Greek Food, Cooking and Recipe Community

Best Regions of Greece for Foodies?

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AlexiaTravels

AlexiaTravels

Active member
I’m planning another trip to Greece soon and this time, I want it to be all about the food! Last time I visited the usual tourist spots, but this trip I’m hoping to dive deeper into regional cuisine.

In your opinion, what are the best regions in Greece for food lovers? I'd love to hear about specific towns or islands too if you have recommendations. Also, if there are particular dishes or local specialties I should try in each place, please let me know!

For example, I’ve heard Crete has incredible farm-to-table food (any must-try dishes there?) and that Northern Greece has a lot of unique influences from neighboring countries. I’m also curious about the Peloponnese, Naxos, and anywhere else that’s a true foodie paradise.

Thanks in advance — I can’t wait to build an itinerary around amazing meals!
 
You're in for a delicious adventure! For true food lovers, Crete is a must—head to Chania or Rethymno and try dakos(Cretan barley rusk salad), antikristo lamb, and anything with wild greens (horta). Their olive oil, cheeses, and honey are unbeatable. Naxos is another gem, famous for its potatoes, graviera cheese, and goat dishes—visit a taverna in Apeiranthos or Halki for authentic meals.

In Northern Greece, Thessaloniki is a culinary powerhouse. Influenced by Asia Minor, you’ll find bougatsa (custard or cheese pastry), spicy soutzoukakia (meatballs), and amazing seafood at local ouzeries.

In the Peloponnese, don’t miss Kalamata for olives and Messinian cuisine, or Nafplio for fresh fish and regional sweets like amygdalota.

Every region has a unique flavor, so let your appetite lead the way—regional food is the heart of Greek culture. Enjoy the journey and the meals that come with it!
 
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What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

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?

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?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

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.

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.
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