Typical Greek cuisine

The myth that Greek cuisine revolves entirely around meat still persists. Whenever food in Greece is mentioned, people immediately think of gyros, bifteki, souvlaki and the like. We strongly believe this is a misconception and that it is high time to do away with this cliché once and for all.

»The reputation of Greek cuisine does not do it justice — it is far more versatile than many people realise, and many tavernas in Greece truly know how to deliver culinary excellence.«

Interestingly, the typical Greek diet is actually considered one of the healthiest in the world. Scientists often refer to it as the Mediterranean diet, or specifically, the Cretan Diet.

Over the centuries, various cultures have had a positive influence on Greek cuisine. In many traditional dishes, you will discover fascinating influences from Asia Minor, Egypt, the Balkans, and Italy.

You will be surprised at the array of culinary delights hiding behind some of the more unusual dish names. But do not worry; friendly taverna owners are usually more than happy to explain their local specialities to curious tourists.

Typical Greek cuisine

Original Greek cuisine consists of an abundance of vegetable dishes and only a select few meat options. In fact, many older Greeks still reserve meat strictly for special occasions, such as Easter. The cornerstone of Greek dining lies in a variety of starters known as mezedes (Μεζέδες). These are typically ordered all at once and served together as a “Greek meze” (Μεζέ).

Vegetables like aubergines, courgettes, tomatoes and peppers form a vital part of Greek cooking. They are prepared with generous amounts of olive oil and garlic, and seasoned with native wild herbs such as oregano, thyme, and rosemary.

The philosophy is simple: the base components and individual ingredients of a dish should always remain recognisable in taste. Greek food is also frequently served lukewarm, and heavy or overpowering seasoning is highly unusual. This was true in ancient times and remains the golden rule of Greek cooking today.

When it comes to meat, alongside beef, pork, and chicken, traditional dishes rely heavily on goat and lamb. After all, Greece is home to almost 5 million goats, the largest population in Europe. Fish also remains very popular in tavernas; however, due to the overfishing of the Mediterranean, availability is unfortunately declining.

Recommendations for excellent Greek cookbooks

Naturally, Greek food tastes at its absolute, divine best when eaten in Greece itself! Some of these specialities are likely centuries, if not millennia, old, with countless family recipes being handed down from generation to generation. Every Greek mother has her own unmistakable take on “moussaka”!

If you want to bring the culinary delights of Hellas into your own kitchen, take a look at our cookbook recommendations (via Amazon*). From highly traditional dishes to modern Mediterranean fare, there is something for everyone:

• Easy Greek cooking*
• Greece – The Cookbook*
• Jamas! – Greek cooking and enjoying together*
• Really Greek. The best 70 family recipes from Mama Anastasia*

Are there vegan or vegetarian Greek dishes?

Absolutely! Greek cuisine has an enormous amount to offer vegetarians and vegans. In this article, we have marked all vegan-friendly dishes with a (V). Because classic recipes can sometimes vary slightly, it is always worth double-checking with the waiter if a dish is strictly vegan. Interestingly, the vast majority of Greek starters (mezedes) are vegetarian, and many are naturally vegan.

Below, we have put together a guide to show you exactly what typical Greek cuisine has to offer. With this post, we hope to encourage you to try something new and unknown on your next holiday. Let our little guide to the Greek menu lead the way!

Greek dips: Tzatziki & Co.*

*often referred to simply as “salads” on the menu

Tzatziki (also tzatziki or tzatziki), τζατζίκι
Greek yoghurt mixed with cucumber and plenty of garlic – especially delicious when garnished with fresh dill! If you are looking for the perfect recipe for your next Greek evening or summer barbecue, check out our blogger colleague Malte: tzatziki recipe

Skordalia, Σκορδαλιά (V)
A rich and delicious potato-and-garlic dip, strictly for true garlic lovers! On the island of Nisyros, it is uniquely made using stale bread and grated almonds instead of potatoes.

