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Athens International Airport has recently been awarded 'Best Airport in Europe' in the 15-25 million passengers a year category, which was announced at the 2017 Airport Service Quality (ASQ) awards by the Airports Council International World.

Mumbai received first place for airports in the Asia-Pacific, Toronto Pearson received first place for North America, and Rome Fiumicino received first place for Europe, all serving over 40 million passengers a year. The winning airports were congratulated on their dedication to excellent customer service. 

Athens International Airport saw a 6.5 percent increase in passenger traffic in February 2018, mainly from international arrivals. According to ACI World, in 2017 over half of the world’s 7.7 billion travelers passed through an ASQ airport. This year, sixteen airports were first time winners – with Athens Airport among them –  delivering top-quality customer service.

To read this article in full, please visit: Greek Travel Pages

Photo Credit: Greek Travel Pages
Monday, 11 June 2018 18:53

May 29 - Inspiring Women Around Greece

What an exciting week dedicated to women! If you're having trouble with getting to know the beautiful city of Athens, you might want to take a glance at some tips from a foreign travel blogger living in the City, an exclusive Q&A with an aspiring portuguese theather performer who also made Athens her home and why not meet the two Greek women climbing some of the world's highest peaks?

Please click HERE to view this issue of our newsletter!
Remember to stay connected with us through our weekly newsletterFacebook, and Twitter!

Delos is ancient Greece's most sacred island and one of the most visited archaeological sites in the country. The legacy of Delos is inversely proportional to its size; in fact, the tiny island is barely 5km long by 1.5km wide. Apart from being the birthplace of the ancient gods Apollo and Artemis, it was also one of the greatest ancient Greek sanctuaries.

Today, remarkably preserved ancient remains such as votive offerings, sculptures, and temples stand next to relics from the period when Delos was an important commercial center, attracting thousands of visitors each year!

It is on this unspoilt island that Greek authorities have undertaken an exciting and ambitious experiment. Sir Anthony Gormley, the famous British sculptor, has placed 'inhabitants' back on Delos. He has created 29 iron 'bodyforms', that are to be the first artworks to be erected on Delos since it was populated–more than 5,000 years ago!

"If this works, our hope is it will help change how people approach ancient monuments," says Dr Demetrios Athanasoulis, who heads the department of antiquities in the Cyclades. "There is no past without the present, and we live in times where there are any number of windows through which to view the past."

Before visitors even disembark from the ferry from Mykonos, they are greeted by one of Gormley's 'bodyforms'. On a rock at the water's edge stands a mysterious, lonesome figure, gazing toward the horizon. The invitation to exhibit his work in a place where no artist has set foot for thousands of years was both "an amazing privilege and extraordinary responsibility", "It's been a huge challenge but what a place to think about the human project," he says.

For Dr Athanasoulis, only time will tell whether the experiment has worked. "It's only natural that some won't like what they see in Sight," he quips. "It will end in October, and only then will we really know how successful this has been."

 

To read this article in full, please visit: The Guardian

Image Credit: The Guardian

According to the Greek authorities, there will be traffic restrictions in Athens this Sunday, the 23rd of February. The restrictions will be set in place to ensure the safety of those participating in the 6th Lycabettus Run.
 
Starting at 9:00 A.M., certain roads in the center of Athens will be closed to drivers until the Run ends. To make sure that your Sunday plans don’t get delayed by the Run, we’ve compiled a list of the avenues being affected below.


Restrictions will apply to the entire length of the following avenues: Paligenesias, Daskalogianni, Sarantapihou, Ksanthipou, and Evelpidos Ragakou. These limits will not affect the two major intersections between the aforementioned avenues.

Koniari Avenue will be closed between its junctions with M. Merkouri Avenue and Nikotsara Avenue. This closure includes any intersections between these two points.  

The entire length of Kleomenous Avenue and its adjoining intersections will also be closed off.

Finally, traffic will be restricted on M. Merkouri Avenue, between its junctions with An. Polemou Avenue and Lahitos Avenue, as well as any other intersections between these two points.

If you don’t have any Sunday plans, though, consider making your way down to the center to support the runners!

Originally posted on Athens Voice, translated by Xpat Athens
Monday, 05 July 2021 07:36

Where To Go Out On The Athens Riviera

When the evenings start to warm up and stretch out every year in Athens, it’s the signal for the city’s legendary nightlife scene to spread its wings and fly down to the glitter strip known as the Athens Riviera. Whether you’re in the market for cocktails on the beach, a romantic dinner by the sea, or a flirty night out dancing under the stars, here are some quintessential Athens Riviera experiences.



