XpatAthens

XpatAthens

Tuesday, 13 November 2018 20:50

November 13th - We Love Athens!

Athens once again proves how modern and vibrant it is. From winning the ''European Capital of Innovation'' award to succesfully hosting the 36th Athens Authentic Marathon for another year. What a week this has been for our city!

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Despite just 2% of the country’s population being vegetarian, Athens has the fifth highest-rated vegetarian restaurants in Europe, with an average rating of 8.74/10 – a score higher than other “food capitals” such as Rome (8.41/10) – according to experts at Uswitch.com.

On the occasion of Veganuray 2022, they wanted to find the best European capital cities for vegetarians to live in.

By analyzing the average ratings of vegetarian restaurants across each European capital, they found Belgrade to rank at the top with a score of 8.85/10. Valetta, Zagreb, and Tirana made up the rest of the top five.

Originally published on: ekathimerini.com
The creation of the first completely 'green' Greek island has entered the final stretch. The small island of Ai Stratis, with just over 200 inhabitants, is expected to become the first island in Greece to be powered exclusively by electric and thermal energy from renewables, ANA reports.

The small hybrid project in progress on Ai Stratis, a remote Greek island of the northern Aegean, will act as a guide for larger projects.

The plan calls for the small Public Power Corporation (PPC) power plant on the island, which runs on expensive diesel, to fully shut down its operation and for the island to make a transition to full energy autonomy.

The Environment and Energy Ministry granted a unified license to the municipality of Ai Stratis to install a hybrid power plant for the production of electricity using wind and solar and for the storage of electricity with the use of accumulators.

Originally published on: tornosnews.gr
The world’s first museum dedicated to the legendary Greek soprano Maria Callas has opened its doors in Athens, coinciding with the 100th anniversary of her birth.

The Maria Callas Museum, located at 44 Mitropoleos Street, a three-story neoclassical building in the center of Athens, will house a permanent collection of over 1,000 objects that belonged to or are related to the legendary opera singer.

Visitors can expect to see rare photographs and portraits, records, and personal items, such as her stage costumes and jewelry. They can also listen to live recordings or watch other related audiovisual material.

The museum’s exhibits will shed light on Callas’ career and personality, beyond the myths that have circulated about her. The goal of the museum is to inspire, entertain, and highlight the elements of her technique that made her unique.

To read this article in full, please visit news.gtp.gr 
Thursday, 05 February 2015 14:25

A Day in Hydra

Sometimes the best part of a week in Athens… is a day spent away from Athens! Especially in the heat of summer, escaping the city could be just what the doctor ordered. So on Saturday morning, I woke up early, grabbed my wallet, housekeys, phone and sunglasses, and headed for a daytrip to the island of Hydra.

Hydra is one of those islands that one might easily overlook. The 70km trip makes it one of the closest islands to Athens, among the Saronic island group. It’s one of those places that is so close and so easy, that I have always thought “Oh yes, sure, one day we should check it out…” I mean, so close to Athens, how much of an ‘island’ could it be? Let me tell you, it is a Greek island in the best sense of the word!

The 90-minute ferry ride was uneventful – €25 each way for the high-speed option. Arriving at the island, my first impression was that of a typical Greek island – the pretty harbor, the town built up around the port, the cafes and tavernas lining the portside path, etc. All the thing you’d expect on an island – but remarkably well-kept and ‘prosegmeno’ as they say.

The thing about Hydra that really makes it special is the fact that there are no cars or motorcycles on the island – by law! The only motorized vehicle I saw was one of those small mini-garbage trucks – which I guess is a good thing. Otherwise, your only transportation options, quite literally, are a) your feet or b) a donkey. Super!

The town itself is lovely – without the bother of roads and cars, the whole place is like being in another time. Everything seems freshly painted, lovingly kept and very clean. In typical island style – there is a photo-op around every corner. Only in Hydra, there are not motorcycles or drivers to crowd your shot!

There are a few beaches, several of which are accessible by taxi-boat from the port. There are a couple museums and sites of cultural interest. Cute shops with clothes & jewelry – definitely a step-up in quality from the typical island kitsch. And there are a few great café-restaurants perched on the cliffs around the town – with perfect views of the great blue sea. Needless to say, these became my main points-of-interest during my stay.

Think about it: leave your house in the morning, have lunch & coffee on a gorgeous little island, and be back home in time for dinner. In these tough times, where full-fledged island vacations may not be in everybody’s cards – a daytrip to Hydra will make you feel like you are truly ‘away’.

