Tour of the tastebuds

Eat out to help yourself out

If there’s any reason to cycle it’s to eat, and if there’s any reason to travel to Greece it’s to eat well (and cycle) – which is where Pavlos came in. He runs Explore the Outside (exploretheoutside. com), which operates a host of cycling, hiking and sailing trips. But more than an expert tour guide, Pavlos also knows his way around a local menu.

‘You call it Greek, we call it village salad, and it’s best made from vine-ripened tomatoes, wild oregano and sweet, salty slabs of feta. All juices should be mopped up with fresh bread.

‘The fish here is amazing, but seek out atherina, which are similar to whitebait; bakaliaros, which are battered chunks of salt cod; and whole roasted snapper, served simply with lemon.

‘Dolmades are a family staple – everyone has their own idea – but usually they’re vine leaf parcels of rice or minced meat and plenty of herbs.

‘People think of Greece and think of ouzo, but we drink tsipouro, made only from grapes, not grains like ouzo can be, and not flavoured with anise. It might sound obvious, but try Greek yoghurt and honey. It is nothing like it is overseas, here it is as thick as ice cream and the honey is floral and wild.’