XpatAthens

XpatAthens

Wednesday, 18 February 2015 13:41

Evrytania – An Ultimate Winter Get-Away

Rugged scenery, endless fir forests and an invigorating climate are among the many assets of the district of Evrytania, at the southern end of the Pindos mountain range. It is associated with images of an ideal winter holiday perhaps more than any other destination in the country: snow-covered mountain slopes, rushing waters, stacks of logs and smoking chimneys. However Evrytania is also pleasant for cool escapes in summer, when city dwellers flock back to their family homes in the villages.

During the Byzantine period the district enjoyed privileges of autonomy and tax exemption. For this reason the northern part of the district was also called “Agrafa” (literally “unwritten”), because the residents were not included in the imperial tax registers.

The wild landscape, which helped keep central authority and aspiring occupiers at a distance, nowadays also offers many options for alternative tourism activities. Skiing at Velouchi and rafting on the rapids of the Acheloos, Trikeriotis and Tavropos rivers have been the sports that have catapulted the district’s largely untapped tourism potential to popularity in the last two decades.

The part of Evrytania which is best known and most popular with tourists lies on the road axis between Karpenisi, the main town, and the historic Monastery of Proussos -- perched like an eagle’s nest atop a precipitous cliff above a gorge. Cameras should be at the ready to capture the highlights of the route, especially Kleidi, the narrowest point of the gorge from where the monastery is first visible.

Karpenisi, a town of less than 10,000 people at 1,000 meters on the slopes of Mt Tymfristos, is the base for most activities in the area. Lying on the route to Proussos are the well-known picturesque villages of Mikro and Megalo Horio and the listed settlement of Koryschades. It was this latter village that hosted the elected National Assembly during the German occupation, on May 7, 1944 and has a Museum of National Resistance.

Fidakia, 17 kilometers from Karpenisi, is one of the most beautiful villages in Evrytania, with a fine view of the Kremasta reservoir. Just outside the scenic village of Klafsi, in the Potamia valley, is the unique 5th- to 6th-century Basilica of Aghios Leonidios, with an exquisite, well-preserved mosaic floor.

The main village of Proussos, at the edge of the tourist zone, is best known for the reportedly miraculous icon of Our Lady of Proussos in the monastery, which attracts thousands of visitors annually and can be congested at weekends, especially Sundays.

An easy hiking route, lasting about two hours, takes walkers from the monastery to Mavri Spilia (“Black Cave”) -- next to a waterfall -- which was used as a hideout by guerrillas in years gone by. The more adventurous can rappel down the cliff face. A second route in the area, beginning from the village of Aniada and lasting about an hour and a half, takes in the slopes of Mt Kaliakouda. Part of it runs alongside the Trikeriotis River before it ends at the Pantavrechi waterfalls.

Aghios Nikolaos, 6 kilometers from Karpenisi, is a charming village known for the most prolonged snow cover in the district and its chestnuts.

A fine route through dense fir forest on the slopes of Mt Oxya is from Karpenisi to the beautiful mountain villages of Krikello and Domnista, if you take a right turn from the road to Lamia going east. As you enter Krikello, at 1,120 meters, you will see five stone fountains gushing the icy waters of Mt Oxya. Domnista has some huge plane trees and an impressive folk museum which also hosts local ancient finds. The village also features a monument to the national resistance, as it was here that resistance leader Aris Velouchiotis proclaimed the armed struggle against the Axis occupiers on June 7, 1942.

Lastly, it is worth seeing the Bridge and Monastery of Tatarna, in a beautiful area near the Kremasta dam. The view of the lake from the bridge, which has won three architectural awards, is superb and the monastery houses a number of precious icons.

Things to See & Activities

Evrytania is replete with sights and historical monuments. Opportunities for mountain sports abound throughout the year: contact Ef Zein (25673 and 695.396808, www.fzein-evryt.gr/), Mountain Action (22940 and 6972.706.177), and Trekking Hellas (25940 and 6972.421.349). Saloon Park (24606), 4 kilometers from Karpenisi, offers horse-riding activities. Eleven kilometers from town at an elevation of 1,800 meters, is the Velouchi skiing center (23506, 21112). Megalo Horio has an interesting folk history museum.

