July 12, 2024 • 10 mins
"Athens’ rich arsenal of antiquities needs little introduction. From the emblematic glories of the Acropolis to the ancient residential neighbourhood of Plaka, history hangs heavy in the Athenian air. As the ancient cradle of Western arts, culture and democracy, there is much to digest. But it’s the Greek capital’s culinary treasures that captured my attention on my latest swing through Athens. Epic finds await the curious foodie and an in-the-know walking tour through central Athens unlocks a treasury of tastes to savour."
Read Mike's full article here.
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Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Teams podcast
from News Talks at.
Speaker 2 (00:11):
B aighteen minutes past eleven. No new stalks, he'd be
Mike Yardley is our travel corresponding. Good morning, Sir, Cured
and Jack.
Speaker 1 (00:21):
The all Blacks by twenty.
Speaker 2 (00:23):
Oh hey, just remind us what you said at this
time last week.
Speaker 3 (00:27):
Just remind us, just don't I'm.
Speaker 1 (00:29):
Sure we're all blacks by one.
Speaker 2 (00:31):
Yeah, I'm not sure if that's what my memory records.
Speaker 3 (00:34):
Maybe by twenty eight ers, Yeah, I do.
Speaker 1 (00:38):
I think they'll go back tonight. But I do actually
think the Ponds will win the Euros.
Speaker 2 (00:43):
Wow, okay, interesting, I mean you have to say that
with the Euros. We're going to catch up with Jason
Pine on this very shortly because he is fizzing of course.
But I mean I've watched almost every game I think
in this tournament, and Spain has been the standout team
the entire time. But yeah, all you need the English
are kind of coming right at the at the right time,
and you know with football, all you need is a
(01:04):
moment and that that can be the difference.
Speaker 3 (01:07):
Yeah, I don't think.
Speaker 1 (01:07):
Harry Caine is a match winner, and I thought it
was interesting how he was subbed off the other night.
I reckon that will happen again.
Speaker 3 (01:15):
Interesting.
Speaker 2 (01:16):
Oh some big cause, Mike, Okay, just I am going
to come to you again at this time next.
Speaker 3 (01:21):
Week and we'll be able to review these big cause.
Speaker 2 (01:24):
But anyway, indeed, hey, we're focusing on Athens this morning,
of course, the Greek capital. And yes, we know all
about the antiquities, but what talk to us about the
really impressive and important stuff. Talk to us about the
street eats.
Speaker 1 (01:37):
Well this is injact because yes, obviously Athens has quite
an arsenal of ancient treats, so much to digest. But
in between all of those old rocks, I really do
think the city's culinary treasures are epic as well. And
the thing about it is, I love the way Athenians eat.
I feel a lot of affinity for Athenians because the
(01:57):
Greeks are very big grazers. You know, they'll just happily
snack their way through the day. So that approach to
consumption amplifies athens appeal as a street food destination. Lots
of casual outlets, lots of food stalls, whether you just
want to sit down or grab and go.
Speaker 3 (02:17):
Yeah, So where is a good place to start?
Speaker 1 (02:21):
Well, I would start early in Syntagmus Square, where those
ceremonial soldiers, the ebb Zones, guard the tomb of the
unknown Soldier. They do this most amazing military drill and
it always saw us a crowd. But while you're watching
them chomp down on a kiluri. They are those specialty
pretzels dipped in sesame seeds, very similar to what you
(02:42):
will find in the stand bull. Actually okay, but generally
most workers in Athens will start the day with a
kiluri and then head to this gorgeous old bakery just
off Syntagma Square. It's called Ariston. Now, Greece has a
prized tradition in pie making, but Ariston is sort of
like savory pie heaven because you've been run by the
(03:05):
same family for two sentries, and all of their goodies
are incased in philo pastry, which in Greek does translate
as leaf and the big bie at Ariston the oven
warm spannercopetas spinach and feta pie. They are so good
warm jack and their cheese pies. To repeat it, they're
really good.
Speaker 3 (03:25):
To So what about sweet treat.
