The ancient Greeks thought of cooking as both a science and an art - so much that it could even be a topic for philosophy. In out of the way places on the mainland and on the more remote islands, you will still find dishes, ingredients and culinary styles untouched by time. In other regions, Greek cuisine has been much influenced by the Ottoman empire which includes spiced meat dishes and filled pastries and vegetables. In the recent past, Greek cuisine was often regarded as peasant food. Today, it is because of that simplicity and the use of seasonal, local produce, what makes Greek food so popular with visitors.�
ATHENS AND THE PELOPONNESE
Athens, a melting pot of cultures, offers a vibrant food scene that reflects its diverse heritage. From fresh seafood to hearty stews, the streets are lined with vendors offering delicious bites. The Peloponnese, with its contrasting landscapes, boasts a unique culinary identity. Here, the mountains provide succulent lamb and goat, while the coasts offer an abundance of fresh fish.
CENTRAL AND NORTHERN GREECE
Central and Northern Greece is a region where history and cuisine intertwine. Millennia of cultural exchanges have resulted in a fascinating blend of flavors. Thessaloniki's meat and fruit dishes whisper of Jewish influences, while Ioannina's Ottoman past is evident in its spiced sausages and oven-baked specialties. As you venture north towards Metsovo and the Epirus mountains, expect to find an abundance of sheep's cheese pies and hearty offal dishes, reflecting the traditions of the Vlach shepherds. The spicier offerings of the North are a legacy of the 1922 immigration wave from Asia Minor, while the ubiquitous presence of pickles, walnuts, and yogurt speaks to the Balkan influence.
THE ISLANDS
Each island group in Greece boasts its own distinct culinary character, shaped by its geographical location and historical background. The Ionian Islands, once under Venetian rule, feature a plethora of pasta dishes, while the sun-drenched Cyclades are known for their intensely flavored delicacies. The Dodecanese and Northeast Aegean islands, surrounded by the Aegean Sea, are a paradise for seafood lovers. Cretan cuisine, with its emphasis on bold spices and a wider use of pork compared to mainland Greece, reflects the island's long period under Turkish rule. Archaeological discoveries in Crete have even unearthed fascinating kitchen utensils and unique ingredients dating back to Minoan times.
FISH AND SEAFOOD
The Aegean Sea, a warm and sheltered haven, serves as a migratory path for tuna and swordfish, while its waters teem with anchovies, sardines, and other flavorful fish. Red mullet, dentex, and parrotfish find refuge in the coves and caves around the hundreds of islands, while the long coastline provides an abundance of shellfish and crustaceans. Unlike in some cultures, Greeks traditionally serve fish with the heads on, believing it to be the tastiest part and a way to identify the variety.
OTHER PRODUCE
Mainland Greece and its islands boast the largest variety of olives in the world. Cultivated for millennia, these olives are cured using traditional methods passed down through generations. The highest quality olive oil, known as extra virgin, is produced by pressing just-ripe olives. Greece is also a land of diverse cheeses made from sheep's, cow's, and goat's milk. These cheeses are typically named based on their taste and texture rather than their origin.
WHAT TO DRINK
Wine has been an integral part of Greek culture since ancient times. From Attica and Macedonia to the Peloponnese, major wine-producing regions dot the landscape. Mavrodaphne, a fortified dessert wine, hails from Patra. Greece also boasts unique spirits like tsipouro, a pomace brandy, retsina, a pine resin-flavored wine, and ouzo, the anise-flavored favorite. Coffee in Greece is a strong brew prepared in a long-handled pot and traditionally enjoyed in cafes, separate from tavernas where meals are served.
REGIONAL DISHES AND SPECIALTIES
Greece's sweet treats are a delightful journey through time. Nougat, pasteli (honey-sesame candy), loukoumia (yeast doughnuts in syrup), and chalvas (halva or sweetmeats) have been staples of Greek street life since antiquity. These delectable treats are still sold in small shops and stalls, tempting passersby with their irresistible aromas. Pittes, or savory pies, are a specialty of Western Epirus. These versatile pastries can be filled with anything from game or offal to cheese and vegetables, often combined with rice and pasta.
Reflecting Middle Eastern influences, Soutzoukakia, a specialty of northern Thrace and Macedonia, are oblong meatballs flavored with a unique blend of coriander, pepper, and cumin. These juicy delights are typically pan-fried and served in a rich tomato sauce, offering a burst of savory and aromatic notes with every bite.
Choirino kritiko, the classic dish of inland Crete villages, is a testament to the region's love for slow-cooked comfort food. Thick pork cutlets are marinated in herbs and olive oil, before being baked to tender perfection. Each bite explodes with juicy flavor, infused with the essence of the Mediterranean.
As the summer sun warms Greece, Syka me tyri takes center stage as a delightful meze. This versatile dish can be enjoyed as a refreshing dessert or a light afternoon snack. Fresh figs, with their natural sweetness, are paired beautifully with mizithra cheese, a creamy cheese made from whey. The contrasting textures and subtle tang of the cheese create a truly unforgettable taste sensation.
Hailing from the Peloponnese, Fakes is a hearty lentil soup that is both nourishing and flavorful. This vegetarian dish features green lentils simmered to perfection with a touch of lemon juice or wine vinegar. Chopped tomatoes, fresh herbs, and a generous drizzle of olive oil add layers of complexity, making Fakes a perfect way to warm up on a cool evening.
Originating from central Greece, Spetzofai is a vibrant and flavorful dish that showcases the region's love for spice. Spicy country sausage is sliced and then sauteed with a medley of colorful vegetables like peppers and onions. Fresh herbs add a touch of earthiness, while the sausage brings a pleasant kick of heat. Spetzofai is a delightful explosion of taste and texture in every mouthful.
Revered for its delicate flavor, the Barbounia, or red mullet, is a prized catch in Greece. This versatile fish is often simply fried to allow its natural sweetness to shine. The crispy skin and flaky white flesh are a true testament to the quality of fresh Greek seafood.
No Greek culinary adventure is complete without indulging in Loukoumades. These bite-sized delights are essentially deep-fried doughnuts, traditionally soaked in a honey syrup for a touch of sweetness. A sprinkle of cinnamon adds a warm and aromatic touch, making Loukoumades the perfect way to end a meal on a high note.