Greek Cuisine

Greek food is the sunny, generous cooking of the Mediterranean, built on olive oil, fresh vegetables, herbs, seafood and lamb. From skewers of grilled souvlaki and baked moussaka to horiatiki salad heaped with feta, creamy tzatziki and a spread of little meze plates, it is meant to be shared slowly at a seaside taverna, with ouzo, wine and no hurry at all.

What to look for

• Souvlaki and gyros - the grilled and spit-roasted meat staples.
• Moussaka - the classic baked dish of aubergine, meat and bechamel.
• Meze and salads - the shared little plates, feta and Greek salad.
• The taverna - the seaside restaurant where the meal is slow and shared.

When to go

Year-round; a long, shared lunch or dinner, best at a taverna by the sea in the warm months. Greeks eat late, and the meal is meant to be unhurried, with many small plates to share.

Before you go

Tourist-strip tavernas that tout for custom can be mediocre and overpriced; follow locals to the busy, unshowy places. Portions are generous and the pace slow, which is the point. It is heavy on olive oil, lamb and feta, though vegetables and seafood abound.

Nearby

Every Greek town and island has its tavernas; the islands and coasts serve the freshest seafood.