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Eating and drinking are a way of life for the Greeks and sharing a meal with friends, either at home, at a restaurant or a taverna, is a deeply rooted social affair.  Meal times are erratic with breakfast often being skipped and replaced with a mid morning snack from the local bakery, lunch being anywhere between 1.30pm and 5.30 pm and dinner being after 10pm.

Though each region has it’s own specialties, below are some of the staple dishes found all over Greece and her Islands.

Tzatziki – Is a light and refreshing yoghurt, cucumber and garlic dip that is best served chilled.  Truly delicious served on its own with fresh pitta bread or as an accompaniment for many dishes including meats and vegetables.

Taramasalata – Known as Greek Caviar this bright pink, thick and creamy dip was traditionally made with Carps roe but today is more often made with cod’s roe, olive oil, breadcrumbs and seasonings.

Saganaki (cheese) – This pan fried cheese is best served in the pan it was cooked in to keep the cheese melted inside the golden crust and is delicious when seasoned with lemon juice. 

Dolmades – These vine leaves stuffed with either meat or rice are traditionally served as an appetizer and are particularly tasty when accompanied by a tzatziki dip.

Greek Salad (horiatiki) – A classic Greek salad consists of ripe tomatoes, green peppers, red onions, olives and a big hunk of feta cheese.  Seasoned with salt, dried oregano and olive oil.

Keftedes – Beef, lamb or pork can be used to make these Greek meatballs.  Deliciously light and delicately flavoured they are particularly tasty when served with tzatziki and can be served either hot or cold.

Souvlaki – Cubes of grilled meat served on a skewer.  Gyros are slices of meat taken from a large vertical rotiserie which are often served in rolled pitta bread with tomatoes, onions and tzatziki.

Kleftiko – Authentic Greek Kelftiko is lamb cooked to the point that the meat just falls off the bone.  The secret is long slow cooking in a foil parcel to allow the flavours to stay trapped inside.

Stifado – This classic Greek stew is made with tender beef and baby onions and the key to this rich hearty dish is the long cooking time which makes the meat so tender it literally melts in the mouth.  Best served with crusty bread.

Mousaka – One of the most well known of the Greek plates is this layered dish of aubergine, minced beef (or pork or lamb) and potatoes, topped with a thick bechamel sauce.  Many tavernas will also offer a vegetarian version of this dish.
 

For such a small country there is a lot of coastline so fresh fish and seafood are an important part of Greek cuisine.  When ordering fish it is not unusual for you to be asked to follow the waiter into the kitchen to be shown the fish available and asked to make your selection. Always check whether the prices are per portion or per kilo.
Most frequently served simply charcoal grilled with lemon, olive oil and fresh herbs, below are the names of some of the most popular fish found in tavernas all over Greece:

Tsipoura – Sea Bream
Lavraki – Sea Bass
Ksifida – Swordfish
Barbounia – Red Mullet
Garides – Shrimp
Soupies - Cuttlefish
Octopus – Grilled octopus is a favourite with the Greeks as either an appetizer or a main course, and can be served plain or in a marinade.
Kalamari – This is a well know classic of the Greek meze table and is deep fried squid best served with lemon wedges. 

The Greeks have a sweet tooth and bake hundreds of traditional Greek breads, cakes and biscuits, along with the Middle Eastern influenced syrupy creation of filo pastry, chopped nuts and spices.  Honeyed filo pastries and buttery nut cookies are often consumed as a late afternoon snack accompanied by thick Greek coffee with seasonal fresh fruits being the usual dessert for concluding a hearty evening meal.

Yoghurt with Honey - The rich and slightly sour taste of the Greek yogurt perfectly combines with sweet honey to make this creamy dessert. Often served with fresh fruit and a sprinkling of ground nuts.

Baklava – A mixture of walnuts and almonds are used in this classic Greek pastry.  A combination of filo pastry, ground nuts, and lots and lots of honey produce this light and sweet dessert. Kataifi has similar ingredients but is made with a shredded pastry that gives it a Shredded Wheat appearance.

Loukoumades – These honey doughnuts are traditional dessert treats best served with strong black coffee to complement the sweet moist flavour.  These plump balls of dough are deep fried until golden brown and served with a warm honey syrup.

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Wine
For many years associations with Greek wines were dominated by Retsina (a white wine scented with pine resin).  But more recently Greece has undergone a revolution in which quality and individuality are the hallmarks of a new generation of Greek wine producers determined to introduce the modern face of Greek wine and make their mark abroad.   Greece produces many fine white wines perfect for drinking with a plate of appetizers whilst the rich, dry, and bold red wines perfectly accompany the many casseroles and other meat-heavy dishes.

Beer
Many imported beers are widely available in Greece including Heineken, Amstel and Carlsberg.  But why not try be adventurous and try one of the Greek Brands 
Mythos -  is a pilsner style lager with a 5% alcohol content that was introduced in 1997.  Produced from select varieties of barley and hops, it is a Lager with a rich head, bright blonde colour and a pleasant, refreshing taste.  An award winning beer at the “2001 Interbeer International Beer & Whiskey Competition”. 
Alfa - Is a refreshing lager beer with a 5% alcohol content recognized by its light gold colour and rich foam.  
Athenian - is a lager beer, with 5% alcohol content and a full mature taste.

Ouzo
This is an anise–flavoured liquer, made from a precise combination of pressed grapes, herbs and berries which is then boiled in a copper still.  Ouzo can be drunk straight or mixed with water.  Ouzo is clear in colour however when ice or water is added it turns cloudy, this is because the essential oil of anise is soluble in alcohol but not in water.  On October 25th 2006 Greece won the right to label Ouzo as an exclusively Greek product.

Metaxa
A special Greek spirit discovered in 1888 by Spyros Metaxas.  Production involves double distillation of wines made up from 3 special varieties of grape and matured from between 3 and 30 years in oak casks then mixed with aged muscat wines, distilled water and a secret blend of botanicals.  Producing a result a rich, smooth and mellow spirit which has invoked descriptions such as “The elixir of life” and “The nectar of the Gods”.  Each star represents a years ageing.

Greek Frappé - A foam-covered cold coffee drink made from spray dried instant coffee which is very popular in Greece especially during the summer months.  Frappé are available in three degrees of sweetness, determined by the amount of sugar used. These include: glykós (sweet - 2 or more teaspoons of sugar); métrios (medium 0.5-1.5 teaspoons of sugar); and skétos (no sugar). All varieties may be served with or without milk.  Liqueurs are sometimes used for additional variation i.e. Baileys, Kahlua.

Greek Coffee – A strong rich brew served in demitasse cups with foam on the top and the grounds in the bottom.  It’s made from a fine grind of specially roasted beans made in a Briki (which is essential to the process as it allows for the proper amount of foam). The coffee is served by pouring a little at a time into each cup, so that the froth is equally divided and is not stirred once it has been made.  Greek coffee should be drunk slowly and served together with a glass of cold water.  As with the Frappé above, Greek coffee can also be ordered glykós, métrios or skétos.

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