Intrepid Greece Real Food Adventure

• Add to your recipe repertoire as you learn to prepare a selection of traditional dishes from a local chef in Poros – an island renowned for its lamb and olive groves – who’s ready to share their best-kept cooking secrets.
• Be welcomed into a countryside home and learn how to make lalagia, then turn to savoury treats and tuck into a home-cooked feast including moussaka and stuffed vegetables.
• Get a real taste for Greece as you dig into iconic eats like cheese, honey, olives, spit-roasted lamb, moussaka, mezze and lalagia.
• Mingle with the local producers who are just as passionate about good food and fresh ingredients as you are, with visits to a countryside pistachio farm, a family-run apiary and a family-owned distillery for a taste of the iconic Greek aperitif – ouzo.
• Take a step back in time and explore some of Greece’s most incredible sites – including Athens, Aegina and Poros islands, Epidaurus and Mycenae – with your locally based guide leading the way.

Meals

8 Breakfasts, 1 Lunch, 1 Dinner

Transport

Private vehicle, Ferry, Metro

Accommodation

Hotel (8 nights)

Included Activities

• Aegina - Farm visit with cheese tasting and dessert making
• Aegina - Pistachio farm visit
• Argos - Winery visit and tastings
• Athens - Welcome Dinner
• Epidaurus - Guided tour
• Hydra - Day Trip
• Kalamata or Nafplio - Market visit with olive oil tasting
• Kardamyl - Lalagia or Travichti making
• Kardamyli - Home-cooked dinner
• Kranidi - Beekeeper farm visit with tastings
• Mycenae - Guided Tour
• Nafplio - Ouzo Distillery Visit and Tasting
• Parapougki - Olive mill visit and tastings
• Poros Island - Cooking Class

Day - 1

Location: Athens - Yiasou! Welcome to Athens, the capital of Greece. Your adventure begins with a welcome meeting at 6 pm. If you arrive early, be sure to explore some of the iconic ancient sites, including the Acropolis, the Temple of Olympian Zeus and the Tomb of the Unknown Soldier. After your meeting, celebrate with a plant-based mezze feast (an array of small plates typically accompanied by a glass of wine or ouzo) in a rustic taverna. Zucchini balls, vegan moussaka, salads, tomato balls, fresh beans with zucchini, fava beans and stuffed vegetables are just a few of the flavoursome dishes that may be on offer tonight. Greece is home to a culinary culture that is thought to be more than 4000 years old.

Day - 2

Location: Aegina - Today I travel by metro to the port of Piraeus, then catch a relaxing scenic ferry to Agina (approximately 1 hour. At Aegina port you will embark at private transfer and first stop will be a local pistachio farm. It’s thought that pistachio trees were first planted on the island in the 19th century, brought to Aegina via Syria, and the Greek island of Chios. Enjoy a sample from the farm and be sure to seek out fistikato, a local sweet made by Pistachio or gelato made by Fistiki Aeginis (the greek work for Pistatchio ). Next drive to a local dairy farm where you'll meet the owners for a tour of their property. Sample their homemade cheeses with a glass of tsipouro and help make rizogalo (Traditional Greek rice pudding) with fresh milk, rice, sugar and cinammon a taste of Greek childhood. Depending on the weather there will be time for swimming stop and lunch, before you check in at your hotel. Late in the afternoon follow your leader for orientantion walk at town of Aegina and evening is free for your own exploration or maybe join your group for an optional dinner, inspired by Pistatchio.

Day - 3

Location: Poros - After breakfast, stroll down to main town of Aegina maybe stop at cafe and get a coffee with local and perhaps also stop past the island's most famous pastry shop to pick up some pistachio goodies to take with you. Next, board another ferry bound for Poros – a small Greek island renowned for lamb, olive groves and white houses with terracotta roofs. Take part in a cooking class with a local chef and learn to prepare some classic regional dishes, then feast on your creations over lunch. Enjoy a free afternoon, you can go for a swim to the close-by beach if you want, and be sure to ask your leader for recommendations for dinner tonight.

