Archeon Gefsis serves dishes based on original ancient recipes proved by studies to have high nutritional value and healing powers.

So, if you order black olives with cream cheese as a starterm you have an ally in the battle against respiratory infections, while if you ask for the popular creokakkabos (pieces of meat with sweet sauce made of honey, thyme and vinegar served with chickpea puree) you enhance your lucidity with a dish that has antimicrobiotic and antibiotic powers!

Traditional Greek cuisine has been scientifically acknowledged to be the best model of nutrition in the world. Even better was ancient Greek cuisine, since it was rich in cereal and dairy products, vegetables, fruit and oil. In particular, ancient Greek cuisine features the usage of honey, which people would often mix with cereals and eat in the form of oatmeal, fruit and vegetables, olive oil, watered down wine, meat, cobs, wine pairing appetizers, legumes such as lentils and chickpeas, barley rusks, desserts like syrup desserts and honey pies, salads, souvlaki and so on. Food was usually either roasted or boiled and often spiced. And let us not forget that food is what ancient Greeks would offer to their gods (meat, fruit, honey pies, etc.).

Being rich in antioxidotic and natural anti-inflammatory elements such as vitamins A, C and E, Greek cuisine provides protection not only against cancer but also against arteriosclerosis.

Finally, a major part of Greek cuisine is from dairy products which provide protection against osteoporosis and supply the body with nutritional ingredients. A good example of this is Feta cheese which tastes delicious and is, at the same time, low in fat.

WHERE:

Address: Agion Anargiron 6, Psirri 10554
Phone: 210 5239 661 & 6974777766
Hours: 7 pm-1 am
Website: www.archeongefsis.gr

They are divided into three categories: Red (classic tomato sauce and mozzarella) , white or bianca (no tomato sauce) and sweet pizza (with chocolate, Oreo cookie and wild cherry, pear, cookies, almond biscuit and more.

Address: Iroon Polytechniou Square, Nea Penteli

Tel: 210 8100 040

To read more, please visit athinorama.gr

Having trained at the legendary “El Bulli” in Spain (the tiny restaurant famed for producing the planet’s most audacious “haute cuisine”), we guessed that Funky Gourmet’s founding chefs Georgianna Hiliadeki and Nikos Roussos must know their way pretty well around a kitchen (and a science lab or two!)

But sadly, with one of the scariest waiting lists in town, we’d been confined to drooling over friends’ glowing Facebook and Instagram posts. Until last weekend. When we finally joined the exalted few lucky enough to snare a prime table for two on a Friday night.

So, does Funky Gourmet live up to its hype?

A resounding yes. And for reasons that are not just about the food (which we’ll get to soon, we promise!). Like any much-loved recipe, there isn’t just one winning ingredient that contributes to the success of the Funky Gourmet Experience.

The sense of adventure starts before you even walk in the door. The restaurant is located in a gritty pocket of Keramikos, well off the main tourist drag, where the neighboring buildings look so uncherished, you fear you must be in the wrong place. Until you spot the lone neo-classical beauty that has been exquisitely restored on the corner (there’s no sign to give the game away) and are ushered inside by a friendly Funky Gourmet greeter.

Inside, the actual dining space upstairs is fairly compact, lending a clubby and inviting ambience that’s offset nicely by the striking avant-garde décor and bold, sensual artwork (a hint of flavors to come!). We were dining unfashionably early for most Greeks. When we sat down at 9pm, the restaurant was mostly empty; by 11pm, it was heaving. But by being early birds, we got the best seat in the house, right against the picture window, with a once-majestic moonlit mansion serving as our romantic backdrop.

My husband and I decided to totally surrender ourselves to the Funky Gourmet Odyssey by opting for one of their Degustation Menus where each course is thoughtfully matched with a different wine (which was included in the price).

We went for Menu Number 2 (at a price of €100 a head - or €150 when paired with wine). Fifteen micro-courses of what one might loosely classify: “Molecular gastronomy with a Mediterranean twist.” (Or Taverna-on-acid, as one reviewer put it!)

