Athens, Greece, is rich in history, sights, and traditions, but there is more to explore just beyond the city in the region of Attica, which surrounds the city. Close Athens International Airport is Mesogaia (Middle Earth) in East Attica. It is a fertile farmland of vineyards, olive and fig tree groves, seaside villages and culinary traditions and products.
Marina Kavallieraki is founder of Voύryia, a curator of culinary tours to experience Mesogaia and what she calls “Ligo Akoma Ellada”- (a little bit more of Greece). Many of her customers are on long airport layovers. Others seek an easy day trip from bustling Athens as we did on a recent trip to Greece. Born in Athens with family roots in Crete, Marina named her company “Voúriya” which refers to a woven backpack carried by shepherds in Crete to carry their provisions. Her family has a farm in Markoupolo which we visited; it is not far from the Athens International Airport. Marina’s tours are unique for focusing on an area that travelers may overlook when they are in transit.
Marina Kavallieraki, Founder of Voúriya, with native Savatiano vines
Our experience visiting Attica with Voúriya allowed us to slow down and savor the local flavors of the countryside. Here is an example of what you can experience a short drive from Athens airport and about forty minutes from the city center.
Taste Retsina wine made from the native Savatiano variety at a local winery. We recommend Domaine Papagiannakos whose excellent old vine Restina we first tasted at a Greek wine tasting last June at the New Orleans Wine and Food Experience. Savatiano (or Savvatiano) is one of Greece most widely planted white varieties.
Known for being resistant to disease and drought, Savatiano is planted mainly in Central Greece with Attica being the heart of production. It is the primary grape for the modern-style Restina wines coming from Greece. A lower acid variety, Savatiano is often blended with Roditis or Assyrtiko.
Harvesting Savatiano grapes at Domaine Papagiannakos Website photo Domaine Papagiannakos
Sample exceptional beechwood barrel-aged Feta cheeses at Kostarelos, a family run dairy established in 1937. We met owner, Kyriakoas Kostarelos and his wife, who served us tastings of different aged Feta cheese, fresh yogurt, and ice cream. Many of these fabulous cheeses are only available in Greece, so enjoy and bring cheeses home if you can! www.kostarelos.gr
Barrel aged Feta cheese at Kostarelos
Tour an olive grove and taste olive oils from different parts of Greece. Other local specialties we tasted included jam made from the Greek Royal Figs from Markopoulo, Attica. Ancient Greeks believed these figs symbolized peace and prosperity. Pistachios from Aegina Island in the Saronic Gulf are another specialty.
Learn about and taste special breads and pastries such as Moustokouloura, traditional Greek cookies made from grape must, olive oil, honey, and spices. Voúriya also offers cooking classes. One tour that caught our eyes was learning about Mesogaia’s beautiful embroidered breads and their intricate symbols.
Breads of Mesogaia- Photo from Voúriya website
Learn more about the Attica and Mesogaia region from Marina Kavallieraki, Founder of Voύryia, on The Connected Table Live podcast
Watch at The Connected Table TV on YouTube