During Summer, I received an invitation from the Margi Farm to check out their unique property. I was more than happy to go, as I was already familiar with the Margi Hotel’s great reputation, and the Margi Farm is interrelated.

Located at Kalyvia Attikis, it offers an authentic Greek gastronomic experience where you are surrounded by vineyards and olive trees.  Here, natural farming practices take place and the owners Thodoris and Yagos Agiostratitis, have adopted the motto: ‘From farm to fork’.

*GCT’s writer Maria Petropoulou at Margi Farm

Why? The answer is obvious if you visit the Farm. The two brothers grow their own vegetables, herbs, and whatever else you get to taste here, such as eggs, cheese and meat, which all comes from their very own production. Firstly, they guide you around the farm explaining all about their practices and the production methods, which highlight the special features of the Greek cuisine. Later on, the table is served and a great dinner awaits, accompanied with local wine.

The colours, scents, flavours- it’s a culinary journey

Thodoris Agiostratitis talks to Greek City Times about his vision becoming a reality, inspired by his grandfather. Moreover, he explains that the choice of the farm’s location was not accidental and that he truly aims to contribute to the gastronomy tourism in Athens, providing hospitality of high quality.

How did the idea of the farm start?

My brother Yagos and I continued the vision of our grandfather, Yagos Savidis. Half a century ago, he had the idea of creating- in the heart of the Athens Riviera- the Margi House, which later on became the well known The Margi. Our restless spirits wanted something more, we wanted to expand the hospitality services and in 2015, we found these 20 acres and created the Margi Farm, with love, knowledge and taste.

What is your philosophy?

Taking advantage of the area climate, we aim to prove to our visitors that we can fill our everyday dining table with fresh and fine products. Based on this belief, we created the Margi Farm. It’s a model farm that highlights the local and seasonal products of a great harvest, which also allows us to work with local producers.

Do you wish to promote the Greek cuisine?

Yes, of course. We only use raw materials of high quality, organic and seasonal ingredients and we want to highlight the special characteristics of the Greek cuisine. The choice of the area where we made the Farm was not accidental. This region with its climatic features allows the cultivation of almost all the trees and vegetables of Greece.

Surrounded by vineyards and olive trees in a land of 20 acres, we use the mechanical methods to the minimum, we lubricate with our own manure and we water from our drilling.

The visitor will come in contact with the local products, nature, animals. Is this the way to live a unique experience?

For us that’s what is of great importance. We wish for the visitor to smell the land, to taste fresh vegetables, to gather eggs and taste our oil. Scents and colours that prove that we are a blessed country!

Do you arrange various tours in the Margi Farm, dining events?

As a part of the ‘Farm to Fork’ experience, the visitors can enjoy a walk around the area, with a specialised guide. Then, they can taste all the products in dishes by our talented chef Panagiotis Yiakalis. Furthermore, we organise corporate events.

What’s the relation of the Margi Farm and the Margi Hotel?

The Farm covers in an everyday basis and depending on the season, the needs of the hotel restaurants, ‘Malabar’ and ‘Patio’. ‘Patio’ was also on the CNN list for the best restaurants of the world.

Do you think that Greece needs this kind of initiative?

Tourism is the ‘heavy’ industry in Greece and we should never rest with what we have achieved. We need to have our attention focused on the international trends and to invest both in ideas and initiatives, such as the gastronomy tourism. We also have to invest to our staff, aiming to please the visitor and to offer a holistic hospitality experience!

The Margi Farm offers an amazing and really special dining experience. Actually, it’s far from dining only. It’s about a culinary and gastronomic journey into the gifts of nature.  Next time you’re in Athens, don’t miss it!

Maria Petropoulou


Maria Petropoulou is a Greek journalist currently working in a leading Greek news site. She loves culture, travelling and writing and she has combined all these in order to create her own key to happiness. She was born in Athens, studied there and continued with a Master’s degree in UK. London. She also owns the travel blog My Landing Runway, where you can find all her travel stories and wanderings. Now she begins her trip with GCT as our European cultural correspondent; she would like to welcome you all on board.