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Athens : Editor's choice

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  • Greece’s most common white wine is great with seafood and salads; it’s most often found in tavernas.

  • Along with nearby Xylo-castro, this quiet seaside village is a beautiful place to while away an afternoon swimming in clear water, eating freshly caught fish in tavernas scented with flowers, and drinking excellent local wine.

  • Skoura is known for its white wines, especially its deep, fruity chardonnays – a rarity in Greece. Call a few days ahead to arrange a tour and tasting.

  • Souvlaki

    Souvla means spit-roasted, and this is the Greeks’ favourite way to serve meat. Souvlaki refers to the ubiquitous street favourite: hunks of chicken, pork or lamb spit-roasted for hours, slathered with tzatziki, and stuffed along with onions and tomatoes into a hot, freshly baked, oiled and fried bread-dough.

  • This rich, tender wild rabbit stew comes from the mountains of northern Greece, where it still warms villagers every winter. The rabbit is spiced with cumin, cloves and cinnamon, but its most wonderful characteristic is an unusual sweetness, achieved by the addition of lots of small onions, cooked until caramelized.

  • It’s not the prettiest – or cleanest – hill in Athens, but it does give a great view over the whole of the gritty, soulful neighbour-hoods of Exarcheia and Omonia.

  • This sanctuary to goddess Hera, built in the 7th–4th centuries BC, is a wonderfully tranquil spot, with great views over the Argive plain.

  • Tomb of the Unknown Soldier

    A dying soldier, carved in 1930 on the wall in front of the Parliament, commemorates Greece’s war dead since the War of Independence (see War of Independence).

  • Made from the residue left after distilling muscatel grapes, fiery, warming tsipouro does its job best in winter months.

  • The 19th-century Zappeion stands in pleasant grounds at the southern end of the National Gardens. Its tree-lined paths are open to the public, while the Zappeion itself hosts international conferences.

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