Ochtapodi, or grilled octopus, dressed in a lemon and olive oil sauce with roasted red peppers, onions, and Santorini fava, is a beautiful and delicious starter at the tri-level Greca in Downtown ...
Konstantinos “Kostas” Katsaros remembers vividly the way his father would prepare fresh-caught octopus during summer vacations along the Aegean coast. Pulling his harpoon from the Aegean Sea, he’d ...
The cuisine of Cyprus reflects its history: mostly Greek, but influenced by Turkish, Persian, Venetian, Roman, and British invaders. “We use different spices like cumin and whole coriander seeds, but ...
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