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

Golden fried, served with marinara sauce.

In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Make the Marinara Sauce

Stir in the crushed tomatoes, dried oregano, salt, and black pepper. Let simmer for about 15 minutes, stirring occasionally.

Add Tomatoes and Seasonings

Remove from heat and stir in the fresh basil. Set aside to keep warm.

Finish the Sauce

Cut the fresh mozzarella into 1-inch cubes.

Prepare the Mozzarella

In three separate bowls, place flour, beaten eggs, and breadcrumbs. Season the flour and breadcrumbs with salt and black pepper.

Set Up Breading Station

Coat each mozzarella cube in flour, dip in the egg, and then coat with breadcrumbs, pressing gently to adhere.

Bread the Mozzarella

In a large skillet, heat vegetable oil over medium-high heat until hot but not smoking.

Heat the Oil

Carefully place the breaded mozzarella cubes in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes per side.

Fry the Mozzarella

Remove the fried mozzarella from the skillet and drain on paper towels. Serve hot with the marinara sauce.

Drain and Serve

Fresh Mozzarella Cheese

All-Purpose Flour

Eggs

Breadcrumbs

Vegetable Oil

Salt

Black Pepper

Canned Crushed Tomatoes

Olive Oil

Garlic, minced

Dried Oregano

Fresh Basil, chopped