Greek Cuisine
A regional cuisine, told eight meals deep. Bougatsa in Thessaloniki, gyros in Athens, moussaka in Crete, baklava across the Aegean — a kitchen built on olive oil, lemon, oregano, and the quiet authority of the long Sunday lunch.
A regional cuisine, told eight meals deep. Bougatsa in Thessaloniki, gyros in Athens, moussaka in Crete, baklava across the Aegean — a kitchen built on olive oil, lemon, oregano, and the quiet authority of the long Sunday lunch.