Exploring cuisine while traveling is, if not the absolute best part, at least in the top few reasons I love my travel life. I always maintain that if one eats what the locals eat, food is good everywhere, even if it isn’t what one is particularly used to. And I stand by that.

Greek food is something many Americans have at least a small basis of understanding about. There is a large Greek expat community in the U.S., and Greek restaurants can be found in most major metro areas. But is it authentic compared to what one will find visiting Greece? And is the cuisine broader than the more Americanized versions we all might be used to?

I spent about six weeks in Greece, and while a majority of that was spent in Athens, I was also able to visit a couple islands (especially more than a week on Crete) and a couple other places on the Greek mainland. Did I try everything? Of course not. But I attempted to explore as much of Greek cuisine as I could. This article will share some of the things I learned, and some dishes you should especially look for.

It is worth noting that I did find some regional differences between Athens and Crete, but that Greek cuisine seemed to me a bit less regional than Italian, for instance. It makes sense. Greece is smaller, both geographically and in population, and the modern state is more influenced by those who have conquered the area than by differences between indigenous populations in varying regions. The islands are a small exception, mainly due to the abundance of seafood, but basic dishes have more in common than not.

For the most part, Greek cuisine is not starch heavy, relying much more on protein and produce (vegetables mainly) than on grains. (Yes, there are breads and other wheat-based products, but those will accent or wrap the “main” ingredients. As a pure starch, a side of potatoes is most common.)

So let’s explore some of this cuisine together!

Breakfast

I’m not a big breakfast eater. What I am is a coffee drinker. Fortunately, so are most Greeks, it seems. Coffee here is of two varieties. First is the basic espresso and assorted drinks. The adaption made in Greece is called a freddo. Think of this as an iced coffee (either espresso or cappuccino) but shaken with the ice so that it’s a bit colder, and the ice is more crushed than cubed. For the cappuccino, the foam is added to the top, and is more meringue than pure foam. I like it, but it’s thick and not as easy to sip.

And then there is Greek coffee. It is brewed stovetop, and is thicker, grittier, and more bitter than normal coffee. It is strong, and will need a few minutes for the grit to settle before drinking. I don’t love it, but others swear by it. A single or double at a non-tourist center coffee shop will likely run €2-4, respectively.

If Greeks do eat breakfast, it is more along the lines of bread, cheese, vegetables, and olives than the eggs and bacon Americans are used to. Or you can opt for a pastry out at a coffee shop, which is likely to be phyllo based, stuffed with any number of things, like spinach, cheese, or even ham.

Light mains

I don’t want to classify anything as “lunch” or “dinner,” as you can really eat anything at any time. So we will look at main courses as light vs heavy.

The most common light main is either gyros or souvlaki. They are basically the same, meat (or occasionally just vegetables) served with pita, tzatziki (yogurt sauce), and potatoes, either as a wrap or a platter. Gyros involves shaved or sliced meat, while souvlaki is cubed chunks. The meat will mainly be chicken or pork, with lamb available in some places. A wrap at a solid street vendor can cost as little as €4-5, or as much as €8-10 at a tourist serving venue. I probably had one of these at least two or three times a week.

Greeks love their salads. There’s the basic “Greek salad,” which consists of tomatoes, cucumber, and feta, but it seems most tavernas (Greek restaurants) have their own signature. Some include roasted eggplant – eggplant is big here, though not as big as in Turkey – or other vegetables. Make sure you do have the tomatoes, though. I found tomatoes in Greece to be better than anywhere other than Italy. A salad can run €6-12 depending.

If you are on Crete, try dakos. Think of it as a heavier Greek bruschetta, a toasted bread with rye husks and tomatoes, and sometimes cheese. It is my favorite light main or salad (it can be classified as either one) in Greece if I don’t want meat.

Heavier Mains

Let’s start with moussaka. This Greek staple consists typically of ground meat (beef or lamb) layered almost lasagna like with eggplant and potato, and topped with a béchamel (cream sauce) and cheese. Some will come as a slice; others will appear in their own ramekins. Layering will be different, how thin or thick the vegetables will be sliced will vary, and even the basic consistency. (And on Crete I even had a seafood moussaka with shrimp and squid in place of the meat.) No matter what, though, it will be heavy thanks to the sauce. But without the starch of a pasta or anything, it does digest a bit easier.

If you do want pasta, try Greek spaghetti (it has a sweeter sauce similar to Cincinnati chili, which is based on it) or pastitsio, a baked macaroni dish.

Otherwise, heavier main courses will more be along the lines of meat (grilled or as a stew) or seafood with sides. On the islands, look for plates of fried anchovies and other small fish or shrimp, but as close as Athens is to the Aegean, seafood isn’t nearly as common.

Sides

There are a lot of potatoes here, and those seem to come either as fries or as boiled potatoes (sometimes without much in the way of seasoning). There are a lot of vegetables. But what you want are the dips.

Tzatziki is my favorite. It is made of Greek yogurt with seasoning like dill and oregano, and sometimes cucumber. It will come with pita, and you’ll dip it. There is something about the yogurt here, and every version of tzatziki I had was incredible. The best, however, was at The Greco’s Project on Athens’ Monastiraki Square. Seriously, I could have eaten a bucket. (That restaurant also has my favorite moussaka. Be warned before you gorge.)

Eggplant dips are also common, though I personally don’t like them as much. Again, they will come with pita, and will be blended with yogurt and garlic or other herbs.

Or you can try taramasalata, a dip made from fish roe. It is very fishy, but if you enjoy that, this is a unique bite you’ll love. And yes, it will be served with pita.

One more note on sides: the olives in Greece are probably the best in the world. If they come with your meal, enjoy them, but be careful of the pits. There are a ton of varieties, and some will come seasoned while some will come plain. Go to town.

Desserts

The most common dessert in Greece is, by far, baklava. Phyllo dough with nuts (walnuts or pistachios) and a sweet syrup, it is served by the piece, which is great since a single bite tends to satisfy my sweet tooth. You’ll pay by weight, and a good one will end up roughly €1-2 per piece. I prefer pistachio baklava to walnut, but try for yourself.

It is also worth noting that, while not Greek, gelato is ubiquitous here.

Drinks

Let’s start with wine. Greek wine (especially white) is good, and it can be quite cheap. My favorite casual restaurant in Heraklion, Crete offered their house white for €6 for a half liter. It almost felt like I’d be losing money not to get it.

Local beers are quite good. Alpha seems to be the most common, and I found it refreshing, especially their radler (beer mixed with lemonade, basically).

But it is sipping or shooting hard alcohol that will get you in trouble in Greece. The country is known for ouzo, an anise flavored liqueur that I hate by itself but love in cocktails or mixed with lemonade. And then there is raki, which is especially common in Crete but can be found all over Greece. It is very strong, so sip with caution. Finally, there is a Greek brandy called Metaxa that is also strong (pattern noticed) but good.

I feel I’ve barely even skimmed the surface of Greek food here. The moral: it is good, more diverse than we think of, and can be quite heavy. I am glad to have had my immersion into the cuisine, although it wasn’t quite broad enough to allow for the diversity of Italian or Mexican food, for instance.

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