I may be biased given my Greek heritage, but I think authentic Greek cuisine (I am not including the ubiquitous gyro) still represents the values of slow, farm to table cooking made with fresh, wholesome ingredients. Whether you are a vegetarian, pescatarian or omnivore, it's easy to find a wide variety of healthy dishes when traveling to Greece. For many though, the act of making Greek food seems arduous. However, it does not need to be difficult.
Meet Chef Maria Krina. Maria is a co-owner of Droseriko restaurant in Patras, which is the capital city of Western Greece, in the northern Peloponnese. She has made a splash in Greece for being outspoken about what is happening with food production around the world and for using purely organic, raw materials from local producers in Greece and Cyprus. Her specialty is highlighting the forgotten Greek dishes of yesteryear.