It felt like everyone I know traveled to Greece this summer. Friends chose Zakynthos, Crete, Naxos, Ikaria.

Two bifteki in pita make for the perfect lunch on the way to the ferry
Lulu from The Knack Project tasted like dried herbs, dripping wet cherries, pomegranate, and watermelon rind
Diners are invited to take their pick from the fresh catch case at Ammoudia
Thinly-sliced local beef carpaccio with garum-mayo, and pickled mustard seeds from the zero-waste restaurant Cantina
Amberjack crudo with a punchy green sauce from Omega3
The view from an outcropping overlooking the cove of Faros beach
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A caper berry growing on Chef Giorgos Samoilis’ permaculture farm, whose harvest helps fuel his restaurants
Fresh local tomato paired with Xinomizithra cheese, capers, onions, and carob rusk, a traditional brown bread
A special at Pelicanos: local amberjack, served crudo-style in glugs of local olive oil with fresh herbs and aromatics