Fáva, φάβα (V)
A smooth, delicious purée made from yellow split peas, served warm with a drizzle of olive oil, chopped onions, and a squeeze of fresh lemon juice.

Aubergine dip – Melitzanosalata, μελιτζανοσαλάτα (V)
A soft, smoky aubergine cream blended with garlic, olive oil, and a dash of wine vinegar.

Fish Roe Dip – Taramosalata, ταραμοσαλάτα
A creamy dip made from cured fish roe. (Top tip: only order this by the sea, as inland versions are often pre-packaged).

Spicy Feta Dip – Tirokafteri, τυροκαυτερή
A beautifully spicy, rich cheese dip made from a blend of yoghurt, feta, and hot peppers.

Mezedes: The Greek Starters

Greek farmer’s salad – Choriatiki salata, χωριάτικη σαλάτα ((V) without feta)
The absolute classic! A rustic salad loaded with cucumbers, tomatoes, green peppers, onions, feta, and Kalamata olives. Every taverna has its own slight variation – sometimes you’ll even find it topped with capers and crunchy rusks.

Greek cabbage salad – Lachano salata, σαλάτα λάχανο (V)
A hearty, crunchy winter salad made from shredded white or red cabbage and carrots, dressed simply with oil and vinegar.

Fasolada, Φασολάδα (V)
A rich, warming white bean soup, often considered the true national dish of Greece.

Dolmades or Dolmadakia, ντολμάδες/ ντολμαδάκια (V)
Vine leaves intricately stuffed with seasoned rice or sometimes minced meat. We had the very best dolmades on the remote island of Kasos!

Dakos, ντάκος ((V) without feta/mizithra)
A traditional Cretan dish consisting of a barley rusk (paximadi) soaked in olive oil, topped with grated tomatoes, feta or mizithra cheese, and herbs. Often garnished with capers, it makes for a wonderfully filling snack.

Wild greens – Chorta, χόρτα (V)
A simple starter of boiled wild greens, such as dandelion or sorrel, served with a generous pour of olive oil and lemon. The ultimate Greek superfood!

Saganaki, σαγανάκι
A slice of hard sheep’s cheese, pan-fried until beautifully golden and melting. Sometimes served crusted with sesame seeds.

Gigantes (sto forno), γίγαντες στο φούρνο (V)
Giant butter beans slow-cooked in a rich tomato sauce. They are especially delicious when baked in the oven (sto forno) with plenty of wild herbs.

Okra – Bamies Laderes / Bámia, Μπάμιες λαδερές / Μπάμια (V)
Okra gently stewed in a rich tomato and olive oil sauce.

Green beans – Fasolakia, Φασολάκια (V)
Braised green runner beans cooked down with tomatoes and potatoes, or served simply dressed in olive oil.

Wild mushrooms – Manitária, Μανιτάρια (V)
Delicious pan-fried or grilled wild mushrooms, usually oyster mushrooms.

Courgette flowers – Louloudia / Anthous gemista, Λουλούδια / Ανθους γεμιστά
Delicate courgette blossoms stuffed with rice and herbs (or sometimes feta), dipped in a light batter and fried until crisp.

Oven-baked aubergine – Melitzanes Imam, Μελιτζάνες ιμάμ (V)
Whole aubergines slow-roasted in the oven, heavily stuffed with tomatoes, onions, and plenty of garlic. Sometimes baked with a layer of feta on top.

Vegetable stew – Briám, Μπριάμ (V)
The Greek answer to ratatouille! A slow-roasted medley of courgettes, aubergines, potatoes, and tomatoes.

Stuffed aubergine – Melitzanes papoutsakia, Μελιτζάνες παπουτσάκια
Literally translating to “little shoes”, these are aubergine halves hollowed out and stuffed with tomatoes and feta, and frequently topped with minced meat.

Gemista, γεμιστά (V)

Oven-baked stuffed vegetables – typically large tomatoes or bell peppers. The filling is usually rice and herbs, though minced meat or feta are sometimes added. It is very frequently prepared purely vegan.