Speaker 1 (03:28):
Well, I actually think the biggest reason to go to
Ariston is for what I would say is my favorite
new Athenian treat, bougatsa. Now, this Philo pastry pie is
stuffed with cream custard topped with icing sugar. They are
so delicious, and once again, they are best served warm,
straight out of the oven. I actually had quite a
(03:51):
number of boogutzers. They are just so delicious. And then
then head over to one of Athens's oldest cafes. It's
called Krenos for some hairy chested Greek coffee. It's the
same as Turkish coffee. Interestingly, the geopolitics in passing here
the Greeks stopped calling it Turkish coffee after the Turks
(04:12):
invaded Cypress fifty years ago. Yeah, I pondered that Jack
and Kreenos while I enjoyed my coffee along with the
local Greek donuts Luca Mardis mades. Now, these are those
delectable fluffy balls of dough which are made in front
(04:33):
of you at Kreenos, and then they levishly pop your
plate with honey syrup, with cinnamon and crushed nuts. Man,
oh my god, they are so good. But they really
do go well with that that bitter coffee, which is
you know what you'll get with Turkish.
Speaker 3 (04:49):
Or Greek coffee and so yeah, so what do you
call the coffee now? Just coffee?
Speaker 1 (04:53):
Well what do they call it? Think?
Speaker 3 (04:55):
Yeah?
Speaker 1 (04:55):
Oh, now, Jack, you've got me on the Sorry, I
did have this rutting down.
Speaker 2 (05:01):
We can come back to that, we can, we can
find it in a minute. But just let's call it
coffee for the time.
Speaker 3 (05:06):
Yeah, yeah, yes, But you.
Speaker 1 (05:08):
Know how you will remember from Turkey it's got that
really gunky slub yeah yeah, yeah, yeah.
Speaker 2 (05:14):
Yeah, that's how you know it's good. That's how you
know you're getting that caffeine hit. But yeah, it's always
you always feel like you're sucking it off your teeth afterwards.
Speaker 3 (05:21):
Done you It's.
Speaker 1 (05:22):
Actually here we go, Jack, hot off the press and ethens.
It's called all Nikos Cafe.
Speaker 2 (05:29):
Ell Nikos Cafe. Okay, very good. Where is good for
olive tasting?
Speaker 1 (05:35):
Well, we're very close to the central market. There is
this olive emporium which will just blow your hair back,
hair back because they have got so many olives, dozens
and dozens of free standing barrels from all over the country.
So it's sort of doubles as an olive cafe. It's
called Ariana, and you can order up like a tasting
(05:55):
place of olives and olive oil. Athenians love the big
oval green ones from a place called Amphissa, which is
just below Delphi. Very famous. Olive grow massive sized, these
green olives. In fact, at Ariana they rated them by
size jumbo, colossal or memos alter any good. But like wine,
(06:22):
it's the tewa that dictates the subtle taste differences of
Greece's olives. So you've got to try like the tiny
Cleton olives and the tear shaped, purple hued Kellimata olives.
But oh my god, it really is olive heaven.
Speaker 3 (06:36):
And how impressive is the Central market.
Speaker 1 (06:40):
It is just superb jack. It's quite intoxicating. It's the
grand central station of food. So you've got all your
nuts and your spices along the sort of the sides
of the market. But the real deal is the first
and the meat. And there are hundreds of fishmonger stores.
I have never seen so many octopus in my life.
Then you've got hundreds of butcher's stores where you've got
(07:01):
the swinging carcasses and every imaginable body part and it
all becomes sordidly fascinating. But I found a fun fact
for you. Fifty five thousand locals shop at the Central
Market every day.
Speaker 2 (07:16):
WHOA, oh, so that's great. A it's not just a
touristy spot. That's a that is all that's legit. Sub
Blaki and Gyro's Peter would have to be on the agenda,
I would.
Speaker 1 (07:26):
Think, definitely. And if you want to check out such
a Greek staple with the modern twist, I went to
a place called hoo cut in Monasteraky, which is very
central in Athens. Now. The reason I went to hoo
Cutter is because this place featured on Gordon Geno Fred's
Roads the TV shows. So they do modern variations on
(07:49):
sublaki and yodos and I tucked into the lamb Peter
rap which had a lot of cac so along with
the typical doziki and tomato. They also added red onion,
a housemade spiced sauce in paprika, a very very zesty.
But the other really cool thing about hoo cut they
(08:11):
have their own career, so all of the apeta is
made on sites super light, really feathery and fluffy, and
I think that adds to the taste. So definitely go
to hoo cut and it's as cheap as chips.
