North Aegean, Greece
Adramytiani
Αδραμυττιανή
A plump table olive grown around the Gulf of Adramyttian shores and on Lesbos, cured brine-green or cracked and dressed with olive oil, lemon and oregano.
southern-europe
Greece
Explore 233 foods connected to Greece, from everyday staples to rare local specialties.
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Traditional foods from Greece.
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Western Greece, Greece
Afrina
Άφρηνα
A soft whey cheese from the Missolonghi lagoons, formed from the foam (afrina) that rises when goat-milk whey is heated, eaten fresh with honey or in sweet pies.
Crete, Greece
Aginares salata
Αγκινάρες σαλάτα
A salad of boiled artichoke hearts dressed with lemon, olive oil, dill and sometimes potato, served cold as a spring meze across Greece.
Peloponnese, Greece
Agiorgitiko
Αγιωργίτικο
Greece's flagship red wine grape from Nemea, producing fruity to complex red wines. A national and international star, served with meat, a versatile red wine, a Peloponnese specialty.
Greece
Agios Mathaios Kerkyras
Ελαιόλαδο Αγίου Μαθαίου Κέρκυρας
An extra-virgin olive oil pressed from the Lianolia variety grown around Agios Mathaios in southern Corfu, grassy and peppery, sold by village mills.
Greece
Agoureleo Chalkidikis
Αγουρέλαιο Χαλκιδικής
An early-harvest oil pressed from unripe (agourelaio) Chalkidiki olives, lower yield but sharply grassy and aromatic, bottled as a premium Greek oil.
Peloponnese, Greece
Agouromanako
Αγούρωμανακο
Small bitter-cured green olives picked unripe, cracked and rinsed for days to draw out the bitterness, then marinated with garlic, lemon and wild fennel.
Greece
Aidini
Αηδίνι
A white grape of the Aegean islands, chiefly Lesbos, made into dry and semi-sweet wines with citrus and stone-fruit character.
Greece
Akanés
Ακανές
A loukoumi-style confection from Serres in northern Greece, set with salep into a chewy cube dusted in icing sugar, traditionally offered with coffee.
Greece
Akoumia
Ακούμια
Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Epirus, Greece
Alevropita
Αλευρόπιτα
A rustic Epirus pie of thin flour batter folded around crumbled feta and eggs, baked until blistered — a "poor man's pita" from the Zagori villages.
Greece
Amygdalopita
Αμυγδαλόπιτα
An almond sponge soaked in syrup and perfumed with orange blossom, cut into diamonds and served with Greek coffee across the mainland.
Greece
Amygdalota
Αμυγδαλωτά
Almond confections, especially from islands.
Greek Macedonia, Greece
Anevato
Ανεβατό
Macedonia/Thrace PDO soft whey cheese.
Greece
Anginares a la Polita
Αγκινάρες αλά πολίτα
Greek artichoke hearts with potatoes, carrots, and peas in a lemon-olive oil sauce, a Constantinople-origin dish. A spring ladera classic, tender and herby, served with bread.
Chania, Greece
Anthogalo
Ανθόγαλο
A fresh cream-cheese from Naxos made from cow whey enriched with milk, soft enough to spread and the base of the island's honeyed sweets.
Greece
Anthotyros
Ανθότυρος
A Greek soft, mild whey cheese with a creamy texture, from sheep or goat milk. Used in desserts, pies, or on bread, a PDO cheese, a delicate and sweet dairy, a spring specialty.
Crete, Greece
Antikristo
Αντίκριστο
Cretan slow-roasted lamb, seasoned with salt and herbs, cooked beside (not over) an open fire for hours. A Cretan shepherd's tradition, tender and smoky, a regional and festive specialty, a ritual dish.
Crete, Greece
Apaki
Απάκι
Cretan vinegar-marinated smoked pork.
Greece
Apokoronas Chanion Kritis
Ελαιόλαδο Αποκορώνου Χανίων
Olive oil from the Apokoronas district of western Crete, pressed from Koroneiki fruit, green-gold and peppery at the finish.
Greece
Arakas
Αρακάς
Greek pea stew of green peas, potatoes, carrots, and tomatoes in olive oil, a ladera classic. A light, spring vegetable dish, served with bread and feta, a home and taverna staple.
South Aegean, Greece
Arseniko Naxou
Αρσενικό Νάξου
Naxos raw sheep-and-goat PDO cheese.
Crete, Greece
Askordoulakous
Ασκόρδουλακοι
Salad of the bulbs of wild tassel hyacinth, boiled repeatedly to lose their bitterness, then dressed with olive oil and lemon — an island and Peloponnesian meze.
South Aegean, Greece
Assyrtiko
Ασύρτικο
Greece's flagship white wine grape from Santorini, producing crisp, mineral, volcanic wines. A national and international star, served with seafood, a dry and acidic wine, an island specialty.
Greece
Astakomakaronada
Αστακομακαρονάδα
Spaghetti tossed in a rich tomato sauce studded with chunks of local lobster, the showpiece dish of island tavernas such as Skyros and the Argolic gulf towns.
Greece
Avgato
Αυγάτο
A spoon sweet of figs threaded and poached in syrup, a speciality of Messenia, served with cold water and coffee.
Greece
Avgolemono
Αυγολέμονο
Greek egg-lemon sauce or soup: whisked eggs and lemon juice tempered into broth, silky and tangy. Used as a sauce for dolmades and meatballs, or as a chicken soup, a national staple.
Western Greece, Greece
Avgotaracho
Αυγοτάραχο
Messolongi flathead grey mullet bottarga.
Lebanon
Baklava
بقلاوة
Layers of paper-thin phyllo brushed with butter and filled with chopped walnuts or pistachios, baked crisp then drenched in lemon- or rose-scented sugar syrup. One square, cut diamond-small, is the shared Ottoman dessert of the whole eastern Mediterranean.
Greece
Bamies
Μπάμιες
Greek okra stew of okra, tomatoes, onions, and olive oil, simmered until tender. A ladera classic, tangy and savory, served with bread and feta, a summer and island dish.
Thessaly, Greece
Batzos
Μπάτζος
A brined, lightly sour farmhouse cheese of Macedonia and Thessaly, kneaded with yogurt and hot peppers into a spreadable ball for the meze table.
Greece
Bianco
Μπιάνκο
Corfu fish stewed in garlic and lemon, no tomato.
Greece
Bifteki
Μπιφτέκι
Greek burger patty of ground meat (pork, lamb, or beef) with herbs and onions, grilled or baked. A taverna and home classic, often stuffed with feta, served with potatoes and salad.
Thessaloniki, Greece
Bougatsa
Μπουγάτσα
Greek phyllo pie from Macedonia, filled with custard, cheese, or minced meat, baked golden and dusted with sugar and cinnamon. A breakfast and bakery staple, especially in Thessaloniki.
Ionian Islands, Greece
Bourbourelia
Μπουμπουρέλια
A bean soup of the Ionian islands — white beans simmered with tomato, greens and plenty of olive oil, eaten with bread and salted fish.
Ionian Islands, Greece
Bourdeto
Μπουρδέτο
A Corfu fish stew of local fish, potatoes, and a spicy red pepper sauce, served with bread. A Venetian-origin island specialty, spicy and savory, a fisherman's dish, a Corfiot classic, a seafood stew.