Chickpea fritters – Revithokeftedes, Ρεβυθοκεφτέδες

Savoury fritters or small patties made from ground chickpeas, somewhat similar to Greek falafel. Egg is usually used to bind the mixture.

Tomato fritters – Tomatokeftedes, Ντοματοκεφτέδες
Delicious, crispy little fritters made from tomatoes and fresh herbs. (Again, usually bound with egg).

Courgette fritters – Kolokithokeftedes, κολοκυθοκεφτέδες
Crispy patties made from grated courgette and herbs.

Local cheese, χωριάτικο τυρί
The typical sheep or goat’s cheese produced by the local village. Served either natural or grilled. These are especially fantastic on the islands of Chios, Lesvos, and Limnos!

Spinach pie – Spanakopita, σπανακόπιτα
A highly traditional savoury pie made of crispy filo pastry layered with a rich spinach and feta filling.

Cheese pie – Tiropita, Τυρόπιτα
A golden filo pastry pie filled with a mixture of cheese and egg.

Tiropitakia and Spanakopitakia, τυροπιτάκια / σπανακοπιτάκια
Essentially the same as the two pies above, but baked into bite-sized, triangular parcels. Incredibly delicious!

Greek side dishes for the main course

A selection of sides is traditionally ordered alongside the main meze spread. When ordering a main course, it will usually be accompanied by fried vegetable slices, chips, or rice. However, Kritharaki (orzo) remains the absolute classic Greek side dish.

Melitzanes tiganites, Μελιτζάνες τηγανητές ((V) if not battered)
Thinly sliced, deep-fried aubergines are incredibly popular as a side dish. They are sometimes lightly battered in flour and egg before frying.

Kolokithakia tiganita, Κολοκυθάκια τηγανητά ((V) if not battered)

Crispy fried courgette slices are another absolute staple on the Greek dinner table. Again, these come either with or without a light batter.

Pita bread – Πίτα ψωμί (V)

Soft, fluffy flatbreads that are perfect for mopping up dips and sauces at any meal.

Baked potatoes – Patates ston fourno, Πατάτες στον φούρνο (V)
Oven-roasted potatoes, traditionally flavoured with lemon juice, olive oil, and rosemary.

Kritharaki (Orzo), Κριθαράκι (V)
Small, rice-shaped pasta made from durum wheat semolina. Highly traditional, often baked in a tomato sauce alongside chicken or lamb.

Tomato rice or Djuvec rice – Ntomatorizo, ντοματόρυζο (V)
A flavourful, tomato-infused rice that is a traditional side dish right across the Balkan Peninsula.

Popular meat dishes in Greece

Historically, the Greek diet included very little meat, reserving it mostly for Easter or grand village festivals. Today, however, the Greeks consume significantly more of it. The influx of almost 25 million holidaymakers every year has also heavily contributed to the rising meat consumption in Greece.

Interestingly, today’s famous gyros (Gíros: Greek for ‘spinning top’) is not originally native to Greece. The dish found its way to Hellas in 1922 alongside refugees from Asia Minor. Cooking meat on horizontal spits had already been commonplace in the Arab world for centuries.

It wasn’t until the late 1960s that the vertical rotisserie spit we know today firmly established itself in Greece, heavily influenced by Greek guest workers returning from the USA and Germany. Today, the grab-and-go “pita gyros” is hailed as the ultimate Greek fast food.

Despite the rise of fast food, countless highly traditional meat dishes have survived the centuries. Smaller, family-run tavernas in non-touristy areas frequently still source their meat from their own farms, ensuring highly ethical animal husbandry. Naturally, the quality and taste in such places are completely unmatched!

Bifteki, Μπιφτέκι
A large, heavily seasoned minced meat patty, usually made from beef or a mix of pork and beef, frequently stuffed with feta cheese.

Souvlaki, σουβλάκι
The classic Greek skewer, most commonly made of marinated pork, though chicken and lamb are also very popular.

