Local Dishes

1. μουσακάς

   mu-sa-KAS

   Moussaka (layered aubergine and minced meat)

   Usage

   Aubergine, minced meat and béchamel baked in layers. Contains meat, dairy and wheat.

2. παστίτσιο

   pa-STI-tsi-o

   Pastitsio (baked pasta with minced meat)

   Usage

   Macaroni and minced meat baked under béchamel. Contains meat, dairy and wheat.

3. σουβλάκι

   su-VLA-ki

   Souvlaki (grilled meat on a skewer)

   Usage

   Skewered grilled meat, most often pork, then chicken. Also served wrapped in pita.

4. γύρος

   GI-ros

   Gyros (meat shaved off a vertical spit)

   Usage

   Meat roasted on a vertical rotisserie and shaved off, usually pork or chicken, wrapped in pita.

5. παϊδάκια

   pa-i-DA-ki-a

   Paidakia (grilled lamb or goat chops)

   Usage

   Ribs of lamb or kid goat, normally cooked over charcoal (στα κάρβουνα).

6. κοκορέτσι

   ko-ko-RE-tsi

   Kokoretsi (roasted offal)

   Usage

   Animal offal wrapped and roasted, served sliced as a starter. Avoid if you do not eat offal.

7. κεφτεδάκια

   kef-te-DA-ki-a

   Keftedakia (small meatballs)

   Usage

   Balls of minced meat. Diminutive of κεφτές; menus normally use the plural.

8. σουτζουκάκια

   su-tzu-KA-ki-a

   Soutzoukakia (cumin-spiced meatballs in tomato sauce)

   Usage

   Oblong meatballs of Smyrna origin, stewed in tomato sauce.

9. στιφάδο

   sti-FA-do

   Stifado (stew with whole small onions)

   Usage

   A stew with whole small onions and plenty of spice. The main ingredient varies: beef, rabbit or cuttlefish.

10. γιουβέτσι

    giu-VE-tsi

    Giouvetsi (meat baked with orzo pasta)

    Usage

    A slow bake in an earthenware pot; orzo pasta baked with meat. Contains wheat.

11. γεμιστά

    ge-mi-STA

    Gemista (vegetables stuffed with rice)

    Usage

    Tomatoes, peppers or courgettes stuffed with rice, or rice and minced meat, then baked. Ask whether the filling has meat.

12. μπριάμ

    bri-AM

    Briam (baked summer vegetables in olive oil)

    Usage

    Aubergine, tomato, courgette, onion and herbs baked in olive oil. No meat, no dairy.

13. φασολάδα

    fa-so-LA-da

    Fasolada (white bean soup)

    Usage

    A soup of beans and vegetables. Some places add meat.

14. γίγαντες πλακί

    GI-gan-des pla-KI

    Gigantes plaki (giant beans baked in tomato sauce)

    Usage

    Giant white beans baked with tomato and olive oil. No meat.

15. χωριάτικη σαλάτα

    cho-ri-A-ti-ki sa-LA-ta

    Horiatiki salata (village salad)

    Usage

    Tomato, cucumber, onion and olives topped with feta. Contains dairy.

16. ντάκος

    DA-kos

    Dakos (Cretan barley rusk with tomato and cheese)

    Usage

    Round barley rusk topped with grated tomato and cheese. Contains barley and dairy.

17. τζατζίκι

    tza-TZI-ki

    Tzatziki (yoghurt, cucumber and garlic dip)

    Usage

    Made mainly from strained yoghurt, so it contains dairy. Strongly garlicky.

18. ταραμοσαλάτα

    ta-ra-mo-sa-LA-ta

    Taramosalata (fish roe dip)

    Usage

    🔴 Made from fish roe. Avoid if you are allergic to fish. It contains no dairy.

19. μελιτζανοσαλάτα

    me-li-tza-no-sa-LA-ta

    Melitzanosalata (roasted aubergine dip)

    Usage

    Aubergine roasted over charcoal or in the oven, mashed with salt, vinegar, olive oil and garlic.

20. σκορδαλιά

    skor-da-li-A

    Skordalia (garlic purée)

    Usage

    Crushed garlic blended with potato, walnuts or bread. Often served alongside fried fish.

21. φάβα

    FA-va

    Fava (yellow split pea purée)

    Usage

    ⚠ Greek φάβα is made from yellow split peas in general (on Santorini from λαθούρι, grass pea), not from broad beans. No meat, no dairy.

22. σπανακόπιτα

    spa-na-KO-pi-ta

    Spanakopita (spinach pie)

    Usage

    Thin pastry filled with spinach; most versions also contain feta. Contains wheat.

23. τυρόπιτα

    ti-RO-pi-ta

    Tyropita (cheese pie)

    Usage

    Pastry filled with cheese. Contains dairy and wheat. A standard breakfast item.

24. ντολμάδες

    dol-MA-des

    Dolmades (stuffed vine leaves)

    Usage

    Rice and herbs, sometimes with minced meat, wrapped in vine or cabbage leaves. The meatless version is called ντολμαδάκια γιαλαντζί.

25. σαγανάκι

    sa-ga-NA-ki

    Saganaki (pan-fried cheese)

    Usage

    Strictly the name of a small two-handled pan and of dishes cooked in it. On menus it usually means fried cheese, but μύδια σαγανάκι (mussels) also exists.

26. λουκουμάδες

    lu-ku-MA-des

    Loukoumades (fried dough balls in honey)

    Usage

    Small fried dough balls with honey and cinnamon. ⚠ Not the same as λουκούμι.

27. γαλακτομπούρεκο

    ga-la-kto-BU-re-ko

    Galaktoboureko (custard in filo with syrup)

    Usage

    Layers of filo and milk custard soaked in syrup. Contains dairy, egg and wheat.

28. μπουγάτσα

    bu-GA-tsa

    Bougatsa (filo pie with custard or cheese)

    Usage

    Filo pie filled with custard or cheese; sold sweet (γλυκιά) or savoury (αλμυρή). A Thessaloniki breakfast staple.

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