Horizons Restaurant, Athens
Recently, I journeyed to Greece (Athens and the island of Hydra) on a FAM trip, to tour the brand-new Acropolis Museum and other noteworthy sites. We certainly ate well during the four-day trip.
One lunch unfolded on a shaded terrace at Diogenes, in Athens’ historic Plaka area. Classic dips (tzatziki, eggplant-based melanzane), juicy meatballs, and eggplant strips wrapped around herbed cheese all excelled.
That night, we visited Dionysos By the Acropolis, at a reception hosted by Greece’s Ministry of Tourism, honouring the Acropolis Museum launch.
We dined on the large terrace and marveled at the Parthenon, perched on high and lit dramatically in the warm Athens night. Equally entrancing were feather-light moussaka; moist, rice-and-meat-stuffed grape leaves; and delicate cheese-stuffed phyllo pastries.
Another day, we travelled to Grand Resort Lagonissi, about an hour from Athens, for a multi-course lunch at Ouzeri, overlooking the Aegean Sea. I particularly enjoyed tiny, sweet sardines nestled on a silky puree of fava beans.
For a stunningly panoramic view of Athens at night, take the cable car to Horizons, at the top of Lycabettus Hill. That dinner’s highlight was a puck-shaped construction of spinach wrapped with a thin strip of grouper and topped with creamy béchamel sauce.
On our last full day in Greece, we took the two-hour boat ride to Hydra. There, Sunset restaurant served up feather-light taramasalata fish-roe dip; juicy grilled swordfish; and crisp, honey-soaked loukomades doughnuts.
Back in Athens, I savoured the improbably rich and velvety yogurt offered at the breakfast buffet at St. George Lycabettus Boutique Hotel.
Eaten on the terrace, with its breathtaking view of the Acropolis framed by the hills of Athens and the Aegean, the yummy yogurt was Greece on a plate.
All of these restaurants would work splendidly for incentive-travel group dine-arounds.