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Hungry-Donkey-Events-Pack.Pdf
ABOUT US Welcome to The Hungry Donkey, everybody’s favourite Greek restaurant in East London, serving up the best in authentic Greek cuisine. …and I’m the hungry donkey, the name behind the brand! Not only do I love feeding the hungry folks of Spitalfields, but my restaurant is also perfect for private hire. Share an authentic Greek experience in hip surroundings with your nearest and dearest, to celebrate your special occasion. From birthdays to engagements to corporate conferences, host your event here with a selection of menus and an ideal space for entertaining. CHRISTMAS MENU DECEMBER 2018 SMASHING PLATES selection of dips & pita bread [V] Tzatziki, htipiti & melitzanosalata (aubergine dip) STARTERS A selection of greek meze for everyone to share papoutsakia [v] Roasted aubergine topped with tomato, onions & feta greek sausage Mount Olympus wild boar, pork & leek sausage spanakopita [v] Oven-baked filo pastry stuffed with spinach & feta cheese zucchini fritters [v] Deep-fried shredded zucchini, mint, dill & feta cheese dolmadakia [v/VN] Organic vine leaves stuffed with herb-infused rice revithokeftedes [v/vn] Greek falafel topped with tahini & black sesame seeds greek salad [v] MAINS Slow-roasted Turkey fillet Served on a crisp flatbread, topped with chestnut stifado, accompanied with honey-roasted baby carrots & honey mustard sauce succulent slow-roasted pork roll Filled with a celery, rosemary & garlic filling, served with chive baby potatoes, on a bed of aubergine purée arnaki fricassÉe Slow-roasted lamb shoulder, foraged wild greens, egg & lemon sauce Gemista [vn] Oven-roasted seasonal vegetables, stuffed with rice, dried fruits & nuts DESSERT HUNGRY DONKEY RAKOMELO LOUKOUMADES Traditional Greek doughnuts, sprinkled with my raki & honey syrup & cinnamon £30pp excl. -
Cocktails the Real Greek
COCKTAILS Soumada whisky sour - Whisky, Tentura, lemon, egg white, soumada almond syrup Pop my Vissino - Sumac Vodka, zivania, crushed cherries, vissinada, lime Ouzo fizz - Plomari ouzo, gin, lemon, honey soda, lemon balm Bitter rose - Campari, rose liqueur, mint, pink grapefruit, ro se glyko Metrio fig martini - Vodka, metaxa 7, Greek coffee, fig glyko, burnt cinnamon MENU Taramosalata, salt cured olives, fried pita Htipiti, whipped feta, roast garlic, thyme oil, dakos Grilled halloumi, lemon leaf, rakomelo, candied black walnuts. Fire roasted whole eggplant, tomatoes a la greque, bottarga Spanakopita, spinach pie, sheep's milk feta, leeks, dill Grilled king prawns, grape must, farro koliva Twice cooked octopus, almond skordalia, parsley salad Port Phillip mussels, olive saganaki, kritharaki Grilled whole calamari, manouri, watermelon, candied rind Otway pork belly panseta, olive oil braised green beans, pickled chillies Lemon roasted Bannockburn chicken, cucumber salad, Meredith Greek yoghurt Slow roasted lamb baked in clay, kleftiko style, kasseri, tomatoes, Florina peppers Sides Horta, sauteed greens, lemon, black garlic Potatoes tsakistes, mavrodaphne, coriander, rosemary The Greek salad, aged feta, papara dressing Sweets Chickpea baklava, halva, sour cherry ice cream Kataifi, galaktoboureko, peach jelly, raspberries Loukoumades, dark chocolate, Greek coffee ice cream "T he land of figs, nuts and honey" honey bougatsa, fig ice cream, pasteli THE REAL GREEK • Ordered by the whole table and for groups of 8 and over Taramosalata, salt cured olives, fried pita Spanakopita, spinach pie, feta, leeks, dill Twice cooked octopus, almond skordalia, parsley salad The Greek salad, aged feta, papara dressing BBQ lamb forequarter chops, lemon, cucumber salad, yoghurt Potatoes tsakistes, mavrodaphne, coriander, rosemary "The land of figs, nuts and honey" honey bougatsa, fig ice cream, pasteli Please note Sundays and Public Holidays incures a 10% surcharge. -