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 12:13

Scala Vinoteca in Kolonaki

A modern wine bar with a metropolitan sophistication designed by two of Greece’s best modern architects. With a huge selection of wines ranging up to 80 and a primarily Mediterranean menu, Scala has hit this up-market side of town with an original space adding a modern urban feel. Situated in the middle of a flight of stairs, (scala meaning stairs in Greek), it is hidden away from the usual Athenian traffic although you are no more than a stone throw away from the extremely busy Skoufa street for a drink later on.

The menu is comprised mainly of "sharing platters" ranging from 7-17 euro’s per plate. A small terrace is perfect in the warm summer evenings while in the inside area diners can feast their eyes on the beautiful wine wall and the minimalist rustic decoration.

A small bar inside also serves wine to the wine aficionados who are there just to enjoy the wine list or are looking for an alternative to the hundreds of typical bars around the kolonaki area.

Scala Vinoteca | Restaurants (mediterranean) | Full Meal € 40.00
Sina 50 | Kolonaki
20:00 – 02:00 daily

 

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

 

Work gets under way on the expansion of the cruise terminal in Piraeus this year, set to make it the biggest cruise hub in the Eastern Mediterranean, allowing for the docking of the biggest and best cruise ships, whose length exceeds 300 meters.

The investment is worth 136 million euros, which is 95 percent subsidized by the European Union.

Piraeus Port Authority (OLP) made the announcement on the occasion of the arrival of the first cruise shop this year, the MSC Sinfonia, which moored at Piraeus on Saturday.
 

To read more, please visit ekathimerini.com

By Nikos Roussanoglou

Saturday, 21 February 2015 15:09

Frigadelia

A delicacy that comes from Central Greece. Every year we gather in Paros, friends and family together, about 30 of us, from all over Greece and we celebrate Easter, each making his own traditional culinary contribution! Now this is a very tasty one, indeed!

 
 
 
 
Ingredients

• caul fat of 1 lamb (large)
• 1 lamb liver
• 4 cloves of garlic, grated
• ½ tea cup of parsley, finely chopped
• 1 tablespoon oregano
• salt
• freshly ground pepper

Method


Rinse the liver and cut into small pieces. Place it in a bowl, add the garlic, parsley and oregano and season with salt and pepper. Dip the caul fat into warm water, spread it onto your working surface and remove the thick, hard parts.

Then, cut the caul fat into oblong pieces. Place 1 teaspoon of the filling on each piece and then roll it over to give it a sausage shape. When you have made them all, fry them in hot olive oil for 2-3 minutes each side. Drizzle with lemon juice.

Alternatively: You can, if you wish, bake the frigadellia. Place them in a baking pan, seam down and bake at 200ºC for 35-40 minutes. Make sure to turn them over, so that they become golden brown on all sides. When you serve, drizzle with lemon juice.

portions 12 - Preparation Time 15 minutes - Baking time 6 minutes


www.argiro.com.gr
Monday, 01 June 2015 07:00

Wines That Greece Can Bank On

The country may be in a difficult state of affairs, but Greece has an export business with a very bright future—its wines.

You may think that someone who spends their professional life tasting dozens of wines a week will have sipped just about everything the world has to offer. It’s true—to a point. But like the art critic who stumbles across a rare masterpiece at auction or the literary critic who discovers the next big thing, there are times when a wine knocks even a critic sideways, surprising with both its flavor and its quality.

This happened to me a few weeks ago. I was handed a white wine at a tasting, and its pale yellow color, floral aroma, cushion-soft texture and crisp, refreshing, salty tang left me in raptures.

It wasn’t that it was the best wine I had ever tasted; it was just that it had a particularly unusual and enjoyable flavor. And it was from Greece. Not that this should have made any difference, but given the current state of affairs in the country, it caught my attention. As I took a second sip, it occurred to me that if Greece can keep producing wines of this quality, there will be at least one export business with a bright future.

The wine in question was an Assyrtiko from Santorini. When its identity was revealed, I nearly dropped my glass. Not long afterward I bumped into Mark Squires, who covers the wines of Greece for Robert Parker’s consumer newsletter, the Wine Advocate, and I told him about my experience. “It’s a sleeper,” he said. “No doubt about it. Greece is your classic emerging region. When you look at what is happening in Greece, this is a country that is simply a great wine-producing region—they just don’t have much to prove it with yet.”

The country has hundreds of grape varieties, and some, like Assyrtiko, may have the potential to become truly world-class. But few wine lovers have discovered them. That’s Greece’s first problem: unfamiliarity. After all, Malagousia, Xinomavro and Limnio hardly roll off the tongue like Chardonnay and Merlot.

