“Perivoli sti Vari” (The Orchard in Vari) is a farm-to-table restaurant on the outskirts of Athens, Attica. Situated in the middle of a small urban farm, it gives city dwellers daily contact with nature and the opportunity to enjoy healthy food prepared from the field.
Seasonal vegetables (certified organic by TUV Austria) are grown using regenerative permaculture practices and harvested daily. The chef uses them alongside the produce of small local producers to create healthy, seasonal meals. Every winter, the estate’s olives are fed into a small olive press to yield extra virgin, cold-pressed olive oil.
Olive Mill Tour and Olive Oil Tasting
- Olive Oil Tour: Explore the farm’s olive trees and learn about the cultivation, harvesting, and cold-press production of premium Greek extra virgin olive oil
- Olive Oil Education: Understand how to evaluate olive oil quality — colour, aroma, bitterness, and pungency — through a structured olive oil tasting guided by olive oil experts
- Farm-to-Table Tasting: Taste three different extra-virgin olive oils paired with seasonal farm breads and vegetables from the Orchard’s own urban farm in Vari
While strolling through the olive grove, visitors learn about the olive tree, explore different varieties of olives, and gain an understanding of its unique position in Mediterranean history and culture. The tour continues to the small-scale, state-of-the-art cold extraction olive press, where participants discover the production process of extra virgin olive oil, including its challenges and the secrets to achieving superior quality.
We suggest concluding the experience with an à la carte meal at the farm-to-table restaurant, where you can taste the bountiful harvest from the farm’s own plots (meal not included in the price of the activity — please calculate an extra hour). Explore more Attica experiences through Gastronomy Tours.
