Green Olive Food Guide

Green Olive Food Guide is an attempt to design the first complete guide to the gastronomy of Greece. View the demo of the Green Olive Food Guide.

The project focuses in the development of an audiovisual database of the greek cuisine to an iphone / ipad application that will also present the new Greek Cuisine, all creative chefs and the best restaurants Greece apart of its beauty has to offer.

This above video was created for advertising purposes. Although a demo introduction it shows the quality of the videos, all shot with exquisite cinematography, that will be included in the app, aiming to present apart from the restaurant recommendations also information about the new greek cuisine, the new wines of Greece, gastronomic destinations, navigations, maps, as well as recipes and interviews with famous greek chefs as bonus material.

Constantinos Tseklenis apart from shooting wine and food programs he is a keen food & wine spectator and a critic, focusing in revealing the new greek cuisine. He has developed a unique video bank database of the greek gastronomy including wines, wineries, recipes, chef portraits, unique taverns and restaurants.

Apart from presenting a selective list of the best restaurants and tavernas in areas that are not only tourist attractions but also destinations of great gastronomic interest, the “Green Olive Food Guide” has the ambition to present also a comprehensive and more authentic picture of the foods of Greece. With this guide in hand (in print or as an app for smartphones and tablets), the foodie will be able for the first time to discover that Greece offers a much more interesting gastronomy than the greasy Greek image of the ubiquitous mousaka, choriatiki and taramasalata, the usual cliché that is often presented and marketed as Greek food.

Tourists in Greece, alas, mostly consume a false image of Greek cuisine rather than its true taste. The food eaten by the average tourist in Greece is the poor quality platonic shadow of an ideal, cooked with the shoddiest and stalest materials. The feta cheese crowning the Greek salad, as white and Greek as the Parthenon, resembles in taste and texture more the plaster with which the ancient temple was built than this unique white cheese made with sheep’s milk. The wine they drink, notably retsina renders the senses of the tourist senseless with the vapors of turpentine.

It is this image that the “Green Olive Food Guide” intends to correct. The Greek cuisine that we will present, regional or urban, has nothing to do with this ugly tourist cliché. The mousaka that is served in the tavernas that we will recommend, in Athens or in Santorini, is a testimony to the rich gastronomy of Greece. Layer upon sumptuous layer, this symbol of Greek cuisine is a harmonious blend of contrasting influences that reflects the eastern and western character of Greek identity. But mousaka goes beyond its classic form.

The “Green Olive Food Guide” will also recommend the most acclaimed avant-garde restaurants in Greece where mousaka is deconstructed or reinterpreted in highly creative ways that transcend the local boundaries of Greece and make it part of world cooking.

And of course, Greek cuisine goes well beyond mousaka. There is a wealth of regional food that usually escapes the average visitor to Greece and is nearly never tasted in the usual seaside tourist traps. In Crete, for example, most visitors eat fish, choriatiki and taramasalata, which are not part of Cretan cuisine. Yet Crete is an Ali Baba’s cave for foodies, where they can discover the biggest in the world display of wild greens, a wealth of remarkable cheeses, the most deeply flavoured meats such as kid, goat, lamb, pork and hare, and of course sweets such as sfakiani pitta (pancake style fried dough filled with fresh goat cheese, covered with honey and nuts) exactly in the same way Ancient Greeks used to cook it.

All this can be found in tavernas and restaurants off the beaten tourist track. The “Green Olive Food Guide” will show the way to the wealth of regional cuisine in Greece and in the process change the image of Greek gastronomy and through it, help change the image of Greece, in a time when the image of Greece needs changing. And it will do so by also presenting photos, documentaries, recipes, talks about Greek food and wine, guided tours of Greek wineries, traditional cheese dairies and food fairs. It will enter the kitchens of Greek restaurants and meet celebrity chefs as well as the simple folks in tavernas that cook the true essence of Greek cuisine.