Chicken – Kotopoulo, Κοτόπουλο
Grilled chicken, typically served either as a souvlaki skewer or a whole breast fillet.

Pastitsio, παστίτσιο
A deeply comforting, baked pasta casserole layered with a rich minced meat sauce and crowned with a thick layer of béchamel.

Moussaka, μουσακάς
The legendary oven bake made with layers of aubergine, potatoes, and spiced minced meat, all topped with a golden béchamel sauce.

Rustic sausage – Loukaniko, Λουκάνικο
A thick, smoky, and often quite spicy coarse country sausage, made from pork or beef and beautifully seared.

Meatballs – Keftedakia or Keftedes, Κεφτεδάκια / Κεφτέδες
Small, highly aromatic meatballs heavily seasoned with herbs and mint. Usually served as part of a meze spread.

Soutzoukakia, σουτζουκάκια
Oblong, cumin-spiced meatballs slowly braised in a rich, thick tomato sauce.

Lamb – Arni (sto fourno), Αρνί στο φούρνο
Tender lamb, slow-roasted in the oven for hours until it falls off the bone. Often served with potatoes or green beans.

Goat – Katsiki (sto fourno), Κατσίκι στο φούρνο
Oven-baked goat meat, which creates an absolutely divine, rich stew when cooked slowly alongside kritharaki (orzo) pasta.

Giouvetsi, Γιουβέτσι
A rich, slow-baked casserole of kritharaki pasta cooked in a tomato sauce with either tender chunks of beef or chicken, topped with melted cheese.

Giouvarlakia, Γιουβαρλάκια
A highly traditional, comforting Greek soup featuring hearty meatballs bound with rice in an egg-lemon (avgolemono) broth.

Kleftiko, Κλέφτικο
Lamb or goat meat wrapped in parchment paper and slow-cooked for hours alongside potatoes and vegetables until beautifully tender.

Cabbage rolls – Lachanodolmades, Λαχανοντολμάδες
Cabbage leaves meticulously stuffed with a mixture of seasoned rice and minced pork, typically served in a rich egg-lemon sauce.

Liver – Sikoti, συκώτι
Pan-fried or grilled liver, usually from a calf, served simply with a squeeze of fresh lemon.

Spetzofai, σπετζοφάι
A rustic, deeply flavourful stew of smoky country sausages braised in a hearty pepper and tomato sauce.

Stew – Stifádo, στιφάδο
A deeply aromatic, slow-cooked stew, usually made from beef or rabbit, packed with whole baby pearl onions and sweet spices like cinnamon and cloves.

Fish dishes on the menu

The Mediterranean is under severe threat from overfishing. Consequently, a large proportion of the fish listed on menus today is actually purchased frozen from large wholesalers. Therefore, we highly advise that you only order fish in authentic seaside tavernas, and only if it is the catch of the day. Ideally, the taverna owner or their family will operate their own fishing boat and focus on sustainable, small-scale fishing. The WWF provides a highly useful guide detailing which fish you can eat in Greece without a guilty conscience: WWF Fish Guide

Fish of the day, Ψάρια της ημέρας

Always ask the waiter what has been caught fresh that day. Good, transparent tavernas will often invite you directly into the kitchen to view the daily catch on ice. Better yet, ask to see the family fishing boat down at the harbour!

Octopus – Chtapodi, χταπόδι
Octopus served in a multitude of ways – most commonly beautifully charred on the grill with a sharp vinaigrette, or slow-braised until tender in red wine.

Prawns with pasta – γαρίδες με μακαρόνια
Prawns or shrimp tossed through a rich tomato spaghetti sauce are incredibly popular right across Greece. (Do note, however, that the prawns are very often frozen).

Prawn Saganaki, Γαρίδες σαγανάκι
Plump prawns bubbling away in a pan with a rich, spicy tomato sauce, heavily topped with melting feta cheese.

Calamari, Καλαμαράκια
Classic, crispy, deep-fried squid rings served simply with a wedge of fresh lemon.