Day - 4

Location: Poros - Take a daytrip to Hydra Island – a quintessential Greek getaway. The gem of the Saronic Gulf, Hydra stands alone among the Greek islands as the one free of wheeled vehicles – no cars, no scooters, just tiny marble-cobbled lanes, donkeys, rocks and sea. So, put your walking shoes on and get acquainted with the locals with a spot of people watching and enjoy this one-of-a-kind Greek Island. Your leader will help you on this mission by taking you to a traditional sweet shop to try the famous hydraika amygdalota (Greek macaroons), paired with delicious Greek coffee. The rest of the day is for you to relax, swim in clear waters or stroll along the marina, before returning to Poros in the evening.

Day - 5

Location: Nafplio - Take a short ferry ride this morning before jumping in a private vehicle from Poros to Nafplion. On the way, visit a small, family-run apiary to see their honey museum and learn how their bees make honey, before sampling their products with Greek tea, homemade bread and cheese. Travel to the ancient site of Epidaurus. Named after Epidauro, the son of Apollo, the UNESCO World Heritage site of Epidaurus comprises the remains of the Sanctuary of Asklepios (the ancient god of medicine) as well as one of the best-preserved theatres of ancient Greece. Your final stop is at a family-owned ouzo distillery for a taste of their iconic Greek aperitif. Traditionally distilled in copper pots, ouzo acquires its distinct flavour from the addition of anise. Star anise, fennel, mastic, cardamom, coriander, cloves and cinnamon may also be added, and recipes are often closely guarded family secrets. Arrive in Nafplio in the late afternoon – a seaside town, considered one of the most beautiful in the eastern Peloponnese, it reflects the legacy of Frankish, Venetian and Turkish conquerors in its culture and architecture.

Day - 6

Location: Nafplio - Start your day with a visit to Mycenae to see the Treasury of Atreus, also called Tomb of Agamemnon. You’ll join a local guide to learn more about how the tomb is believed to have been erected in the period between 1350 to 1250 BC and is just one of nine intriguing beehive structures unearthed in this area. Next, visit a family-owned boutique winery to sample their finest drops, accompanied by a selection of delicious snacks. Take a walk in the vines to stretch your legs before heading back to Nafplio where the rest of the day is free to explore as you wish. In summer, boats are available to the Venetian fortress of Bourtzi – one of the most photographed sites of Nafplio.

Day - 7

Location: Kardamyli - Continue to the seaside town of Kardamyli a beautiful village of mani Peninsula a wild beutiful corner of Greece, known for stone tower houses, crystal sea water and dramatic cliffs . Mani is very well for the extra olive olive and the sea salt. On the way stop to visit an olive oil mill. Walk through the olive groves and visit their mill, seeing the oil production process from start to finish. Enjoy a farmer’s snack (bread or rusk with cheese , olives and smoked pork) here and tuck into some of their incredible local produce (alongside an olive oil tasting) before getting back on the road. And finally, stop in Kalamata for a short walking tour and market visit with a few more food tastings for good measure. You’ll arrive in Kardamyli by early afternoon. Located in the rugged coastal region of the Mani Peninsula, south of Kalamata, this village is set against a backdrop of the open ocean, cypress trees, wild olive groves and distant snow-capped mountains. The afternoon is free for you to explore. In the evening, settle back into your accommodation and enjoy a glass of retsina wine while watching the sun set over the Messenian Gulf.

Day - 8

Location: Kardamyli - This morning, you might like to do an optional sea kayaking activity, exploring the coastline and caves of the Mani Peninsula or simply enjoy a little free time at your leisure. In the afternoon, be welcomed at a local home and learn how to make lalagia (a Greek doughnut that can be served sweet or savoury) or “ travichti” a traditional, fried pie from the Mani region of Greece, made from hand-stretched dough that is crispy on the outside and fluffy on the inside. After, enjoy one final Greek feast with your new friends – home-cooked moussaka, stuffed vegetables, tzatziki, mani of salad and sweet surprise await!

Day - 9

Location: Athens - Depart Kardamyli and stop to take in views of the Corinth Canal – a narrow, man-made canal that connects the Ionian and Aegean Seas. Journey on to Athens where your tasty travels will come to an end in Monastiraki Square, in the centre of Athens. If you’re not ready for the adventure to end just yet and would like to spend more time in Athens, get in touch with your booking agent ahead of time. We can book post trip accommodation in Athens for you. The hotel that we use is Arion Hotel in Athens , your starting point Hotel.