The Small Cyclades: Four Sparkling Gems
The Small Cyclades: Four Sparkling Gems Iraklia Schinoussa Koufonissia Donoussa Donoussa 5 Index Iraklia 4 -7 Nature and geography 8 - 10 A place in history 11 Around the island 12 - 17 Beaches 18 - 19 Activities 20 - 22 Local products 23 - 24 Events and folk fetes 25 Info 26-27 Schinoussa 28 - 31 Nature and geography 32 A place in history 33 Settlements and sights 34 - 36 Beaches 37 - 41 Activities 42 - 45 Local products 46 Events and folk fetes 47 Info 48 - 49 Koufonissia 50 - 53 Nature and geography 54 A place in history 55 Touring the island 56 - 60 Beaches 61 - 64 Activities 65 - 67 Local products 68 Events and fetes 69 Info 70 - 71 Donoussa 72 - 75 Nature and geography 76 A place in history 77 Touring the island 78 - 81 Beaches 82 - 85 Activities 86 - 89 Local products 90 Celebrations and fetes 91 Info 92 - 93 The Basics: Getting to the isles of the Small Cyclades 94 7 9 Iraklia, unspoiled, featuring an impressive mountain massif and excellent Wild beaches - protected from strong winds thanks to its proximity to the much larger, craggy islands of Naxos and Ios - may be described as the “wild beauty” among the Small Cyclades. beauty Part of the Natura 2000 network of natural habitats, it enchants with the superb views offered by its mountainous footpaths, the variety of its coastline and its own, unique sights. According to the Homeric legend, Life on Iraklia takes an easy pace, offering quiet and relaxation, with many alternative options for walks and exciting exploration, swimming in on their way back to Ithaca crystal-clear waters, diving in wonderful settings but also entertainment after the end of the Trojan War, at the local, traditional island fetes. -
ESPON PROFECY D5 Annex 17. 10 Additional
PROFECY – Processes, Features and Cycles of Inner Peripheries in Europe (Inner Peripheries: National territories facing challenges of access to basic services of general interest) Applied Research Final Report Annex 17 Brief Overview of 10 IP Regions in Europe Version 07/12/2017 This applied research activity is conducted within the framework of the ESPON 2020 Cooperation Programme, partly financed by the European Regional Development Fund. The ESPON EGTC is the Single Beneficiary of the ESPON 2020 Cooperation Programme. The Single Operation within the programme is implemented by the ESPON EGTC and co-financed by the European Regional Development Fund, the EU Member States and the Partner States, Iceland, Liechtenstein, Norway and Switzerland. This delivery does not necessarily reflect the opinion of the members of the ESPON 2020 Monitoring Committee. Authors Paulina Tobiasz-Lis, Karolina Dmochowska-Dudek, Marcin Wójcik, University of Lodz, (Poland) Mar Ortega-Reig, Hèctor del Alcàzar, Joan Noguera, Institute for Local Development, University of Valencia (Spain) Andrew Copus, Anna Berlina, Nordregio (Sweden) Francesco Mantino, Barbara Forcina, Council for Agricultural Research and Economics (Italy) Sabine Weck, Sabine Beißwenger, Nils Hans, ILS Dortmund (Germany) Gergely Tagai, Bálint Koós, Katalin Kovács, Annamária Uzzoli, Hungarian Academy of Sciences, Centre for Economic and Regional Studies (Hungary) Thomas Dax, Ingrid Machold, Federal Institute for Less Favoured and Mountainous Areas (BABF) (Austria) Advisory Group Project Support Team: Barbara Acreman and Zaira Piazza (Italy), Eedi Sepp (Estonia), Zsolt Szokolai, European Commission. ESPON EGTC: Marjan van Herwijnen (Project Expert), Laurent Frideres (HoU E&O), Ilona Raugze (Director), Piera Petruzzi (Outreach), Johannes Kiersch (Financial Expert). Information on ESPON and its projects can be found on www.espon.eu. -
