On the Greek islands, there's a simple joy in grilling souvlaki over an open flame while the scent of oregano and lemon drifts through the air. It's something deeply homey — like a seaside evening or a chat under the vines. Chicken souvlaki  is marinated chicken grilled until golden, juicy on the inside, with a light smoky crust. It pairs perfectly with tzatziki — a cooling yogurt sauce with cucumber and herbs. 🌿 You will need: For the souvlaki: 700 g chicken breast, cut int

Sometimes all it takes is the scent of fresh dill or the delicate crackle of pastry to bring you straight to a Greek village kitchen, where breakfast comes not by the clock but by the aroma from the oven. Spanakopita  is that very pie – baked by grandmothers in Corfu and across mainland Greece. It holds everything we love: fresh spinach, salty feta, fragrant herbs, and whisper-thin phyllo dough. Delicious warm or cold, it fits just as well on a picnic as on your quiet afterno

On the islands, moussaka is almost like our Sunday pie: it brings the family together, fills the house with the aromas of cinnamon and tomatoes, and lingers in the memory for a long time. Its taste is like an open window on the coast, where the wind brings the smell of fried eggplant, homemade sauce and freshly whipped béchamel. This is not just a casserole. This is Greece in a spoon . Tart, spicy, tender. And, like everything important, made with patience. 🫒 What you will

When the clouds descend on Corfu and the sea becomes steely and quiet, you want something simple and enveloping. Avgolemono soup is not just food, it is Greek comfort in a plate that you keep in your memory from childhood. It’s warm, lemony, velvety – like grandma’s voice calling from the terrace: “Έλα να φας, παιδί μου!” Cooked in homemade chicken broth , with egg and lemon juice, with rice and a spoonful of real extra virgin olive oil , this soup gently warms and invig

In Greece, they love simple. Where a few honest ingredients make a dish deeper than it seems at first glance. Melitzanosalata is like a conversation by the sea: a little garlic, a little lemon, good eggplant, and all this - with a drop ofextra virgin olive oil . In Corfu, this sauce is served as a meze – with homemade pita bread, next to roasted vegetables, or just with bread. It tastes like the end of a hot day – warm, smoky, rich and fresh all at once. 🧄 Ingredients: 2 m

Every drop of this dressing is the essence of Greek cuisine : the aroma of oregano, the tartness of lemon, the pungency of garlic, a little honey - like a ray of sunshine, and, of course, extra virgin olive oil , thick, golden, real. I often cook it in Corfu - in a hurry, when summer calls to the table under a tree. It goes with everything: with salads, with bread, with fried vegetables. But most importantly, it unites tastes , like the Greeks unite their family at dinner.

Sometimes all of Greece fits into a single baking dish. Pastitsio is the dish that appears on the table when the family gathers, voices hum, and the sunny island breeze blows outside the windows. This is not just a recipe - it is a tradition passed down with warmth, oil, spices and time. And today in the Aegean Notebooks - this is exactly the case. We are preparing pastitsio as they do in Corfu, with real olive oil, which comes from a small farm with a view of the sea. 🫒 W

Warm taste of summer in Greek cuisine Today, Aegean Notebooks is a flavor that is hard to put into words: fresh tomatoes , generously drizzled with extra virgin olive oil , with a slight tartness of thyme , warmed in the oven until lightly caramelized. A real pleasure in simplicity. This recipe comes from those days when the Corfu sun is already setting towards the horizon and the kitchen smells of sweet tomatoes, herbs and tart greens... Ingredients: 450 g cherry or grap