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

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.

Prepare the Breading Station

Dredge each ravioli first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Make sure each ravioli is evenly coated.

Bread the Ravioli

In a large pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the breaded ravioli to the hot oil in batches. Fry for about 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Ravioli

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.

Sauté Garlic

Add the crushed tomatoes, oregano, salt, and sugar to the saucepan. Stir well to combine.

Add Tomatoes and Seasonings

Let the sauce simmer on low heat for about 15-20 minutes, stirring occasionally. Add the chopped basil just before serving.

Simmer the Sauce

Ravioli (store-bought or homemade)

All-purpose flour

Eggs

Breadcrumbs (Italian-style preferred)

Salt

Black pepper

Oil (for frying)

Olive oil

Garlic (minced)

Canned crushed tomatoes

Dried oregano

Sugar

Fresh basil (chopped)