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:

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?

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 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?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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?
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