Athens Welcomes Cretan Week At Byzantino

Cheese pies from Sfakia, fennel pies, kaltsounia, dakos, hare stew, goat in tomato sauce and many other Cretan specialties will be part of a buffet from 18 until 23 November at the Byzantino restaurant in the Hilton Athens Hotel.

The Cretan week is the first of a series of tributes to traditional Greek cuisines to be held by the Byzantino restaurant for winter 2013-14. Visitors and guests will also have the chance to enjoy traditional flavors of Peloponnese in January and of Polis (Greek Community of Istanbul) in February.

This year, Byzantino focuses on Greek cuisine by having enriched its excellent Mediterranean buffet with traditional appetizers and daily specials like split peas with caper and caramelized onions, salad with apaki (traditional smoked pork meat), chickpea salad, kleftiko lamb, fish soup, pork with celery, youvarlakia (traditional soup with meatballs) and moussaka.