Sundowners on the Athens Riviera

No night out on the Athens Riviera is complete without a sunset cocktail by the sea. With its parquet floors, high ceilings, and potted palms, Ark on Glyfada’s Asteras Beach has a country club charm (minus the steep membership fees). If in doubt about what to order, go for one of their cocktails with a Greek twist such as the Mai Tai with kumquat from Corfu and bergamot from the Peloponnese, or the margarita made with smoked salt and bee pollen.

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Photo Credit: Ark Glyfada

For equally smashing sunsets all year round, head to the next venue along the Glyfada coast, Balux House Project where you’ll find a Miami beach party groove that spills over from the glass-fronted clubhouse onto the sand, with DJ sets and regular theme parties. Next door, its seasonal sister venue, Balux Pool Seaside, has a more chilled, barefoot appeal. You can sprawl on bean bags on the lawn or inside the thatched, tiki-style bar. After sunset, they light lanterns along the shore. 

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Photo Credit: Balux Cafe 

Seaside dining in Vouliagmeni

Seagulls wheeling against a setting sun. Wicker lanterns swaying to subtle bouzouki music. Occasional sea spray on your toes. Taverna 37 at the Four Seasons Astir Palace nails most people’s fantasy of seaside dining in Greece. Set apart from the main resort on a stretch of boardwalk just inches from the water, this contemporary taverna is perfect for a serene dinner date. The menu is refreshingly unshowy, given the location. There’s nothing you won’t find at your average neighborhood taverna; what sets this place apart are the impeccable ingredients, smiling service, and sensational setting.

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Photo Credit: @bokbokeh

It may not be exactly by the sea, but the swoony setting of Nerõ, on the shore of Vouliagmeni Lake ranks sky high on the romance-o-meter. Savor sophisticated seafood (like red mullet tartare with caviar or roasted scallops with feta cream) on the smart teak deck that flanks this spectacular, mineral-rich lake. The water glows like liquid gold after dark, illuminated by the lit-up limestone cliffs behind it. From spring to autumn, you might also catch a live jazz or classical music performance to enhance your evening.


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Photo Credit: Nero Vouliagmeni Lake

Bar-hopping in Glyfada

If Vouliagmeni is the place for romantic waterfront dining, Glyfada is Riviera’s late-night playground. There’s no sea view. You go for the entertaining optics of the image-conscious locals gathering nightly to see and be seen on mood-lit pavements and in leafy courtyards. At times, it feels like one big film set. Especially on fashionable Kiprou Street, which runs parallel to the main shopping strip of Metaxa Street.

Ease into your evening at Su Casa, a stylish haunt on Nymfeon Square that’s hip but still homey. Go around 8 pm: a mellow window before most Greeks head out. Once a dilapidated house with overgrown scrub swallowing the footpath, it’s now one of Glyfada’s most atmospheric spots. It can be tough deciding where to sit. Outside on the street or garden patio, framed by fig trees and candlelight? It’s the kind of place where lovers and locals meet to catch up on each other’s news or round off a day’s shopping, and the music is accordingly chilled. There are pages and pages of cocktails, mocktails, and premium spirits, ranging from the summery applesecco spritz to margarita pesto with black pepper. If eating is on the agenda, migrate to the restaurant and try the excellent spaghetti with crab leg.

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Photo Credit: Su Casa

Party on the beach in Varkiza

In fact, if beach parties are more your bag, head down to Yabanaki Beach where the post-sunset scene has taken off. There’s a whole swag of affordable seaside dining options—from burgers to Italian, sushi, or Greek - and pop-up Latin dance parties all summer long. Yabanaki is open from May to October and entry to the resort is free after 7 pm, so take your swimmers. For many Greeks, this is the best time of day to hit the water.

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Photo Credit: Varkiza Resort


To read this article in full and discover more places in the Athens Riviera, please visit: thisisathens.org

Whether you've just arrived in town – or have been here for years – Athens always has new secrets to share! 

This is Athens is the official guide to this captivating city of ancient energies and booming urban culture. Compiled by a team of specialist local writers, This is Athens brings you an authentic and intimate portrait of a living Athens beyond the guidebooks – along with daily curated listings of all the best events and great weekend inspiration all-year round. From must-know neighbourhoods and emerging art hubs, to gourmet hotspots, cool shopping and the buzziest bars, This is Athens will help you to get the most out of living in Athens!
 
