Greek Cuisine
The sunny food of Greece - grilled souvlaki, baked moussaka, fresh salads, olive oil and meze shared slowly at a seaside taverna, washed down with ouzo.
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Illustrative image - a scene in the spirit of the place, not a photograph of it. Real photos are below.
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 you actually see
- 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.
Honest expectations
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.
What to pack for Greek Cuisine
Chosen from what this place is for. Tap a kit for the full checklist.
Opening times, ticket prices and seasonal closures change - check the official source before you go: official site.
