Athens has a rich history and culture while at the same time it has delicious cuisine. Greek dishes can satisfy every taste. Greek gastronomy has simplicity and freshness, as fresh ingredients are used. The ingredients commonly used in Greek cuisine are olive oil, oregano, garlic, tomatoes, olives and feta cheese. Greek gastronomy stands out for its freshness and simplicity. Most dishes are prepared with high quality ingredients. Common ingredients used in Greek cuisine include olive oil, garlic, oregano, feta cheese, olives, tomatoes. Athens is also particularly known for its seafood, such as grilled octopus, squid and fried fish. It hosts many traditional Greek dishes. The "souvlaki", which is a popular street food dish, is made with grilled meat, potatoes, various vegetables, such as onion, tomato and tzatziki sauce or other sauce of your choice. In addition, "musaka" is a hearty dish prepared in the oven with layers of eggplant, fried main, potatoes, fried main, and a creamy béchamel sauce that covers all the other ingredients. Other popular dishes include spanakopita (a type of spinach and feta pastry), pastitsio (a Greek version of lasagna) and koulouri (a type of sesame bread). Athens is a city full of flavor and its food is no exception. Whether you're looking for a traditional Greek dish, or something more international, Athens offers endless options. Athens is a city full of flavor and aromas. Athens is also famous for its vineyards where the famous retsina was born. Wine and grapes were among the most important products in Ancient Athens. In fact, the Attic amphorae traveled the wine in vases and other vessels to the ends of the earth. Retinite wine has a history of 4,000 years and its unique flavor comes from the technique of sealing the amphorae with pine resin in ancient times to preserve the characteristic aroma. In the vineyards of Attica, different varieties coexist harmoniously, including the white varieties with the Greek varieties Savvatiano and Roditi. In the vineyards of Attica, different varieties co-exist harmoniously, while the white ones predominate, with the Greek varieties of Savvatiano and Roditi. In addition, the Moschato, Assyrtiko, Malagouzia, Fileri, Vilana, Athiri, Robola, Savvatiano varieties are cultivated.