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Eating My Way Through DESTINATION


GREECE by Lena Palmer I 28 |


love food, and I love trying new things. As a foodie, I’m open to trying almost anything. Tere’s so much more to Greek food than I expected. Tere’s nothing like eating fresh seafood while staring out at the Aegean Sea.


When I plan a vacation, I typi-


cally plan around what I’m going to eat: what is the locale famous for and what haven’t I tried yet? Greece wasn’t anywhere near the top of my must-see places, partly because I just wasn’t ex- cited about the food. So imag- ine my surprise when two of my friends decided to get mar-


ried on the beautiful island of Santorini, about 120 miles south- east of mainland Greece (see Perillo Traveler, Spring 2015, page 22). Greek cuisine is considered a


Mediterranean diet; it’s rich in fish and meats, olive oil, lemon, veg- etables, and herbs. Olives, cheeses, yogurt, eggplant, and zucchini are also very prevalent.


GREEK SALAD We landed in Athens late at


night. After a long flight, we were starving. We checked in quickly to our hotel (Herodion Hotel, www.herodion.gr/main.php), and headed straight for the rooftop bar to meet up with friends and grab a late night bite to eat. Te view of the Acropolis is breath- taking, especially at night when it’s all lit up. Wanting to ease into my food adventure, I chose a simple Greek salad. It had the typical cast of characters: fresh to- mato, large chunks of feta cheese,


Delicious meal with a sea view on Santorini. | © TanyaCharm/Bigstock | Fall 2015 | www.perillotraveler.com


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