The Cooking Odyssey
The Cooking Odyssey Episode Guide SEASON ONE #101 Santorini – Part 1 Santorini, a cluster of islands created by a volcanic eruption in 3600 BC is home to a unique eco system and amazing food. Chef Yanni learns about local wines and teaches us how to bake a whole fish, fava and a cheese mousse dessert. #102 Santorini – Part 2 Santorini, rumored to have the most beautiful sunsets in the world, is also known for its culinary delights. Chef Yianni demonstrates how to make an octopus eggplant salad, a traditional Greek salad and kolokithokeftedes or simply, zucchini fritters. #103 Mykonos – Part 1 Join Chef Yianni as he explores the sandy coast, windmills, and food of Mykonos and demonstrates how to make “Mostra”, a traditional Mykonian appetizer, and a Greek Risotto with scallops. #104 Mykonos – Part 2 Mykonos’ trademark windmills portray the innovation of the locals, and food is no exception. Chef Yianni demonstrates how to make a light summer meal of grilled cuttlefish accompanied by various salads. #105 Paros While in Paros, Chef Yianni gets a lesson in cheese making, local traditions and has an evening of singing and dancing. Chef Yianni demonstrates how to make “Krithoto”, orzo with squid and saffron, and “Revithia”, traditional baked chickpeas. APT WORLDWIDE * 55 Summer Street, Boston, MA 02110, USA [email protected] * [email protected] * [email protected] APTWW.ORG #106 Naxos Chef Yianni explores Naxos and discovers a restaurant committed to using local organic products, visits a distillery established in 1896 and demonstrates how to make a stuffed pork loin with potatoes and a tart made with figs and cheese. -
Land Routes in Aetolia (Greece)
Yvette Bommeljé The long and winding road: land routes in Aetolia Peter Doorn (Greece) since Byzantine times In one or two years from now, the last village of the was born, is the northern part of the research area of the southern Pindos mountains will be accessible by road. Aetolian Studies Project. In 1960 Bakogiánnis had Until some decades ago, most settlements in this backward described how his native village of Khelidón was only region were only connected by footpaths and mule tracks. connected to the outside world by what are called karélia In the literature it is generally assumed that the mountain (Bakogiánnis 1960: 71). A karéli consists of a cable population of Central Greece lived in isolation. In fact, a spanning a river from which hangs a case or a rack with a dense network of tracks and paths connected all settlements pulley. The traveller either pulls himself and his goods with each other, and a number of main routes linked the to the other side or is pulled by a helper. When we area with the outside world. visited the village in 1988, it could still only be reached The main arteries were well constructed: they were on foot. The nearest road was an hour’s walk away. paved with cobbles and buttressed by sustaining walls. Although the village was without electricity, a shuttle At many river crossings elegant stone bridges witness the service by donkey supplied the local kafeneíon with beer importance of the routes. Traditional country inns indicate and cola. the places where the traveller could rest and feed himself Since then, the bulldozer has moved on and connected and his animals. -
