Join one of the nation’s top sommeliers in a spectacular location just below the Acropolis hill with spectacular Parthenon views to discover the art of Greek wine. You’ll focus on rare wines and grapes from local wineries, such as Roditis, Limnio, Kidonitsa, Muscat, and Mandilaras, and get to sample nibbles alongside it too.

Greek Wine Tasting with Sommelier

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

In a bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Add the trout fillets to the marinade and let them sit for 20 minutes.

Marinate the Trout

While the trout is marinating, preheat your grill to medium-high heat.

Preheat the Grill

In a small bowl, soften the unsalted butter. Add fresh parsley, fresh dill, and lemon zest. Mix until well combined.

Prepare Herb Butter

Place the herb butter on a piece of parchment paper, shape it into a log, and refrigerate until firm.

Chill the Butter

Once the grill is hot, place the marinated trout fillets skin-side down. Grill for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Grill the Trout

Remove the trout from the grill, and top each fillet with a slice of the chilled herb butter. Serve with lemon wedges and fresh dill sprigs.

Serve

Fresh River Trout

Olive Oil

Lemon Juice

Garlic

Salt

Black Pepper

Unsalted Butter

Fresh Parsley

Fresh Dill

Lemon Zest

Lemon Wedges

Fresh Dill Sprigs