What to Eat in Greece: 12 Dishes Worth Ordering

Greek food is built on simple, excellent ingredients: olive oil, vegetables, herbs, cheese, fish and slow-cooked meat. Order several plates for the table and share.

Starters and meze

• Horiatiki — the "village salad" of tomato, cucumber, onion, olives and feta. No lettuce.
• Dakos — a Cretan barley rusk topped with grated tomato, soft cheese and oregano.
• Fava — a silky yellow split-pea purée, best from Santorini.
• Saganaki — pan-fried cheese, often finished with lemon.
• Gemista — tomatoes and peppers stuffed with herbed rice.

Mains

• Kleftiko — lamb slow-baked in paper or a sealed pot until it falls apart.
• Moussaka — layers of aubergine, spiced meat and béchamel.
• Grilled fish — priced by the kilo; ask to see it and agree the weight before it's cooked.
• Souvlaki and gyros — the essential cheap and filling street food.

Sweets

• Bougatsa — filo pastry with custard or cheese; a breakfast institution in Thessaloniki.
• Loukoumades — fried dough balls drizzled with honey.
• Galaktoboureko — semolina custard in filo, soaked in syrup.

How to order

Greeks eat late — dinner at 9 or 10pm is normal. Bread and water usually come automatically and may carry a small charge. Tipping is appreciated but not mandatory; rounding up or leaving 5–10% is common.

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