GREECE
Greece rewards the food-obsessed, the sea-loving, the architecturally curious, and the traveler willing to stop trying to see everything and start trying to taste it. The Acropolis still mesmerizes the people who stand under it. The Cycladic islands still produce the kind of light that painters have been agog over for centuries. But the real Greece is around the table — a four-hour lunch with a yiayia who has been cooking the same recipes since the 1960s, a Cretan shepherd making cheese with his grandfather's wooden press, a Santorini winemaker explaining why the vines have to grow low to the ground in baskets and pouring you a glass that proves him right.
A Taste of What's Possible
Cruise through the Cyclades or Ionian islands on a private yacht away from the crowds
Visit a Cretan shepherd to make cheese and share dinner under the stars
Carve marble in the workshop of one of the last remaining traditional master artisans.
Where You'll Stay
We spend a lot of time obsessing over the perfect accommodations. Our favorites tend to be smaller, boutique properties with a unique sense of style and fantastic service.
Here are just a few of our favorites...
Three of Our Favorite Spots
Paros
01
The Cycladic island that has absolutely held its charm. Be greeted by golden beaches, marble villages, and a working rhythm of fishermen and bakers that has not yet been edited for visitors.
THE Peloponnese
02
The mainland peninsula south of Athens is where all the stories of Greek mythology took place. The food, the wine, and the medieval castles have been exceptional for considerably longer than the country has been a country.
CRETE
03
Crete has its own dialect, its own cuisine, its own ancient civilization that predates the rest of Greece by a thousand years, and a coastline and mountain range that could each carry a trip on their own.
“We had a fantastic trip, thank you so much for planning such an amazing vacation for us! The hotels were lovely. We loved the Athens hotel. Perfect location and lovely accommodations, breakfast, and view. The hotel in Paros was terrific. The cooking class was an absolute highlight. Stella was one of the best chefs/instructors we've had. Really a fun day! Our guide was amazing. I've never had someone on the ground that was so attentive and available. She quickly helped us plan the day the cruise was canceled. We hiked the Byzantine Trail to Lefkes which was so much fun. Overall, your planning was terrific. We were so pleased with the mix of planned activities and free time was perfect for us. Thanks again for making sure our time in Greece was amazing!”
Carrie B. // USA
Sample Itinerary
Mainland to the Islands: A Culinary Journey Through Greece
Day 1: Arrive in Athens and settle into your hotel before stepping out to explore. Wander through the atmospheric streets of Monastiraki and Plaka, where neoclassical façades give way to hidden courtyards and neighborhood cafés.
Day 2: Begin the day with a private guided tour of the Acropolis, where your expert guide brings the ancient world vividly to life against the backdrop of the city below. Then head out on a culinary journey through Athens’ vibrant markets, neighborhood tavernas, and artisan producers — tasting your way through dishes that tell the story of one of the Mediterranean's most exciting food cities.
Day 3: Leave the mainland behind as you fly to Crete. Transfer to the enchanting old harbor town of Chania, where Venetian harbor walls, Ottoman minarets, and neoclassical mansions layer centuries of history into a single, walkable neighborhood.
Day 4: Head out on a culinary walk of Chania's old town, weaving through the covered market, stopping at family-run shops, and pausing for tastings of local cheeses, honey, and Cretan specialties along the way.
Day 5: Step into the Cretan countryside for a visit to an organic olive oil estate, where the story of liquid gold is told from grove to bottle over a farm-fresh meal prepared with estate produce. The afternoon takes you to a local winery, where the island's native varietals are poured with the kind of knowledge and passion that only family producers can offer.
Day 6: Travel to Santorini and transfer to your caldera-side hotel, where iconic views of whitewashed walls tumbling toward the glittering sea await. Settle in and explore the clifftop villages of Oia and Imerovigli.
Day 7: Santorini's volcanic soil produces some of Greece's most distinctive wines, and today you'll follow the wine roads to discover them as you visit small, storied wineries where ancient basket-trained vines grow low against the pumice earth.
Day 8: Enjoy a farm-to-table meal that connects you to the agricultural traditions that thrived on this island long before tourism arrived. As the afternoon light softens, board a private sailboat for a sunset cruise along the caldera.
Day 9: Today you ferry across to Naxos, the largest and greenest of the Cyclades. Check into your luxurious beachside hotel and settle into the island’s gentle pace.
Day 10: Leave the coast behind and venture into the island's interior, where traditional mountain villages perch above terraced hillsides, and locals still live much as their grandparents did. Along the way, stop to taste the products Naxos is quietly famous for — aged graviera cheese, kitron liqueur, thyme honey, and fresh loukoumades — shared by the people who make them.
Day 11: At an old farm without electricity, where centenarian olive trees shade a kitchen that runs entirely on wood-fire, a local grandmother welcomes you into her world. Learn traditional Greek recipes passed down through generations, cook together over open flame, and sit down to share an intimate meal together.
Day 12: Private transfer to the Naxos airport for your journey home.
