Greece Food & Wine Tours
Greece is one of the oldest wine cultures on earth and the home of the Mediterranean diet: the volcanic Assyrtiko of Santorini, the Agiorgitiko reds of Nemea, the long-lived Xinomavro of the north, the olive oil and longevity food of Crete, and the souvlaki, meze and market life of Athens and Thessaloniki. This is our Greece hub. Choose a destination below, compare the top-rated experiences, and read our notes.
Top-rated food and wine experiences in Greece
Why Greece? Because it pairs indigenous grapes you find nowhere else with a sunny, generous, vegetable-and-seafood cuisine — and does it across islands and cities that are holiday destinations in their own right.
Where to go: Athens for food tours and cooking; Santorini for volcanic wine; Crete for the Cretan diet and olive oil; Thessaloniki for the country’s best street food; Mykonos and Corfu for the islands; and the Peloponnese for Nemea wine.
What to taste: Assyrtiko and Vinsanto, Agiorgitiko and Xinomavro, moussaka and souvlaki, Cretan dakos and olive oil, Santorini fava, fresh seafood, feta and graviera, and ouzo, tsipouro and raki.
A wine country of native grapes
Greece makes wine from grapes grown almost nowhere else, which is exactly why it is worth a wine trip. Santorini grows Assyrtiko in the volcanic ash, bone-dry and mineral, and dries it in the sun for the sweet Vinsanto. The Peloponnese gives the soft red Agiorgitiko of Nemea and the aromatic Moschofilero of Mantinia. The north, around Naoussa, makes the age-worthy red Xinomavro, sometimes called the Greek Barolo. And Crete has its own ancient varieties, Vidiano and Liatiko among them.
The food, island by island
Greek food changes with the place. Athens is souvlaki, the Varvakios market and a cooking-class tradition of moussaka and meze. Thessaloniki, the country’s gastronomic capital, is bougatsa, koulouri and an Anatolian meze culture. Crete is the birthplace of the Mediterranean diet — olive oil, dakos, wild greens and longevity. And the islands each have their own: Santorini’s fava and white aubergine, Mykonos’s kopanisti cheese, Corfu’s Venetian pastitsada.
When to go
Late spring and early autumn are ideal — warm but not fierce, and the islands are open without the August crush. The wine harvest is August (early, because of the heat) into September, earliest of all on Santorini. Athens, Thessaloniki and Crete are good year-round; the smaller islands wind down in winter.
Frequently asked questions
What wine is Greece famous for?
Santorini’s dry, mineral Assyrtiko above all, plus the sweet Vinsanto, the Agiorgitiko reds of Nemea and the age-worthy Xinomavro of the north — all from native grapes.
Which Greek island is best for food and wine?
Santorini for wine, Crete for food and olive oil; Athens and Thessaloniki are the best food-tour cities. It depends whether you want the vineyard or the table.
When is the Greek wine harvest?
Early — August into September because of the heat, and earliest of all on Santorini, which is among the first harvests in the northern hemisphere.
How we choose
We list only experiences with a strong rating over a meaningful number of reviews and free cancellation where available, and we favour small-group and family-run hosts. FindEatLocal earns a commission when you book through GetYourGuide or Viator links on this page; it doesn’t change the price you pay. More about how we choose.