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Discover the rich tapestry of Greek cuisine with GoTravelDaily. From traditional dishes like Souvlaki and Moussaka to exquisite local wines, explore the flavors of Greece for an unforgettable culinary experience.
Greek cuisine is renowned across the globe for its wholesome, hearty dishes and philosophy of simple, superior-quality raw ingredients, making it one of the most nutritious and delicious in the world.
Unrushed dining is an integral part of the country’s culture, as the Greek table is the center of many time-honored social and family rituals and traditions. Although Greek recipes can be enjoyed in restaurants around the world, the locale and ambiance of eateries in Greece create an extra-special dining experience when visiting the country.
Famous Greek Fare
Souvlaki, the quintessential Greek street food, is tasty and inexpensive. It typically consists of meat grilled on a skewer and is often served with vegetables, pita, and fried potatoes. Toppings depend on the type of meat and the diner’s preferences.
Moussaka is another classic Greek dish. It features mouth-watering layers of creamy sauce, minced meat, eggplant, and potato that evoke memories of home-cooked meals for Greeks and tourists alike.
Horiatiki salad is another classic and can be enjoyed as a side dish or a standalone meal. The essential ingredients include tomato, cucumber, onion, and feta, but variations may include green peppers, olives, capers, oregano, or parsley. Regardless of the ingredients, the salad must be generously topped with extra virgin olive oil, the blessing of Greek soil.
Other archetypal Greek recipes include gemista (tomatoes or peppers filled with rice, herbs, and minced meat), dolmades (grapevine leaves stuffed with rice), filo pies filled with cheese and greens, and tzatziki, a flavorful garlic yogurt dip.
Locally-grown fruit and some vegetables often become delightful spoon sweets—sugar-syrup preserves offered as treats to guests in many Greek households and restaurants.
Bougatsa in Thessaloniki and the North
It is commonly believed that the cuisine from northern Greece excels beyond the rest of the country. This perception has roots in the region’s cultural influences over the centuries. Consequently, northern fare embodies a fusion of Balkan, Turkish, Middle Eastern, and traditional Greek elements, using all the usual ingredients.
Bougatsa is a local pastry with either sweet or savory fillings such as cream and cinnamon, cheese, or minced meat and spinach. This dish can be found as street food or on menus at sit-down restaurants.
Chargrilled Seafood or Roasted Pig in the Peloponnese
The Peloponnese is a diverse Greek region characterized by high mountains and thousands of miles of coast, making it an ideal culinary destination for both meat and seafood enthusiasts.
Roasted pig, with its crispy skin and tender meat, is a local delicacy ideally enjoyed in picturesque cobblestone central squares of the region’s charming mountain villages. Meanwhile, along the coast, octopus, squid, and other seafood are grilled over charcoal and paired with one of the area’s refreshing and crisp white wines.
Other local delicacies include syglino (a special cured meat) from the Mani area, and kagianas, a breakfast of scrambled eggs mixed with finely chopped or grated tomatoes. Additionally, rooster served with hilopites (a type of homemade pasta), slow-cooked in tomato sauce, is a favored dish. A dessert of yogurt or milk pie completes any meal wonderfully.
Kalitsounia and dakos in Crete
Cretan cuisine, which blends Mediterranean flavors with unique local influences, is one of the most celebrated in Greece and a primary reason to visit the largest Greek island. Key components of Cretan cuisine include wild greens, local goat or sheep meat, rabbit, and snails. Delicacies like pickled artichokes and wild onion bulbs pair beautifully with local raki or wines.
Dakos is another beloved Cretan dish: Bread (paximadi) topped with grated tomato and local soft cheese (xinomizithra) is finished with a generous drizzle of olive oil and oregano. Additional local cheeses made from sheep and goat milk include graviera (a rich, yellow cheese), mizithra, and anthotyro (both lighter, softer varieties).
Kalitsounia are delightful fried pastries often enjoyed as a quick and satisfying snack. They are usually filled with greens or local cheeses and frequently drizzled with honey.
Greek Wines and Spirits
Wine production in Greece has roots that stretch back to ancient times; however, thanks to a new generation of winemakers, Greece is now re-emerging as a quality wine producer with a strong standing in the global vinicultural arena. Most regions boast their local “Protected Designation of Area” varieties, particularly found in areas like Santorini, Crete, and Thessaly, revered for their exceptional wines. Wine enthusiasts can explore specific “wine routes,” which connect wineries and vineyards offering tours and tastings led by knowledgeable staff.
Exceptional spirits are distilled throughout Greece, with ouzo being the most notable. This strong, anise-flavored liquor is typically enjoyed chilled as an aperitif; however, it is also commonly mixed with ice or water and accompanied by mezedes, or small plates. Lesvos is recognized as the key ouzo-producing region, though many other areas produce unique local varieties. Another spirit, tsipouro, is considered the forebear of ouzo and is enjoyed all over the mainland. If you find yourself on the island of Chios, seek out Masticha, a delightful, sweet, and aromatic liquor produced exclusively on the island.
