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Gastronomy Tours Recognized Among the Top 10 Foodie Travel Platforms in Europe!
We are thrilled to announce that Gastronomy Tours has been honored by IGCAT (International Institute of Gastronomy, Culture, Arts, and Tourism) as one of the Top 10 Most Innovative Platforms for 2025! This prestigious recognition highlights our commitment to showcasing Greece’s rich gastronomic heritage through unique activities and experiences.
Read the article from “Kathimerini” in Greek about Gastronomy Tours here.
Read the English article from “Greece Is” magazine about Gastronomy Tours here.
Each year, IGCAT selects outstanding platforms that promote the culinary and cultural wealth of European regions. Crete, representing Greece, participated in the “Top Websites for Foodie Travelers 2025” competition, where Gastronomy Tours stood out among the best. While our platform celebrates Crete’s vibrant food culture, it also brings attention to the entire country’s diverse gastronomic landscape.
The award ceremony took place on February 6 in Miercurea Ciuc, Romania, gathering international experts and organizations dedicated to sustainable gastronomy and cultural tourism.
A Culinary Journey Through Lent: Tradition, Flavor & Reflection
Dear Gastronomy Tours Friends,
As we enter Lent (Sarakosti)—a sacred period of fasting and spiritual renewal—we invite you on a journey of tradition and flavor.
With insights from our partner, chef Giorgos Grigoriadis, and a look at cherished Greek customs, let’s celebrate the richness of our cultural heritage through food and tradition.
The Meaning of Lent – Sarakosti
Lent, or Great Lent, is a 40-day journey of fasting, reflection, and preparation leading to Easter. Inspired by Christ’s 40-day fast in the desert, it is a time of prayer, self-restraint, and acts of kindness, encouraging the faithful to purify both body and soul.
Time-Honored Greek Lenten Traditions
- Clean Monday (Kathara Deftera): The official start of Lent, celebrated with lagana bread, taramasalata, halva, and the joyful tradition of flying kites.
- Kyra Sarakosti: A symbolic paper or dough figure with seven legs, representing the seven weeks of Lent. Each week, one leg is removed until Holy Saturday.
- Lenten Fasting: A shift to plant-based, wholesome foods that bring out the best of Greek cuisine.
The Flavors of Sarakosti
Greek fasting traditions offer a treasure trove of delicious dishes. Here’s a guide to what is traditionally enjoyed:
Allowed Foods:
Legumes, vegetables, fruits, nuts, olives, and halva Seafood (octopus, squid, shrimp) Olive oil and wine (only on Saturdays & Sundays) Fish (only on the feasts of the Annunciation & Palm Sunday) Greek specialties: taramosalata, lagana, fava, dolmadakia, and revithada
Avoided Foods:
Meat, dairy, and eggs Fish (except on the two designated feast days) Olive oil and alcohol (on weekdays)
To inspire your Lenten table, chef Giorgos Grigoriadis shares his signature recipes for some of the most classic and flavorful fasting dishes. Stay tuned for his expert take on revithada (slow-cooked chickpeas), fava, dolmadakia, and more!
Lent is more than a time of abstinence—it is a celebration of heritage, mindfulness, and the vibrant, plant-based treasures of Greek cuisine. Join us in embracing the flavors and traditions of Sarakosti!
Wishing you a meaningful and delicious Lenten season,
The Gastronomy Tours Team
Lagana: A Traditional Bread to Mark Clean Monday
Lagana is the traditional unleavened bread enjoyed on Clean Monday, marking the beginning of Great Lent. Its origins date back to antiquity and the early years of Christianity.
The word lagana comes from the ancient Greek laganon, which referred to a thin, unleavened flatbread. References to Lagana appear in Aristophanes’ comedies and Athenaeus’s writings. Early Christians preserved this tradition, as unleavened bread symbolizes purity and abstinence from indulgence during fasting.
Lagana is primarily eaten on Clean Monday, often paired with fasting foods such as taramosalata, olives, halva, and pickles. It is believed that the fluffier and crispier the lagana, the more auspicious the Lenten period will be. Today, lagana remains an essential part of Clean Monday, keeping this millennia-old tradition alive. Each region adds its twist, with variations like lagana topped with olives, sesame seeds, or nuts.
👉 Read the traditional Lagana recipe by our partner, chef Giorgos Grigoriadis
Taramosalata and Lagana: The Queens of Clean Monday
Taramosalata and lagana are undoubtedly the queens of Clean Monday—a perfect pairing that’s further complemented by the irresistible “bakali” halva, the kind that makes it impossible to stop at just one bite.
Traditional taramosalata varies by region: some make it the classic way with bread, while others prefer the potato-based version. More gourmet variations have emerged in recent years, like tarama foams and mousses, captivating refined palates and earning prestigious awards and accolades. Yet, the everyday people continue to follow in our grandmothers’ footsteps, staying loyal to the classic flavors that bring us the most genuine satisfaction.
This magical Lenten duo, with Lagana and taramosalata, evokes nostalgic childhood memories when everything felt different. For me, taramosalata, as taught by my mother, was always made with homemade bread, white tarama, and the finest extra virgin olive oil—delivered in the classic tin container from my father’s cousin in Kyparissia, Peloponnesus.
👉 Read the traditional taramosalata with white tarama recipe by our partner, chef Giorgos Grigoriadis
Revithada from Sifnos: A Classic Lenten Dish from the Cyclades
Revithada is one of the most beloved and traditional Lenten dishes in Greek and Cycladic cuisine, deeply rooted in the island’s history and local culinary heritage. This slow-cooked dish features chickpeas baked overnight in a wood-fired oven inside a covered clay pot, known as skepastaria or tserepa.
On Saturday night, women take their revithades to nearby wood-fired ovens for baking, making it a cherished ritual. By Sunday noon, after church, everyone enjoys a warm, hearty meal ready to be served at the traditional Sunday table
👉 Read the recipe for the traditional Sifnos revithada by our partner, chef Giorgos Grigoriadis
Chickpeas with Xinohondros: A Creative Lenten Dish
Chickpeas cooked in a rich tomato sauce with Cretan xinohondros (the Cretan version of trahanas) and cumin may not be the most traditional Lenten dish. Still, it’s a creative and delicious addition to your recipe collection!
Hearty and nutritious, this dish combines chickpeas and xinohondros, which together offer all the essential nutrients, making it a perfect meal for the whole family. Give it a try for a fresh twist on your Lenten menu
👉 Read the recipe for chickpeas with xinohondros by our partner, chef Giorgos Grigoriadis
Semolina Halva with Prunes: A New Sweet Tradition
Semolina halva is one of Greece’s most beloved traditional desserts. It is known for its simplicity and sweet flavour and for its special place during fasting periods, particularly Lent.
The origins of halva can be traced back to Arabic countries and the Middle East, where the word halva means “sweet.” Semolina halva, also known as halva 1-2-3-4, is believed to have arrived in Greece through the Ottoman Empire. The story behind its name becomes apparent when you see the recipe!
In Greece, the dish was adapted to be Lenten-friendly by substituting olive oil for butter and incorporating aromatic spices such as cinnamon and cloves. It was considered a “poor man’s dessert” in rural villages since it required only a few simple and inexpensive ingredients.
👉 Try this creative twist on semolina halva with prunes by our partner, chef Giorgos Grigoriadis
