When Michalis Josing talks about the cuisine of his native Crete, he goes into raptures. The restaurant owner loves Greek olive oil, Graviera – a Cretan hard cheese made from sheep’s milk – and legumes such as beans and lentils, which thrive particularly well in the soil under the southern sun. “The families have their own gardens, so nothing comes from greenhouses. Be it tomatoes or cucumbers – everything has taste,” says Josing. And then he says a sentence that is surprising given the abundance of freshness: “We Greeks have the healthiest fast food in the world.”
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