Wine Masticha Wine Rakomelo Olive Oils Wine Ouzo Honey
THE EARTH HAS MUSIC FOR THOSE WHO LISTEN For a lifetime I have travelled far and wide spreading the beauty of music. But today I’d like to take you on a different musical journey. One I have always wanted to share; The Glorious Music of Food. Demis Roussos For those who knew our father well, he was someone with a life-long passion for both music and distinctive food. They had always been for him the same art, the same passion. How many times had he secretly dreamt of exploring this passion of his, through selected culinary treasures of his land? ... Greece. Greece is a magical place, filled with sun drenched lands of the purest oil. It is an exceptionally abundant landscape brimming with healthy natural products full of delicious flavours which are harvested by friendly people who use methods that have been around for centuries and are deeply rooted in traditions with respect for the earth. It gives my brother and I great pleasure to have hand-selected these delicious natural products, which, just as our father’s musical instruments have been crafted by artisans who have taken their inspiration from the beauty and the energy of Greece and its ancient traditions. Our first DR family selection is an extra virgin olive oil, cold-pressed in Crete, in that same exact village where our great grandfather, Artemios, chose to leave for a few years prior his departure for Egypt. Our father have always been particularly fond of Crete, a Greek island south of the mainland where the famous Cretan diet, consisting of untainted products, has provided since ancient times the secret to a long and healthy life. -
Babs-Spring-2021.Pdf
FOOD LITTLE PLATES BABS HOUSE WRAPS ISKENDER SALADS OLIVES 2 LAMB ISKENDER 13 GRAVLAX -CURED SEATROUT SALAD 11 MARINATED FETA & SUNDRIED TOMATOES 4 BABS DONER WRAP 8 Lamb doner wrapped in hot thin flatbread with lightly pickled cabbage, Skewers of lamb leg fillet, with garlic yogurt, grilled Turkish chilli; on top of Layers of thinly-sliced rich and delicate cured seatrout gravlax on a bed of DIPS & PITA BREAD 4 gherkins, onions and harissa mayo with chilli sauce and pickled chillies on chargrilled chunks of pita bread dipped in a spiced Marinara sauce & chilli baby spinach, rockets and caper berries with lemon, oregano & olive oil Choice of: Ajvar Roast Pepper dip, Tzatziki, Sundried Toamto Hummus, Beetroot the side butter dressing Hummus, Babaganoush, Tyrokafteri- (spicy pepper & feta cheese dip) EXTRA BABS HALLOUMI WRAP 8 DONER ISKENDER 12 GREEK SALAD 7 Artisan Pita bread or thin flatbread 1 Lebanese style Fried Halloumi, wrapped in hot flatbread with shredded Lamb donner; thinly sliced, served with garlic yogurt, grilled Turkish chilli; on Feta cheese, cucumbers, tomatoes, peppers, onions & herbs in a light lettuce, ajvar, pickled cabbage and sweet pickled peppadews; with harissa top of chargrilled chunks of pita bread dipped in a spiced Marinara sauce dressing SHARING DIP PLATTER 15 mayo and drizzled with chilli butter A big tasting platter of all our dips SIDES FOUR DIP PLATTER 8.5 CHICKEN GYROS WRAP 8 Try any four of our dips Spit roasted and chopped free range chicken, wrapped inside a Greek HUMMUS SHAWARMA flatbread; Stuffed with a handful of fries, tomatoes, fresh chopped onions and GARLIC PARMESAN FRIES 4.5 tzatziki Skin-on fried topped with Garlic Mayo and grated Parmesan RIGANATHA 5 HUMMUS CHICKEN SHAWARMA 11 Rye bread topped with extra virgin olive oil, chopped tomatoes, feta cheese, Spit grilled & chopped free range chicken, on a bed of lemony tahini & SKINNY FRIES 3.5 and a healthy sprinkle of oregano VEGAN GYROS WRAP 9 sundried tomato hummus. -