Enough friends had prepared us so that we knew what to expect. A procession of dainty bite-sized morsels, each one prettier (or more surreal) than the last – and most no bigger than a golf-ball! Food as intellectual art with a sense of humor on the side. And all served up to you with flourish and theatricality by the restaurant’s super-hospitable and well-trained waiting staff.

Happily, you don’t need to pack a muesli bar in your handbag just in case you’re still hungry afterwards. Even my strapping husband declared himself “simply stuffed” by the time the first of the two dessert courses (chocolate soup!) arrived.

So what were the highlights?

For me, the pastitsio appetizer, which came as the last in a series of 4 starters, was the star of the show with its dreamy creamy flavour combinations that left you wanting more. So much more. (Especially when accompanied with a dazzling Tselepos Estate Brut Sparkling wine.)

I also loved the fun and lightness of the “Kakavia Fish Soup” course where you got to poach delicate raw furls of Shabu fish yourself in the warm broth before eating. 

And while it doesn’t look as “purdy” as some of the other dishes, I am still days later marveling about the Greek salad course where they miraculously infuse all the main flavours of a “horiatiki” into an innocuous-looking ball of intense-tasting white sorbet (the cucumber absolutely pops!)

My husband, on the other hand, adored the earthy richness of the snails, served sautéed in a baby cassoulet, surrounded by fragrant lentils and garnished with wild greens.

His other favourite was the two-part Silence of the Lambs course: (Act One being a boldly-seasoned portion of lamb’s brain served on a tiny pitta in a nod to Greece’s most popular street food; and Act Two, a refreshingly rustic rack of lamb trio that comes at just the right moment in the taste parade.)

The crowd pleaser of the evening was the dessert finale, the Orange Explosion. It comes to your table as two small gold-wrapped balls on a bed of exotic leaves partially obscured by dramatic swirls of liquid nitrogen (like something out of an Indiana Jones banquet). When the “smoke clears” and you bite into the delicate chocolate sphere, a geyser of chilled orange juice explodes in your mouth. Lots of fun.

No, it’s not a cheap night out. But this kind of clever-crazy cuisine is not something you could indulge in every day, even if you wanted to. Funky Gourmet is an Event. A magical mystery tour that’s provocative, playful and unconventional – and with unerringly fantastic service that left us both feeling pampered and valued.

The menu we chose was not without its flaws. There were some weaker links in the chain; a couple of plates that to me, were overly-salted. Or just too successively rich for my palette. But it seems churlish to name names when everything else at this restaurant is done with such grace and class. And most of all, joyousness.

I think my husband put it best, when still in the grip of a full-scale food swoon in the taxi home afterwards, he declared. “Wow! It’s funky. AND gourmet!”

As for me, I’ll never look at a Greek salad the same way again!

Funky Gourmet, 13 Paramythias St and Salaminos, Keramikos, 10435.

Visit: www.funkygourmet.com

Review by Amanda Dardanis

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

Address: Andrea Papandreou 2A, Melissia
Tel: 2108033435

To read more, please visit estiatoria.gr

It is called Lake Vouliagmeni and it is a mineral spa that is reported to have many healing properties for such ailments as eczema and dermatological diseases, neuralgia, headaches, disfiguring arthritis, chronic gynecological diseases, lumbago, sciatica and other problems.

The lake is about 50 centimeters above sea level and so it is constantly overflowing and being replenished by the hot springs beneath it. The composition of the lake is brackish and full of such minerals as potassium, natrium, lithium, ammonium, calcium, ferrum, chloride, iodine and is slightly radioactive (the good kind, I guess). These minerals are known for giving relief to bone and muscle problems as well as those listed above. The lake is recognized as a wonder of nature because of its unique appearance and the surroundings. Scientific research and studies have discovered that millions of years ago, where the lake is now, there was once a large cave with a large number of hot springs. Eventually the high temperature and moisture of these springs caused the roof to collapse.

