GreeceWhat to eat in Greece: top 10 dishes
Traveling to Greece? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.
01Moussaka
Moussaka is an aubergine (eggplant)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
Travel tip A staple of tavernas and home cooking, served hot as a main dish. Order a slice with a Greek salad.
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03Greek salad
Greek salad, choriatiki or Horiatiki is a salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, Greek oregano, and olive oil.
Travel tip Served at almost every taverna, especially in summer, and meant for sharing. Eat it with bread to mop up the olive oil and tomato juices.
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04Gyros
Gyros, sometimes anglicized as a gyro, is a Greek dish consisting of meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
Travel tip A popular fast food sold at takeaway shops, usually wrapped in pita with tomato, onion and sauce. It also appears as a plate with fries at sit-down tavernas.
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05Tarama
Taramasalata (Greek: ταραμοσαλάτα) or tarama, also known as salată de icre, is a meze made from a salted and cured roe (colloquially referred to as caviar) of the cod, carp, or grey mullet (bottarga), mixed with olive oil, lemon juice, and a starchy base of…
Travel tip A meze served cold with bread, especially popular during the Lenten period before Easter. Order it as part of a spread of small dishes.
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06Avgolemono
Avgolemono (Greek: αυγολέμονο or αβγολέμονο literally egg-lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, then reduced. Avgolemono can be used to thicken soups and stews.
Travel tip Often served as a soup with chicken and rice or orzo, especially in cold months. It is a comforting home-style dish.
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07Saganaki
In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. It is commonly flambéed in North America.
Travel tip A popular meze at tavernas, served hot and sizzling. Squeeze lemon over it and eat it right away while it is still crisp.
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08Spanakopita
Savory spinach pie is a pastry eaten throughout Greece, Bosnia and Herzegovina, and Turkey. Of Greek origin, this pastry’s filling is made with chopped spinach and usually feta or white cheese, and egg.
Travel tip Sold at bakeries as a grab-and-go breakfast or snack and also served in tavernas. It is eaten warm or at room temperature.
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09Skordalia
Skordalia is a thick purée in Greek cuisine, made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added. It is usually made in a mortar and pestle.
Travel tip A strong garlic dip served with fried fish or fried vegetables, a traditional match for the 25 March national day meal. Eat it with bread as a starter.
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10Pastitsio
Pastitsio (Greek: παστίτσιο, pastítsio) is a baked pasta dish with ground meat and béchamel sauce from the Ionian Islands in Greece. Variations of the dish are found in other countries near the Mediterranean.
Travel tip A typical taverna main and Sunday family dish. It is served in generous squares and is best eaten with a simple salad.
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