Check out Andrew's behind-the-scenes photos from the Greece episode of Bizarre Foods.
'Fish is the breakfast of champions in Greece. And yes, Chef Lefteris Lazarou is a world champion and one of Greece's finest chefs.' 'Andrew Zimmern
'The Greeks have an eye for freshness when it comes to seafood -- it's some of the best in the world.' 'Andrew Zimmern
'Diane Kochilas' recipe for octopus should be declared a 'Greek National Treasure.' Yep, it's that good.' ' Andrew Zimmern
'On our own Bizarre Foods odyssey, we pause to take in the grandeur of the Greek Islands.' 'Andrew Zimmern
Andrew finds a new home in this salty taverna full of fishermen, good food and incredible music.
The Bizarre Foods crew, Adrian Danciu and Gabe Stix, shoot under the intense Mediterranean sun.
'Freshly butchered sheep's heads are eye-catching in the meat section of Athens' Central Market.' 'Andrew Zimmern
'Kokoretsi is like a Greek meat mummy. It's sheep's organ meat wrapped in sheep's intestines. Lunch time!' 'Andrew Zimmern
Field producer Patrick Weiland looks at a live feed from the Bizarre Foods cameras.
Local historian Katerina Klonari talks to Andrew about the long history of the Greek fish stew called kakavia.
Saturday lunch crowds head to roadside meat houses that grill pigs and lambs whole, and everyone gets their fill of roasted meats.
'Monsters in the net. This is a large moray eel we caught in our nets off the Greek island of Kalymnos.' 'Andrew Zimmern
For more than 2 millennia, fishermen have tenderized octopus by beating them on the stones on shore.