GO for IT! Swim
THE ARTISTS’ WHERE TO NEW GROOVE MAKE YOUR Creators with a vision EURO GO Mε έμπνευση από την παράδοση FURTHER Shop and indulge ISSUE 05 SUMMER 2019 your way CRETAN Οι διευθύνσεις CHANIA της καλής ζωής BITES Everything worth trying in the island’s Food A DAY & Drink scene Στο κυνήγι της γεύσης TRIP TO SPINALONGA The island of Living THE SOUTH EDITION SOUTH THE CATCH Dead. Μια μέρα THE WAVE THE SOUTH EDITION στη Σπιναλόγκα Where to Sea, Sun and FRAPORT GREECE OFFICIAL MAGAZINE Fun. Στις ωραιότερες παραλίες GO FOR IT! Swim. Explore. Dine. Drink. Relax. Shop. ISSUE 05 SUMMER 2019 SUMMER 05 ISSUE The island’s go-to list 120’ VIDEO INSIDE FREE COPY STAYS TO REMEMBER The best hotels to experience the Greek hospitality Στα καλύτερα ξενοδοχεία CEO’s note “Since April 2017 Fraport Greece is managing, operating and most importantly revamping 14 airports, making your visit to Greece even more enjoyable, comfortable and hassle free. For that reason we are investing €415 million in new airport infrastructure.” «Από τον Απρίλιο του 2017, η Fraport Greece έχει αναλάβει τη διαχείριση, τη λειτουργία και κυρίως την ανακαίνιση 14 αεροδρομίων, με απώτερο στόχο να καταστήσει την επίσκεψή σας στην Ελλάδα ακόμα πιο ευχάριστη, άνετη και χωρίς προβλήματα. Γι’ αυτόν το λόγο επενδύουμε 415 εκατ. ευρώ σε νέες αεροδρομικές υποδομές». The remaining five new airports in Corfu, Kos, Mykonos, Santorini and Thessaloniki will be delivered by 2021. Last year our airports recorded a very high Dear Traveller, increase in passenger traffic, a strong reminder of Greece’s leading position in the global tourist “We are half way there”. -
Aquatic Dance Flies (Diptera, Empididae, Clinocerinae and Hemerodromiinae) of Greece: Species Richness, Distribution and Description of Five New Species
A peer-reviewed open-access journal ZooKeys 724: Aquatic53–100 (2017) dance flies( Diptera, Empididae, Clinocerinae and Hemerodromiinae)... 53 doi: 10.3897/zookeys.724.21415 RESEARCH ARTICLE http://zookeys.pensoft.net Launched to accelerate biodiversity research Aquatic dance flies (Diptera, Empididae, Clinocerinae and Hemerodromiinae) of Greece: species richness, distribution and description of five new species Marija Ivković1, Josipa Ćevid2, Bogdan Horvat†, Bradley J. Sinclair3 1 Division of Zoology, Department of Biology, Faculty of Science, University of Zagreb, Rooseveltov trg 6, 10000 Zagreb, Croatia 2 Zagrebačka 21, 22320 Drniš, Croatia 3 Canadian National Collection of Insects & Cana- dian Food Inspection Agency, Ottawa Plant Laboratory – Entomology, Ottawa, Canada † Deceased, formerly with Slovenian Museum of Natural History Corresponding author: Bradley J. Sinclair ([email protected]) Academic editor: D. Whitmore | Received 3 October 2017 | Accepted 6 December 2017 | Published 21 December 2017 http://zoobank.org/BCDF3F20-7E27-4CCF-A474-67DA61308A78 Citation: Ivković M, Ćevid J, Horvat B, Sinclair BJ (2017) Aquatic dance flies (Diptera, Empididae, Clinocerinae and Hemerodromiinae) of Greece: species richness, distribution and description of five new species. ZooKeys 724: 53–100. https://doi.org/10.3897/zookeys.724.21415 Abstract All records of aquatic dance flies (37 species in subfamily Clinocerinae and 10 species in subfamily Hemerodromiinae) from the territory of Greece are summarized, including previously unpublished data and data on five newly described species Chelifera( horvati Ivković & Sinclair, sp. n., Wiedemannia iphigeniae Ivković & Sinclair, sp. n., W. ljerkae Ivković & Sinclair, sp. n., W. nebulosa Ivković & Sinclair, sp. n. and W. pseudoberthelemyi Ivković & Sinclair, sp. n.). The new species are described and illustrated, the male terminalia of Clinocera megalatlantica (Vaillant) are illustrated and the distributions of all species within Greece are listed. -
