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Bakalo Mykonos. Where: 959 West Ave., Miami Beach. Hours: 5-10 Tuesday-Sunday. Reservations: OpenTable. More information: bakalomykonos.com or 305-603-7434. This restaurant from Chicago famous for ...
2. Tomatoes. VM/Getty Images. The ASPCA says ripe tomato fruit isn’t toxic to dogs, but the AKC thinks it’s best to avoid this plant altogether, as the leaves and stems of the tomato plant can ...
Dakos (ντάκος) Dry barley rusk, soaked in olive oil and topped with sliced tomatoes, herbs, feta cheese, and sometimes capers. Pissara (πισάρα) Kefalonian salad with fresh greens, sun-dried tomato, feta and pine-nuts. Taramosalata (ταραμοσαλάτα) Fish roe, breadcrumbs, olive oil, lemon juice.
Mykonos (/ ˈ m ɪ k ə n ɒ s,-n oʊ s /, [2] [3] UK also / ˈ m iː k-/; [4] Greek: Μύκονος) is a Greek island, part of the Cyclades, lying between Tinos, Syros, Paros and Naxos. The island has an area of 85.5 square kilometres (33.0 sq mi) and rises to an elevation of 341 metres (1,119 feet) at its highest point.
Olneyville New York System – Restaurant in Providence, Rhode Island. Papaya King – Restaurant in New York City. Pink's Hot Dogs – Hot dog restaurant in Los Angeles. Pølsevogn – Danish hot dog stands. Portillo's Restaurants – Chicago-based fast casual restaurant chain.
Berbati's Pan – Portland, Oregon. Bluto's – Portland, Oregon. Daphne's Greek Cafe – United States. Dio Deka, Los Gatos, California. Georgia's Greek Restaurant & Deli, Seattle. Greek Cusina – Portland, Oregon. Greek Islands – Illinois, U.S. Jimmy Grants - Melbourne, Australia. Jimmy the Greek – Canada [1]
The name comes from the Greek γύρος (gyros, 'circle' or 'turn'). It is a calque of the Turkish döner, from dönmek, also meaning "turn". [7] In Athens and other parts of southern Greece, the skewered meat dish elsewhere called souvlaki is known as kalamaki, while souvlaki is a term used generally for gyros, and similar dishes. [8]
Kopanisti. Kopanisti (Greek: Κοπανιστή) is a salty, spicy cheese, with protected designation of origin (PDO) [3][4] produced in the Greek islands of the Cyclades in the Aegean Sea such as Mykonos, Tinos, Andros, Syros, Naxos etc.; it has been produced in Mykonos for more than 300 years. [5] It owes its special peppery and spicy taste ...