Greek Food, Cooking and Recipe Community

Ordering at a Greek taverna?

1 - 7 of 7 Posts
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.
 
Last edited:
  • Like
Reactions: Rízes Hellenic Genealogy
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.
 
  • Like
Reactions: k_tsoukalas
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
 
Last edited:
  • Like
Reactions: k_tsoukalas
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
Click to expand...
Haha true! idk how I forgot that one, either. :)
 
  • Like
Reactions: k_tsoukalas
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.
 
Last edited:
1 - 7 of 7 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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.

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

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?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

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?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top