A Culinary Adventure through Greece

Epitourean •

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Escape Kit

  • A Seven-Day Culinary Trip to Greece for One Guest Between Now and April, 2014, Including:
  • Two Nights' Accommodations at Hotel Stanley in Athens and Four Nights' Accommodations at Hotel Fistikies in Aegina
  • Six Breakfasts, Four Lunches, and Six Dinners, Including Wine with Lunch and Dinner
  • Round-Trip Transfers Between Airport and Hotel, Tour Transportation within Athens, and Round-Trip Ferry Transfers Between Athens and Aegina
  • English-Speaking Guides Throughout
  • Hotel Fees
  • Admission Fees
  • Priced per Person Based on Double Occupancy (See Fine Print)

The Destination
What would food be without the Greeks? After all, the country's rich culinary tradition stretches back more than four millennia, with the world's first cookbook having been written there in 320 BC. Even today we praise the Ancient Greek diet, which was based on the Mediterranean triad of grains, grapes, and olives. From tzatziki to souvlaki, feta to filo, the compendium of Greek contributions to cuisine around the world is one of the planet's greatest cookbooks. Explore the flavors of the motherland on a seven-day trip to the country's capital of Athens and the traditional fishing village of Aegina, courtesy of Epitourean.

The Itinerary
day 1: Upon arrival at the Athens Airport, you'll be transferred by an English-speaking driver to the hotel, situated in the city center. Then it's off to the old town of Planka, to a taverna under the Acropolis, where you'll dine on fresh selections that include a wide range of traditional Greek dishes.
Overnight at Hotel Stanley. Dinner provided.

day 2: During your foodie tour of Athens, sample a variety of local delicacies ranging from loukoumades to traditional meats, and the ever-popular sesame koulouri. You'll visit various specialty food shops, colorful delis, aromatic bakeries, grocers, and pie shops, then head to the vibrant Varvakeios food market, a colorful world of fruit, spice, meat, and fish stalls. The tour is conducted via public transportation, and you'll have free time in the afternoon to stroll the city center. In the evening you'll attend a dinner that consists of foods typical of Ancient Greece, including spit-roasted meats, fish cooked with cheese, and a variety of vegetables, legumes, and fruits. And because knives were considered war tools, and eating was a peaceful activity, you'll be dining with only a fork and spoon.
Overnight at Hotel Stanley. Breakfast, lunch, and dinner provided.

day 3: After breakfast, you'll set out on a guided three-hour tour of the city, which includes shopping in one of the largest pedestrian zones in Europe, visiting the Acropolis, and strolling the food stalls and shops of the Monastiraki flea market. Afterward, you'll be driven to Piraeus port for a ferry ride to Aegina Island, known for its waterfront ouzeries and fish mezedes. Upon arrival you'll be greeted and taken to your hotel to check in and enjoy a drink and light refreshment. Tonight's dinner consists of a wide assortment of appetizers, main dishes, ouzo, and local wine. The chef will also prepare some recipes based on the Aegina pistachio nut, and will share some of his cooking secrets with you.
Overnight at Hotel Fistikies. Breakfast and dinner provided.

day 4: Greece is a nation of small farmers who produce an incredible array of organic cheeses, oils, fruits, nuts, grains, legumes, and vegetables. The chef will lead as you prepare cheese pie and a variety of stuffed vegetables (gemista) with traditional fillings prepared from the freshest of local ingredients. Proper temperature and serving styles enhance flavor of these dishes and you will learn both. Side dishes and meza will be chosen from the local seasonal ingredients.

Your dinner takes place in the traditional fishing village of Perdika, built on a hill and offering fantastic views of the sea and the small island of Moni. Mr. Notis, the owner of the restaurant, will personally prepare your meal, which consists of a variety of starters and two to three main courses served in the traditional Greek family-style presentation.
Overnight at Hotel Fistikies. Breakfast, lunch, and dinner provided.

day 5: During an island tour of Aegina, you'll see the Aphaia Temple, built in the 5th century BC and used as a model for the Acropolis and Parthenon, and the monastery and church of St. Nektarios, which was built to honor one of the most widely known Greek Orthodox Saints. You'll also visit a pistachio nut plantation before heading out to taste ouzo and small fish appetizers (meze) for lunch at a traditional taverna in the fish market. Afterward, you'll have time to relax before dinner.
Overnight at Hotel Fistikies. Breakfast, lunch, and dinner provided.

day 6: After breakfast, you'll learn to prepare the traditional galaktoboureko, a crisp pastry topped with honey and filled with vanilla cream, and the glyko koyaliou, which can be made from any kind of fresh fruit cooked with a syrup of water, sugar, and cinnamon. You'll have the rest of the day to enjoy the beaches and town of Aegina.

In the evening, you'll attend a farewell cooking class, where you'll learn the basics of traditional Greek cooking, an art that is literally thousands of years in the making. You'll explore the selection and preparation of classic cuisine using olive oil, tomatoes, olives, onions, feta cheese, garlic, and fresh herbs, and you'll prepare traditional Greek favorites such as horiatiki salad, tzatziki, Cretian-style vegetables, and grilled pork souvlaki and pita bread. At the end, you'll get to feast on all your handmade dishes and drink local wines.
Overnight at Hotel Fistikies. Breakfast, lunch, and dinner provided.

day 7: After breakfast, say goodbye to the lovely Aegean Island. Transportation is arranged from the hotel by car to the port of embarkation on the ferry to Piraeus Port in Athens. Car service will then take you to the Athens airport for your departure flight. Be sure to arrange your departure flight no earlier than noon.
Breakfast provided.

The Dates
Trips are offered each week between now and April, 2014, based on availability. Trips must be booked at least two weeks in advance. Flights are not included.

  • "Greeks may not live to eat, but they certainly take what they eat, and how it is prepared very seriously. ...in Greece it is always high praise to say that a restaurant's food is spitiko (homemade)."

    -- Frommer's

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the fine print

  • Vouchers may not be combined to extend stay
  • Flights are not included
  • Only valid for travel from now until April 30, 2014
  • Reservations required and subject to availability; must be booked by November 17, 2013
  • Not valid toward existing or room block reservations
  • Merchant cancellation policy applies, it is listed at the bottom of the page: tinyurl.com/qy94kvt
  • Rates are per person based on double occupancy (two people sharing a room). Each of two guests must purchase an Escape and arrange to stay together at the property. Single occupancy requires an additional fee of $500
  • Airfare is not included
  • Voucher does not include Passport/visa fees, gratuities, personal or baggage insurance, meals or drinks not specified by itinerary, any costs not specified as included
  • Review the State Department's website for passport/visa requirements and important announcements before traveling to your destination
  • Taxes of 9.8% are not included; payable at booking
  • Nights must be spent consecutively; all inclusions must be redeemed during one stay
  • The promotional value is valid only for date range purchased and may not be exchanged or redeemed for any other date
  • Other conditions apply • PROMOTIONAL VALUE EXPIRES ON April 30, 2014 • Enjoy By April 30, 2014
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