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Doric columns of the Temple of Poseidon at Cape Sounion against a deep blue sky
JaedosdeDelos, CC BY-SA

Attica

Attica, the region of Athens and Piraeus, for food lovers: six Athens food tours from 49 to 88 euros per adult, with meeting points and lengths.

At a glance

  • The region of Athens and Piraeus, on the Saronic Gulf
  • Six Athens food tours from 49 to 88 euros per adult
  • Retsina, white wine flavoured with pine resin, a tradition of the Attic vineyards
  • 1culinary experience

Culinary experiences in Attica

Shaded taverna terraces on a stepped lane in the Plaka district of AthensUser:Jpatokal, CC BY-SAFood tour2 to 4 hours

Food tours in Athens

Six guided food tours in Athens, from 49 to 88 euros per adult and two to four hours long, with morning and evening departures, children’s rates and meeting points.AthensView

Cities and towns in Attica

The Acropolis of Athens lit at blue hour above the city rooftopsAndrew Parlette, CC BY1 listing

Athens

Food tours in Athens

Map of Attica

What to taste in Attica

  • Retsina

    A white wine flavoured with pine resin, long made from Savatiano grapes in Attica.

  • Koulouri

    A sesame-crusted bread ring, sold from street carts in Athens in the morning.

  • Souvlaki

    Grilled skewers in pita, the city’s quick lunch.

Attica is the peninsula around Athens, between the Saronic Gulf and the Euboean Gulf, home to the capital, the port of Piraeus and the vineyards of the Mesogeia plain.

Attica around the capital

  • Mesogeia: since antiquity the name of the inland part of the peninsula, today the centre of East Attica, with vineyards of Savatiano, the grape of retsina. Its main town is Spata, near Athens International Airport, and its harbour is Rafina.
  • Cape Sounion: the southern tip of the peninsula, with the temple of Poseidon.
  • Hymettus: the 16 km ridge east of central Athens, 1,026 m at its highest, long noted for its thyme honey. The Kaisariani monastery stands on its flank.

Retsina is often poured by the carafe in Athens tavernas, with meze.

Retsina, from the amphora to the must

Its flavour is said to go back to an ancient habit: sealing wine vessels, amphorae above all, with Aleppo pine resin, which kept the air out. Today small pieces of resin are added to the must during fermentation.

  • Status: a protected designation of origin and traditional appellation for Greece and parts of southern Cyprus, under EU rules.
  • Where: production centres on Attica, Boeotia and Euboea.
  • The blend: Savatiano, with Assyrtiko and Rhoditis sometimes added to offset its low acidity.
  • The 1960s: the decade when retsina became the national drink.

Savatiano

One of the most widely planted grapes of Greece, known for resisting drought. It grows mostly in central Greece, above all in Attica, near Athens.

Aegina, the region’s pistachio island

Aegina, in the Saronic Gulf, belongs to the Islands regional unit of Attica.

  • Pistachios: the physician Nikolaos Peroglou introduced their systematic cultivation in 1896, and the name Fistiki Aeginis is a protected designation of origin.
  • The temple of Aphaia: on the island, dating from about 490 BC.

Before you go

  • Arriving: Athens International Airport is in eastern Attica.
  • Ferries: Piraeus is the main port for the islands.
  • Getting around: the Athens metro links the airport, the centre and Piraeus.
  • Alcohol: the minimum legal age to buy alcohol in Greece is 18.

Frequently asked questions

What is Attica?

The region around Athens, including Piraeus and the plain of Mesogeia.

How much is a food tour in Athens?

49 to 88 euros per adult for the six tours compared in this guide (2026 prices).

What wine is Attica known for?

Retsina, made mostly from Savatiano grapes and flavoured with pine resin.