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cubrinj

Active member
I'm planning a trip to Greece soon, and as a huge fan of baked goods, I'm eager to explore the local bakeries. I know Greek bakeries are famous for their delicious and diverse offerings, but I'm not sure where to start. What are the must-try items I should look out for? I've heard about baklava and koulouri, but I'm sure there are many more hidden gems.

Are there any specific regional specialties I should seek out? And if you have any favorite bakeries in particular cities or islands, I'd love to hear about those too!

Thanks in advance for your suggestions!
 
Love visiting and talking about Greek bakeries!
I am more of a savory type so cannot chime in about the sweets that are plentiful BUT the pies ( tyropita, spanakopita, etc.) are a nice way to start the day...if you do not want to take on a larger pie, many of the bakeries offer smaller versions. I also love the koulouri! It seems that some of the bakeries are beginning to experiment with different koulouri recipes - whole wheat, sunflower seeds, etc.
If you travel to Kalamata there is a fantastic "pie shop" off the main square called Liopita - not traditional but such amazing variety.
Tradition bakeries are the best though - what part of Greece are you visiting? I have traveled around the islands a fair amount and able to recall a few favorites.


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You’re in for a treat! Besides baklava and koulouri, definitely try bougatsa, a flaky pastry filled with sweet custard or savory cheese. Galaktoboureko is another must-try, a custard-filled dessert soaked in syrup. Don’t miss out on loukoumades, Greece’s take on doughnuts, often drizzled with honey and cinnamon.

If you’re visiting Crete, seek out kalitsounia, sweet or savory pastries filled with cheese or greens. In the Cyclades, try melitinia, sweet cheese-filled pastries traditionally from Santorini. For something unique, look for tsoureki, a sweet, braided bread often flavored with mastiha or orange zest.

In Athens, check out Ariston Bakery for amazing pies, and if you're in Thessaloniki, visit Terkenlis for their famous chocolate-filled tsoureki.
 

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?

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?

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?

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?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?
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