Andrew meets Greeks passionate about food in Athens and on the remote island of Kalymnos. He travels the country, tasting food rich in Greek history and culture. Andrew eats at the finest eateries and samples the best home-cooked meals.

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  • Monday
    February 22
    12pm | 11c

From This Episode

'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 960 1280


'The Greeks have an eye for freshness when it comes to seafood -- it's some of the best in the world.' 'Andrew Zimmern 960 1280


'Diane Kochilas' recipe for octopus should be declared a 'Greek National Treasure.' Yep, it's that good.' ' Andrew Zimmern 960 1280


'On our own Bizarre Foods odyssey, we pause to take in the grandeur of the Greek Islands.' 'Andrew Zimmern 960 1280


Andrew finds a new home in this salty taverna full of fishermen, good food and incredible music. 960 1280


The Bizarre Foods crew, Adrian Danciu and Gabe Stix, shoot under the intense Mediterranean sun. 960 1280


'Freshly butchered sheep's heads are eye-catching in the meat section of Athens' Central Market.' 'Andrew Zimmern 960 1280


'Kokoretsi is like a Greek meat mummy. It's sheep's organ meat wrapped in sheep's intestines. Lunch time!' 'Andrew Zimmern 960 1280


Field producer Patrick Weiland looks at a live feed from the Bizarre Foods cameras. 960 1280


Local historian Katerina Klonari talks to Andrew about the long history of the Greek fish stew called kakavia. 960 1280


Saturday lunch crowds head to roadside meat houses that grill pigs and lambs whole, and everyone gets their fill of roasted meats. 960 1280


'Monsters in the net. This is a large moray eel we caught in our nets off the Greek island of Kalymnos.' 'Andrew Zimmern 960 1280


For more than 2 millennia, fishermen have tenderized octopus by beating them on the stones on shore. 960 1280


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