South Aegean, Greece
Salatouri
Σαλατούρι
A chilled salad of poached octopus or cuttlefish dressed with olive oil, vinegar, caper and parsley, standard meze on island taverna lists.
southern-europe
Greece
Explore 233 foods connected to Greece, from everyday staples to rare local specialties.
233 foods12 leading categories1 Essentials guides
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Greece Essentials
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Traditional foods from Greece.
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South Aegean, Greece
San Michali
Σαν Μιχάλη
Syros PDO hard cheese.
Greece
Sardeles Pastes
Σαρδέλες παστές
Greek salted sardines, cured in salt and served with olive oil and lemon. A meze and ouzo companion, salty and savory, a seafood appetizer, served with bread, an island specialty.
Greece
Sardeles Psites
Σαρδέλες ψητές
Greek grilled sardines, fresh sardines char-grilled and dressed with lemon and olive oil. A meze and taverna classic, smoky and salty, a seafood staple, served with bread.
Crete, Greece
Sfakianes Pites
Σφακιανές πίτες
Cretan thin, round, cheese-filled pancakes from Sfakia, fried and served with honey. A Cretan specialty, crispy and cheesy, a sweet-savory dessert or breakfast, a regional and handmade tradition.
Peloponnese, Greece
Sfela
Σφέλα
A Greek brined PDO cheese from Mani, Peloponnese, made from sheep or goat milk, salty and semi-hard. Used in pies or as a table cheese, a regional specialty, a Mani dairy.
Greece
Skordalia
Σκορδαλιά
Greek garlic dip of mashed potatoes or bread with garlic, olive oil, and vinegar. A meze and dip classic, creamy and pungent, served with fried fish and vegetables, a national staple.
Crete, Greece
Sofegada
Σοφεγάδα
A Corfu skillet of vegetables layered with tomato and olive oil and baked uncovered until caramelised, eaten with feta and bread.
Ionian Islands, Greece
Sofigado
Σοφιγάδο
A Greek stew of meat (veal or rabbit) with onions, tomatoes, and wine, a regional specialty. A rustic, hearty, aromatic dish, a taverna and home classic, served with bread or pasta, a traditional stew.
Ionian Islands, Greece
Sofrito
Σοφρίτο
Corfu veal in white wine, garlic and vinegar.
South Aegean, Greece
Soufiko
Σουφικό
Rustic baked medley of eggplant, zucchini, peppers and potato in tomato and olive oil, the Ionian version of briam.
Cyprus
Soumada
Σουμάδα
Almond syrup pressed from bitter and sweet almonds, diluted with cold water into a cloudy white drink.
Greece
Soutzoukakia
Σουτζουκάκια
Greek oblong meatballs in a rich tomato-wine sauce, spiced with cumin and garlic. A Smyrna (Asia Minor) origin dish, a taverna and home classic, served with bread or rice.
Greece
Souvlaki
Σουβλάκι
Greece's national street food: small skewers of grilled pork (or chicken) seasoned with oregano and lemon. Served on a skewer with bread or wrapped in pita with tzatziki, onions, and fries.
Greece
Spanakopita
Σπανακόπιτα
Greek spinach pie: flaky phyllo filled with spinach, feta, and herbs, baked golden. A bakery and home classic, eaten on the go or as a meze, a national staple, savory and flaky.
Greece
Spanakorizo
Σπανακόρυζο
Greek spinach and rice dish with olive oil, lemon, and dill, a vegetarian classic. A comforting, herby, light dish, served with feta and lemon, a Lenten and home staple.
Thessaly, Greece
Spetsofai
Σπετσοφάι
Spicy sausage and pepper stew.
Cyprus
Spoon Sweet
Γλυκό του κουταλιού
Greek preserved fruits (cherry, fig, quince, or citrus) in syrup, served by the spoonful with coffee. A hospitality tradition, sweet and fruity, a national treat, a welcome to guests.
Greece
Stafidopsomo
Σταφιδόψωμο
Sweet raisin bread.
Crete, Greece
Staka
Στάκα
A Cretan dairy product: a creamy, buttery foam from sheep milk, used as a topping or in pies. A regional specialty, rich and savory, a Cretan comfort food, served warm.
Chania, Greece
Staka me ayga
Στάκα με αυγά
Eggs scrambled in staka — the creamy butter-fat skimmed from Cretan sheep whey — until golden, the mountain breakfast par excellence.
Greece
Stifado
Στιφάδο
Greek stew of meat (rabbit, beef, or octopus) with baby onions, tomatoes, wine, and spices, slow-cooked until tender. A rustic, aromatic winter dish, served with bread or pasta.
Lebanon
Strained Yoghurt
لبنة
Yoghurt hung in a cloth until the whey drains and it thickens to a soft, tart cheese, spread on a plate and flooded with olive oil.
Greece
Strapatsada
Στραπατσάδα
Ionian scrambled eggs with tomato and feta.
Peloponnese, Greece
Syglino
Συγγλίνο
A Mani (Peloponnese) cured pork, smoked and preserved in olive oil, spiced with orange and herbs. A regional specialty, savory and aromatic, served as a meze or with eggs, a Mani tradition.
Lebanon
Tahini Halva
حلاوة طحينية
A dense sesame confection made by working tahini with boiled sugar syrup until it sets into a crumbly, fibrous block.
Bulgaria
Taramosalata
Ταραμοσαλάτα
Greek fish roe dip of tarama (cured roe), bread, olive oil, and lemon, blended until silky and pale pink. A Clean Monday and meze staple, creamy and savory, served with bread.
Patras, Greece
Tentura
Τεντούρα
Patras cinnamon liqueur.
Greece
Tigania
Τηγανιά
Pan-fried pork with leeks and wine; a taverna meze staple.
Greece
Tirenia
Τυρηνία
Small Sifnos cheese pastries of myzithra folded into thin dough and pan-griddled, eaten warm with honey.
Greece
Tirokroketes
Τυροκροκέτες
Greek cheese fritters (cheese balls) of feta and other cheeses, breaded and fried until golden. A meze and taverna classic, crispy and gooey, served with lemon, a cheese lover's snack.
Greece
Tiropita
Τυρόπιτα
Greek cheese pie: flaky phyllo filled with feta and other cheeses, baked golden. A breakfast and bakery staple, eaten on the go, a national snack, savory and flaky.
South Aegean, Greece
Tomatokeftedes
Ντοματοκεφτέδες
Greek tomato fritters of grated tomatoes, herbs, and flour, fried until golden. A Santorini and Cyclades specialty, crispy and tangy, served with tzatziki, a summer meze.
Albania
Tourlou
Τουρλού
A Greek summer braise of eggplant, zucchini, peppers, tomatoes and onion cooked slowly in olive oil until soft.
Greece
Trahanas
Τραχανάς
Greek fermented grain-and-milk (or yogurt) paste, dried in small granules, used for soup. A rustic, tangy, comforting winter soup base, a national staple, an ancient and healthy food.
Greece
Trahanas Soup
Σούπα τραχανάς
Greek trahanas soup of trahanas granules simmered in broth or milk, tangy and creamy. A rustic, comforting winter soup, a home and national classic, served with bread and feta, a childhood favorite.