Speaker 2 (08:23):
Oh that sounds so good. Okay, So I'm going to
put you on the spot here. I'm sure you know what.
I'm going to get you to compare that to Dimitries
in christ yurt is still I think the gold standard
when it comes to souvlaki's nearly So how how does
Dimitries stack up against the offerings and Athens?
Speaker 1 (08:42):
Oh that's a tough question, Jack. I think Dimitries is
the classic Greek provider of yeah, suvlaki, I think they
are true to tradition. But I have to say, I
mean I could live on soup laky such the most wonderful,
wonderful meal, isn't it? And so cheap everywhere I ate
(09:04):
an Athens was god But it was just the just
those modern changes that you cut of done to the
standard recipe which made it a stand out for me.
Speaker 3 (09:14):
Yeah right, okay, So any other tips raisins.
Speaker 1 (09:17):
Super quick libations. There's a gorgeous little distillery in Pluca,
just below the acropolis called Brettos. Now the reason I
mentioned this is because this is Greece's oldest operating distillery,
and it's walls aligned with all of these colorful glass
bottles or the cures. It looks like a scene out
(09:38):
of Shakespeare, like a medieval apothecary. It's just amazing and
the uzzo is legendary. That will put some pep in
your step as you lug your way up Lickabetta's Hill. Now,
the reason you want to go to Lickibetta's Hill is
because it's a lot higher than the Acropolis. And go
up there for sundowners. On the summit you get the
(10:00):
most delirious panorama across Athens as the lights come on
and the sun drops into the ah.
Speaker 3 (10:07):
Sounds so good. Hey, thank you Mike. That is superb.
Speaker 2 (10:10):
We'll make sure all of your tips for enjoying athens
culinary treasures are up on the News talk's 'b website.
And don't worry, Mike, we'll be back with us next
Saturday morning with more of his sporting tips and dakes.
Speaking of, Jason pine is on his way to Eden
Park preparing for weekend sport. This afternoon, we'll get Piney's
thoughts on conditions in the nine where or not the
(10:32):
all Blacks are likely to hold on to that thirty.
Speaker 3 (10:36):
Year winning streak at the House of Eden. He's with
us in a couple of minutes. It's just start coming
up to eleven thirty. You're a Jack Tame on Newstalk's EDB.
Speaker 1 (10:43):
For more from Saturday Morning with Jack Tame. Listen live
to Newstalks EDB from nine am Saturday, or follow the
podcast on iHeartRadio.
You're listening to the Saturday Morning with Jack Teams podcast
from News Talks at.
Speaker 2 (00:11):
B aighteen minutes past eleven. No new stalks, he'd be
Mike Yardley is our travel corresponding. Good morning, Sir, Cured
and Jack.
Speaker 1 (00:21):
The all Blacks by twenty.
Speaker 2 (00:23):
Oh hey, just remind us what you said at this
time last week.
Speaker 3 (00:27):
Just remind us, just don't I'm.
Speaker 1 (00:29):
Sure we're all blacks by one.
Speaker 2 (00:31):
Yeah, I'm not sure if that's what my memory records.
Speaker 3 (00:34):
Maybe by twenty eight ers, Yeah, I do.
Speaker 1 (00:38):
I think they'll go back tonight. But I do actually
think the Ponds will win the Euros.
Speaker 2 (00:43):
Wow, okay, interesting, I mean you have to say that
with the Euros. We're going to catch up with Jason
Pine on this very shortly because he is fizzing of course.
But I mean I've watched almost every game I think
in this tournament, and Spain has been the standout team
the entire time. But yeah, all you need the English
are kind of coming right at the at the right time,
and you know with football, all you need is a
(01:04):
moment and that that can be the difference.
Speaker 3 (01:07):
Yeah, I don't think.
Speaker 1 (01:07):
Harry Caine is a match winner, and I thought it
was interesting how he was subbed off the other night.
I reckon that will happen again.
Speaker 3 (01:15):
Interesting.
Speaker 2 (01:16):
Oh some big cause, Mike, Okay, just I am going
to come to you again at this time next.
Speaker 3 (01:21):
Week and we'll be able to review these big cause.
Speaker 2 (01:24):
But anyway, indeed, hey, we're focusing on Athens this morning,
of course, the Greek capital. And yes, we know all
about the antiquities, but what talk to us about the
really impressive and important stuff. Talk to us about the
street eats.
