Athens

Greek

George Kyrtatas

Kefalos

Mezze, Kleftiko

Compliment The House. Arrive 30 minutes late

- Italy
- Greece
- Spain
  1. History
  2. Traditional foods
  3. Restaurants
  4. Chef
  5. Recipe

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Greece
History

Greek cuisine has a long tradition and its flavours change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond.

Dining out is common in Greece, and has been for quite some time. The Taverna and Estiatorio are widespread, serving traditional Greek home cooking at affordable prices to both locals and tourists. Recently, fast-food has also become more popular in Greece and Europe, with local chains such as Goody's springing up. Although fast food is gaining popularity and many major fast-food chains have opened all over Greece, the Greek people still rely primarily on the rich and extensive dishes of the Greek cuisine

Traditional Foods

The list of most popular foods in Greece can be represented below;

Starters - Greek Salad, Aubergine Salad, Saganaki, Prawns saganaki, Spinach Pie, Tzatziki, Keftedes, Dolmades, Kreatopites, Greek chicken Salad, Homous, Gigantes, Oxtapus Marinated, Skordalia.

Main Dishes - Moussaka, Lamb on the spit, Roast Lamb, Kokoretsi, Souvlaki, Stifado, Pastitsio, Gemista, Exohiko, Bifteki

Desserts - Ravani, Halvas, Baklavas, Galaktompouriko.

Restaurants
Located in the main square of the village, under the shade of the huge plane trees, the delightful taverna look forward to offering you a wonderful selection of tasty meals and cuisine during your Pelion holiday.

They have a wonderful choice of genuine home cooked cuisine and meals, that are all freshly prepared using only the highest quality of ingredients, and attention to detail and taste.

All meats and vegetables are locally produced. Through recipes and traditions passed down through generations, they offer a truly unique set of meals, made with some very special herbs from the mountains of Pelion

Chef

George began his training from the young age of eight while growing up in the family restaurant. After high school, George attended the Academy of Culinary Arts in Mays Landing, NJ where he graduated with the school's highest honor, a gold medal.

George has since contributed to increasing Hathaway's already great reputation as a the best family restaurant/diner by having it named as Burlington County's best Diner, Breakfast, and Burger, and South Jersey's Best for GREEK Specialties.

Recipe
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Another lamb meal is the Lamb Kertifiko which is described below.

Lamb Kertifiko:

Ingredients:
1 boned shoulder of lamb (about 1.5kg)
150ml extra virgin olive oil
3 large cloves garlic, cut into slivers
3 tbsp roughly chopped oregano or rosemary
Juice of 1 large lemon
Salt and freshly ground pepper


Method:
Preheat the oven to its highest setting.

Heat 50ml of the oil in a large, heavy frying pan over a medium heat.
Add the lamb and brown on all sides. Remove from the pan and drain on several layers of kitchen paper.
Cut 3 pieces of baking parchment, each about 1 metre long. Place one on top of the other, fold all in half widthways and crease down the centre, then open up. Lay the paper in a roasting tray, with one half on the base of the tray and the other half hanging over the edge.
Place the lamb on to the paper. Poke holes in the lamb with the tip of a sharp knife and push in the garlic slivers, sprinkle the herbs, the lemon juice and the remaining olive oil over it and season. Bring the second half of the paper over the meat and fold over the edges to seal the lamb inside.
Roast for 20 minutes, then reduce the oven temperature to 180°C, gas mark 4 and roast for a further 40 minutes per kilo of meat. Remove from the oven and let the meat rest for 30 minutes. Cut the parcel open, carve the lamb and serve with its juices, and roast potatoes.

George Kyrtatas shows us one of his recipes. (This video may need time to buffer)

Halvas