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Nescafé, milk and cold water whipped into a pleasant, cool froth.

One of Athens’ most vital fruit ‘n’ veg markets.

Gemista simply means “stuffed”. Greeks stuff tomatoes, aubergines, courgettes (zucchini), peppers and vine leaves with all manner of ingredients, including rice, herbs, mince, raisins, pine nuts and an array of spices. Often topped with a creamy, lemony sauce, gemista make a fulfilling meal on their own.

This library of multilingual volumes is among the world’s best for all subjects Hellenistic.

This complicated building hosted the pentathalon. It includes a 2,000-seat area for swimming, two 5,000-seat areas for riding and running and one 4,500-seat area for fencing and shooting. A temporary 5,000-seat area will also hosted badminton.

Thick, sweet, pungent mud of strong, black coffee. Ask for an elliniko metrio .

Best caught and served on the same day, having been grilled over hot coals, topped with a squeeze of lemon and drizzled with oil and vinegar. The texture should be tender and the taste salty-sweet.

This massive complex is on the site of Athens’ former airport, converted for 2004 into major sports facilities. It hosted basketball, baseball, softball, fencing, handball, hockey and canoe slalom. There are plans to convert the complex into a giant park which could be the largest in Europe. Though some land will be sold to developers to fund the project.

Home-made barrel wine, often poured into pitchers or plastic bottles directly from casks on the taverna wall.

A bastardized version appears on menus worldwide as “Greek salad”. The real thing is just a matter of fresh ingredients. Sun-ripened tomatoes, crisp cucumbers, crunchy red onions and green peppers, rich Kalamata olives, topped by a slab of feta, aromatic oregano and extra-virgin olive oil make up this simple but halcyon salad.