Speaker 1 (01:37):
Well this is injact because yes, obviously Athens has quite
an arsenal of ancient treats, so much to digest. But
in between all of those old rocks, I really do
think the city's culinary treasures are epic as well. And
the thing about it is, I love the way Athenians eat.
I feel a lot of affinity for Athenians because the
(01:57):
Greeks are very big grazers. You know, they'll just happily
snack their way through the day. So that approach to
consumption amplifies athens appeal as a street food destination. Lots
of casual outlets, lots of food stalls, whether you just
want to sit down or grab and go.
Speaker 3 (02:17):
Yeah, So where is a good place to start?
Speaker 1 (02:21):
Well, I would start early in Syntagmus Square, where those
ceremonial soldiers, the ebb Zones, guard the tomb of the
unknown Soldier. They do this most amazing military drill and
it always saw us a crowd. But while you're watching
them chomp down on a kiluri. They are those specialty
pretzels dipped in sesame seeds, very similar to what you
(02:42):
will find in the stand bull. Actually okay, but generally
most workers in Athens will start the day with a
kiluri and then head to this gorgeous old bakery just
off Syntagma Square. It's called Ariston. Now, Greece has a
prized tradition in pie making, but Ariston is sort of
like savory pie heaven because you've been run by the
(03:05):
same family for two sentries, and all of their goodies
are incased in philo pastry, which in Greek does translate
as leaf and the big bie at Ariston the oven
warm spannercopetas spinach and feta pie. They are so good
warm jack and their cheese pies. To repeat it, they're
really good.
Speaker 3 (03:25):
To So what about sweet treat.
Speaker 1 (03:28):
Well, I actually think the biggest reason to go to
Ariston is for what I would say is my favorite
new Athenian treat, bougatsa. Now, this Philo pastry pie is
stuffed with cream custard topped with icing sugar. They are
so delicious, and once again, they are best served warm,
straight out of the oven. I actually had quite a
(03:51):
number of boogutzers. They are just so delicious. And then
then head over to one of Athens's oldest cafes. It's
called Krenos for some hairy chested Greek coffee. It's the
same as Turkish coffee. Interestingly, the geopolitics in passing here
the Greeks stopped calling it Turkish coffee after the Turks
(04:12):
invaded Cypress fifty years ago. Yeah, I pondered that Jack
and Kreenos while I enjoyed my coffee along with the
local Greek donuts Luca Mardis mades. Now, these are those
delectable fluffy balls of dough which are made in front
(04:33):
of you at Kreenos, and then they levishly pop your
plate with honey syrup, with cinnamon and crushed nuts. Man,
oh my god, they are so good. But they really
do go well with that that bitter coffee, which is
you know what you'll get with Turkish.
Speaker 3 (04:49):
Or Greek coffee and so yeah, so what do you
call the coffee now? Just coffee?
Speaker 1 (04:53):
Well what do they call it? Think?
Speaker 3 (04:55):
Yeah?
Speaker 1 (04:55):
Oh, now, Jack, you've got me on the Sorry, I
did have this rutting down.
Speaker 2 (05:01):
We can come back to that, we can, we can
find it in a minute. But just let's call it
coffee for the time.
Speaker 3 (05:06):
Yeah, yeah, yes, But you.
Speaker 1 (05:08):
Know how you will remember from Turkey it's got that
really gunky slub yeah yeah, yeah, yeah.
Speaker 2 (05:14):
Yeah, that's how you know it's good. That's how you
know you're getting that caffeine hit. But yeah, it's always
you always feel like you're sucking it off your teeth afterwards.
Speaker 3 (05:21):
Done you It's.
Speaker 1 (05:22):
Actually here we go, Jack, hot off the press and ethens.
It's called all Nikos Cafe.
Speaker 2 (05:29):
Ell Nikos Cafe. Okay, very good. Where is good for
olive tasting?
Speaker 1 (05:35):
Well, we're very close to the central market. There is
this olive emporium which will just blow your hair back,
hair back because they have got so many olives, dozens
and dozens of free standing barrels from all over the country.
