Greek Food Guide: 40 Dishes You Must Try + Regional Variations

Embark on a culinary journey through Greece, where ancient traditions blend with fresh, vibrant ingredients to create a truly unforgettable dining experience. From sun-drenched islands to bustling cityscapes, Greek cuisine offers a tantalizing array of flavors, aromas, and textures that tell stories of its rich history and diverse landscapes.

Prepare your palate for an exploration of 40 essential Greek dishes, along with their fascinating regional variations, that you simply cannot miss during your travels. Get ready to savor the essence of the Mediterranean diet, one delicious bite at a time!

The Essence of Greek Cuisine

At the heart of Greek food lies an unwavering commitment to fresh, locally sourced ingredients. Extra virgin olive oil, fragrant herbs like oregano, thyme, and mint, sun-ripened vegetables, succulent meats, and abundant seafood form the backbone of this healthy and flavorful gastronomy. Meals are often a communal affair, celebrating life and good company.

Starters & Salads (Mezedes)

Mezedes are small dishes, perfect for sharing and kick-starting any meal. They embody the social spirit of Greek dining.

1. Tzatziki:A refreshing dip of strained yogurt, cucumber, garlic, and dill. Essential with almost anything!
2. Fava:Not to be confused with fava beans, this is a smooth, creamy purée made from yellow split peas. The best comes from Santorini, where the volcanic soil gives it a unique sweetness.
3. Melitzanosalata:A smoky, rich eggplant dip, often enhanced with garlic, olive oil, and sometimes walnuts.
4. Taramosalata:A distinctly savory dip made from cured carp roe, breadcrumbs (or potato), olive oil, and lemon juice.
5. Dolmades (or Dolmadakia):Grape leaves stuffed with a flavorful mixture of rice and herbs, sometimes with minced meat. Served cold with a squeeze of lemon.
6. Saganaki:Pan-fried cheese (often graviera, kefalotyri, or halloumi) served sizzling hot, often flambéed with ouzo at your table!
7. Spanakopita:A savory pastry filled with spinach, feta cheese, and herbs, encased in crispy phyllo dough.
8. Tiropita:Similar to spanakopita but filled simply with a blend of cheeses. Many regional variations exist, from individual triangles to large round pies.
9. Kolokithokeftedes:Delicious zucchini fritters, usually mixed with feta, herbs, and sometimes a hint of mint.
10. Gigantes Plaki:Large white beans baked in a rich tomato sauce with herbs. A hearty and satisfying vegetarian dish.
11. Horiatiki Salata (Greek Salad):The iconic salad with tomatoes, cucumber, red onion, Kalamata olives, green bell pepper, and a generous slab of feta, drizzled with olive oil and oregano. No lettuce here!
12. Dakos:A Cretan specialty. Barley rusks soaked in olive oil, topped with grated fresh tomato, feta or mizithra cheese, capers, and oregano.
13. Tirokafteri:A spicy whipped feta cheese dip, often made with hot peppers.

Travel Tip:When ordering mezedes, don't be shy! Order a few different plates for the table and enjoy the variety. It's the Greek way!

Main Courses: Meat & Poultry

Greek meat dishes range from slow-cooked stews to popular grilled specialties.

14. Moussaka:A classic layered dish with sautéed eggplant, minced meat (usually beef or lamb), and a creamy béchamel sauce, baked until golden brown.
15. Pastitsio:Often called "Greek lasagna," this baked pasta dish features layers of thick pasta, minced meat, and a rich béchamel topping.
16. Souvlaki:Skewers of marinated pork or chicken, grilled to perfection. Can be served on a plate with pita, fries, and tzatziki, or wrapped in pita.
17. Gyros:Slices of seasoned meat (pork or chicken) cooked on a vertical rotisserie, served in a pita wrap with tomato, onion, tzatziki, and fries. A popular street food.
18. Kleftiko:A traditional dish of lamb (or goat) slow-cooked for hours with vegetables, herbs, and cheese, often wrapped in parchment paper to seal in the flavors. Originating from the Peloponnese, it's a must-try.
19. Stifado:A hearty stew, typically made with beef or rabbit, pearl onions, red wine, and a medley of spices like cinnamon and cloves.
20. Keftedes:Flavorful Greek meatballs, often seasoned with mint and oregano, usually pan-fried and served with lemon.
21. Paidákia:Succulent grilled lamb chops, seasoned simply with salt, pepper, and oregano. A staple in tavernas, especially in mountainous regions like the Peloponnese.
22. Kokoretsi:A celebratory dish of seasoned lamb or goat offal (liver, heart, lungs) wrapped in intestines and spit-roasted. More common during Easter.
23. Kontosouvli:Large pieces of marinated pork or lamb, skewered and slow-roasted on a spit over charcoal.
24. Pastitsada:A signature dish of Corfu, featuring rooster or beef cooked in a rich, spicy red sauce with pasta (usually thick, hollow tubes).
25. Sofrito:Another Corfiot specialty, thin slices of veal cooked in a white wine, garlic, and parsley sauce.

