Greek cuisine is a Mediterranean cuisine,sharing numerous characteristics with Middle Eastern cuisines of the region. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.
Mezés (μεζές) is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with bread loaf or pita bread. In some regions, dried bread (paximadhi) is softened in water.


Bakaliaros, Bacalhau
Deep-fried vegetables "tiganita" (courgettes/zucchini, aubergines, peppers, or mushrooms).
Dakos, a Cretan salad consisting of a slice of soaked dried bread or barley rusk (paximadi) topped with chopped tomatoes and crumbled feta or mizithra cheese.
Dolmadakia (from Turkish dolma): grapevine leaves stuffed with rice and vegetables; meat is also often included.
Fava: purée of yellow split peas or beans; sometimes made of fava beans (called κουκιά in Greek). In Santorini made from yellow lentils.
Garides Saganaki: shrimp in spicy tomato sauce with feta cheese.
Gavros: european anchovy.
Greek salad: the so-called Greek salad is known in Greece as village/country salad (horiatiki) and is essentially a tomato salad with cucumber, red onion, feta cheese, and kalamata olives, dressed with olive oil. In Cyprus it contains also cracked wheat (bulgur), spring onions instead of red onions, and lemon juice.
Horta: wild or cultivated greens, steamed or blanched and made into salad, simply dressed with lemon juice and olive oil. They can be eaten as a light meal with potatoes (especially during Lent, in lieu of fish or meat).
Kalamarakia: deep-fried squid.
Kalamata olives
Kalitsounia, appetizer from Crete
Kaparosalata (salad with caper)
Katsouni, cucumber from Santorini
Kolokythakia: zucchini.
Kolokythoanthoi: zucchini flowers stuffed with rice or cheese and herbs.
Koukia: fava beans.
Kroketes: croquettes.
Lachanosalata: cabbage salad. Very finely shredded cabbage with salt, olive oil, lemon juice/vinegar dressing. Often combined with finely shredded carrot.
Lakerda, a pickled bonito dish


Macedonia salad
Maintanosalata (salad with parsley)
Marides tiganites: deep-fried whitebait, usually served with lemon wedges.
Melitzanes, eggplants. Notable is the white eggplant from Santorini.
Melitzanosalata: eggplant (aubergine) based dip.
Pantzarosalata: beetroot salad with olive oil and vinegar.
Patatosalata: potato salad with olive oil, finely sliced onions, mayonnaise, lemon juice or vinegar.
Red Peppers of Florina
Saganaki: fried yellow cheese, usually graviera cheese; the word "saganaki" means a small cooking pan, is used to say "fried" and can be applied to many other foods.
Skordalia: thick garlic and potato puree, usually accompanies deep fried fish/cod (bakaliaros skordalia, i.e. fried battered cod with garlic dip, a very popular dish).
Spanakopita: spinach, feta (sometimes in combination with ricotta cheese), onions or scallions, egg and seasoning wrapped in phyllo pastry in a form of a pie.
Taramosalata: fish roe mixed with boiled potatoes or moistened breadcrumbs, olive oil and lemon juice.
Tirokafteri, cheese spread.
Tonosalata, tuna salad
Tzatziki: yogurt with cucumber and garlic puree, used as a dip. Served with warm pita bread. (Turkish equivalent : Cacık)
Tyropita: a white cheese (usually feta) pie with phyllo pastry. When yellow cheese (usually kasseri) is used, it is called Kasseropita.
Also, several pitas found all over Greece, such as Kolokythopita, Mizithropita (Crete), Melintzanopita, Tsouknidopita, Kremydopita, Kreatopita (meat pie), Galatopita, Marathopita, Malathropita (Chios), Ladopita.



