Taste Greece
one food at a time.

Grilled skewered meat or a wrapped street-food meal found throughout Greece.

Sesame-coated bread ring strongly associated with city bakeries and street stands.

Small fried dough bites traditionally finished with honey and cinnamon.

Baked pasta layered with seasoned minced meat and béchamel.

Layered aubergine, meat sauce and béchamel, now one of the best-known Greek dishes.

Tomatoes and peppers filled with rice, herbs and sometimes minced meat.

Crisp phyllo pastry made in sweet custard and savory versions.

Crunchy syruped pastry triangles filled with cream, associated with Thessaloniki.

Cumin-scented elongated meatballs served in tomato sauce.

Rice cooked with mussels and aromatics, popular around northern Greek coasts.

Semolina syrup cake with a soft crumb and citrus fragrance.

A preserved cooked meat specialty associated with northern Greece and Thrace.

A traditional Thracian sausage-style festive preparation.

Stuffed leaves with rice or meat fillings, part of northern and refugee culinary traditions.

A dried grain-and-dairy preparation cooked into a warming soup.

Layered phyllo, nuts and aromatic syrup, shared across the eastern Mediterranean.

Large beans strongly associated with the Prespa area and baked bean dishes.

Greek saffron cultivated around Kozani and protected as a regional product.

Sweet red peppers associated with Florina and northern Greek cooking.

Bean soup with vegetables and olive oil, a classic home-style Greek dish.

A broad family of handmade savory pies filled with greens, cheese, meat or seasonal ingredients.

A simple cheese pie associated with Epirus, often made without elaborate pastry.

Greens pie with a cornmeal-based top and bottom, associated with Epirus.

A smoked semi-hard cheese associated with Metsovo.

Soft tangy Greek cheese traditionally linked with Epirus and Thessaly.

Large chunks of seasoned meat slowly roasted on a spit.

Sausage and pepper stew strongly associated with Pelion and Thessaly.

Small seafood and savory plates served with tsipouro, closely associated with Volos.

Crustless courgette-and-cheese pie associated with Thessaly.

Glossy caramelized starch halva associated with Farsala.

Brined Greek cheese protected by PDO and produced in designated regions.

Corfiot pasta with richly spiced red meat sauce.

Corfiot veal cooked with garlic, parsley, vinegar or wine.

Spicy Ionian fish stew colored with red pepper.

Corfiot white fish stew with garlic, lemon and potatoes.

Olive-oil based sweet associated especially with Lefkada.

Ionian nougat traditionally made with nuts and honey or sugar.

Lamb with greens and an egg-lemon finish, widespread in western and central Greece.

A foundational ingredient produced across much of Greece, with numerous protected regional oils.

Custard-filled phyllo pastry soaked in aromatic syrup.

Cheese pan-fried until golden and served hot as a meze.

Semi-hard cheese associated with Arachova and Central Greece.

Seasoned offal wrapped and roasted on a spit, especially associated with festive meals.

Dark almond-shaped table olives strongly associated with Messinia.

Crisp fried dough strips associated with Messinia and Mani.

Brined semi-hard cheese associated with Messinia and Laconia.

Handmade pasta associated with parts of the Peloponnese.

Smoked or preserved pork strongly associated with Mani.

Syrupy orange and phyllo cake that celebrates Greece’s citrus abundance.

Protected cheese from Lesvos traditionally matured and preserved with olive oil.

Small sardines associated with the Gulf of Kalloni on Lesvos.

Aromatic resin cultivated on Chios and used in sweets, drinks and cooking.

A grape- or fig-based spirit found on several Aegean islands.

Traditional pasta associated with Limnos.

Small seafood plates served with ouzo, tsipouro or wine along the Greek coast.

Yellow split-pea purée closely associated with Santorini and its volcanic soils.

Tomato fritters strongly associated with Santorini.

Protected hard cheese from Naxos.

Peppery soft cheese associated with the Cyclades.

Chickpea fritters associated with Rhodes.

Sesame-and-honey sweet associated with Rhodian celebrations.

Barley rusk topped with ripe tomato, soft cheese, olive oil and herbs.

Small Cretan pastries with cheese, greens or sweet fillings.

Celebratory Cretan rice cooked in rich meat broth and finished with lemon.

Cretan snails cooked with olive oil, vinegar and rosemary.

A rich Cretan dairy preparation used as a dish component and flavoring.

Cretan cured smoked pork flavored with herbs and vinegar.

Hand-rolled Cretan pasta, often finished with local cheese and browned butter.

Cretan baked dish of zucchini, potato, herbs and soft local cheese, especially associated with western Crete.

Slow-cooked Cretan lamb or goat prepared simply with olive oil and aromatics.

Crisp ribbon-like fried pastry finished with honey, sesame and cinnamon.

Firm Cretan cheese with a sweet, nutty character and strong ties to island dairy traditions.

Fresh or aged whey cheese used widely in Cretan pies, pasta and sweets.

Yogurt, cucumber and garlic dip served throughout Greece.