Menu Starters
MENU STARTERS Fish Soup Shrimps 10,00€ 18,00€ Stonefish soup with crispy salt crusts and Saganaki with bitter almond, basil shrimp flakes. and pickled feta. Tuna fish Symi Mini shrimp 14,00€ 17,00€ Carpaccio marinated in pure virgin olive oil, With marinated eggplant, manouri cheese lemon and rocket leaves with guacamole. & taramas (preserved fish roe). Sardines Mastelo “Kanafeh” 12,00€ 14,00€ Marinated, on pickled cucumber, capers With rocket, spinach, orange petimezi & coriander. and pistachio. Squid Sauté Salmon 13,00€ 13,00€ With peanut & basil miso. Cured on eggplant with soya and agave. Squid Fried Tomato balls 14,00€ 12,00€ With olive oil. From sun-dried Santorini tomatoes on green curry mayonnaise. Sea urchin 22,00€ Served in sea water with lemon. ( Subject to availability ) Mussels 14,00€ Steamed with white wine and herbs. Octopus 18,00€ IF YOU HAVE A FOOD ALLERGY OR A SPECIAL DIETARY REQUIREMENT, PLEASE INFORM A MEMBER OF OUR Sun dried octopus, grilled with chimitsuri STAFF BEFORE YOU PLACE YOUR ORDER. sauce, Santorini fava and caramelized onions with kritamos. SALADS PASTA FISH DESSERTS Beetroot Lobster Risotto Fresh fish Hot Red fruits 14,00€ 24,00€ 85,00€ / kilo 11,00€ Marinated in white vinegar, roasted cashews, With cherry tomatoes and fresh Grilled fish, garnished with boiled leafy greens, With almond crumble, tonka and raspberry and blue cheese cream. chlorophyll oil. vegetables, olive oil and lemon sauce. vanilla ice cream. Salmon & Champagne Fresh fish cooked in Mesologi Salt Brownie Kopanisti 21,00€ 90,00€ / kilo 11,00€ 12,00€ Spaghetti with Fresh fish cooked in a crust of coarse salt. -
Cretan Dinner
CRETAN DINNER STARTERS SALADS Chicken Soup Spinach 10,00€ 14,00€ With coarsely cooked tomatoes in the wood Hearts of spinach arugula, pomegranate, oven and pure virgin olive oil. crushed sour mizithra, almond, jelly from strawberry and orange fillets with pumpkin seeds. Flute 10,00€ Potato salad With greens and fennel on cream cheesse. 15,00€ Salad of broken boiled potatoes, summer toma- Liver toes, cucumber, onion and egg with 14,00€ pure virgin olive oil and village vinegar. Savory liver with caramelized onions & raisins. Snails 11,00€ PASTA With coarse salt, rosemary and vinegar. Skioufichta Haniotiko mpoureki 14,00€ 12,00€ Cretan traditional pasta cooked with tomato, Zucchini and Potato pie from Chania. served with cream cheese. Zucchini blossoms Magiri 13,00€ 16,00€ Stuffed with wild artichokes vegetables, rice and Round shapped Cretan pasta, with rabbit, light yoghurt mousse. and dry cream cheese. Meatballs Pilaf 12,00€ 14,00€ Minced beef with sour & mint served with With smoked apaki lime and saffron. smoked paprika emulsion. Cretan Tacos 12,00€ With lightly cooked lamb and potato. MAIN COURSES DESSERTS Organic Chicken Baklava 18,00€ 11,00€ Stuffed with Cretan gruyere, sun-dried tomatoes With walnuts and fresh vanilla ice cream with and olives on spinach & cream. cinnamon. Beef Sfakiani pie 19,00€ 11,00€ Roasted in dessert wine and round maggiri Traditional pie from Sfakia, stuffed with sweet with gruyere & okra. mizithra served with honey. Lamb shank Cool pie 22,00€ 11,00€ Simmered in the wood oven with herbs and With sheep yoghurt and sour cherries. papardelles cooked in its own juice with tomato and Cretan cream cheese.