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auroracoor1

Active member
Hey everyone! I’m curious—are cocktails popular in Greece these days?

I’ve visited a few Greek islands in the past and mostly enjoyed local wines, ouzo, and tsipouro (which I loved, by the way!). But I’m planning another trip this summer and was wondering if the cocktail scene has grown. Do most beach bars and restaurants serve cocktails now, or is it still more traditional drinks?

Also, are there any uniquely Greek cocktails I should try? I’ve heard of things like a Mastiha mojito or something with Metaxa, but I’m not sure if those are common or just touristy spins.
 
Cocktails have definitely taken off in Greece in recent years! While traditional drinks like ouzo, tsipouro, and local wines are still very popular, you'll find that most beach bars, especially on the islands and in trendy urban areas like Athens and Thessaloniki, now offer a solid cocktail menu. Some places even have mixologists creating really creative drinks with a Greek twist.

You’re spot on about the Mastiha mojito—it’s actually quite popular and refreshing, especially in summer. Metaxa-based cocktails are also common, often mixed with citrus or honey flavors. Other uniquely Greek options to look for include cocktails made with tentura (a cinnamon liqueur from Patras) or tsipouro-based negronis.

If you’re heading to spots like Mykonos, Paros, or even lesser-known islands, you’ll definitely see a good mix of local spirits reimagined into modern cocktails. It’s a fun way to enjoy Greece’s flavors with a twist!
 

Best regional Greek salads beyond horiatiki?

I realized recently that whenever people talk about Greek salads, it almost always comes back to horiatiki. I am just curious because I KNOW Greeks are eating different salads. I was in a taxi once where the driver parked at an Aldi, ran in, bought lettuce, and then proceeded to drive us where we were going. Anyway, that got me curious about what people eat.

I’ve heard of dakos in Crete and I know some islands and villages seem to use different vegetables, herbs, breads, cheeses, etc.. I’m especially curious about dishes that people actually eat in the summer rather than restaurant versions made for tourists. What do you think?

Making Greek Fried Bread?

My family used to make Greek fried bread all the time when I was growing up, and I’ve been trying to recreate it recently. The flavor is there, but mine keeps turning out soggy instead of crisp on the outside and soft inside like I remember.

I’m wondering if I’m using too much oil or maybe not enough heat? How much oil do you usually put in the pan when making it? Do you shallow fry it or just lightly coat the bottom? I’ve tried a few times now, and the bread seems to soak up the oil instead of frying properly.

I also wonder if the dough itself could be the issue. Maybe it’s too wet or too thick?

Would love any advice from people who grew up making this or still make it regularly. Tips on oil temperature, dough texture, or even what type of pan works best would really help!

Greek herbs to grow in a summer garden?

I’m putting together a small summer herb garden this year and realized a lot of the flavors I associate most with Greek food come from really simple herbs.

Obviously oregano came to mind first, but then I started thinking about mint, dill, thyme, rosemary, and even things like mountain tea. It made me curious what herbs people from Greece or Greek families tend to actually grow at home during the summer months.

I also wasn’t sure if certain herbs are more connected to certain regions or types of cooking. Some seem tied to seafood dishes, others to roasted vegetables, grilled meat, pies, sauces, etc.

Would love recommendations, especially herbs that grow well in hotter weather and get used often in traditional Greek cooking. Curious what everyone here keeps planted during the summer.

Most misunderstood Greek dish outside of Greece?

I've noticed that some Greek dishes seem to have a very different reputation outside of Greece than they do within Greece itself. Sometimes a food becomes known through restaurants abroad, but the version people encounter isn't necessarily how it is traditionally made or how Greeks actually think about it.

For example, I've met people who think moussaka is something Greeks eat all the time, while others assume Greek food is mostly gyros, souvlaki, and Greek salad. Then there are dishes that seem almost unknown outside of Greece despite being common in Greek homes.

It made me wonder: what do you think is the most misunderstood Greek dish outside of Greece?

Is there a dish that people consistently get wrong, whether it's the ingredients, preparation, history, or how often it's actually eaten? I'd love to hear examples from different regions, family traditions, or experiences introducing Greek food to non-Greeks.

Homemade Greek Soups in Summer?

Do many people still make homemade Greek soups during the summer?

I was thinking about this earlier because I usually associate soups more with colder weather, but growing up, soup still showed up at the table sometimes even in warmer months. Things like avgolemono, fasolada, or lighter vegetable soups never completely disappeared once summer arrived.

I’m curious what soups people actually make during Greek summers, especially in Greece itself. Do people switch to lighter recipes, or are traditional soups still common no matter the season? I could also see certain island or village recipes being more seasonal depending on what vegetables and herbs are available.

I’d love to hear what people grew up eating or what they still make now during the summer months. Any family favorites or regional soups worth trying would be interesting to hear about too.
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