Greece

Gyros is one of the most popular Greek street food dishes, consisting of meat such as pork and chicken (in Greece) or lamb and veal (popular in other countries) cooked on a vertical spit. The meat is sliced in thin shavings and is then usually placed in a pita bread along with sauces such as ... Read more

Souvlaki is one of the most popular Greek dishes, consisting of small cubes of skewered and grilled pork, chicken, lamb, or beef. It is a popular fast food item that is usually served in souvladzidika, small eateries that also often serve gyros and other similar grilled meat dis... Read more

Moussaka is one of the best known Greek dishes – a baked casserole consisting of ground lamb meat and layers of sliced eggplant, covered with a thick layer of bechamel sauce that gets golden and crusty as it bakes. The lamb is sometimes replaced with beef, while the eggplants might be repla... Read more

Greek salad, also known as village salad or horiatiki is the national dish of Greece, consisting of quartered tomatoes, sliced red onions, and chunky slices of cucumber. Depending on the region, there can also be olives, green peppers, feta cheese, oregano, salt, pepper, or a ty... Read more

Tzatziki is a Greek concoction made from yogurt, cucumbers, garlic, and numerous herbs and spices such as dill, mint, or parsley. It is usually served as a sauce accompanying many meat dishes, as a simple dip, or an appetizer. Its name is derived from the Turkish word cacik, denoting a v... Read more

Although the Greeks did not invent pasta, they have been consuming similar foods since ancient times. Actually, some terms we usually associate with Italian food like lasagna and macaroni are thought by some to be of Greek origin. However, this dish takes its name from the Itali... Read more

Spanakopita is a Greek spinach pie consisting of a buttery, flaky phyllo pastry with a filling of cooked spinach, lemon juice, feta cheese, and sometimes dill. It can be served either as a small snack, an appetizer, or a light main course. Due to a farming tradition of handheld foods, the pies we... Read more

Revani is a classic Greek and Turkish dessert made from semolina, sugar, and flour, with the additions of flavorings such as vanilla, lemon zest, or rose water, depending on the recipe variations. The cake is characterized by its overpowering sweetness, a result of soaking the cake in sugar syrup... Read more

Yemista or gemista is a Greek dish traditionally consisting of vegetables such as tomatoes and green peppers that are stuffed with rice and vegetables' inner parts. The stuffed vegetables are then baked in the oven. The name of the dish means stuffed in Greek language, and it's ... Read more

Horta is a traditional salad consisting of steamed or boiled greens and weeds that are drizzled with lemon juice and olive oil. The greens usually include dandelion, vleeta, nettles, wild spinach, mustard greens, and chicory. The flavor of the salad can be more or less bitter, depending on the pl... Read more

Biftekia is a traditional dish that’s often described as a cross between burger patties and slightly flattened meatballs. The patties are made with a combination of ground pork, beef, or lamb, and the meat is mixed with onions, breadcrumbs, eggs, and aromatic herbs such as mint and oregano.... Read more

Omeleta is a traditional Greek-style omelet made with Mediterranean ingredients, giving it a distinct and flavorful twist compared to classic omelets. Unlike a typical omelet, the Greek omeleta incorporates local vegetables, cheeses, and sometimes meats directly into the eggs rather than as filli... Read more

Feta is the most famous Greek cheese, affectionately called 'the princess of cheeses'. The cheese is made from sheep's milk or a mixture of sheep's and goat's milk (the latter should not exceed 30%). It is produced in the regions of Macedonia, Thessaly, Thrace, Epirus, the Peloponnese, a... Read more

Called either Kalamata, after the city and region on the southwestern side of the Peloponnese where they are traditionally grown, or Kalamon, after the variety of olive tree, these olives are an organic product of exceptional quality that stands out for its authentic taste and i... Read more

This semi-hard cheese is traditionally produced from sheep milk (sometimes with the addition of no more than 20% goat milk). It is made in Macedonia, Thessaly, and Xanthi and Lesvos prefectures. This cheese has been produced in Greece since the 19th century. Regulations require Kasseri t... Read more

Greek yogurt is a type of strained yogurt that is denser and more creamy than regular yogurt. It is made from cultured and fermented milk that is strained, usually through fine mesh strainers or cloth bags, until the whey is separated from the solids and the yogurt reaches its desired co... Read more

Myzithra is a traditional cheese made from the whey of goat’s or sheep’s milk cheeses. It comes in three main varieties: fresh, sour, and aged. The fresh one is soft in texture and unsalted, typically shaped into eggs or balls. Its aroma is pungent, while th... Read more

Kefalotyri is a traditional Greek-Cypriot cheese made from goat’s or sheep’s milk. It has a firm and flaky texture with irregular eyes and a strong, rich aroma, while the flavors can best be described as salty, strong, tangy, sharp, and spicy. It is believed that kefalotyri i... Read more