Main Courses: Seafood

With its vast coastline and numerous islands, Greece boasts an incredible array of fresh seafood.

26. Grilled Whole Fish:Simplicity is key. Fresh fish like tsipoura (sea bream), lavraki (sea bass), or barbouni (red mullet) are grilled whole with olive oil and lemon. Found fresh in coastal areas and islands like Rhodes,Santorini, and Corfu.
27. Kalamarakia Tiganita:Crispy fried calamari, often served with lemon wedges. A universal favorite.
28. Oktapodi Xidato (or Skaras):Octopus is prepared in various ways – marinated in vinegar, grilled, or stewed in wine. Grilled octopus is particularly popular by the sea.
29. Garides Saganaki:Shrimp cooked in a rich tomato sauce with feta cheese, often with a hint of ouzo or chili.
30. Bourdeto:A spicy fish stew from Corfu, typically made with scorpionfish and a fiery red pepper sauce.

Vegetarian & Lent Dishes

Greek cuisine offers a wealth of delicious vegetarian options, rooted in religious fasting traditions and the abundance of fresh produce.

31. Gemista:Tomatoes, bell peppers, or other vegetables stuffed with rice, herbs, and sometimes minced meat, then baked until tender. A hearty and flavorful dish.
32. Briam:A vibrant medley of roasted vegetables (zucchini, potatoes, eggplant, tomatoes) baked with olive oil and herbs.
33. Fasolada:Often called the "national food" of Greece, this is a hearty white bean soup with vegetables like carrots, celery, and tomatoes, rich in olive oil.
34. Fakes:A simple yet nutritious brown lentil soup, flavored with garlic, bay leaf, and plenty of olive oil.
35. Spanakorizo:A comforting and healthy spinach and rice pilaf, often brightened with lemon juice.
36. Artichokes à la Polita:Artichoke hearts cooked with potatoes, carrots, and dill in a lemon-olive oil sauce, characteristic of Constantinoupolitan cuisine.

Cheeses

Greece produces an incredible variety of cheeses, often integral to dishes or enjoyed on their own.

37. Feta:The undisputed king of Greek cheeses. A brined white cheese made from sheep's milk (or a mix with goat's milk), tangy and crumbly.
38. Graviera:A hard, yellowish cheese with a slightly sweet and nutty flavor, popular in Crete and other regions.
39. Manouri:A semi-soft, fresh white cheese made from sheep or goat's milk whey, milder and creamier than feta.

Desserts & Sweets

Indulge your sweet tooth with these traditional Greek treats.

40. Baklava:Layers of phyllo pastry filled with chopped nuts and sweetened with syrup. A rich and iconic dessert.
41. Loukoumades:Golden-fried donut holes drizzled generously with honey syrup and sprinkled with cinnamon. Absolutely irresistible.
42. Galaktoboureko:A creamy custard baked between layers of crisp phyllo pastry, soaked in a fragrant lemon-infused syrup.
43. Kourabiedes:Buttery shortbread cookies, typically made with almonds and heavily dusted with powdered sugar. A traditional Christmas sweet.
44. Melomakarona:Oval-shaped cookies soaked in honey syrup and sprinkled with walnuts. Another popular Christmas delicacy.
45. Rizogalo:Creamy Greek rice pudding, often flavored with cinnamon.
46. Portokalopita:A unique orange cake made with shredded phyllo pastry, soaked in a citrusy syrup.
47. Bougatsa:A breakfast pastry from Thessaloniki. Can be sweet (custard-filled and dusted with sugar/cinnamon) or savory (cheese or minced meat).
48. Sfakianes Pites:Thin, savory cheese pies from Crete, often served warm with a drizzle of honey.

Drinks

No Greek meal is complete without its traditional beverages.

49. Ouzo:Greece's national aperitif, an anise-flavored spirit that turns milky white when mixed with water or ice.
50. Greek Coffee:Strong, unfiltered coffee served in a small cup, typically enjoyed slowly and accompanied by good conversation.

From the sun-drenched shores of Santorini to the ancient streets of Thessaloniki, Greece offers a tapestry of tastes waiting to be discovered. Each region, from the Ionian charm of Corfu to the rugged beauty of the Peloponnese, adds its unique twist to the country's rich culinary heritage. Don't just visit Greece; taste it!