So it's sort of doubles as an olive cafe. It's
called Ariana, and you can order up like a tasting
(05:55):
place of olives and olive oil. Athenians love the big
oval green ones from a place called Amphissa, which is
just below Delphi. Very famous. Olive grow massive sized, these
green olives. In fact, at Ariana they rated them by
size jumbo, colossal or memos alter any good. But like wine,
(06:22):
it's the tewa that dictates the subtle taste differences of
Greece's olives. So you've got to try like the tiny
Cleton olives and the tear shaped, purple hued Kellimata olives.
But oh my god, it really is olive heaven.
Speaker 3 (06:36):
And how impressive is the Central market.
Speaker 1 (06:40):
It is just superb jack. It's quite intoxicating. It's the
grand central station of food. So you've got all your
nuts and your spices along the sort of the sides
of the market. But the real deal is the first
and the meat. And there are hundreds of fishmonger stores.
I have never seen so many octopus in my life.
Then you've got hundreds of butcher's stores where you've got
(07:01):
the swinging carcasses and every imaginable body part and it
all becomes sordidly fascinating. But I found a fun fact
for you. Fifty five thousand locals shop at the Central
Market every day.
Speaker 2 (07:16):
WHOA, oh, so that's great. A it's not just a
touristy spot. That's a that is all that's legit. Sub
Blaki and Gyro's Peter would have to be on the agenda,
I would.
Speaker 1 (07:26):
Think, definitely. And if you want to check out such
a Greek staple with the modern twist, I went to
a place called hoo cut in Monasteraky, which is very
central in Athens. Now. The reason I went to hoo
Cutter is because this place featured on Gordon Geno Fred's
Roads the TV shows. So they do modern variations on
(07:49):
sublaki and yodos and I tucked into the lamb Peter
rap which had a lot of cac so along with
the typical doziki and tomato. They also added red onion,
a housemade spiced sauce in paprika, a very very zesty.
But the other really cool thing about hoo cut they
(08:11):
have their own career, so all of the apeta is
made on sites super light, really feathery and fluffy, and
I think that adds to the taste. So definitely go
to hoo cut and it's as cheap as chips.
Speaker 2 (08:23):
Oh that sounds so good. Okay, So I'm going to
put you on the spot here. I'm sure you know what.
I'm going to get you to compare that to Dimitries
in christ yurt is still I think the gold standard
when it comes to souvlaki's nearly So how how does
Dimitries stack up against the offerings and Athens?
Speaker 1 (08:42):
Oh that's a tough question, Jack. I think Dimitries is
the classic Greek provider of yeah, suvlaki, I think they
are true to tradition. But I have to say, I
mean I could live on soup laky such the most wonderful,
wonderful meal, isn't it? And so cheap everywhere I ate
(09:04):
an Athens was god But it was just the just
those modern changes that you cut of done to the
standard recipe which made it a stand out for me.
Speaker 3 (09:14):
Yeah right, okay, So any other tips raisins.
Speaker 1 (09:17):
Super quick libations. There's a gorgeous little distillery in Pluca,
just below the acropolis called Brettos. Now the reason I
mentioned this is because this is Greece's oldest operating distillery,
and it's walls aligned with all of these colorful glass
bottles or the cures. It looks like a scene out
(09:38):
of Shakespeare, like a medieval apothecary. It's just amazing and
the uzzo is legendary. That will put some pep in
your step as you lug your way up Lickabetta's Hill. Now,
the reason you want to go to Lickibetta's Hill is
because it's a lot higher than the Acropolis. And go
up there for sundowners. On the summit you get the
(10:00):
most delirious panorama across Athens as the lights come on
and the sun drops into the ah.
Speaker 3 (10:07):
Sounds so good. Hey, thank you Mike. That is superb.
Speaker 2 (10:10):
We'll make sure all of your tips for enjoying athens
culinary treasures are up on the News talk's 'b website.
And don't worry, Mike, we'll be back with us next
Saturday morning with more of his sporting tips and dakes.
Speaking of, Jason pine is on his way to Eden
Park preparing for weekend sport. This afternoon, we'll get Piney's
thoughts on conditions in the nine where or not the
(10:32):
all Blacks are likely to hold on to that thirty.
Speaker 3 (10:36):
Year winning streak at the House of Eden. He's with
us in a couple of minutes. It's just start coming
up to eleven thirty. You're a Jack Tame on Newstalk's EDB.
Speaker 1 (10:43):
For more from Saturday Morning with Jack Tame. Listen live
to Newstalks EDB from nine am Saturday, or follow the
podcast on iHeartRadio.
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