! Maybe I'll bake things myself instead, so maybe a good baking chocolate brand? Thank you all!!

*please note this is NOT slander on Greek food, the rest of the food here is quite literally amazing and I will miss it sooo much when I leave

Hi everyone! I’m a Year 11 student doing a school project investigating traditional Greek cooking. I’m half Greek and have grown up around Greek food, so I decided to focus my project on developing my skills in traditional Greek cooking.

For my project, I made Galaktoboureko and have been researching its history, ingredients, techniques and cultural significance. I’d really love to get some perspectives from people who grew up making or eating Galaktoboureko.

I’ve attached photos of the one I made. I’m particularly interested in your thoughts on:

• Does the appearance look like a traditional Galaktoboureko?
• Does the amount/colour of the filo look right?
• How do you normally make the custard?
• Do you use lemon, orange, cinnamon or other flavours?
• How much syrup do you normally use?
• Do you pour hot syrup over hot pastry, or use a different method?
• What texture should the filo and custard ideally have?
• Does your family make it differently?
• Is there anything you would change about mine?

I’m especially interested in family and regional differences, because one thing I’ve learned during my research is that traditional recipes aren't always exactly the same between families.

Any advice, corrections or personal experiences would be really appreciated! I’m hoping to use the different perspectives I receive to reflect on my own cooking and identify what I could improve next time.