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At Athena Gourmet Market, we’re curators of the Greek culinary soul. We invite you to join us on this journey of discovery, and taste the difference that passion and authenticity make. Experience Greece, here in NYC
Athena Gourmet Market is more than just imported goods; it’s a passion project born from a deep love for Greek culture and culinary heritage. We believe that the true taste of Greece lies in the quality of its ingredients, the time-honored traditions of its producers, and the warmth of its people.
We aim to create a bridge between Greece and New York, offering not just products, but an experience. We want to transport you to the sun-drenched landscapes, the bustling village markets, and the welcoming tables of Greece with every bite and every aroma.
Our concept is rooted in authenticity. We are committed to sourcing directly from small-scale producers and family-run businesses across Greece who share our dedication to quality and traditional methods. We seek out products that embody the unique character of their regions, from the distinct terroir of Kalamata olives to the wild aromas of Cretan thyme honey.
Pronounced: OH-spria.
Legumes used in many Greek dishes, including soups, stews, and salads.
Pronounced: FEH-tah.
A brined white cheese made from sheep’s milk or a mixture of sheep and goat’s milk. It is crumbly and tangy, commonly used in salads, pastries, and various Greek dishes.
Pronounced: grah-VYER-ah.
A hard cheese similar to gruyere, made from sheep’s milk or a mixture of sheep and goat’s milk. It has a sweet, nutty flavour and is used in various dishes, including saganaki.
Pronounced: leh-MOH-nee.
A citrus fruit used extensively in Greek cooking for its juice and zest, adding a bright, tangy flavour to both savoury and sweet dishes.
Pronounced: OO-zo.
A Greek anise-flavoured liqueur often enjoyed as an aperitif. Used in cooking to add a distinctive flavour to dishes.
Pronounced: tah-rah-MAHS.
Cured fish roe, usually from carp or cod, used to make the creamy dip taramasalata.
Pronounced: HOR-tah.
Wild greens that are boiled and served with olive oil and lemon, commonly eaten as a side dish.
Pronounced: keh-fah-loh-TEE-ree.
A hard, salty cheese made from sheep’s milk or a combination of sheep and goat’s milk. It is often used for frying in the dish saganaki.
Pronounced: REE-gah-nee.
A popular herb in Greek cooking, used to season meats, vegetables, and sauces. Greek oregano has a robust and slightly bitter flavour.
Pronounced: PEE-tah.
A type of flatbread used in Greek cuisine, especially for wraps like gyros and souvlaki, as well as for dipping in spreads like tzatziki and hummus.
Pronounced: koh-loh-kee-THAH-kee-ah.
A type of summer squash used in various Greek dishes, including stews, fritters, and baked casseroles.
Pronounced: HOR-tah
Wild greens that are boiled and served with olive oil and lemon, commonly eaten as a side dish.
Pronounced: keh-fah-loh-TEE-ree A hard, salty cheese made from sheep’s milk or a combination of sheep and goat’s milk. It is often used for frying in the dish saganaki.
Pronounced: REE-gah-nee A popular herb in Greek cooking, used to season meats, vegetables, and sauces. Greek oregano has a robust and slightly bitter flavour.
Pronounced: PEE-tah A type of flatbread used in Greek cuisine, especially for wraps like gyros and souvlaki, as well as for dipping in spreads like tzatziki and hummus.
Pronounced: koh-loh-kee-THAH-kee-ah A type of summer squash used in various Greek dishes, including stews, fritters, and baked casseroles.