The lake is surrounded by beach chairs and umbrellas and there is a cafe-bar-restaurant too. The lake is excellent for swimming for therapy as well as for pleasure and there is equipment for helping those who find it difficult or impossible to get into the water on their own. During the summer Lake Vouliagmeni offers hotspring baths, hydrotherapy and physiotherapy. English is spoken as are a number of other languages. Children are welcome.

Copied by permission from Matt Barrett's Greece Travel Guide at www.athensguide.com

Whether you’re someone who loves Christmas or someone who can’t really be bothered with all the cheer and bright lights, here are some great little Greek (sweet!) traditions to get you into the spirit. If you’re a baker or just an adventurer in the kitchen, try these incredible recipes at home. If you’re none of the above, but can appreciate the great taste of a good cookie…pop in to your local bakery and pick up some Melomakarona and Kourabiethes. You won’t be disappointed!

Melomakarona Cookies:

This is definitely one cookie that reminds Greeks of Christmas. Cinnamon, cloves, orange - a traditional combination of tastes identified with the holiday season - are the common factor in these fabulous cookies that are (most often) dipped in a lightly spiced syrup after baking, then topped with sprinkled nuts.

In many parts of Greece, the term "Christmas Cookies" means Melomakarona. Similar cookies called Phoenikia (also finikia) and Isli are seasonal favorites as well. Some versions of Melomakarona are made with nut centers, while others, like the recipe below, with Walnuts are made with optional ground nuts in the cookie dough.

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingredients:

For the cookies:

• 1 cup olive oil
• 1 cup vegetable oil
• 3/4 cup sugar
• Zest of one orange
• 3/4 cup orange juice
• 1/4 cup brandy
• 2 tsp. baking powder
• 1 tsp. baking soda
• Pinch of salt
• 7 1/2 cups all-purpose flour
• 3/4 cup walnuts, ground coarsely
• Ground cinnamon for sprinkling

For the syrup:

• 1 cup honey
• 1 cup sugar
• 1 1/2 cups water
• 1 cinnamon stick
• 3-4 whole cloves
• 1-2-inch piece lemon rind
• 1 tsp. lemon juice

Preparation:

Preheat the oven to 350 degrees.

In a small bowl, using your fingers, combine the orange zest with the sugar – rubbing the grains as if you were playing with sand to release the orange oils into the sugar.

Using an electric mixer, beat the oil with the orange sugar until well mixed. In a separate bowl, sift the flour with the baking powder, baking soda and salt. Add the orange juice and brandy to mixer and mix well. Slowly incorporate the flour cup by cup until the mixture forms a dough that is not too loose but not quite firm either. It will be dense and wet but not sticky. Once the flour is incorporated fully stop mixing.

To roll cookies, pinch a portion of dough off about the size of a walnut. Shape in your palms into a smooth oblong shape, almost like a small egg. Place on an ungreased cookie sheet. Shape and roll cookies until the sheet is filled. Press the tines of a large fork in a crosshatch pattern in the center of each cookie. This will flatten them slightly in the center. The cookies should resemble lightly flattened ovals when they go in the oven.

Bake in a preheated 350-degree oven for 25 – 30 minutes until lightly browned. (The cookies will darken when submerged in syrup.)

While the cookies are baking, prepare the syrup.

In a saucepan, combine the honey, sugar, water, cinnamon, cloves, and lemon rind. Bring the mixture to a boil then lower the heat and simmer uncovered for about 10 to 15 minutes. Remove the cinnamon, cloves, and lemon rind and stir in lemon juice.

Place the ground walnuts in a shallow plate or bowl next to the stove top. When the cookies come out of the oven and while they are still very warm, carefully float the cookies in the syrup and allow the cookies to absorb syrup on both sides.

Using a fork or small spatula, remove the cookie from the syrup and place on a platter or plate. Press ground walnuts lightly into the tops of the cookies (syrup will help it adhere) and sprinkle lightly with ground cinnamon.

Do not refrigerate Melomakarona as they will harden. Store in an airtight container at room temperature.

