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Best Desserts to Eat in Greece?

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cubrinj

Active member
I’m planning a trip to Greece and can’t wait to indulge in all the amazing food, especially the desserts! I know baklava is a must, but I’d love to hear from those who have been—what are the best Greek sweets I should try?

Are there any regional specialties that I shouldn’t miss? I’ve heard about loukoumades (Greek honey donuts) and galaktoboureko (custard pie with syrup), but I’m sure there are more hidden gems. Any must-try pastries, spoon sweets, or ice creams?

Also, where’s the best place to find authentic Greek desserts—are bakeries (zacharoplasteia) the way to go, or are there specific restaurants or cafes that serve the best sweets?

Would love to hear your recommendations and any personal favorites! Bonus points if you know a great spot in Athens or Crete.
 
If you have a sweet tooth, you're in for a treat in Greece! You’ve already mentioned some of the classics, but there are plenty more to try. Bougatsa is a must—this flaky phyllo pastry filled with custard (or sometimes cheese) is especially famous in Thessaloniki but can be found all over. Try it warm with powdered sugar and cinnamon!

For something uniquely Greek, seek out spoon sweets (glyka tou koutaliou)—preserved fruits or nuts in syrup, often served with Greek yogurt. If you're visiting Crete, don’t miss kalitsounia, small cheese or honey pastries that are both sweet and savory.

Zacharoplasteia (pastry shops) are your best bet for variety, but for an authentic experience, visit Stani in Athens for amazing yogurt with honey and nuts. In Crete, head to Chania’s old town for local bakeries offering homemade treats.
 
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What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

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In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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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?

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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?

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