Housed in one of the more unusual looking buildings in Athens, The Athens War Museum is spread out over four floors and exhibits weapons and memorabilia connected with the Greek Armed Forces.

Few countries have known so much conflict and instability since their creation than Greece.  The Greek War of Independence, The Balkans War, World War's I and II, the Greek Civil War.  For over 140 years, it barely seemed to get a moment's peace.  It's hardly surprising, then, that the Athens War Musum is considered such an important place - and serves as a poignant reminder of the struggles of the past.
 

It's not hard to find - located on Vassilissis Sofias Avenue - closest metro Evangelismos - just look for all the military planes outside, it's pretty hard to miss.  No tanks, however.

Current opening hours are 09:00 - 19:00 in the summer, and until 17:00 in the winer, but closed on  Monday's.  

To read more, please visit: Dave's Travel Pages

In terms of greeness, Athens doesn't even come close to other European capitals with their verdant parks and blossoming gardens. The truth is, modern urban development has not been particularly gentle with this city.  Numerous concrete buildings, along with poor road designs, hem in inhabitants and visitors with featureless views.  Thankfully, there are some oases in the cement desert that offer the hungry local or tourist a lush respite in which to enjoy a meal or drink.

Just behind Parliament lies the Ethnikos Kipos, or National Gardens, the indisputable green heart of the city.  Back in 1836, Queen Amalia had envisaged the Royal Gardens to follow the European models of the era, and so agronomist Frederick Schmidt, director of the gardens for almost 30 years, planted native flora from Cape Sounion and the island of Euboea, as well as many species from abroad that were suited to the Attica climate. Today, the gardens are home to more than 50,000 trees and shrubs and are open to visitors from morning to dusk.  The gardens' cafe sits at the Irodou Attikou entrance, with retro green tables arraying symmetrically in the relaxing shade of the alleyway.  After a morning walk, why not enjoy a cup of Greek coffee?  The menu offers dishes such as tzatziki, octopus stewed in vinegar sauce marinated anchovies and meatballs with potatoes.  It's pretty pricey though - be warned.

A few steps from Syntagma metro, a heavy iron gate stands guard over the former residence of the German archeologist Heinrich Schliemann.  Desinged by none other than the eminent Ernst Ziller, the architect of many of Athens' royal and municipal buildings, the Renaissance-inspired structure was named Iliou Melathron, or Trojan Mansion, in tribute to the owner's passion for the mythical city of Troy (also known as Ilion).  Iliou Melathron is now home to the Numismatic Museum, and the beautiful garden, where Schliemann spent hours planting and tending his trees, still includes many species of of Greek flora, with reproductions of ancient Greek statues peeking through the folige.

To read more, please visit: Culinary Backstreets 

Champagne consumption in Greece jumped by almost a fifth last year, making the troubled country the world’s fastest growing market for bubbly.

Greece’s champagne sales by volume increased by 18pc in 2014, which looks particularly stark compared to the global growth of 0.5pc, according to data from Euromonitor International. 

Consumption in the sparkling wine’s home country of France dropped by 1.9pc, while sales in the UK, champagne’s second biggest market, creeped up by 0.4pc. The disparity was even stronger in 2013, when Greek champagne consumption soared by 56pc and dropped by 0.8pc, 3.4pc and 0.5pc in the world, France and the UK respectively.  The relative size of the markets goes some way to explaining the vastly different growth rates.
 

“It’s not that all the Greeks in the last couple of years decided to go party and forget their troubles,” said Spiros Malandrakis, alcoholic drinks analyst at Euromonitor. “In general, we’re talking about minimal volumes in total. Champagne consumption is still lower than before the crisis.” 

Around 300,000 litres of champagne were drunk in Greece last year, a fraction of the size of France’s 107.2m litres and even the UK’s 20.4m. 

That works out to a per capita consumption rate of roughly 1.7 litres of champagne each year for a French person, a third of a litre (slightly less than half a bottle) for a Briton and a negligible amount per Greek.

To read more, please visit: The Telegraph

As summer hots up, why not add this spicy dish to your BBQ or gathering?

There's Spicy Feta Spread and Spicy Feta Dip.  The main difference between the two is that the dip is more liquidy.  The ingredients also differ somewhat.   In order to make it more creamy, what better than to use a rich and creamy helping of Greek yogurt to form the basis? It does wonders for tzatziki, why not Spicy Feta Dip?

Use peppers, spice up as much or as little as you like by using chilli powder, serve with pitta or bread (wine optional!) and there you have it.

