Season 2, Episode 13
The Season 2 finale visits a monastery with a connection to the Greek revolution; and a village that is home to an ancient olive press.
Season 2, Episode 12
An ancient Venetian castle is toured.
Season 2, Episode 11
A visit to the Mani region of Greece includes a stop at an agro-tourism getaway. Also:a pork, orange and honey appetizer; a modern take on baklava.
Season 2, Episode 10
Ancient Minoan ruins; a raki-making lesson. Also: making a pomegranate salad, ksinohondros me melitzana and raki-infused clams.
Season 2, Episode 9
Medieval villages; a winery. Also: making a pomegranate salad and hand-rolled pasta.
Visits to a little island and a teaching museum. Also: making kalitsounia; bakaliaros with revithia; and rakomelo.
Season 2, Episode 7
Kozani, a city in northern Greece, is visited. Included: making yiaprakia; baked chicken and rice with krokos; and a krokos drink.
Season 2, Episode 6
Arahova, a popular skiing destination in Greece, is visited. Also: making kokoras krasatos and karidato.
A visit to Mount Olympus includes a stop at a vineyard. Also: making stifatho, moustalevria and spanakopita.
Season 2, Episode 4
A tour of Athens includes a stop at an eco-friendly store. Also: making loukanopita, roasted leg of lamb and loukoumades.
Season 2, Episode 3
A seaside resort; a village with a 2800-year history. Also: making sea bass with artichokes and potatoes; mushroom risotto; and galaktoboureko.
Conclusion. Stops include a museum about Byzantine culture; a vineyard that has a large corkscrew collection; and a Jewish museum. Also: making a Byzantine-inspired dessert.
Part 1 of 2. Season 2 opens in Thessaloniki, the capital of the central Greek region of Macedonia. Recipes include a feta and eggplant appetizer; and bakaliaro fricassee.