Souvlaki may still be one of Greece’s most popular and accessible (street) foods, yet for health-conscious foodies, Athens has become an increasingly easy and exciting place to live and shop in. Today, practically every neighbourhood in the city has at least one bio shop or food stores selling a decent choice of traditional, pure, healthy, ‘home made’ style foods. Then there are the weekly local laiki green grocer’s markets where if you do your research and talk to sellers, you can usually find ways to get the “good stuff” brought to you – fresh farm eggs, the best varieties of seasonal fruit, vegetables and herbs, and more.
There are numerous by now for good quality and reliable organic produce in Athens, but one that has consistently remained popular throughout the years, and not by chance, is Tessereis Epoches (Four Seasons) on 30 Nikis St just round the corner from Syntagma Square. The substantial variety (over 3.500 products) of fresh, dried, frozen, canned and dry foods, as well as ecological household cleaning products and cosmetics, mainly from Greece but also from around the world, and the friendly, helpful and highly knowledgeable staff, serve to make it a highly desirable shopping destination.
The bio store opened in 2004, when the bio food scene was still very quiet in Greece as demand was still very low – today, it’s always busy with people trying to tailor a better diet and healthier lifestyle for themselves and their family. The mini-market’s owner, Vassilis Souvatzoglou, who helps run the family business with his mother and brother George, says: “Our target goal was and still remains to rediscover lost essence of foods, and find out about new ones. We are a team of young people that are specialized in organic products and love what we do.”
At Four Seasons you’ll find fresh, seasonal produce by small producers from around the country, sometimes sold at delightfully affordable prices – locally-grown foods like rare mushrooms, avocados and kale in winter, huge bunches of asparagus in spring, strawberries, courgettes and more recently even Cretan papaya, mangoes and passion fruit in summer. Souvatzoglou says: “Daily we are offering small producers the opportunity to grow and provide their products to a larger group of buyers, while supplying our customers with some of the best that Greek nature has to offer.”
Souvatzoglou adds that he has witnessed a significant shift in how Greeks eat in the last decade: “Nowadays, people are searching for quality foods and are more cautious about what they eat. This outlook has led to the creation of a new scene in Greece.” Vassilis and his team make ongoing research into the food industry a priority, travelling far and wide to meet producers at the very places where they live and farm, seeking out quality produce. “We constantly travel around Greece and internationally to discover new ideas and healthy habits. Our main purpose is to promote healthy living and enjoy good food. That is why we always aim to be one step further and create our local food revolution.”