For Suzy Karadsheh, the founder of The Mediterranean Dish, traveling through Greece isn’t about checking off the most-liked spots on Instagram; it’s a culinary pilgrimage. While the world flocks to the blue-domed heights of Santorini, Karadsheh finds the true soul of the country in philoxenia—the ancient Greek concept of "love for the stranger." "The Greeks have this word for hospitality—Philoxenia—and it literally translates to ‘love of stranger,’" Karadsheh says. It’s a philosophy that transforms a standard vacation into a series of deep, authentic connections, starting with the largest island in the Mediterranean: Crete.
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Mountain Traditions and the Art of the Cretan Feast
Suzy Karadsheh, the founder of The Mediterranean Dish
Karadsheh notes that while most travelers use Crete as a quick cruise stop, the authentic Crete reveals itself in the mountains. She recommends a 48-hour deep dive into the village of Livadia, where you can visit working shepherd homes to witness the making of lamb antikristo. This traditional method involves salting the meat heavily and slow-cooking it on vertical spits over an open fire for six hours. "We visited a working shepherd’s home and ended up spending the good part of the day making cheese and cooking lamb," she recalls. It’s a sensory experience that pairs perfectly with the island's famous "rusks"—hard bread soaked in tomato sauce, garlic and olive oil—and a glass of local anise-flavored Ouzo.
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Finding the Authentic Side of Santorini
When it comes to the "classic" Greek aesthetic, Karadsheh suggests skipping the crowded center of Oia and heading to Kamari Beach on Santorini’s eastern coast. This black-sand haven offers a quieter home base just 15 minutes from the action. For a meal that feels like a secret, she points travelers 30 minutes south to The Cave of Nikolas at Akrotiri. This family-owned taverna was literally carved by hand out of a cave by "Uncle Nikolas" and serves fresh fish caught that morning. "It's a family-owned taverna where they serve you fresh fish that’s caught and you get to go pick the fish from a bin," Karadsheh explains. You won’t find a standardized menu here; instead, you tell the family exactly how you want it grilled or fried.
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Where Ancient History Greets Modern Luxury
Suzy Karadsheh of The Mediterranean Dish
In Athens, Karadsheh’s recommendation is the Electra Metropolis Hotel. While it’s a modern five-star property, its entrance is home to a tiny 16th-century church—one of the few surviving Ottoman-period Christian sites—that you literally have to walk around to enter. It's just Athens—it’s really where old and new meet," she notes. The rooftop breakfast offers what she calls a "worshipful" view of the Acropolis before the city’s bustle begins. To truly eat like a local in the capital, she suggests a visit to Kuzina, where Chef Aris Tsanaklidis blends his global culinary background with traditional Greek flavors, creating modern icons like feta-stuffed loukoumades (savory honey dumplings). Whether you are exploring the cobblestone streets of the Plaka or sourcing Koroneiki olive oil in Kythera, Karadsheh insists that the best souvenir isn't an object, but the realization that in Greece, you are never truly a stranger at the table.
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Suzy’s Insider Tips for a Seamless Greek Escape
Navigating the islands can often feel intimidating for first-timers, but Karadsheh insists that the best strategy is simply to lean into the local hospitality. She suggests making fast friends with your hotel concierge, who can often arrange car services or ferry logistics that aren't always obvious on a standard booking site. When it comes to packing, skip the heavy wardrobe and prioritize a reusable water bottle—the tap water in Greece is excellent—and a pair of reliable walking shoes for those steep, cobblestone climbs. Most importantly, Karadsheh advises travelers to embrace the "student" mindset. If you aren't sure what to order, ask the server for the day’s freshest catch or a local specialty not on the main menu. In her experience, the most memorable moments happen when you stop acting like a tourist and start letting the locals lead the way.
Suzy Karadsheh is the two-time New York Times bestselling author of The Mediterranean Dish and Simply Dinner. Her line of signature olive oils and spices, sourced directly from the regions she visits, is available at TheMediterraneanDish.com. For information on her upcoming 2026 culinary tours to Tuscany and beyond, visit her website or follow her on social media @TheMediterraneanDish.
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