Greek Food: Katakalon vs Traditional Greek Cuisine

Welcome to another delicious episode of Zita Eats the World! 🇬🇷✨ This time, I’m diving fork-first into Greek Food: Katakalon vs Traditional Greek Cuisine — and trust me, this food journey is one for the books!

From olive oil and wine tastings at the stunning Magna Grecia Estate to traditional bites right by the water, this Katakolon stop is a Greek flavor explosion!

📍 𝐇𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭𝐬:
✅ An olive oil + wine tasting at Magna Grecia Estate 🍇
✅ A traditional Greek cooking demo with local secrets 🍽️
✅ The fresh seafood and vibrant dishes of Katakolon
✅ What makes traditional Greek food so healthy and flavorful
✅ A comparison of Greek Food: Katakalon vs Traditional Greek Cuisine

From Greek street food to authentic countryside dishes, this is the ultimate food lover’s guide to Greece in 2025 🇬🇷🍴

🕒 𝐓𝐢𝐦𝐞𝐬𝐭𝐚𝐦𝐩𝐬 𝐰𝐢𝐭𝐡 𝐊𝐞𝐲 𝐌𝐨𝐦𝐞𝐧𝐭𝐬
▶️ 0:00 🎵 Intro
▶️ 0:04 🏖️ Katakolon Greece – cruise port vs Olympia
▶️ 0:24 🍽️ Choosing food over ruins
▶️ 0:31 🚗 Drive to Magna Grecia Estate
▶️ 0:44 🧁 Feta-spinach pastry & farm wine
▶️ 1:02 🫒 Olive tasting – Kalamata & Koroneiki
▶️ 1:40 🧴 Cold-pressed extra virgin olive oil
▶️ 2:09 🍯 Farm-made jams – onion & pepper
▶️ 2:48 🌭 Sausage & tirokafteri spread
▶️ 3:30 🧂 Olive brining with salt, vinegar & herbs
▶️ 4:45 🔥 Spicy onion jam
▶️ 5:26 🍷 Arrive at Mercouri Winery
▶️ 5:49 🍇 150 years of Greek winemaking
▶️ 6:26 🥂 Tasting Roditis, Assyrtiko, Robola
▶️ 7:36 🍇 Red wines: Refosco & Mavro Daphne
▶️ 9:06 🥳 Toast to Greek summer – Yamas!
▶️ 9:22 🌊 Seaside feast – traditional Greek food

👀 Expect:
✅ Real local flavors 🍲
✅ Stunning Greek countryside views 🌄
✅ A bite-sized Greek food tour 🍷
✅ A side of history, laughter, and sunshine ☀️

💬 Comment below: Have you tried Greek food in Katakolon or anywhere in Greece? Which dish stole your heart (or your stomach)? Let me know!

🎥 𝐂𝐡𝐞𝐜𝐤 𝐎𝐮𝐭 𝐌𝐨𝐫𝐞 𝐂𝐨𝐧𝐭𝐞𝐧𝐭 – Playlist
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🚀 𝐂𝐨𝐧𝐭𝐢𝐧𝐮𝐞 𝐭𝐡𝐞 𝐉𝐨𝐮𝐫𝐧𝐞𝐲 𝐇𝐞𝐫𝐞
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🎥 𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐓𝐨𝐩𝐢𝐜𝐬 & 𝐓𝐚𝐠𝐬
I filmed this right near the Katakolon Greece cruise port, and if you’re on a ship excursion, this is a MUST-visit stop. Many travelers miss out, thinking only of Katakolon Greece Olympia—but trust me, the food here deserves the spotlight! If you’re into Greek food tour Athens, traditional Greek dishes, or curious about authentic Greek cuisine beyond the big cities, this one’s for you.

I’ve always loved exploring Greek street food, but Katakolon took it to the next level. And of course, if you’re a fan of Greek food recipes, or learning about Greek recipes benefits—especially those rooted in the Mediterranean food vlog world—this episode is packed with flavor, culture, and good vibes! 🫶

#greekfood #greekcuisine2025 #greekfoodtour #zitaeatstheworld #greekfoodlovers #greekislands #greecetravelvlog #greecetravelguide