Thank you This is Athens for your contribution as an XpatAthens Partner.
Tuesday, 19 December 2023 07:00

Diples - Greek Honey Rolls Recipe

Christmas on a platter, drizzled with honey syrup and topped with chopped walnuts! Diples get their name from the Greek word for “fold” and are a traditional Greek honey pastry dessert that is very popular around Christmas time throughout Greece. They may be rather challenging to make, but you have to give them a go!

Ingredients 
  • 2 flat tbsps sugar
  • 2 flat tbsps baking soda
  • 350–400g all-purpose flour
  • 5 eggs (divided into yolks and whites)
  • juice of 1 lemon
  • juice of 1 orange
  • 1 tbsp white wine vinegar
  • 1/2 cup corn oil
  • a pinch of salt
  • vegetable oil for frying                   
For the syrup
  •  1/4 of a cup sugar
  • 1/4 of a cup water
  • 1/2 cup honey
  • juice of 1/2 lemon
  • 1 cinnamon stick
  • 150g chopped walnuts, for garnish 
Cooking Instructions

1. 
Place the egg whites into the bowl of the electric mixer, along with a pinch of salt. Whisk the egg whites until the mixture is very thick and glossy.
2. Add the egg yolks one at a time, whilst mixing. In a cup add the orange and lemon juice and baking soda and blend, until dissolved, and pour in the egg mixture. Add the white wine vinegar and the sugar and mix.
3. Pour the mixture in a large bowl or basin and sift in the flour; add the oil and knead the dough using your hands, until smooth and elastic.
4. Separate the dough into four pieces, cover with some plastic wrap and let it rest for 30 minutes.
5. Using a rolling pin, roll out each part of the dough into thin rectangle sheets.
6. Using a rolling cutter, cut the rolled-out dough into rectangular pieces or square pieces. Heat the oil in a large frying pan, and deep fry the diples in batches of 3-4 at a time, pushing them down with a fork and flipping their sides until colored. 
7. Prepare the syrup for the diples. Pour in a pot all the syrup ingredients and bring to a boil; boil for 5 minutes, until the sugar has dissolved.
8. Place the diples on a serving platter and drizzle with the syrup (or if you like them extra syrupy, soak each one in the syrup for a few seconds). Sprinkle with ground walnuts and cinnamon.

To read the recipe in full and discover another, more traditional but a bit harder way to make the diples, please click here: mygreekdish.com
Thursday, 05 February 2015 13:30

My Week in Athens… Dec 13

I suppose most of us already know this – but Athens is a good time. Even in winter...

I convinced a friend to visit over the past few days – with promises of warm weather & sunshine to cure her more ‘northern’ lifestyle. Of course, it’s been freezing and wet and generally unpleasant here too most of the week – but that didn’t stop us.

With nightly escapades in Gazi, Thissio, Psirri and Kolonaki, the nightlife tour of Athens was on! Needless to say, she was appropriately dazzled.

From drinks at Hoxton in Gazi, coffee at my fave Moma in Thissio to a great dinner at Papadakis in Kolonaki and a night of live music and nargile in Psirri – we managed to move from shabby-chic warehouse to comfy-chic café to elegant-chic fine dining to graffiti-chic in Psirri. All in the span of a few (ok, more than a few) blocks’ walk.

And at each point, on each evening, I was thinking ‘this is winter, it’s raining, it’s cold, it’s not an easy place to be these days’ – but still I have the distinct feeling that people manage to enjoy themselves in that quintessential Athenian way: after dark, anywhere, with friends.

Bring on winter. And hopefully bring on a quieter week in front of the fireplace ;)

See you Saturday at the Intercontinental…

Until next week,

Jack

In this weekly space, keep up with ‘Jack’ as he navigates daily life in Athens… Anecdotes, stories, hits & misses, the good, the bad and, well, the rest…

Monday, 16 February 2015 11:30

Pil Poul Et Jerome Serres French Cuisine

With one Michelin star received for a second year Jerome proves that he can balance rustic and fine at the same time, signing excellent French cuisine dishes with a special style. Specialties such as foie gras in orange-flavoured cabbage along with creme brulee foua gras, potato mousseline with truffle, egg yolk and mushroom juice will impress you. Along with the Mediterranean masterpieces try the delicious desserts.