Author: Haris Argyropoulos

Friday, 20 February 2015 15:57

Greek Wine Tops World Best List

A Greek winemaker has made it on to one of the world's top 10 wine lists of the year. Semeli Mantinia Nasiakos 2012 wine took out the American press honour for its fruity aroma and for making "every sip cause a smile". The wine itself was described as a "shiny and fruity wine, with aromas of ripe fruits that leave in the mouth the taste of the sun".

Semeli was founded in 1979 - the wines have been well received both on the home market and abroad and have won many international awards. The company is committed to developing local wines that are based on local products that are affordable. It also wants to create more wine tourism to the country, and offers tours around their wineries in Nemea and Mantinea in the Peloponnese.

http://neoskosmos.com

Tuesday, 18 February 2025 07:00

The Tradition Of Tsiknopempti

Tsiknopempti is the Thursday during carnival that marks the coming of lent, and the last day that observant Greek Orthodox parishioners eat meat before they begin their 40-day fast.

Tradition has it that on this day everyone prepares and enjoys their favorite meat dishes and typically a cloud of smoke where it is being cooked or barbecued. This gives Tsiknopempti one of its other common names, "Smoke Thursday" or "Smoked Thursday". It is also called "Barbecue Thursday" or "Grilled Thursday" by some. Tsiknopempti is also a popular day for going out to eat and enjoying as many different meats as possible. Be sure to reserve a table ahead of time as restaurants and traditional taverns are typically fully booked!

Meaning of Tsiknopempti

In Greek, Thursday is Pempti (Πέμπτη), meaning the fifth day of the week as Greeks count Sunday as the first day. The word tsikna (Τσίκνα) refers to the smell of cooked meat - however, "Smelly Thursday" has not caught on as a translation.

In English, Mardi Gras means "Fat Tuesday" and so Tsiknopempti is sometimes also called "Fat Thursday" - which is logical as the cooking of all that meat results in vast quantities of fat dribbling down onto the coals.

Typical Tsiknopempti Menu

Meat is king, with the emphasis on grilled meats! Some restaurants and virtually every traditional taverna will put on special menus for Tsiknopempti. By far, the most common item will be some variation of souvlaki -  the Greek version of meat on a stick. These are available almost everywhere - walk carefully to avoid banging into an unexpected grill mostly obscured by smoke, sharing the already narrow streets and walkways!

Tsiknopempti Outside Of Greece

An equivalent of Tsiknopempti is also celebrated in Germany and Poland, but there they are adhering to the Western calendar for Easter, so the date differs. Most Eastern Orthodox and Greek Orthodox church calendars will be in alignment for Tsiknopempti and the rest of the Carnival, Lent, and Easter seasons, but there are some exceptions for faith groups adhering to a different variant of the old calendar.

Greece's debt crisis is making headlines around the world, but that doesn't mean the country's tourism industry is crubmling, experts say.

Major banks in Greece are closed, and citizens face restrictions on ATM withdrawals in light of the country's economic crisis, the latest of which involved a rejection of a bailout deal.  Withdrawals of cash are limited to €60 per Greek citizen per day, though that amount may decrease in coming days.

But travelers should be able to enjoy their vacations in Greece without major problems.

First of all, foreigners are not subject to the same ATM withdrawal restrictions.  "So far, tourists in Greece have been unaffected by recent economic developments," Christos Stergiou, founder of Greek luxury travel company True Greece, told the Huffington Post.  "Foreign credit cards continue to be functional, even with the banks closed."

As a precaution, Stergiou says visitors to Greece should arrive with the full amount of Euros they'll need in cash, as ATMs may run out of money or have long lines. He also suggests that visitors use credit cards whenever possible during their stay.

To read more, please visit: The Huffington Post
Tuesday, 22 November 2016 07:00

Manas Kouzina-Kouzina Restaurant In Athens

In Greek, Mana’s Kouzina-Kouzina means Mother’s Kitchen. Greeks love memories of their childhood and the experience of waiting for home cooked food at the kitchen table, savoring the aroma and the tastes of traditional slow-cooked, oven-baked dishes prepared with love and care by their grandmothers and mothers. Mana’s Kouzina-Kouzina is successfully bringing back these dishes called magierefta to the forefront of Greek cuisine.

At Mana’s Kouzina-Kouzina, guests will be taken back to their roots to celebrate the techniques, tastes and the flavors of traditional Greek cooking. Their meals are prepared fresh each day and the menu changes every few weeks. Each menu is a researched collection of local and ‘forgotten’ recipes hailing from all over Greece.