But for anyone with just a passing interest in wine, Greece is a fascinating country to explore. Where to start? Well, the main grape varieties for red are Agiorgitiko, which is widely planted and makes full-bodied, smooth, easy-drinking reds; Limnio, which is often blended but on its own produces distinctly herbaceous wines with high-alcohol content; and Xinomavro, which is planted in the north, where it makes wines with high acidity and an appealing savory character. There are also plantings of French varieties like Grenache, Cabernet Sauvignon and Merlot.

To read more, please visit The Wall Street Journal
By: Will Lyons
He graduated at the top of his high school class, and just came in first in the entrance exam to study Electrical Engineering at Piraeus University. Great news to hear about any student. But what makes this young man’s story so extraordinary is that he’s an immigrant, from Africa.

This is the story of how he went from arriving in Greece alone, at the age of 16, as an “illegal immigrant” in 2011 — to  learning to speak fluent Greek and rising to the top of his class in less than four years.

Meet Julien — an orphaned minor, a refugee who made his way from Africa via Turkey to Greece, was locked up in a detention center on his arrival, and then lived homeless on the streets of Athens — only to find a caring community that helped him thrive, in the poorest region of Greece. Now, he says, “I want to become useful… To give, as much as I am able, to Greece that helped me.”

Which is why his story is so important — and why Julien is more than just the pride of Konitsa. He is a sign of hope for Greece. His story is like so many others — it even mirrors the story of many a Greek immigrant who came to America or Australia. But it tells the tale of a different Greece — one that isn’t being covered on the nightly news.

Julien’s story did make it on the front page of a few Greek national newspapers, and a couple of local ones. And with good reason. As pointed out by New Europe, “Greek university entry exams are notoriously difficult. Families spend a fortune on tutorials and the competition is enormous, more so in major urban centers – Athens, Piraeus, Thessaloniki.”

How did a poor African immigrant fare better than those with so many advantages?

“We met Julien in the Juvenile Refugee Protection Center of Konitsa, where he has been living for the last three years,” writes Spiros Sideris for the Athens-Macedonian News Agency. “When he arrived in Greece he was 16-years old. At first, he encountered great difficulties.”

As an “illegal migrant” he spent three months in detention centers — a teenager locked in a cell with adults, as is often the case in Greece — in Evros, a border region with Turkey. “Then he was released, with no provision for his welfare,” reports New Europe, and Julien made his way across Greece to Athens, where he lived on the streets in the center of Athens.

Then, a little under a year after his arrival, in October 2012, a public prosecutor intervened in his case, and arranged for Julien to be sheltered at a juvenile protection center, far away from Athens, in Epirus, one of the poorest regions of Greece.

“At the time,” New Europe reports, “he spoke no Greek at all and was depressed.” Employees of the center remember the teenager was always sad, pensive, and his only request was that he may be allowed to go to school, reports AMNA.

His request was granted — and the chance to attend a vocational school in Konitsa made all the difference.

“My parents always told me that the most important thing in life is education. I kept this,” says Julien. Having been deprived of the opportunity to finish school in his native land, “he grabbed the chance” to attend school, reports New Europe.

The school in Konitsa, Julien tells AMNA, became his family, and his classmates and teachers embraced him “from the first moment.” To help him learn the language, a dedicated Greek literature teacher, Mrs. Gianna Nikou, tutored him in the afternoons after school, “free of charge.”

Julien progressed enough to come in first in his class every year — going on to graduate with a 19.8 grade point average (out of 20).

Clearly, Julien stands out in Konitsa, in more ways than one. (People in Konista, reports AMNA, have even become accustomed to seeing him make his way uphill to Stomio Monastery to visit the hermitage of St. Paisius on the mountain above the town.)
But his success holds a lesson, and a promise, for more than just the town of Konitsa.

To Julien, the lesson and promise are clear. “I want to dedicate this success to my parents and my siblings, who are no longer in life,” Julien says as he tries to hide the tears flowing from his eyes, writes Sideris for AMNA. “My parents were the ones who had pressed upon me the value and desire of education since a very young age.”

Indeed, learning a new language and culture has not erased Julien’s memories of the family he lost. The orphaned son of a politician who struggled for democracy, he shows a reporter a bible, “a talisman” he received from his mother he says, before they were separated forever, violently.

Looking back on his own struggle, though, and how far he has come since his arrival in what he calls his new homeland, Julien says, “I thank Greece for supporting me. I thank everyone here in Konitsa, who helped me to stand on my feet and move on.”

When asked how he sees his future, Julien tells AMNA, “I want to go to become a useful and important man for society. To give, as much as I am able, to Greece that helped me.”

To read more, please visit: Hellenext
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