Kakavia, Κακκαβιά
A highly traditional fisherman’s soup, where the rich, aromatic broth is usually served first, and the boiled fish is presented on a separate platter.

Small Fish – Marida or Gavros, μαρίδα / γαύρος
Tiny whitebait or anchovies, dusted in flour and fried until fiercely crisp. You eat them entirely whole with a generous squeeze of lemon!

Greek Desserts and Sweets

A word of warning: Greek desserts are absolutely spectacular, but they are also incredibly rich, syrupy, and potent. If you are watching your calories, the Greek dessert menu might be best avoided! 😉 Historically, it was a widespread, unwritten rule that every taverna would bring you a small dessert on the house after your meal. Today, this charming tradition is mostly kept alive only in highly traditional tavernas and the more remote, mountainous regions of Greece.

Yoghurt with honey, γιαούρτι με μέλι
The simplest dessert of them all, yet it never fails to hit the spot. Thick, strained Greek yoghurt drenched in local honey. Often generously topped with crushed walnuts.

Loukoumades, λουκουμάδες
Heavenly, golden dough balls deep-fried until crisp, then drenched in honey syrup and heavily dusted with cinnamon. Often referred to globally as “Greek Donuts”.

Revani, ραβανί
A beautifully moist, spongy semolina cake heavily soaked in a fragrant sugar or orange syrup.

Bougatsa, μπουγάτσα
A spectacular morning pastry consisting of multiple layers of crisp, buttered filo dough. Depending on the region, it is filled with sweet semolina custard or savoury cheese, and finished with a dusting of icing sugar and cinnamon.

Baklava, Μπακλαβάς
The quintessential syrupy pastry of the Eastern Mediterranean. Layers of impossibly thin filo packed with crushed nuts and drowned in sweet syrup. Strictly for those with a serious sweet tooth!

Spoon sweets – Glyko Koutaliou, Γλυκό Κουταλιού
Whole fruits (such as sour cherries, grapes, or figs) or even vegetables (like baby tomatoes or aubergines) slowly preserved in a thick, sticky sugar syrup.

Fruit salad – Φρουτοσαλάτα (V)
Simple, highly refreshing, and healthy! Usually features melon and grapes, served either plain or with a dollop of Greek yoghurt and honey.

Unique dishes by region

As we mentioned earlier, Greek cuisine is a beautiful tapestry of influences from various neighbouring countries. Over time, this has given rise to highly unique, localised dishes that you will struggle to find anywhere else. Here is a small selection of highly regional specialities that you absolutely must seek out when visiting these specific islands.

Stuffed Onions – Sougania Mytilinis, Σουγάνια Μυτιλήνης

On the island of Lesvos (Lesbos), you will find beautifully tender whole onions painstakingly stuffed with seasoned rice, minced meat, and a heavy hit of cumin.

Makarounes, Μακαρούνες

Incredible, handmade miniature pasta shapes (simply water, flour, and a little butter or quark) tossed in hot olive oil and smothered in deeply caramelised onions. It is finished with a mountain of grated local goat’s cheese. A truly divine dish, it tastes best eaten high up in the mountain village of Olymbos, on the island of Karpathos.

Flomari pasta, Φλωμάρι Λήμνου

A highly unique pasta speciality from Limnos Island. Flomari is cut into fine, matchstick-like strips and made using local durum wheat, eggs, and rich sheep’s milk. It is almost always served as a hearty base for slow-braised meat dishes.

The Parea: How the Greeks really eat

For the Greeks, a meal is never merely a means of satisfying hunger. It is an occasion for deep conviviality, an unbreakable, sympathetic tradition. When dining out, the Greek table company – known beautifully as the “Parea” – consists of friends and family coming together to eat extensively for hours, debating the ways of the world, and simply enjoying each other’s company.

The Greeks rarely sit down for dinner before 9 p.m., and it is not unusual for a lively group to remain at their table well past midnight. When eating with family and friends, the ordering process is entirely communal. There is a quick, loud debate over the menu to decide what the table needs. It is here that the true versatility of Greek cuisine is celebrated.