Address: Aiolou 27
Telephone: 210 325 2335
Email: manaskouzinakouzina@gmail.com

To read this article in full, please visit: Living Postcards
Capital Controls Restrictions in Greece were first implemented in July 2015. Nearly two years later, they are still very much in effect, although somewhat less restrictive.
 
Katerina Sirouni and Attorney Arsinoi Lainioti of LAINIOTIS LAW LLC discuss the current restrictions (as of May 2017), and well as how to open a Greek bank account.

What's new in Capital Control Restrictions?

While limited cash withdrawals are still in effect, there have been some changes and these are the main points you should be aware of:
  • Cash withdrawals of up to 420 Euros per week or 840 per two-week period may be made.
  • Funds may be transferred within the Greek banking system without significant restrictions.
  • Funds up to 1,000 Euros per month may be transferred abroad without special permission.
  • ATM cards linked to non-Greek bank accounts are restriction-free for cash withdrawals.
How can I open a Greek Bank Account?

Opening a bank account in Greece has indeed become a challenge. They can be opened under specific circumstances and only with the person wishing to open the account being present, with very few exceptions.

Of particular interest to residents abroad, it is possible to open a Greek bank account if the bank account is funded with at least 10,000 Euros (or equivalent in another currency) from abroad (i.e. outside the Greek banking system). This is particularly relevant for our clients who are considering buying property in Greece.

To read this article in full, please visit: K.Sirouni Architecture and Property Management

Roasted lamb on a spit is the traditional dish of Greek Easter Sunday! However, if you don’t want to go through the process of spending hours outside tending to the rotisserie lamb, you may want to opt for a more conventional cooking method.
 
Here is a quick guide to help you choose the right piece of meat, as well as some basic tips on cooking, seasoning, and marinating lamb.

What Part Of The Lamb Should I Choose?

1. Leg of Lamb

The leg of lamb is the most tender part of the lamb. Keep in mind that the bone-in leg of lamb takes longer to cook but doesn’t need to be tied with butchers’ twine like a semi-boneless leg of lamb. A whole leg of lamb usually weighs about 3 to 4 kilos and should feed about 4-5 people.

2. Rack of Lamb

The lamb rib rack is one of the most elegant and impressive meat cuts. Rack of lamb grills beautifully but can also be roasted in a delicious crust of aromatic herbs. Frenching the rack by removing the meat and fat that connect the individual rib bones, gives a very impressive result but may require a bit of help from your butcher.

3. Lamb Chops

Loin chops look like tiny T-bone steaks and offer a generous ratio of meat-to-bone. Season with a dry rub, or marinate for 4 to 6 hours, then grill, broil or pan fry the chops for a wonderful meal.

Shoulder chops are great for braising and require a shorter amount of cooking time than other cuts. They are a wallet-friendly, flavorful choice for quick and easy meals.

4. Lamb Shanks

Lean on fat but high on flavor, lamb shanks are stars of the braising world. Slow-cook the lamb for a delicious velvety texture.

Important Cooking Tips

  • Lamb roasts and steaks should be cooked to an internal temperature of 63°C (145°F), while ground lamb needs to reach at least 71°C (160°F).
  • Tougher cuts of lamb are perfect for tender stews and braises in the slow cooker, but remember to sear the meat before cooking to build flavor.
  • Slice leftover roasted lamb for delicious next-day sandwiches and salads.
  • Cook lamb meat over an open fire to create mouth-watering, smoked flavors and aromas.
  • If grilling a whole rack of lamb, cover the rib bones in foil to prevent them from burning.

Herbal Marinades And Seasoning Mixes

1. Yogurt-Marinated Lamb Skewers

Cut the lamb meat into 1-inch cubes and place in an overnight marinade made with yogurt, crushed garlic, lemon juice, and mint. Remove excess marinade before skewering and serve with a squeeze of lemon, coarse salt, and freshly ground pepper.

2. Aromatic Herb Rubs

a. Herbs such as mint, thyme, basil, and rosemary perfectly complement the lamb. Turn them into a seasoning paste using garlic, lemon juice, and paprika. This paste is ideal for grilled lamb chops but also for oven-roasted lamb.

b. Using a sharp knife make small slits all over the leg of the lamb. Stuff each incision with fresh rosemary and 1/2 clove of garlic. Rub with olive oil or melted butter and a blend of thyme, salt, and pepper. and Rest at room temperature for 30 minutes before roasting for even better results.

