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acamp7

Active member
I am going to Greece soon and my itinerary isn't quite set. We have a few days scheduled in Athens and then after that, we thought we'd play things a bit by ear. I love traveling this way.

When I think about my experiences in Greece, all the good memories are centered around food. Most involve tavernas with delicious menus that someone (family member or friend) who lives in Greece brought me to. They know they family, they're regulars, etc.

I won't necessarily be going to places where I know people this time around. I am trying to see some different spots. How do I find these fabulous tavernas without knowing anyone?
 
I am going to Greece soon and my itinerary isn't quite set. We have a few days scheduled in Athens and then after that, we thought we'd play things a bit by ear. I love traveling this way.

When I think about my experiences in Greece, all the good memories are centered around food. Most involve tavernas with delicious menus that someone (family member or friend) who lives in Greece brought me to. They know they family, they're regulars, etc.

I won't necessarily be going to places where I know people this time around. I am trying to see some different spots. How do I find these fabulous tavernas without knowing anyone?
Search in Restaurants.... some with Thousands of reviews,yes you read it right...I saw one with just under 8000 reviews!!?.... Enjoy, write about your experiences after your visits!
 
That sounds like an amazing way to travel! In Greece, the best tavernas are often tucked away from the main tourist spots, so a bit of exploration can lead to some delicious discoveries. Here are a few tips to help you find those hidden gems:
  1. Follow the locals: Look for places bustling with locals rather than tourists. If a taverna is packed with Greeks, it's usually a good sign of authenticity and great food.
  2. Use food apps and local forums: Apps like Google Maps, TripAdvisor, and Foursquare can be helpful, but local food forums or social media groups often have recommendations from locals who know the best spots.
  3. Ask around: Don’t hesitate to ask your hotel staff, shop owners, or even other travelers. They can often point you to their favorite neighborhood spots.
  4. Wander off the beaten path: The most memorable tavernas are often found on quiet streets or in small villages, so take some time to explore and trust your instincts. Enjoy your culinary adventures in Greece!
 
I usually point friends to https://feniansirishpub.com.au/ whenever they want a spot with good food, live music, and enough space for a casual meetup or even a small celebration. I’ve booked their private area before and it was easy, plus the outdoor terrace is handy if you’ve got pets tagging along.
 
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What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?
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