Orders are placed until the table groans!

The Greeks absolutely love to have as many different flavours on the table at once as physically possible. Consequently, all the dishes are brought out at the same time and placed firmly in the middle. Everyone simply dives in, breaking bread and sharing everything. Alongside a mountain of vegetarian mezedes, multiple platters of meat and fish will be scattered amongst the chaos.

Surrounding the main plates will be an array of dips, including the obligatory tzatziki, and of course, a massive, vibrant Greek farmer’s salad. Alongside a steady supply of water and chilled table wine, sharing a carafe of Raki (grape marc spirit) or Ouzo (aniseed liqueur) is practically mandatory.

As a fun side note: completely finishing every last scrap of food on the table is actually considered slightly embarrassing in Greece, as it implies the host (or whoever ordered) failed to provide enough food for the Parea! Mutual generosity is hugely important to the Greek mentality. At the end of the night, one person or one family usually quietly pays the entire bill for the table. At the next gathering, someone else will insist on returning the favour.

When looking for a place to eat, the ultimate rule of thumb is this: if a taverna is full of local Greeks, the food will be excellent. You will be guaranteed authentic, home-cooked dishes at highly reasonable prices. In some rural spots, you are even invited to walk straight into the kitchen to lift the lids off the pots and choose your meal by pointing. This is especially true (and highly recommended) when selecting fresh fish.

Cooking Classes in Greece

Where better to master the secrets of the Mediterranean diet than directly on site in beautiful Hellas? Both in Athens and across the islands, you can find brilliant Greek cooking classes where you can immerse yourself entirely in the culinary culture and get hands-on in the kitchen. Take a look at GetYourGuide* for some fantastic inspiration:

➲ To the Greek cooking class in Athens*

➲ To the Greek cooking class in Crete*

➲ To the Greek cooking class on Naxos*

➲ To the Greek cooking class in Mykonos*

Greek Recipes: Vegan, Vegetarian & Meat

Did you fall completely in love with the incredibly varied local cuisine during your holiday? Then you feel exactly the same way we do! We absolutely love recreating that holiday feeling by cooking Greek dishes at home.

Our wonderful blogger colleagues over at HEYCRETE are not only absolute Greece fanatics, but they also possess a deep passion for cooking and baking! On their Crete Travel Blog, alongside valuable tips for exploring Greece’s largest island, they provide absolutely fantastic Greek recipes that are incredibly easy to replicate at home.

All of their dishes are beautifully described and accompanied by such high-quality photography that your mouth will water just looking at them. Alongside the heavy-hitting classics of Greek cuisine, you will discover a treasure trove of vegetarian and even strictly vegan Greek recipes. Have fun cooking!

→ Click here to explore the recipes: HEYCRETE Greek Recipes

Cook Greek food like a star chef

If you are hungry for even more high-end recipe inspiration, we have another fantastic tip for you! The hugely famous Greek celebrity chef Akis Petretzikis learned the ropes of the kitchen at a very young age, working in his family’s traditional taverna. Today, he is a household name right across Greece thanks to his numerous television shows, and he truly knows how to impress with his highly refined takes on classic Greek recipes.

Akis has published several brilliant cookbooks dedicated to the cuisine of his homeland. The best part? He offers exciting recipes for absolutely every taste and dietary requirement! Whether you are hunting for innovative vegan and vegetarian options, or highly traditional Greek meat and fish masterpieces, everyone is catered for here.

And what can we say? A rich, vegan carrot-soy moussaka or a deeply spiced, vegetarian chickpea soutzoukakia sounds incredibly tempting, does it not? You can find an endless list of recipe ideas over on his website: Akis Petretzikis

→ Would you like to discover more about Greece? Click below for our most popular guides:

• Greek Islands Overview
• Island Hopping in Greece
• Which Greek island is right for me?
• Greece Regions and Destinations

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