TARYN HOCHLEITNER / THE EAGLE

MADRID – While there are so many things I adore about Spanish culture, the Greeks have got the Spaniards beat when it comes to food. The contribution that chocolate and churros (fried sweet dough) have made to the culinary world is undeniable, but I often find the other Castilian staples of pork and eggs hard to swallow – literally. Whole grains are also nowhere to be found and vegetables are often drenched in olive oil.

When my group took an excursion to Greece last week, however, I truly learned what I was missing in the kitchen. Spaniards and Americans should take note. While Mediterranean cultures are infamous for time spent eating (two-hour lunches are the norm), on the whole the food is much healthier. Mountains of butter are substituted for olive oil (sorry, Paula Deen), and fried foods are few and far between. For breakfast, Greek-style yogurt (with a super-thick consistency) is plopped high on a plate and drizzled with honey. Sweet cucumbers and juicy tomatoes are served with every meal, as well as tzatziki sauce, a combo of yogurt, cucumbers, dill and olive oil. For lunch, lamb is a specialty, and savory gyros, souvlakis and kebabs are served with tazatziki, tomatoes and French fries. On the street, you can buy grilled corn or chestnuts, and for dessert it’s always baklava, thin layers of phyllo dough, honey and various crushed nuts stacked in indulgent perfection.

A week later, and I’m still daydreaming about the food.