My city is not an easy city. A historic meeting (or collision) between the Middle East and Europe, Athens is chaotic, hot and frenetic. A soundscape of motorbikes, market sellers and characterful locals is what I wake to every morning but then again, so are the blue skies, warm spanakopita and lush bitter orange trees that line most pavements. Usually reserved merely as a stopping off point between the mainland and the islands by those seeking the white-washed, blue-shuttered houses of Instagram, Athens has only recently been getting the love and recognition it so deserves.
Yes, people have travelled to the city to visit its Ancient Wonders (the majestic Parthenon, its ancient Agora) for centuries. Lord Byron and Henry Miller were fans but the Athens of the 21st century has so much more to offer than just a slice of the city’s ancient past. Since the years of the 2008 financial crisis, boarded-up shops have become buzzing restaurants showcasing Greece’s finest culinary talent. Old hotels have been renovated and restored to their former glory. Verdant parks that were once no-go zones have been filled with flowers, playgrounds and cultural events, drawing people back once more.
From gallery openings, pop-up dining experiences and book launches – Athens is a city that is lived by the locals after dark. We spill out from restaurants into graffitied streets, we drink rakomelo and tsipouro to the twang of the bouzouki and we populate hotel rooftops until the wee hours. The entire city breathes at night and once the sun comes up, we can always rely on Greek coffee, spanakopita and the Acropolis to enliven.
ãã®èšäºã¯ Gourmet Traveller ã® February 2024 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã ?  ãµã€ã³ã€ã³
ãã®èšäºã¯ Gourmet Traveller ã® February 2024 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã? ãµã€ã³ã€ã³
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.