Kourabiedes Cookies:

Sugared shortbread cookies that melt in the mouth! Kourabiedes are rarely absent from homes all over Greece at Christmas. Often made with toasted almonds, they can also be made with other nuts (walnuts, hazelnuts). They can be made in circular shapes, crescents, made by hand, or rolled out and cut, but the one thing all versions have in common is that they are rolled in, dusted with, or buried under a flurry of confectioner's sugar. Be sure to make extra because these will go fast!

Prep Time: 50 minutes
Cook Time: 20 minutes

Ingredients:

• 1 lb. unsalted butter, softened
• 2 large egg yolks
• 1/2 cup confectioner’s sugar, plus more for dusting (about 2 cups)
• 2 tbsp. ouzo
• 1/2 tsp. vanilla powder (substitute two tsp. vanilla extract)
• 1/2 cup almonds, toasted and chopped very finely
• 1 lb. cake flour (about 3 1/2 - 4 cups)
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• Whole cloves for decoration (optional)

Preparation:

In the bowl of a stand mixer, add the butter and mix until light and fluffy, about 5 minutes. Scrape the sides of the bowl and add egg yolks and confectioner’s sugar. Mix well. Add the ouzo, vanilla, and the toasted chopped almonds.

In a separate bowl, sift the flour, baking powder and baking soda together. With the mixer on low, add the flour to the butter mixture and mix until incorporated. You don’t want to over mix the dough because that will toughen the cookies.

Chilling the dough for about half an hour makes it easier to handle and roll.

Preheat the oven to 350 degrees.

Shape into a crescent or circle. To make a crescent, take a piece of dough about the size of a walnut. Roll it into a log and then curl the ends in and pinch slightly to make a half-moon or crescent shape. Stud each cookie in the center with a whole clove and bake in the preheated oven for 20 minutes or until just beginning to brown.

When the cookies are still very warm, dredge in confectioner’s sugar. (Handle them with care!) The sugar layer will almost melt and coat the cookies. After the cookies cool a bit, add another dusting of confectioner’s sugar. A! Remember to remove the clove before consuming, unless you like to chew on whole cloves!

Enjoy and Happy Holidays!!

“The Odyssey” by Homer: In this sequel to “The Iliad,” Odysseus takes the long way home to Ithaca after the Trojan War. His ensuing adventures have inspired artists and writers ever since.

“The Alexiad” by Anna Komnene: The Byzantine Empire was renowned for its high level of literacy. So it should surprise no one that the emperor’s daughter wrote this detailed, if not exactly unbiased history of her father’s reign.

“The Greek War of Independence” by Peter H. Paroulakis: This illustrated history is a good and enlightening starting point for anyone interested in learning how the Greeks won their independence from the Ottomans in 1821.

“Collected Poems” by George Seferis: The poet captures the essence of Greece and Greek identity in skillfully-rendered, beautifully-wrought verse. Deceptively simple lines are charged with timeless, powerful emotion.

“Complete Poems” by Constantine P. Cavafy: A complete edition of the Alexandrian Greek poet’s lush, sensual verse appeared in print only after his death.

“Zorba the Greek” by Nikos Kazantzakis: Read the book which inspired the classic film by director Michael Cacoyannis. You’ll be stunned by the violence, lyrical descriptions and the differences between the film and the original text.

“To Lathos” by Antonis Samarakis: This politically-charged novel is perhaps Samarakis’ best-known book about a wrongfully-accused man in a police state. Published in 1965, it was translated into English in 1969 as “The Flaw.”

“Little Infamies” by Panos Karnezis: The author paints vivid, darkly comic portraits of Greek life in his short story collection. Karnezis, who writes in English, has subsequently written two novels with Greek themes, “The Maze” and “The Birthday Party.”

“Eleni” by Nicholas Gage: The book captures the biography of Gage’s mother, a victim of the brutal Greek Civil War. Many Greek villages were consumed by silence after the war, where survivors of torture often lived side by side with their torturers who were never prosecuted for their crimes. Gage’s story is extraordinary, powerful and true.

By Konstantinos Menzel

Greek Reporter