Avgolemono chicken and rice soup with egg lemon sauce added

Bourou-bourou, a vegetable and pasta soup from the island of Corfu.
Fakes, a lentil soup, usually served with vinegar and olive oil.
Fasolada, a bean soup defined in many cookery books as the traditional Greek dish, sometimes even called "the "national food of the Greeks". It is made of beans, tomatoes, carrot, celery and a generous amount of olive oil usually served with a variety of salty side dishes.
Kakavia ( a soup made from a variety of small local fish with the bones removed before serving)
Kotosoupa (chicken soup), usually thickened with avgolemono, an egg lemon sauce.
Kremydosoupa, onion soup served with sprinkled cheese.
Magiritsa, the traditional Easter soup made with lamb offal, thickened with avgolemono.
Patsas, a tripe soup.
Psarosoupa 'fish soup' can be made with a variety of fish, and several kinds of vegetables (carrots, parsley, celery, potatoes, onion), several varieties include the classic kakavia which is drizzled with olive oil.
Revithia, a chickpea soup.
Trahana soup, made from a dried grain-dairy substance.

Vegetarian main dishes
Boiled wild greens.

Traditional vegetable market.
Very popular during fasting periods, such as the Great Lent:

Anginares a la Polita:artichokes Constantinople style with artichoke hearts, olive oil, potatoes, carrots dill.
Arakas me anginares: oven-baked fresh peas with artichokes.
Bamies: okra with tomato sauce (sometimes with potatoes or during non-fasting times with chicken/lamb).
Briám: an oven-baked ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and ample aromatic herbs and seasonings.
Fasolakia: fresh green beans stewed with potatoes, zucchini and tomato sauce.
Gemista, baked stuffed vegetables. Usually tomatoes, peppers, or other vegetables hollowed out and baked with a rice-and-herb filling or minced meat.
Gigandes plaki: large lima beans baked with tomato sauce and various herbs.[14] Often made spicy with various peppers.
Horta (greens), already mentioned in the appetizers section, are quite often consumed as a light main meal, with boiled potatoes and bread.
Kinteata, dish made from boiled young nettles.
Lachanorizo, cabbage with rice.
Prassorizo, leeks with rice.
Spanakorizo, spinach and rice stew cooked in lemon and olive-oil sauce.
Tomatokeftedes: tomato fritters with mint, fried in olive oil and typically served with fava (split-pea puree). Mainly a Cycladic island dish.


Meat and seafood dishes
Octopuses are often sun-dried before grilling.


Pita with Gyros.

Apáki: Cretan specialty; lean pork marinated in vinegar, then smoked with aromatic herbs and shrubs, and packed in salt.

Astakos: lobster.
Astakomacaronada: spaghetti with lobster.
Atherina: fried smelts.
Barbounia: red mullets.
Bifteki: Ground beef burgers either baked, fried or grilled.
Bourdeto: from Corfu.
Chtapodi sti schara: grilled octopus in vinegar, oil and oregano. Accompanied by ouzo.
Giouvetsi: lamb or veal baked in a clay pot with kritharaki (orzo) and tomatoes.
Glossa, Solea (genus)
Gyros: meat (usually pork) roasted on a vertically turning spit and served with sauce (often tzatziki) and garnishes (tomato, onions) on pita bread, or served as a sandwich wrapped in pita bread together with tomatoes, onions, tzatziki and tomato sauce; a popular fast food.
Kalamari: squid, most often fried.
Kleftiko: literally meaning "in the style of the Klephts", this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven. It is said that the Klephts, bandits of the countryside who did not have flocks of their own, would steal lambs or goats and cook the meat in a sealed pit to avoid the smoke being seen.
Keftedakia, fried meatballs.
Kokkinisto, stew.
Loukaniko, sausage
Moussaka (from Arabic مسقعة musaqqa'): an oven-baked layer dish: ground meat and eggplant casserole, topped with a savory custard which is then browned in the oven. There are other variations besides eggplant, such as zucchini or rice, but the eggplant version, melitzánes moussaká is by far the most popular. The papoutsákia ("little shoes") variant is essentially the same dish, with the meat and custard layered inside hollowed, sauteéd eggplants.
Mydia: mussels.

Oven-baked lamb with potatoes (Αρνί στο φούρνο με πατάτες). One of the most common "Sunday" dishes. There are many variations with additional ingredients.
Oven-baked chicken with potatoes (Κοτόπουλο στο φούρνο με πατάτες). Another common Sunday dish.
Paidakia: grilled lamb chops with lemon, oregano, salt and pepper.
Pastitsio: an oven-baked layer dish: Béchamel sauce top, then pasta in the middle and ground meat cooked with tomato sauce at the bottom.