Traditional Greek Cuisine & Dishes

The following are dishes commonly served in local tavernas. Dishes from the stove or oven are typically on display in a vitrina, or glass case, outside the kitchen. Ask what’s fresh or what the chef recommends! You can also ask to see and select any fish on offer.

Salads, dips, appetizers (mezedes/orektika)

  • Dolmadakia: grape leaves stuffed with rice and generally meat, sometimes served with an avgolemono (lemon-egg) sauce
  • Fava: bean purée, typically served with red onions and olive oil
  • Horiatiki: the famous Greek, or village/country (horiatiki), salad, consisting of tomatoes, cucumbers, red onion, feta cheese, and olives, and dressed with oregano and olive oil
  • Keftedes: small, fried meatballs with oregano and mint
  • Kolokythakia keftedes: breaded zucchini balls
  • Kroketes: cheese croquettes
  • Melitzanosalata: puréed eggplant-based dip
  • Octapodi sti schara: grilled octopus in vinegar, oil, and oregano
  • Pantzarosalata: beetroot salad with olive oil and vinegar
  • Saganaki: fried mild yellow cheese
  • Taramosalata: purée of pinkish carp roe, breadcrumbs, onion, olive oil, and lemon juice
  • Tzatziki: yogurt puréed with cucumber and garlic

From the Stove or Oven

  1. Arni sto fourno me patates: oven-baked lamb with potatoes.
  2. Bamies: okra with tomato sauce (sometimes with potatoes, poultry, or meat).
  3. Biftekia: baked, fried, or grilled beef patties
  4. Briám: an oven-baked ratatouille of potatoes, zucchini, eggplant, tomatoes, onions, herbs, and olive oil
  5. Fasolakia: fresh green beans stewed with onions, garlic, tomatoes, and potatoes
  6. Kokkonisto: beef stewed with tomatoes, onions, and often red wine, chili, or cinnamon
  7. Yemista: baked vegetables (tomatoes, peppers, or other vegetables) stuffed with rice and herbs and sometimes mince
  8. Yigandes plaki: baked beans stewed with onions, tomatoes, and parsley
  9. Yiouvetsi: lamb or veal baked with orzo and tomatoes.
  10. Horta: wild greens blanched and dressed with lemon juice and olive oil
  11. Keftedakia: fried meatballs, often with mint
  12. Kleftiko: lamb marinated in garlic and lemon juice and slow-baked
  13. Kolokythoanthoi: zucchini flowers stuffed with rice or cheese and herbs
  14. Kotopoulo sto fourno me patates: oven-baked chicken with potatoes
  15. Lachanodolmades: cabbage rolls, stuffed with rice and sometimes meat, either served with avgolemono (lemon-egg) or a light tomato sauce
  16. Loukaniko: sausage
  17. Macaronada: classic spaghetti
  18. Melitzanes: eggplant, prepared in various ways
  19. Moussaka: a casserole of mince and eggplant, topped with Béchamel sauce
  20. Papoutsakia: small eggplants stuffed with moussaka
  21. Pastitsio: a casserole of layered Béchamel sauce, penne- or maccaroni-style pasta, and ground meat cooked in tomato sauce
  22. Soutzoukakia: long meatballs spiced with cumin, wine, and garlic and stewed with cinnamon, clove, and tomatoes
  23. Spanakopita: spinach and feta cheese pie
  24. Spanakorizo: spinach and rice stewed with lemon and olive oil
  25. Stifado: rabbit stew with onions, red wine and cinnamon

From the Grill

  • Souvlaki: A kebab of grilled meat (usually pork but also chicken or lamb)
  • Paidakia: grilled lamb chops with lemon, oregano, salt and pepper
  • Brazola hirini: grilled pork chop, dusted with oregano, served with potatoes and lemon

Seafood

  • Barbounia: red mullet, generally fried
  • Garides saganaki: shrimp in spicy tomato sauce with feta
  • Gavros: fried or marinated anchovies
  • Kalamarakia: deep-fried pieces of squid
  • Kalamari: whole squid, grilled or fried
  • Marides tiganites: deep-fried young herring
  • Savridia: mackerel, baked or fried
  • Octapothi sti skhara: Grilled octopus in vinegar, oil and oregano. .

Fast food/snacks

  • Gyros: meat (usually pork) roasted on a vertically turning spit and served with sauce (often tzatziki) and garnishes (tomato, onions) on pita bread, or served as a sandwich wrapped in pita bread together with tomatoes, onions, tzatziki and tomato sauce; a popular fast food.
  • Tyropita: a white cheese (usually feta) pie with phyllo pastry
  • Souvlaki: A kebab of grilled meat (pork, chicken, or lamb) wrapped in a pita with tomatoes, onions, tzatziki, and potatoes