1 tablespoon Olive Oil

1 large green pepper, miled, sliced in hald and seeded

1 cup crumbled feta

1/2 cup Greek yogurt

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

1/2 teaspoon lemon juice

Pepper

Olive Oil - enough to achiieve dip consistency

Salt*

To read more, please visit: Lemon & Olives

Artwork by late actor Anthony Quinn will be exhibited at the National Hellenic Museum in Chicago. Quinn played the emblematic role of Zorba in the movie “Zorba the Greek.”

The exhibit entitled “Transcending Boundaries: The Art of Anthony Quinn,” opened at the museum in Chicago’s Greektown neighborhood on Friday. It features more than 80 of the actor’s paintings and sculptures along with a replica of the studio where he worked.

Quinn started drawing and sculpting at the age of 17 and continued to practice his art until his 80s. His art talent was rewarded by gaining an apprenticeship under architect Frank Lloyd Wright.

To read more, please visit: The Greek Reporter

As summer approaches, holidays around the Greek Islands spring to mind.  Staying in small hotels, even family run apartments can get expensive, so how about camping?

Sadly campsites seem to be diminishing in number. Bye bye Kea Camping in Korissia, Ios Camping on Yialos or Parasporos Camping on Paros. However, the ones that are still around, are still around for a reason: they are good value for money in an idyllic setting.

The standard of campsites in the Cyclades is one of the highest in the Mediterranean. You should expect to pay €5-7 per person and about €2-4 per tent; find basic cabins without W/C for €10-15; and sometimes bungalows with own a/c and W/C for around €20-25 per day. Oh, and they also rent tents, so you need only bring a sleeping bag.

All campsites below are shaded, flat, have a multiplicity of electricity points, free wi-fi, a mini-market (as they call grocery stores nowadays in Greece), provide transfers to ferries and airplanes, have a beach bar-cum-restaurant nearby and, most of all, are next to the sea.

Out of the way, right on the beach, overgrown with olive trees and citrus trees. It feels like you are camping in someone’s overgrown garden.

The flatist camping you'll come across (important!) on the best beach near the Paros capital with a really cool beach bar next door. It has a bus that collects people from town and brings them in at 6pm to party Greek-style (including plate smashing) until 9.30pm when they bus them back.

The location, just back from the excellent Serifos beach is great and the management even better.  Superb communal pool, restaurant, bar and free wi-fi.

To read more, please visit: The Jolly Traveller

City activist group atenistas are placing signs throughout the historic center of Athens in efforts to make walking the Greek capital easier for residents and travelers.

Under the motto: “WalkAthens!”, the signs have initially been placed in 15 key points across the city center, including at the Archaeological Museum, Omonoia, Syntagma, Monastiraki, Thissio, Psiri and Vathi squares.

The green signs feature directions to six surrounding locations in Greek and English, bearing a directional arrow and the estimated walking timeas well as info on nearby metro stations.

To read more, please visit: Greek Travel Pages

Breakfast; it's the most important meal of the day, but sometimes there's just not enough time. Winnie Yang, from Culinary Backstreets, lets us know her favorite local restaurants for the best grab-and-go breakfasts.

 

In Athens, bread and pies still form the foundation, if not the substance, of many a meal – breakfast especially. Make like a local and start your day off right with cheese pie or koulouri from one of our top picks. (These places are also perfect for a pick-me-up later in the day.)

Address: Petraki 24
Hours: 7am-5:30pm; closed Sunday

 

Pnyka sets itself apart from the chains that have taken over Athens through its methods and its commitment to using quality ingredients. It’s known for its hearty whole-grain loaves, made from flour the bakery mills itself at the headquarters in Pagrati, but our favorite is the spanakopita, which is peerless in a city full of spinach pies.

 

Address: Misaraliotou 14, Koukaki
Hours: Mon.-Fri. 7am-9pm; Sat. 7am-4pm; closed Sunday

 

Located in residential Koukaki, this bakery is famous for its breads, cheese pies, and tsoureki. Customers start lining up the night before Lent to get their hands on Takis’s lagana, the focaccia-like bread sprinkled with sesame seeds that’s eaten to mark the beginning of the holiday. The bakery’s flavorful vasilopita, a cake eaten during New Year’s, is a reason to visit at the end of the year, but Takis is great any day of the week, any time of year.

 

Address: Voulis 10, Syntagma
Hours: Mon., Wed., Sat. 7am-6pm; Tues., Thur., Fri. 7:30am- 9pm; closed Sunday

 

This bakery lives up to its name, “excellence” in Greek. It’s been run by the same family since it opened in 1910 in this very location, and in the century-plus of its existence, Ariston has perfected the art of making pies. There are at least 15 varieties on offer every day, the top seller of which is the kouro, half-moon shaped, crumbly, butter-rich dough encasing a rich filling of feta.

 

To read this article in full, please visit: I Cook Greek