Greek food is far more than moussaka and gyros — though those are excellent. The cuisine draws on 4,000 years of history, Mediterranean ingredients, and a philosophy that food is meant to be shared.
Here’s your guide to Greek food and the dishes you absolutely must try in Athens.
The Essentials: Top 10 Must-Try#
Before your trip ends, make sure you’ve eaten these:
- Souvlaki — Grilled meat in pita (the perfect street food)
- Moussaka — Layered eggplant, meat, béchamel
- Greek salad (Horiatiki) — With real feta, not crumbled
- Grilled octopus — Charred and tender
- Tzatziki — Yogurt, cucumber, garlic dip
- Fava — Yellow split pea puree (not fava beans)
- Spanakopita — Spinach and feta pie
- Pastitsio — Greek “lasagna”
- Loukoumades — Honey-drenched donuts
- Greek coffee — Strong, thick, traditional
Street Food & Quick Bites#
Souvlaki (soo-VLAH-kee)#
What: Small pieces of pork, chicken, or lamb grilled on a skewer, usually served in pita bread with tomato, onion, tzatziki, and often fries.
Where: Kostas (Syntagma), O Thanasis (Monastiraki)
Pro tip: When ordering, they’ll ask “apo ola?” — meaning “with everything?” Say yes.
Gyros (YEE-ros)#
What: Meat (usually pork) shaved from a vertical rotisserie, served in pita with toppings.
Difference from souvlaki: Souvlaki is grilled on skewers; gyros is shaved from a rotating spit.
Where: Any souvlaki shop
Tiropita (tee-ROH-pee-tah)#
What: Cheese pie — phyllo dough filled with feta and sometimes other cheeses.
Where: Any bakery (fournos). Best eaten warm.
Variation: Spanakopita is the spinach version.
Koulouri (koo-LOO-ree)#
What: Circular bread covered in sesame seeds. Classic Athens breakfast.
Where: Street vendors everywhere, especially mornings.
Price: €0.50-1
Loukoumades (loo-koo-MAH-des)#
What: Fried dough balls drizzled with honey and cinnamon. Greek donuts.
Where: Lukumades in Monastiraki (try with chocolate or ice cream)
Main Dishes (Taverna Classics)#
Moussaka (moo-sah-KAH)#
What: Layers of eggplant, spiced ground meat, and creamy béchamel sauce, baked until golden.
Where: Every traditional taverna. Quality varies — look for homemade versions.
Pastitsio (pah-STEE-tsyo)#
What: Often called “Greek lasagna” — layers of pasta, meat sauce, and béchamel.
Where: Traditional tavernas, especially casual ones.
Stifado (stee-FAH-doh)#
What: Beef or rabbit stew with pearl onions, tomato, and warming spices.
When: More common in cooler months. Comfort food.
Lamb Chops (Paidakia)#
What: Grilled lamb chops, simply seasoned with olive oil, lemon, and oregano.
Where: To Steki tou Ilia in Koukaki is legendary for these.
Gemista (yeh-mee-STAH)#
What: Tomatoes and peppers stuffed with rice, herbs, and sometimes meat.
When: Classic summer dish when tomatoes are at peak.
Seafood#
Grilled Octopus (Htapodi)#
What: Whole octopus tentacles, charred on the grill, drizzled with olive oil and lemon.
Where: Any decent seafood taverna. Simple preparation is best.
Fried Calamari (Kalamarakia)#
What: Squid rings, lightly battered and fried crispy.
Where: Everywhere. Quality varies — look for non-rubbery texture.
Fresh Fish (Psaria)#
What: Whole grilled fish — sea bream (tsipoura), sea bass (lavraki), or whatever’s fresh.
Note: Fish is priced by weight (per kilo). Ask the price before ordering.
Mezedes (Small Plates)#
Greek dining often centers on mezedes — small dishes meant for sharing. Order several and pass them around.
Tzatziki (tsah-TZEE-kee)#
What: Thick yogurt with cucumber, garlic, and olive oil.
How to eat: Scoop with bread, eat alongside grilled meats.
Fava (FAH-vah)#
What: Yellow split pea puree (not fava beans, confusingly). Creamy, topped with olive oil and onions.
Where: Traditional tavernas. Santorini’s version is famous.
Taramosalata (tah-rah-moh-sah-LAH-tah)#
What: Fish roe dip, creamy and slightly briny.
Tip: Pink/orange versions use commercial coloring. White/cream versions are more traditional.