[Music] I’m here in the small seaside town of Katakalon in western Greece. Pretty much everyone who visits this port heads straight to Olympia where the Olympic Games were born, but not me. Other than a quick walk around the archaeological museum with its impressive collection of artifacts and sculptures, I have no intention of following the crowds. Instead, I plan to taste my way around this very pretty town. Driving away from town and near Olympia, I arrive at Magna Grecia Farms where they grow and make all kinds of things, mainly olives and oils, but other vegetables and wine, too. I meet the owner, Frana, who plans to show me around. She welcomes me with a homemade pastry filled with feta and spinach and a glass of her farm’s wine. Nice to meet you all. Well, I didn’t expect this. Frank set up this table overflowing with some of the goodies from the farm. There are lots of olives marinating away. And welcome to our farm. Thank you, Frank. Thank you for coming. It’s It’s so beautiful here. You like beautiful. And I What a spread. All from your farm. Of course. Yes. There is our vegetable garden and a lot of olives. Yes. Is that the main production? That is the main production that we have. the olives and we have a coroni variety, the teeny little one that you see around here, the beautiful and calamata variety that we proceed them for as a table olive, the black one there. Yes. And other local green ones. This is our extra virgin olive oil that has been cold pressed. We do a separate pressing for um the corono and after the blend for all the other varieties. What’s when’s the harvest time for the olives? Usually end of October we start beginning of November and we need at least six weeks to finish the old work, the old harvesting. So everything is really everything. Yes. Everything is from our vegetable garden. These are are jams or I prepare with the onion. The onion jam that is very nice is this one here. It’s very nice on the cheese. Feta cheese in this case, but can be on parmyo as well, you know. And after we have I prepare my pepper jam with these peppers but also chili peppers. And this is the pepper jam. Also busy. We are busy. Yeah. The whole family is working here at the farm. How long has the farm actually been here? The farm as cultivations is a third generation farm. But we opened the doors to the guests four years ago. We decided with my husband to share your joy. That was fantastic. And these what’s on here you have a nice looking is a sausage locally made with very selected pork meat and orange peel is how they used to do in this area to add orange peel into the sausage. Yes. And the brchette is prepared with our ingredients which are feta cheese and calamata olives and the white spread on the on the bread. It’s called the tiro caferi. We prepare with the feta cheese and chili pepper, lemon and oregano. It has a little kick to that one. Yeah, it is. It’s very nice with the red wine as well. Goes very nice with the red wine. Very nice. Do you want me to try a cola first? I think they probably want to kick the cameras this way. So, we have to reach. So, please. And I didn’t bring the Try to face this way for the maybe. Okay. It’s like eating fruit off the tree. It’s very natural. We don’t use potassium when we proceed the olives, but just water and salt and vinegar. And we wait, we put in that pot there. And we wait over two months to have to have them ready, of course. Yes. Oh my god, that’s delicious. And how much salt do you add to it? 10% of salt. 10% of salt. A big cup of vinegar. And some aroms as a carrots. And you can see carrots and celery. Okay. And lemon juice for the green ones. Would you like to taste the green? Sure as well. Absolutely. All that stuff. Food. Olives. Oh my gosh. You have to taste the How much you going to get me? Okay. What should we taste now? Happy to take Well, I could just sit here all day and eat this, but we have we have a lot to do. You could save the onion jam as well. I may as well try the Yeah, see, I never say no. No, I’m facing now. This will be it because just a little here. I promise. Oh, that has a real kick to it. This is great. I really wish I could stay all day. At least you can stay. and pink. It was lovely. This is fantastic. Thank you. Thank you. Thank you very much. If you need something more clean and plain, I will. You’re going to. [Music] It’s a pretty drive through green fields of olive trees and vineyards, and I’m heading to McCory Winery for what I think is a brief tasting. Little do I know that owner Christos has other ideas. Even when I tell him that I have other places to visit and a cruise ship to catch, he can’t seem to stop walking and talking and giving me a history of the family’s 150 years of wine production. When’s this tasting? Christos. He takes me around this wine museum, shows me the barrel room. Well, the wine does smell fantastic. I finally think it’s time to sit with the cats and have our tasting. out almost in a matter of Okay, we are on the table with a few of our quite a few. I don’t know. I know we can’t taste them all. Anyway, what probably would taste is a couple of of our whites, couple of our red all grown here. All grown here with the exception of one of the whites that you will try first which is a Greek variety Roditis known in Pelopony. It’s the clone fox as it’s called. It’s very likable also in in has all these uh fruit of flower fruit and citrus things. Okay. And it has a little of y a little of y 10% of y in it. So is it ageable then because of the vion? Two years. Two years. No more. I think all white Greek white wine is good to be consumed within the first two years. Okay. Oh, that’s really nice. The other one is two varieties. Greek varieties. It’s It’s 60% certico 40% Robola is also 2013. These are nice and fresh. These are good for a G hot Greek day for sure. And good food. And good. And good company. Thank you. I see good food on the table. I wish we had lots more time because it’s so good. Well, next time always there is a next time. That’s that’s what’s good about this. We come, we see a place, we know what we want to come back to visit. Exactly. Probably we’ll try the main red wine, Refosco and Mro Daphne. Great. Refosco brought was brought here in 1864 and became known in Greece as the Mercuri variety. But basically it’s from northern Italy and was introduced here by our grandgrandfather who lived there and uh you know why he did that. This particular bottle we have here is slightly young. Is it 2011? It’s at its very best after 7 years. Okay. So it’s a bit young and it’s h Yeah. But you still get um nice fruiness in Yeah. Mro Daphne usually uh made made into sweet wine. Mro Daphne is made in sweet wine. And this one that if you we have time you you will try is Mavro Daphne dried in the sun together with Corinthian grapes also dried in the sun. Very good. We have time for one more. This is two varieties. One Greek which is Agustiatis from the island of Zakinthos and Murv. You know, Mulv is from Proance and from Spain. They match well. They married well. And this is a bit more tanic. This is it sort of 2011 also. Okay. Still young, but yeah, but it will both age very well. Okay. This was a great tasting, Christos. And thanks for giving us wine to take with us. Yamas. Yamas to your very nice Greek summer. Okay. Before getting back on the ship, I want to have some typical Greek food and find a perfect place on the prominade by the water. The owner’s there and she’s very pleased to make a few special things for me. I had no idea she’d make me so much. And when I had a go, she wrapped up what was left for me to take. Talk about Greek hospitality. It’s delicious.