Sitting at the heart of the fine dining experience in the Greek island of Naxos, 'Barozzi Restaurant' has established a renowned reputation as a world-class destination for sophisticated cuisine. 

To further its high-end offerings, Barozzi has now launched a degustation menu, providing customers with an enticing opportunity to sample the comprehensive menu, as part of a true dining experience. 

In addition to the delectable degustation menus, the restaurant now also provides wine and cheese pairing options, in which the very best of local cheese and selected premium wine can be sampled, bringing a true taste of the region. Having some of the region's most critically acclaimed chefs looking to make their mark in the fine dining market, Barozzi Restaurant is committed to sourcing the very best of local produce for a rich, varied and seasonal offering. 

Arguably the island's premier venue for sophisticated haute cuisine, Barozzi can provide distinctive food creations for those looking for upmarket catering options, perfect for special occasions such as birthday, weddings, hen and stag experiences. The restaurant is excited to be spoiling diners with an ever-changing carousel of well-executed, creative and delectable dishes for any special event.

The restaurant is also ideal for couples eager to experience something different in their vacations, experiencing a unique romantic dinner and signature cocktails.

Found in the beautiful Aegean island of Naxos, the restaurant is proud to be pairing its haute cuisine offering with a tantalizing range of cocktails, created from the talented fingertips of the restaurants own professional mixologists. Barozzi's founder Dionysis Alimpertis commented:

“Our commitment is to provide our diners with an experience never to be forgotten. For us, detail is everything. From designing our dishes to sourcing the very best ingredients to pairing them with the most finely balanced flavors. Anything less than sensational is unacceptable, and our customer feedback thankfully reflects the incredibly high standards we strive for.”

To make reservation inquiries or for further information, please visit the official website at https://www.barozzinaxos.com.

About Barozzi Restaurant:
Barozzi Restaurant and Cocktail Bar was established in 2017, located in the heart of Naxos town, within a 1930s impressive building renovated by Aliberti Projects with gfra architecture. The restaurant has been awarded the Aegean Cuisine certificate and constantly receives distinctions and enthusiastic reviews. Our philosophy is to promote the Aegean and Mediterranean cuisine, excellent local ingredients and create Greek flavours with a modern perspective.
The oldest library in Greece, the historical library of Zakynthos, has recently reopened its doors to the public with a refurbished 200 sqm Reading Room providing access to rare editions.

The library was founded in 1628 while Zakynthos was under Venetian rule, and its governor, Thomas Flaginis, donated 200 volumes to the city. It was formally inaugurated in 1803 and became an independent public service entity under historiographer Panagiotis Chiotis who enriched its collection with archaeological artifacts, a numismatics collection, and a gallery of art.

Today, the library contains almost 70,000 volumes, of which 50,000 are rare editions.

To read this article in full, please visit: tornosnews.gr
On September 24 and 25, the Acropolis Museum will celebrate this year’s European Heritage Days (EHD) with a family program entitled “In the houses of the ancient Greeks… life without television and internet…”

The two-day event will offer children and their guardians the chance to explore the ancient neighborhood below the Museum, the famous Makrigiannis plot, where archaeologists have unearthed layers of the city that date back to Neolithic times.

Visitors will be able to discover the similarities and differences with today’s neighborhoods, engage with replicas of everyday objects from the ancient past, and discuss with the Museum’s archaeologists the materials that were used, and whether they were more environmentally friendly than our own.

Finally, participants will be able to create their own residential environments in the Museum’s gardens, inspired by the materials and traditional practices of the inhabitants of the ancient neighborhood.

Each program at the Acropolis Museum, which is free for children, will last for 60 minutes. Registrations are made on a first-come, first-served basis.

First launched in 1999, European Heritage Days was developed as a joint initiative of the Council of Europe and the European Commission, bringing citizens together from all 50 signatory states of the European Cultural Convention under the motto “Europe: a common heritage.”

Over 70,000 events are organized each year, raising awareness of the value of shared European heritage and the need for its conservation for present and future generations.

This year’s shared theme celebrates sustainable heritage in the context of environmental change, Europe’s diverse cultural heritage, and the United Nation’s 2030 Sustainable Development Goals. Across Europe, events will focus on people and places, the continuity and knowledge from traditional practices, and how built and natural heritage can contribute to a more sustainable future.

Originally published on: greece-is.com


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