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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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Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

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?

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?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
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