Melitzanosalata (meh-lee-tzah-no-sah-LAH-tah)#
What: Smoky eggplant dip.
Similar to: Baba ganoush but distinctly Greek.
Saganaki (sah-gah-NAH-kee)#
What: Pan-fried cheese, crispy outside, melty inside. Often flambéed tableside.
Where: Tavernas. Goes perfectly with ouzo.
Dolmades (dol-MAH-des)#
What: Grape leaves stuffed with rice (and sometimes meat).
Varieties: Vegetarian or meat-filled. Both excellent.
Keftedes (kef-TEH-des)#
What: Greek meatballs, herb-seasoned and pan-fried.
Variation: Tomatokeftedes (tomato fritters) are a Santorini specialty.
Salads#
Horiatiki (hoh-ree-AH-tee-kee)#
What: “Village salad” — the real Greek salad. Tomatoes, cucumbers, onions, peppers, olives, and a solid slab of feta (not crumbled). Dressed with olive oil and oregano.
No lettuce: Traditional Greek salad has no lettuce.
Marouli (mah-ROO-lee)#
What: Lettuce salad with fresh dill and spring onions.
When: Light side dish, especially with grilled fish.
Sweets & Dessert#
Baklava (bah-klah-VAH)#
What: Layers of phyllo dough with nuts (walnut or pistachio) and honey syrup.
Where: Bakeries (zacharoplasteio).
Galaktoboureko (gah-lak-toh-BOO-reh-ko)#
What: Custard wrapped in crispy phyllo, soaked in syrup.
Where: Traditional bakeries.
Greek Yogurt with Honey#
What: Thick, creamy yogurt drizzled with local honey and sometimes walnuts.
Where: Breakfast spots, cafes.
Drinks#
Greek Coffee (Ellinikos Kafes)#
What: Strong, thick coffee prepared in a briki (small pot). Grounds settle at the bottom.
How to order:
- Sketo — No sugar
- Metrio — Medium sugar
- Glyko — Sweet
Tip: Don’t drink the grounds at the bottom.
Freddo Cappuccino / Freddo Espresso#
What: Greek invention — cold espresso shaken with ice, topped with cold milk foam.
Where: Every cafe. The national summer drink.
Ouzo (OO-zoh)#
What: Anise-flavored spirit. Turns cloudy when mixed with water.
How to drink: With water and ice, alongside mezedes. Never on an empty stomach.
Tsipouro (tsee-POO-roh)#
What: Grape-based spirit, like grappa. Sometimes anise-flavored.
Where: Tavernas, especially in northern Greece traditions.
Retsina#
What: White wine flavored with pine resin. Love-it-or-hate-it taste.
Where: Traditional tavernas. Very Greek, very divisive.
How to Order Like a Local#
At a Taverna#
- Order mezedes (small plates) to share
- Add 1-2 main dishes for the table
- Get a horiatiki salad
- Order house wine (often good, always cheap)
- Finish with Greek coffee or dessert
At a Souvlaki Shop#
- Choose your meat: pork (hirino), chicken (kotopoulo), or kebab
- Choose format: pita or plate (merida)
- Say “yes” to apo ola (with everything)
- Add drinks
Useful Phrases#
- “Ena souvlaki, parakalo” — One souvlaki, please
- “Apo ola” — With everything
- “Sketo” — Without sugar (for coffee)
- “Ton logariasmo, parakalo” — The bill, please
Frequently Asked Questions#
Is Greek food healthy?#
The traditional Mediterranean diet is considered one of the healthiest in the world — olive oil, vegetables, fish, legumes, moderate wine.
What about vegetarians?#
Greek cuisine has excellent vegetarian options: fava, Greek salad, stuffed vegetables, cheese pies, bean dishes. You’ll eat well.
Is Greek food spicy?#
No — Greek food is herb-forward (oregano, mint, dill) rather than spicy. Chili heat is rare.
What’s the difference between taverna and restaurant?#
Taverna = casual, traditional, often family-run. Restaurant (estiatorio) = more formal. Mezedopoleio = specializes in small plates.
The Bottom Line#
Greek food rewards exploration. Beyond the famous dishes, regional specialties and seasonal cooking offer endless discovery.
Start with: Souvlaki, Greek salad, grilled octopus, tzatziki, loukoumades.
Graduate to: Fava, stifado, saganaki, lesser-known mezedes.
Always remember: The best Greek meals involve sharing, time, and probably a bit more wine than planned.
Ready to eat? Check out our guides to where to eat in Athens, best souvlaki, and food tours.
