Chef Maria Loi, brings us to the rooftop of the historic Hotel Grande Bretagne, located in the heart of Athens and in the shadow of the Acropolis. Maria joins Michelin starred chef, Asterios Koustoudis, to prepare some Mediterranean classics with a twist: Melitzanosalata (Eggplant Salad) and Spanakoryzo (Spinach Rice). Back in New York, Chef Loi, inspired by her travels, serves up some Melitzanovarkoules (Eggplant Boats), and a tasty Soupa Spanakoryzo (Spinach and Rice Soup).

Chef Maria Loi travels to Greece's second largest island, Evia, where she makes Kritharaki me Manitaria (Orzo with Mushrooms) with mushrooms cultivated at a local farm. Then it's off to Naxos Island - Maria climbs aboard a yacht where the Governor of Naxos helps her prepare a delicious Salatouri (Naxian Skate Fish Salad). Back in New York, Chef Loi serves up some easy Naxian dishes adapted for the home kitchen: Mikres Omeletes me Manitaria kai Kritharaki (Mini Omelette Muffins with Mushrooms and Orzo) and a classic Tonosalata (Greek Tuna Salad).