Travel diaries: My Greek food odyssey

We were a group of seven (five solo travellers and one couple) spanning from our 30s to our 80s. Some were seasoned Explore adventurers, while others (like me!) were experiencing their first trip with Explore.

From those looking to spice up their dinner party menus to those eager to explore Greece beyond its ancient ruins, this trip offered something for everyone. We bonded over shared meals and hands-on cooking classes, discovering how deeply intertwined Greek culture and cuisine truly are.

No two days were the same, but typically, we’d spend half a day immersed in an activity, like visiting a local farm or joining a cooking class. There would then be enough free time to relax or explore at our own pace, either with others in the group or by ourselves. For any meals that weren't included, we still tended to eat as a group together.

Take Athens, for example. One morning was spent at a vegan cookery class, where we prepared and enjoyed a delicious spread of plant-based Greek dishes. The rest of the day was at our leisure, so I wandered through the pretty Plaka district, passing the striking Acropolis Museum and browsing local shops along the way, before ending the evening on the hotel's terrace where the illuminated columns of the Parthenon stood proudly in the near-distance.

This trip starts in Crete. Most travellers fly into Heraklion, where your tour leader meets you and whisks you off to Zaros, a lush, peaceful village that’s the perfect place to ease into the trip. From there, we continued to Chania for an overnight stay before boarding an overnight ferry to Athens. What an experience!

Highlights of Athens included a a walking tour of the city (where we saw the Changing of the Guards), a pre-sunset visit to the iconic Acropolis and a vegan cooking class of tzatziki, moussaka and more.

Athens is notoriously steep, so remember to take your time; there's lots of vibrant bougainvillea to admire if you pause along the way! We hopped on the ferry to Poros Island, where we spent a couple of nights enjoying more sightseeing and organic farm visits. Wandering the narrow paths of the old village, with its charming architecture and whitewashed lighthouse, felt like stepping into a postcard.

From Poros, we took a ferry back to the mainland (via the coastal town of Nafplion) before heading back to Athens Airport.

1. Pack a separate bag for the overnight ferry to Athens, as your main suitcase is stored on a locked level during the crossing.

2. This trip is well-suited for vegetarians and vegans, but tell your tour leader (and at the time of booking) of any food allergies or dietary requirements.

3. Stay hydrated with a Water-to-Go filtration bottle, which allows you to refill from any water source. Click here for a 15% discount.

4. Buy local. Whether it's cute pots of Cretan honey, bottles of Ouzo or packets of tzatziki mixes, local produce helps you savour the trip once you're back home.

5. At the honey farm, you're provided with a protective top (complete with netted hat) but wear long trousers that cover your ankles, as they’re not supplied and are essential for safety around the bees.