 

Stunning three-level neoclassical mansion right on the pedestrian walk in Thissio which skirts the Acropolis. Pil Poul's Michelen star awarded French chef Jerome Serres masterfully prepares unique French dishes with Mediterranean accents. During the summer months reserve a table on the terrace and dine under the stars with the Acropolis and Lycabettus Hill as a backdrop. A real treat! Reservations recommended.

Owner: Markos Chatzikyriakakis

chef: Jerome Serres

Street number: 51
Street name: Poulopoulou & Apost.Pavlou Streets
Postal code: 11851
City: Athens

Nearest Rail: Thissio

Telephone: +302103423665
Fax: +302103413046
Website: http://www.pilpoul.gr/
Access for persons with limited mobility: -
Type of cuisine: French

 

Do you have a recommendation or recipe to share? Send it to us at ideas@xpatathens.com!

Despite the problems caused by the recent default of Russian tour operators, the association of tourist businesses (SETE) has estimated that 19 million tourists will visit Greece in 2014.

SETE’s estimations are strengthened by the data regarding international arrivals in the past seven months, which show that all major airports have seen double-digit increases.

The greatest increases in tourist arrivals are documented at the airports of Athens (31%), Chania (22.9%), Myconos (39.9%), Santorini (26.7%) and Kalamata (62.5%). The airport of Iraklio may have shown a paltry 2.7% increase, however it has reached its maximum capacity, with (delayed) construction of a new airport in Kasteli expected to have a significant effect.

 
To read more, please visit tovima.gr/en

Friday, 20 February 2015 20:53

Beef Stew With Petimezi

Petimezi is one of those very rustic traditional Greek ingredients that have had a comeback the last couple of years, as people began το appreciate its nutritional as well as  its gastronomic value. It is a naturally sweet syrup that looks very much like molasses and is made by boiling down grape juice or must. I can’t really  fantastic ingredient to work with and once you track it down (try Greek stores or health stores), there are endless things you can do with it.

It can substitute honey almost in every recipe, so use it to make a dressing, drizzle over pancakew or yogurt, use it in baking (it is great with carrot cake and with anything that has pumpkin in it), as a glaze for turkey, pork etc.

Traditionally petimezi was used as a spread on bread especially for children, as it is very high in antioxidants and minerals. You can also make cookies with it called moustokouloura, when grape must (moustos) isn’t available any more.

I recently made this beef stew using petimezi and red wine vinegar and was amazed by the depth of flavours. The vinegar you use is very important so find a good one, but do not use balsamic.The vinegar counteracts the sweetness of the petimezi and the resulting effect is sweet and sour, but not as strong as a Chinese version for example.

Note: you can make your own petimezi if you boil down the juice you get from lets say 2 kg of white grapes, until it is dark and viscous, but I have never done it myself.

INGREDIENTS for 6 people

for the marinade

1 cup white wine
1/4 cup (60ml) olive oil
2 stalks celery, chopped
1 carrot, chopped
1 clove garlic, chopped

for the stew

1.5 kg stewing beef cut into chunks
1/3 cup (80ml) petimezi
1/4 cup (60ml) red wine vinegar
1 onion, chopped
2 carrots, finely sliced
2-3 berries all spice
the marinade

DIRECTIONS

Mix all marinade ingredients in a plastic container with a lid and add the beef chunks. Marinate for 24 hours, turning once or twice.
Drain beef from marinade and pat dry with kitchen paper. Keep the marinade and vegetables separately to use in the stew.
In a large pot heat 3-4 tbsp of olive oil and  brown the beef pieces from all sides. Remove from pot and saute the onions until they start to colour. Add the marinade vegetables together with the sliced carrots and cook for 2-3 minutes. Pour in the petimezi, vinegar, allspice, and 1/3 of the marinade. Wait until the alcohol has slightly evaporated (about 1-2minutes), give it a good stir and turn down the heat. Cover the pot and let the meat simmer until it is meltingly tender, about 2-2.5 hours. Every now and then check whether it needs more liquids and add some of the marinade. I actually ended up using all of it.
By the end of the cooking time you mush have a nice thicki-ish sauce (petimezi is also a thickening agent). Season well with salt and pepper and serve with mashed potatoes, roast potatoes, pasta or rice. This dish can very successfully be frozen or eaten the next day.

foodjunkie.eu

 

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