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Ordering at a Greek taverna?

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paharo45

paharo45

Active member
I'm heading to Greece soon and can't wait to experience an authentic Greek taverna. I'm a bit overwhelmed with what to order and how to make the most of the experience.

Any recommendations on must-try dishes or drinks? Are there any customs or etiquette I should be aware of? I'd love to hear your tips on what to order, how to enjoy the meal, and any local secrets that can make my visit memorable.

Thanks in advance! I want to try to have a traditional experience there.
 
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paharo45 said:
'm heading to Greece soon and can't wait to experience an authentic Greek taverna. I'm a bit overwhelmed with what to order and how to make the most of the experience.

Any recommendations on must-try dishes or drinks? Are there any customs or etiquette I should be aware of? I'd love to hear your tips on what to order, how to enjoy the meal, and any local secrets that can make my visit memorable.

Thanks in advance! I want to try to have a traditional experience there.
Click to expand...


How many are going, just you? If up to like 4 or 5 people, then I would consider sharing plates and trying the following dishes:

  1. Meze (Appetizers)
    • Tzatziki: Yogurt, cucumber, and garlic dip.
    • Dolmades: Vine leaves stuffed with rice and herbs.
    • Saganaki: Fried cheese, often served with lemon.
    • Fava: Split pea purée, often garnished with onions and capers.
    • Keftedes: Greek meatballs, often seasoned with mint.
  2. Salads
    • Horiatiki: Traditional Greek salad with tomatoes, cucumbers, olives, onions, green peppers, and feta cheese.
  3. Main Courses
    • Moussaka: Layered eggplant, potatoes, and minced meat topped with béchamel sauce.
    • Souvlaki: Grilled meat skewers, often served with pita bread and tzatziki.
    • Stifado: Beef stew with onions and a rich tomato sauce.
    • Kleftiko: Slow-cooked lamb with vegetables and herbs.
  4. Seafood
    • Grilled Octopus: Often served with olive oil and lemon.
    • Calamari: Fried or grilled squid.
    • Psari Plaki: Baked fish with tomatoes, onions, and herbs.
  5. Desserts
    • Baklava: Layers of filo pastry filled with nuts and honey.
    • Galaktoboureko: Custard-filled filo pastry.
    • Loukoumades: Greek doughnuts drizzled with honey and sprinkled with cinnamon.

Drinks:​

  • Ouzo: An anise-flavored aperitif, typically served with ice and water.
  • Retsina: A traditional Greek white or rosé wine with a pine resin flavor.
  • Tsipouro: A strong distilled spirit, similar to grappa.
  • Greek Coffee: Strong and served with grounds at the bottom; ask for it sweet (glyko), medium (metrio), or without sugar (sketo).

Customs and Etiquette:​

  1. Arrival and Seating:
    • Greet the staff warmly; Greeks value hospitality.
    • It's common to be offered a seat, but feel free to choose your own if the taverna is not too busy.
  2. Ordering:
    • Meals are often shared, so consider ordering several meze and main dishes for the table.
    • Ask the waiter for recommendations; they might suggest seasonal or specialty items.
    • Be patient; dining in Greece is a leisurely activity, not rushed.
  3. During the Meal:
    • Enjoy the meal slowly and savor each dish.
    • Engage with the staff and other diners; tavernas are social places.
    • Don’t be surprised if you’re offered a complimentary dessert or drink.
  4. After the Meal:
    • It’s polite to leave a tip, usually around 5-10% of the bill.
    • Thank the staff; a simple "Efharisto" (Thank you) goes a long way.

Local Secrets:​

  • Ask for Local Specialties: Each region in Greece has its own specialties. Don't hesitate to ask what the taverna is known for.
  • Enjoy Live Music: Some tavernas have live music in the evenings, adding to the authentic experience.
  • Try Seasonal Dishes: Greek cuisine is heavily influenced by the seasons, so ask about fresh, seasonal dishes.
 
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I'm surprised you didn't suggest ποικιλία (pikilía) which is a platter of different meats (usually, but I've seen it with salads and a few other things).. this is a very common thinh that Greeks order, not tourists
 
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ellinasgolfer0320 said:
I'm surprised you didn't suggest ποικιλία (pikilía) which is a platrer of different meats (usually, but I've seen it with salads and a few other things).. this is a very common that Greeks order, not tourists
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Haha true! idk how I forgot that one, either. :)
 
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At a Greek taverna, start with a few mezes (appetizers) like tzatziki, dolmades (stuffed grape leaves), and saganaki (fried cheese). For mains, try moussaka, souvlaki, or grilled seafood. Pair your meal with a glass of ouzo or a local wine.

Greek dining is relaxed and social, so take your time and enjoy the conversation. It's customary to share dishes, so don't hesitate to order a variety and sample everything. Bread is often served with olive oil, and it's polite to use it to mop up sauces.

For dessert, try baklava or loukoumades (honey-soaked doughnuts).
 
Thinking back on this, if they have feta with honey and sesame then get that as well. It's a great appetizer.
 
For an authentic Greek taverna experience, definitely try meze platters to sample a variety of small dishes - tzatziki, dolmades (stuffed grape leaves), grilled halloumi, and olives are staples. Don’t miss souvlaki or moussaka for classic mains, and pair your meal with a local Retsina or Ouzo.
Etiquette tip: it’s customary to share dishes family-style and leave a small amount of food on your plate to show you’re satisfied. Also, slow down and enjoy—the Greeks take their time with meals, especially with company.
And if you ever want a similar flavor adventure in Australia, missmiperth.com.au in Perth offers an incredible dining atmosphere with dishes that celebrate authentic flavors.
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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?

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 your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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 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?
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