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The Cuisine of Greece
It's not as quite as cheap as it used
to be, and millenniums of overfishing have decimated the seafood population,
but it's still possible to eat like a king in Greece on the budget of
a peasant.
Some people tell stories of how the food is one of the best things
about Greece. It isn't. But it's pretty good and if you get the right
seaside taverna can be sensational.
One of the most
familiar sites in Greece is the ever-present taverna.
Tavernas are all over the everywhere, offering much the same type of
food, although the quality varies tremendously. Some crowd right next
to each other like people at the nearby disco while others are so isolated
they become an unexpected oasis for those adventuring out into the countryside.
To find a good taverna, pick one with a lot of patrons. Check the prices
on the seafood and fish – some can be expensive due to the reason
noted above, but good bargains can still be found.
Meals are served just about anytime although most people don't have
dinner until about 11 p.m. The dining pace is European casual, so getting
a table at a popular taverna often requires a stomach-growling wait.
A good trick is to spot a popular dining spot one evening, then go back
the next at about 10:30. You will be a half-hour ahead of the crowd.
One of the great thrills about eating in Greece is being able to walk
right into the kitchen to see what's cooking. Point out a few interesting
items and soon it will be brought to your table.
The Greeks attribute olive oil to their long and healthy life
expectancy and a result, dishes are swimming in the stuff. While it
may indeed provide benefits down the road, for the short term it can
have an unsettling affect on untrained digestive systems. Be prepared
to make the necessary adjustments.
To find a good taverna,
go where the crowd gathers.
Tzatziki (a yogurt, cucumber and garlic dip served with pita
or white bread) and stuffed grape leaves (dolmades) make for
great appetizers. Main courses can be lamb, stuffed tomatoes, soulvaki
(huge chunks of meat on a skewer with vegetables and served with
rice) or moussaka (the Greek version of lasagna). Seafood
is available everywhere, particularly fish.
Greek salads are perfect appetizers. They consist of cucumbers,
tomatoes, black olives, feta cheese, and lots of olive oil (common to
all Greek dishes). The average cost is 500dr; you can save about 200dr
by skipping the feta cheese and ordering a tomato and cucumber salad.
Ironically, the freshest Greek salad in all of Greece is the cafeteria
on Paradise
Beach in Mykonos. Owner Freddie grows his own vegetables,
which are so fresh they are bursting with flavor.
Bakeries offering meat and cheese-filled pastries are plentiful
and family-run gyro shops are the taco stands of Greece.
Tavernas list a 1 Euro "cover charge," which covers the silverware
and a basket of white bread. Tips are usually included in the final
bill, but go ahead and leave and extra 1-2 Euros, depending on the service
and bill total.
Avoid the Restina. It's a local red Greek wine with an aftertaste
that makes ouzo jealous.
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