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  • Writer's pictureAnge Fuller

Discover the Culinary Delights of Greece

Greek food displayed on a table

Greece is not only a country rich in history and stunning landscapes but also a paradise for food lovers. Each region of Greece offers its own unique culinary specialties, reflecting local traditions and ingredients. Whether you're savoring the street food in Athens, indulging in the hearty dishes of the Peloponnese, or enjoying the fresh flavors of the Cyclades, there's a delectable treat waiting for you. Join me as we take a gastronomic journey through some must-try foods from various cities and islands across Greece. Athens and Central Greece

  • Souvlaki: Grilled skewered meat served with pita, vegetables, and tzatziki.

  • Gyro: Rotisserie-cooked meat in pita with tomatoes, onions, and tzatziki.

  • Loukoumades: Greek doughnuts, deep-fried and drizzled with honey, topped with cinnamon or nuts.


  • Pastitsio: Baked pasta with layers of pasta, minced meat, béchamel sauce, and cinnamon.

  • Kalamata Olives: Rich-flavored olives from Kalamata, served with salads or as snacks.


  • Dakos: Salad with barley rusk, tomatoes, feta or mizithra cheese, olives, and olive oil.

  • Cretan Cheeses: Graviera, a sweet, hard sheep's milk cheese or mizithra, a soft, fresh cheese used in pastries and salads.

Cyclades (Mykonos and Santorini)

  • Tomatokeftedes (tomato fritters): Sun-dried tomato fritters with fresh herbs, from Santorini.

  • Kopanisti: Spicy, salty cheese spread from Mykonos, enjoyed with bread or rusk.


  • Bougatsa: Flaky pastry with sweet semolina custard or savory fillings like cheese or meat.

  • Koulouri: Sesame-coated bread ring, sold by street vendors.


  • Batzina: Savory pie with zucchini, feta, and eggs, baked without phyllo dough.

  • Zagori Pies: Pies with thin dough layers filled with cheese, spinach, or meat, known for delicate crust and rich fillings.

Kali orexi! (Bon appétit!) Interested in planning your own Greek adventure - reach out any time by email to or schedule a call at

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