National Classics

• Souvlaki (Souvlaki / Gyros): Grilled pork or chicken served with pita, tomato, onion, and tzatziki sauce. Street-side versions cost around €3–5, making it the most affordable meal.
• Moussaka: Layers of eggplant, meat sauce, and béchamel, baked together—considered Greece’s national dish.
• Greek Salad (Horiatiki): Tomato, cucumber, onion, olives, and a whole block of feta cheese with olive oil. The authentic version doesn’t include lettuce.
• Feta Cheese (Feta): A brined sheep’s milk cheese, essential in salads, grilled vegetables, and pies.
• Pastitsio: A Greek-style baked pasta with layers of meat sauce and béchamel, hearty and filling.

Snacks & Starters

• Spinach Pie & Cheese Pie (Spanakopita / Tiropita): Pastry filled with spinach or cheese, best when freshly baked at bakeries.
• Grape Leaves (Dolmades): Grape leaves stuffed with rice and herbs, more commonly served cold.
• Stuffed Vegetables (Gemista): Tomatoes or bell peppers filled with rice and herbs, then baked.
• Fried Squid & Grilled Octopus: Staples at seaside tavernas, often served with lemon and olive oil.
• Tzatziki: A yogurt-and-cucumber dip that appears in almost every meal, best paired with bread.

Drinks & Desserts

• Greek Coffee: Brewed in a copper pot (briki), unfiltered with coffee grounds. Served with a glass of water and a dessert.
• Iced Coffee: Frappé and freddo espresso are popular summer drinks nationwide.
• Ouzo & Retsina: Distinctive Greek spirits; ouzo turns cloudy when served over ice.
• Honey Fried Dough Balls (Loukoumades) & Baklava: Classic sweet treats to end a meal.

Where to Eat

• Athens: Tavernas are densely clustered in Monastiraki, Plaka, and Psiri.
• Thessaloniki: The Modiano Market area is a food hub, especially rich in local snacks.
• Santorini: Cliffside restaurants in Oia and Fira offer sea views but higher prices; consider dining in inland towns instead.

Practical Tips

• Seafood priced “per kilo” is sold by weight—always confirm the unit and total price before ordering.
• Tavernas often include complimentary bread and olives; if you don’t want them, ask upfront (some may still charge separately).
• Greeks dine late—restaurants typically get lively after 20:00.