What to Eat in Greece

Greece’s cuisine reflects a landscape of mountains, islands, and long coastlines, with hot, dry summers and mild, wetter winters. Olive oil anchors cooking, while vegetables, legumes, grains, and seafood thrive. Meals often stretch late into the evening and favor shared plates and seasonal produce.

Home cooks and tavernas follow the rhythm of the Orthodox calendar, which includes many fasting days that encourage plant-forward dishes. Grilling, braising, and baking dominate methods, and herbs like oregano, thyme, and dill frame bright, clean flavors. Simplicity and freshness guide choices at the table.

Moussaka layers sautéed eggplant, sometimes thinly sliced potatoes, and a tomato-stewed minced meat sauce seasoned with cinnamon, allspice, and bay leaf. It is capped with a nutmeg-scented béchamel made from milk, butter, and flour, then baked until the top turns golden and set. The dish likely evolved from Eastern Mediterranean casseroles, but the now-standard béchamel version in Greece was popularized in the early 20th century by cookery author Nikolaos Tselementes. Families often serve it at Sunday lunch or festive gatherings, allowing the pan to rest so slices hold together; it is enjoyed warm or at room temperature with bread and a simple salad.

Souvlaki features marinated cubes of pork or chicken threaded on skewers and grilled over charcoal, typically seasoned with lemon, olive oil, garlic, and dried oregano. The meat can be eaten straight from the skewer or wrapped in a soft pita with tomato, onion, tzatziki, and often a sprinkle of paprika, sometimes joined by a few fries. Its roots lie in ancient spit-roasting traditions, while today’s handheld pita version mirrors modern urban eating habits and naming varies by region. Locals enjoy souvlaki year-round for casual lunches, quick dinners, and late-night snacks, especially in warm months when outdoor grilling complements the long, dry summer evenings.

Fasolada is a hearty white bean soup simmered with onion, carrot, celery, tomato, and generous olive oil, often scented with bay leaf and finished with parsley. The beans are soaked, then slowly cooked until creamy, producing a silky broth that balances vegetal sweetness and acidity from tomato. Often called a national dish, it reflects frugal home cooking and the country’s strong tradition of meatless meals during fasting periods, yet it satisfies in flavor and nutrition. Commonly eaten in cooler months, fasolada appears at midday tables with bread, olives, pickled peppers, or a side of salted fish for those not observing fasts.

Horiatiki, known abroad as Greek salad, combines ripe tomatoes, cucumber, green bell pepper, red onion, Kalamata olives, and a thick slice of feta, dressed with olive oil and dried oregano. Regional touches exist—capers appear in some island kitchens—and there is typically no lettuce, keeping the focus on peak-season vegetables. The salad’s success depends on warm-weather produce, which benefits from Greece’s long, sunny summers and coastal breezes that favor robust, thick-skinned tomatoes. Served at lunch or dinner alongside grilled fish, chops, or meze, it delivers crisp textures, briny notes, and the cool freshness prized in hot months.

Baklava consists of many thin layers of phyllo brushed with butter and filled with finely chopped nuts, most commonly walnuts in Greece, sometimes with almonds, then baked and soaked in a sugar-honey syrup flavored with cinnamon, clove, and lemon peel. The result is a crisp yet syrup-laden pastry with aromatic warmth and a balanced sweetness that pairs well with coffee. Its technique reflects centuries of layered-dough craftsmanship in the Eastern Mediterranean, with local variations shaped by available nuts and regional honey. Greeks serve baklava at celebrations and holidays, but it also appears as an everyday dessert, enjoyed after meals or as a mid-afternoon treat.

Greek cuisine remains defined by olive oil, seasonal produce, and a blend of coastal and mountain traditions shaped by climate and the Orthodox calendar. From charcoal-grilled meats to legume stews and syrupy pastries, the range is broad yet rooted in simplicity. Explore more food culture and climate-ready trip ideas on Sunheron.com.