Why are Greek restaurants different outside of Greece?

[dpappas87]

I’ve noticed that Greek restaurants outside of Greece often serve food that’s slightly different from what you’d find in Greece itself. Dishes might have different ingredients, flavors, or even presentation. Some of these restaurants have been open for decades—could it be that Greece’s cuisine has evolved, but they’ve stuck to an older version of Greek food?

I also wonder if local preferences play a role. Do Greek restaurants abroad adjust their recipes to appeal to the tastes of the country they’re in? Or maybe certain ingredients just aren’t as readily available outside of Greece?

It’s always interesting to compare, and I’m curious to hear what others think. If you’ve traveled to Greece, did you notice a difference? And if you have insights into how Greek food has changed over time, I’d love to hear your thoughts!

 

[k_tsoukalas]

You’re absolutely right—Greek food outside of Greece often differs from what you’d find in the country itself. There are a few reasons for this!

First, many Greek restaurants abroad were started by immigrants decades ago, and they’ve stuck to the recipes they knew at the time. Meanwhile, Greek cuisine has evolved—especially with a renewed focus on regional dishes, fresh ingredients, and lighter preparations.

Local preferences also play a huge role. In some countries, Greek food is adapted to match local tastes—think of how moussaka might be made with more béchamel or how gyro is served with different sauces. Plus, certain ingredients (like fresh mizithra cheese or specific types of seafood) aren’t always available, so substitutions happen.

If you visit Greece today, you’ll likely notice fresher, simpler flavors and a big emphasis on quality olive oil, seasonal produce, and grilling. It’s always fun to compare—have you tried any regional Greek specialties?

 

[DemarcusGentry]

I’ve noticed the same thing where I live. Greek food here is usually heavier, and you rarely find places serving things like simple grilled fish or boiled greens. It’s more about what sells well than what’s traditional. I actually found a bar near me that serves ouzo and meze pretty close to what I had in Greece—small plates, fresh stuff, and not swimming in cheese.