Loutraki: A Hidden Gem for Mediterranean Food in Greece

Authentic Mediterranean experiences, olive oil tastings, and local Greek flavor—Loutraki has it all, just an hour from Athens and off most tourist maps.

Most people flying into Athens are already planning their escape: they go straight to Santorini, Mykonos, or maybe catch a ferry to Crete. And I get it, the islands are stunning. But I’ve got a little tip for you, especially if you want to experience a true Mediterranean diet and authentic Greek food that isn’t a tourist trap, and it’s just an hour’s drive from Athens: Loutraki.

I’ve been visiting Loutraki since I was a kid. It’s known for its thermal springs, its beach and relaxing seaside air. But on a recent visit, I saw it in a new way, not just as a wellness destination, but as a place where you can enjoy traditional Greek food and experience the Mediterranean without it feeling like it was curated for tourists. It’s just how people eat.

Here’s why this under-the-radar town should be on every food lover’s travel list:

An Olive Oil Tasting That Actually Teaches You Something

The first thing I did—and one of the highlights of my visit—was a tour of a local olive oil producer just outside the town. Markellos Olive is a fourth-generation, family-run business just 20 minutes away, and they offer detailed olive oil tastings.

Now, Greece is one of the top producers of extra virgin olive oil, and here, you get to taste it at its source: peppery, grassy, golden-green oils straight from the press.

As a Mediterranean diet expert, nutritionist, and coming from a family that produces its own olive oil, I’ve done many of these—and every time, I’m reminded how different real, fresh extra virgin olive oil is from what most people know.

Here, you can taste the difference in oils depending on the olive variety, the region, and the harvest time. It’s not a marketing gimmick—it’s education. And for anyone interested in the Mediterranean diet, seeing where this cornerstone food comes from and how it’s made is invaluable.

Olive oil tastings are much like wine tastings: you sample different varieties, learn to identify quality, and understand how climate, soil, and cultivation methods affect flavor. For anyone interested in the Mediterranean diet, tasting authentic Greek olive oil is an eye-opening experience that deepens your appreciation of this essential ingredient.

A Visit to a Monastery, and Some of the Best Feta I’ve Ever Had

After the olive oil tasting, I headed to the Monastery of the Holy Cross, about 30 minutes from Loutraki. The nuns produce their own dairy products: tangy, rich Greek yogurts and cheeses like feta (it was amazing), graviera, and other specialties. This is the kind of authentic, minimally processed food the Mediterranean diet celebrates—not factory-made but made with attention and respect.

Monasteries as Part of Travel

Even on vacations or weekend trips, Greeks will often include a visit to a nearby monastery, not just to “sightsee,” but to pause. There’s no entrance fee, no promotion, no merchandise table. What you find instead are well-kept grounds, old stone buildings, breathtaking views (they are usually somewhat isolated in the Greek mountains), and a sense of spirituality and quiet, even if you’re not religious.

Time for Lunch: Fresh Fish, Seafood, and an Honest, Delicious Mediterranean Meal

I had a late lunch at a local fish tavern (psarotaverna), Omega 3, by the sea. We picked our fish from the kitchen, checking out the day’s catch on ice. Yes, you heard that right, Greeks typically go to the back of the tavern and choose the fish they want. It was grilled and served with a squeeze of lemon and local olive oil.

Alongside it: marinated anchovies (get the recipe >> here), crisp calamari, fava (Greek yellow split pea purée: get the here >> recipe), vegetables, and of course, wild greens (horta).

This is the kind of food that makes up the real Mediterranean diet: fresh, straightforward, letting all the natural flavors shine. And in Loutraki, it’s not a performance. It’s everyday life.

A Creative Take on Classic Mediterranean Flavors

The next evening, I had dinner at Oceanos (it means “ocean” in Greek, and yes, it is right by the sea), a different type of restaurant that takes traditional Greek and Mediterranean dishes and gives them a slight twist. I won’t say “refined,” because I consider classic Mediterranean cuisine refined to begin with, but it was a different way of using ingredients.

It was thoughtful, seasonal, and respectful of the original dishes it was inspired by. We started with fresh crab in tomato juice, then cod prepared in the manner of the traditional Greek sweet loukoumas, accompanied by a fava “aioli” and beetroot cream inspired by the traditional beetroot salad. The main course was a Mediterranean fish called milokopi, wrapped in grape leaves and served with an avgolemono sauce, alongside artichokes and peas, an homage to the traditional dish aginares alla polita.

The dessert was made with an olive oil cake base accompanied by basil and citrus ice cream and was in my opinion the perfect example of a not too sweet dessert that provides the perfect ending to a multi course meal.

Loutraki: A Culinary Destination Hiding in Plain Sight

What I loved most about Loutraki is that it doesn’t feel commercialized. This isn’t a place chasing Instagram fame or culinary trends, it’s a town where you can experience real, local Greek food. You can visit small producers, eat by the sea, taste real extra virgin olive oil, and explore the flavors of Greece without crowds or curated “authenticity.”

So next time you fly into Athens, consider a stop in Loutraki. It’s an easy way to experience authentic Mediterranean food and culture (and the beach), just an hour from Athens.

For more information visit: https://www.visitloutraki.com/en