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Why are Greek restaurants different outside of Greece?

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dpappas87

dpappas87

Active member
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!
 
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?
 
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.
 
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I've been thinking more about seasonal eating lately, especially from a Greek perspective. Summer Greek food feels so naturally tied to the season with tomatoes, zucchini, eggplant, fresh herbs, grilled foods, and plenty of fruit. But once the weather starts cooling down, I find myself wondering what traditional Greek foods really feel like fall.

Are there certain dishes you start making as soon as September or October arrives? I'm thinking of foods like fasolada, giouvetsi, trahana soup, baked dishes, savory pies, and recipes using apples, grapes, walnuts, chestnuts, pumpkin, or other fall ingredients.

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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!

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For those of you who make lamb regularly, how do you keep it tender and juicy in the oven? Do you cover it for part of the cooking time, add water or broth to the pan, or cook it slowly at a lower temperature?

I’m also wondering if the cut makes a big difference. I usually see leg of lamb used, but would shoulder be more forgiving for a long roast?

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Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

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