The Mediterranean Diet and Its Secrets

In 2010, UNESCO recognised the Mediterranean Diet as Intangible Cultural Heritage of Humanity. It
was a quiet but significant decision: the world’s most-studied way of eating was being defined not as
a diet in the modern sense – a list of allowed and forbidden foods – but as a culture. A way of
choosing ingredients, of cooking, of sharing, and of living.

At Simantro Resort, we serve this culture at every meal. Not as a marketing concept, but as the
everyday reality of Halkidiki, where the soil, the sea and the climate naturally produce exactly the
ingredients the Mediterranean lifestyle calls for.

The Seven Pillars

A proper olive oil tasting follows a sequence similar to a wine tasting, designed to bring every detail
to the surface.

1. Olive Oil as the Foundation
   Extra virgin olive oil is the primary fat – drizzled raw over vegetables and pulses, used to slow-cook
   stews, and brushed over fresh bread. The cardiovascular benefits of its monounsaturated fats and
   polyphenols are by now well documented, but the cultural truth is simpler: in a Greek kitchen, olive
   oil is not optional.
   
   
2. Vegetables and Legumes at the Centre
   Beans, chickpeas, lentils, tomatoes, peppers, aubergines, courgettes, greens and herbs make up the
   bulk of the traditional plate. Meat is treated as an accent, not a centrepiece – a habit that, by happy
   coincidence, also happens to be the way modern nutritional science increasingly recommends we all
   eat.
   
   
3. Fish More Than Meat
   Surrounded by the Aegean, Halkidiki has always looked first to the sea. Sardines, anchovies,
   mackerel and the mussels of Olympiada appear far more often on a traditional table than red meat,
   providing high-quality protein and essential omega-3 fats.
   
   
4. Whole Grains and Fresh Bread
   Sourdough loaves, rusks (paximadia), bulgur and barley provide slow-release energy and pair
   perfectly with everything else on the table.
   
   
5. Wild Herbs and Spices
   Oregano, thyme, rosemary, mint, dill, fennel – Halkidiki’s hillsides are essentially an open-air pharmacy. Beyond their flavour, these herbs add antioxidants and reduce the need for salt.
   
   
6. Wine in Moderation, at the Table
   Wine in the Mediterranean tradition is not drunk to get drunk. It is drunk slowly, with food, in
   conversation. Halkidiki’s small, family-run wineries produce some excellent expressions of native
   varieties such as Assyrtiko, Athiri and Limnio.
   
   
7. The Way You Eat
   This is the secret most often forgotten. The Mediterranean Diet is also a Mediterranean rhythm:
   long meals shared with others, time spent outdoors, walking after dinner, eating with the seasons.
   The ‘how’ is as important as the ‘what’.

The Diet, Lived

Our kitchen sources from local olive groves, fishermen, cheesemakers and small organic farms across
Halkidiki. Our Greek Breakfast offering – part of the official ‘Greek Breakfast’ initiative of the Hellenic
Chamber of Hotels – gives guests a daily taste of regional specialities, from local cheeses and
yoghurts to honey, jams, olives and freshly baked bread. Lunch and dinner follow the same
philosophy: seasonal, simple, generous, and always anchored in good olive oil.

“The beauty of Mediterranean cuisine lies in its restraint. The finest ingredients need very
little intervention: sun-ripened produce, freshly picked herbs, exceptional olive oil and a
deep respect for seasonality. At Simantro, our aim is not to complicate flavours, but to let
them speak for themselves. Each dish is designed to reflect the landscape of Halkidiki and
the effortless generosity that defines Greek hospitality.”
— Fanis Megarchiotis I Chef, Simantro Resort

A holiday at Simantro is one of the most enjoyable ways to experience the Mediterranean Diet not as
a rule book, but as a way of life – one that you may very well decide to take home with you.