This olive oil is closely linked to the history, traditions and culture of the region of Messinia and the southwestern part of the Peloponnese where the oil is produced. Olive oil production is the main occupation of Messinia's inhabitants at the end of the year and a key factor in the regional e... Read more

This is one of the most famous Greek cheeses. It has been made in Western Macedonia, Epirus, Aitoloakarnanina, Evrytania, and in western mainland Greece since the 1960s, which makes it one of the newest cheeses on the Greek market. It is a hard table cheese usually made from sheep's milk or a mix... Read more

Manouri is a silky smooth fresh whey cheese made exclusively in the areas of Central and Western Macedonia and in Thessalia. It is a particular type of unsalted myzithra cheese known from the Byzantine period. Manouri produced in the province of Mplatsi in Macedonia is considere... Read more

This cheese has a long history, and it is the best-known Greek graviera cheese. It is produced using traditional methods and ripened in facilities in Hania, Rethymnos, Iraklion, and Lasithio prefectures on the island of Crete. It is traditionally produced from sheep milk or from a mixture of shee... Read more

This cheese has been produced on the island of Naxos in the Cyclades for at least a century. Graviera Naxou is made from pasteurised cow milk or a mixture of sheep milk and a maximum of 20% goat milk. It has a thin rind and a light yellow, compact interior filled with small holes. Graviera Naxou ... Read more

Apáki is a Cretan delicacy that is typically prepared with cured pork loin which is smoked using a combination of wood and various herbs such as oregano, marjoram, thyme, or sage. It is believed that this way of preparation hails from Byzantine times, when people used it in order to preser... Read more

Although the word frappe first appeared in the 19th century, this Greek coffee variety was invented in 1957. It is made by combining instant coffee with water and ice. The combination is usually prepared in a shaker or a hand mixer, so when the drink is poured in a glass, a frothy foam should app... Read more

Ouzo is one of the best-known Greek specialties whose large-scale production started in 1830. It is distilled from neutral alcohol that is diluted with water and flavored with a combination of aniseed and various botanicals, such as fennel seeds, coriander, cardamom, nutmeg, cinnamon, gi... Read more

Metaxa is a popular Greek spirit that is made from brandy (usually produced from Savatino, Sultanina, and Black Corinth grapes), a secret combination of botanicals, and the aromatic and carefully selected Muscat wines from the island of Samos. The distillate and the wines are aged separa... Read more

This strong Greek spirit is distilled from pomace—solid components of grapes that are left after the juice has been pressed. According to some records, tsipouro was first produced in the 14th century by Orthodox monks. The drink comes in its original, pure form, but some distillers... Read more

Vinsanto is a dessert wine hailing from Santorini. It is made with sun-dried Assyrtiko and Aidani grapes. Despite a surprisingly similar name, this Greek wine does not have much in common with the more famous Vin Santo from Tuscany. The grapes are sun-dried for approximately fourteen day... Read more

Tsikoudia is a Cretan spirit that is distilled from fermented grape pomace (strafylo)—the solid remains that are left after the grapes have been pressed. Tsikoudia is traditionally distilled in October and November, usually in small, family-owned copper stills. The final p... Read more

Retsina is an ancient Greek wine that is flavored with resin—a sticky sap that is typically secreted by pine trees. Historians believe that the resin has been used in Greece for over four thousand years, and while its initial purpose was to seal and insulate wine in clay a... Read more

This Greek white grape variety is indigenous to the island of Santorini, but it can also be found on other Aegean island such as Paros. The soil of the island, which is rich in volcanic ash, seems to enable the grapes to retain their acidity regardless of how long they ripen, which gives these wi... Read more

Rakomelo is a Cretan drink that combines honey and tsikoudia, a clear Cretan spirit that is sometimes referred to as raki, though it is not anise-flavored like the namesake Turkish spirit. The drink is often flavored with herbs and spices such as cinnamon, cardamom, or cloves. It is freq... Read more

Agiorgitiko is the most widely planted red grape variety in Greece. It is cultivated in several wine regions, but Nemea, where the grape originated, is its most important region. Agiorgitiko is a versatile grape that can be vinified into several styles, and it is often used as a backbone... Read more

Freddo cappuccino is a chilled coffee variety that originates from Greece. It is made with espresso; usually a double shot, which is first blended with ice, strained, and then poured over ice. The drink is then topped with well-chilled milk that is shaken or blended until it achieves a l... Read more

Xinomavro is a noble Greek red grape mostly cultivated in northern Greece. It is the second most planted dark-skinned grape in the country that is often compared to the legendary Italian Nebbiolo. The grape is usually made into dry red wines with a strong savory character, great personal... Read more