Greek Dishes
Mezédes
Typical mezédes
An assortment of small dishes usually starting with salad, dips and pitta bread, mezédes are a great way to sample many local dishes in one meal. Typical main dishes include octopus, shrimp and keftédes, souvláki and kléftiko for the meat option. Most restaurants also offer vegetarian mezédes.
Saganáki
This dish, often served for lunch, consists of cheese cooked in a frying pan (saganáki) and served with bread. The ingredients added to the pan can vary, but usually include seafood, onions or just lemon juice. The dish is often served flambéed at the table.
Pastitsáda
A speciality on Corfu but served throughout the islands, pastitsáda is a dish of chicken, or occasionally beef, cooked in the oven with tomato, peppers, onion and cinnamon. It is generally served with pasta. Variations include substituting the meat with seafood such as lobster, or using tofu for vegetarian versions.
Kléftiko
Kléftiko
Kléftiko, meaning stolen meat, is a dish of lamb or goat that is cooked slowly over coals in a special oven, sometimes for around 8 hours. Traditionally the meat would be sealed in paper with herbs to keep it moist and flavoursome, but nowadays foil is used as an option.
Sofríto
Although most popular on Corfu, where it originated, this dish is now increasingly seen elsewhere on the islands. It is made using a delicious recipe of veal that is cooked slowly in a creamy white wine, garlic and herb sauce, traditionally topped with herbs and served with rice and salad.
Souvláki
Souvláki is a dish of diced pork on skewers, usually chargrilled and served with lemon and herbs, accompanied by salad and fried potatoes or in a pita sandwich. It is also a popular fast-food option, served in souvlatzídiko outlets in pitta bread with salad and dressing. Chicken, fish and vegetables are modern variations.
Moussakás
A delicious dish made of aubergine sautéed in olive oil, sliced tomatoes and potato layered with minced meat – usually lamb – and topped with a béchamel sauce. Lots of garlic, herbs, spices and onion, plus a dash of wine, give it its flavour. Generally served with a salad.
Glyká Koutalioú
These confectionaries can be eaten as a snack or to complete a meal. Cherries, pineapple pieces, melons and even peppers, aubergines, almonds and walnuts are candied until they are soft and syrupy. Glyká koutalioú, literally “spoon sweets”, have been made in the villages for decades and are often served with ice cream.
Loukoumádes
A sweet snack, often served at street festivals, loukoumádes are small dough balls deep-fried and sprinkled with sugar. Restaurants also dip the balls in honey or sugar syrup, sprinkle with cinnamon and serve with ice cream.
Keftédes
These tasty meatballs, made of minced meat – usually beef – with breadcrumbs, garlic and herbs, are fried in olive oil and sometimes served with a tomato sauce. It is a popular dish in the islands, especially on Crete.
Top 10 Mezé Dishes
Taramosaláta
A dip made from the roe of mullet or cod, and also often served as a starter with bread.
Tahíni
Made with pureed sesame seeds, this mezé or appetiser dip has a distinctive flavour.
Tzatzíki
A light dip always served cold, tzatzíki is made with strained yoghurt, garlic and cucumber.
Dolmádes
Vine leaves stuffed with currants, rice and pine nuts, dolmádes is a popular mezé dish.
Skordaliá
A dip or sauce of the Ionians, skordaliá is made of mashed potato, garlic and lemon.
Loukánika
Pork sausage flavoured with fennel and orange, and usually served sliced, as a mezé dish.
Olives with Garlic
Black and green olives are always served as a part of mezédes; garlic is often added, giving them a bite.
Melitzanosaláta
Aubergines are cooked and pureed with tomatoes, garlic and lemon to create this tasty dip.
Revithosaláta
Sometimes known as hummus, revithosaláta is a Greek dip made with chickpeas, garlic and coriander.
Choriátiki Saláta (Greek Salad)
An appetizing blend of tomatoes, cucumbers, peppers and olives, topped with feta cheese and basil.