Greece
Olive oil, fresh vegetables like tomatoes and peppers, and herbs like oregano, parsley, and dill are widely used. Lamb, pork, and beef are prominent meats. Feta cheese and yogurt are common dairy components. Grains like bulgur also feature.
Regional variations:
Meals are often long and relaxed, a social affair. Dinner typically starts later, after 8:00 PM. Sharing mezedes (small plates) is a common practice.
Tipping is appreciated but not mandatory; a 5-10% tip for good service is customary. Breaking bread is a common gesture of hospitality.
Breakfast: Light. Lunch: Often the main meal, 2:00 PM - 3:00 PM. Dinner: Later in the evening, after 8:00 PM or 9:00 PM. Mezedes are popular throughout the day.
A traditional Greek breakfast pastry, famous in Thessaloniki. Thin phyllo pastry around sweet custard (most common), cheese, or minced meat.
Enjoy fresh and warm, often with icing sugar and cinnamon.
Oval-shaped meatballs (ground beef and pork) with cumin and garlic, simmered in a rich tomato sauce. Unique aroma.
A flavorful, hearty meat dish distinct from other Greek meatballs.
Slow-cooked lamb or goat with potatoes and vegetables, baked in parchment paper or foil to trap juices. Incredibly tender meat.
A rich, aromatic, and comforting traditional dish.
Greece's popular fast foods. Gyros: rotisserie meat in pita. Souvlaki: grilled skewered meat. Quick, delicious, and affordable.
Koulouri: sesame bread ring, popular breakfast or snack. Spanakopita (spinach pie), Tiropita (cheese pie).
Thessaloniki offers high-end restaurants focusing on modern Greek cuisine or international cuisine. Sophisticated ambiance and service.
Numerous tavernas and restaurants offer traditional Greek and Macedonian dishes. Welcoming atmosphere, generous portions, good value.
Souvlaki shops, bakeries, gyros stands, and small local eateries (`Magereia`) are abundant. Delicious, affordable meals.
Recently reopened as a modern food hall, with diverse eateries and stalls selling local produce and delicacies.
A feast for the senses, modern take.
Traditional, bustling outdoor market. Find fresh produce, meats, fish, spices, and local goods.
Authentic local experience.
Pasta and pizza.
Chinese, Japanese options.
Tacos and burritos.
Global influences.
Cross-contamination can occur in smaller, traditional eateries. Communicate clearly with staff.
Direct conversation is always beneficial.
Use apps like HappyCow for vegan/vegetarian options. Research restaurants in advance.
Many menus now indicate allergens.
Online forums or specialty blogs for travelers with specific dietary needs can provide valuable, up-to-date information.
In Thessaloniki, explore markets, meet local vendors, and taste specialty foods.
Visit olive groves, vineyards (Naoussa wine region), or cheese producers. Learn about local food production.
Food and wine festivals occur throughout the year, especially during autumn harvest season.
Triangle-shaped phyllo pastry from Panorama (Thessaloniki suburb), filled with rich cream. A must-try local dessert.
A distinctive regional sweet.
Baklava: Layers of phyllo with nuts and honey syrup. Kourabiedes: Delicate shortbread cookies with almonds, dusted with icing sugar.
Traditional Greek sweets.
Strong, unfiltered coffee, served in a small cup with foam. Frappé: Iconic iced instant coffee. Freddo Espresso/Cappuccino: Iced espresso/cappuccino.
Lamb on a spit is a traditional centerpiece for Orthodox Easter. Various religious holidays and village festivals feature special sweets and dishes.
Explore local markets for fresh, seasonal produce directly from farmers, supporting local agriculture and enjoying peak flavors.
Engage with locals for the best recommendations. Small, family-run tavernas often hide culinary treasures.
