CHAPTER 1
BRIEF INTRODUCTION TO THE
FOOD OF GREECE
Greek cuisine offers the traveler a rich and diverse range of different foods and beverages. Although Greek food has changed over the centuries as the country has been invaded and influenced by others, the names of food, cooking methods and basic ingredients have remained largely the same for thousands of years.
Greece’s climate is perfect for cultivating olive and lemon trees, producing two of the most characteristic elements of Greek cooking. Spices, garlic and other herbs such as basil, oregano, thyme and mint are widely used, as are vegetables such as eggplant, zucchini, tomatoes and various gourds.
With no part of Greece more than one hundred kilometers from the sea, fish and seafood …show more content…
The two main eating establishments in Greece are the taverna and the estiatorio. A taverna usually has a smaller menu and specializes in a specific dish. Tavernas in Greece are friendly neighborhood establishments and the place to go in the evening for long meals, lots of wine and lively conversation. An estiatorio specializes in foods from the oven, such as moussaka, but can also have grilled to order foods, fish, mezedes and salads. Estiatorio are sometimes only open during the day and can be a more formal dining experience than the local taverna. For a quick bite, head to the local psistaria, a small grill house offering spit-roasted meat dishes with salads and appetizers.
Meze (mezethes in the plural) is a selection of small dishes served to accompany alcoholic drinks, or served as an appetizer. These are finger foods that go well with a few drinks, ouzo in particular is never served without mezethes. There are many traditional dishes that are served as mezethes, but there is also a great deal of flexibility. Restaurants often have a meze section of the menu and dishes that might be served as an appetizer, a salad or even a small portion of a main dish can all be
BRIEF INTRODUCTION TO THE
FOOD OF GREECE
Greek cuisine offers the traveler a rich and diverse range of different foods and beverages. Although Greek food has changed over the centuries as the country has been invaded and influenced by others, the names of food, cooking methods and basic ingredients have remained largely the same for thousands of years.
Greece’s climate is perfect for cultivating olive and lemon trees, producing two of the most characteristic elements of Greek cooking. Spices, garlic and other herbs such as basil, oregano, thyme and mint are widely used, as are vegetables such as eggplant, zucchini, tomatoes and various gourds.
With no part of Greece more than one hundred kilometers from the sea, fish and seafood …show more content…
The two main eating establishments in Greece are the taverna and the estiatorio. A taverna usually has a smaller menu and specializes in a specific dish. Tavernas in Greece are friendly neighborhood establishments and the place to go in the evening for long meals, lots of wine and lively conversation. An estiatorio specializes in foods from the oven, such as moussaka, but can also have grilled to order foods, fish, mezedes and salads. Estiatorio are sometimes only open during the day and can be a more formal dining experience than the local taverna. For a quick bite, head to the local psistaria, a small grill house offering spit-roasted meat dishes with salads and appetizers.
Meze (mezethes in the plural) is a selection of small dishes served to accompany alcoholic drinks, or served as an appetizer. These are finger foods that go well with a few drinks, ouzo in particular is never served without mezethes. There are many traditional dishes that are served as mezethes, but there is also a great deal of flexibility. Restaurants often have a meze section of the menu and dishes that might be served as an appetizer, a salad or even a small portion of a main dish can all be