The Greek
Table.

Greek cuisine is the purest expression of the Mediterranean diet — olive oil, fresh vegetables, legumes, fish, and moderate amounts of meat and dairy. It is a cuisine of extraordinary simplicity and depth, rooted in the rhythms of the seasons and the produce of the land and sea.

The olive oil of Crete and the Peloponnese, the cheeses of Epirus and Macedonia, the seafood of the Aegean, the wild herbs of the mountains — these are the building blocks of a culinary tradition that is both ancient and deeply satisfying.

A new generation of Greek chefs is reinterpreting the country's culinary tradition with intelligence and ambition. Athens now has more Michelin-starred restaurants than at any point in its history, and the city's dining scene is attracting international attention.

Beyond Athens, the islands and mainland regions are producing chefs and producers of extraordinary quality — from the natural wine makers of Santorini to the cheese producers of the Zagori.