See Greece shares its list of favourite places where you can eat in north-west Corfu, including in Paleokastritsa, Pelekas, and Ayios Stefanos.
View from the Golden Fox Restaurant overlooking Paleokastritsa in North-West Corfu
If you’re wondering where to eat in north-west Corfu then take a look at this list of our personal favourites, from restaurants in popular resorts like Paleokastritsa to family tavernas in mountain villages.
Look for the car park sign as you drive through Doukades and walk up to the little main square where you’ll find the immensely-popular Elizabeth’s. There’s a large dining room inside, the walls lined with drink bottles, while outside there’s only room for one row of tables as there has to be space for the occasional bus or tractor to squeeze by. It’s a good reason to eat late here, Greek time, so that the traffic has eased. Occasionally Elizabeth makes the truly authentic and hard-to-find cockerel pastitsada, but everything she does, she does beautifully.
Sample Dish at the Golden Fox Restaurant near Paleokastritsa
With the most spectacular setting in Corfu, bar none, the Golden Fox looks down over Paleokastritsa Bay. It’s part of the Golden Fox Hotel but is open to non-residents and well worth the drive to get to it. The food is priced higher than average, but not overly so given the standards, the service and of course that view from the dining terrace. You can push the boat out and have lobster spaghetti, a dish they are rightly proud of, though there are plenty of less expensive options too such as sofrito and rooster with spaghetti.
Musicians at Jimmy’s Restaurant in Pelekas in North-West Corfu
For over 50 years Jimmy and his wife Georgia have run their traditional restaurant in Pelekas, and now the children help out too though Jimmy still likes to do the cooking. It’s a lovely, friendly, family place, often enlivened by walking groups who stay in the rooms above. There are traditional Corfiot favourites such as stifado and sofrito, but often cooked from old family recipes making them that bit different. Definitely worth trying.
Sample dishes at Taverna Manthos in Ayios Stephanos
Open since 1976 in Ayios Stefanos, the owner still does 75% of the cooking and uses fresh local ingredients rather than frozen imports which many places buy to keep costs down. He mixes traditional Corfu and other Greek dishes with international dishes such as salmon in the oven with garlic, peppers and mushrooms, though his signature dish is crayfish in a tomato, onion and paprika sauce with spaghetti. Blue and white tables against a periwinkle blue floor on the large patio overlooking the beach give a sense of space and summer, and steps lead down to the beach past an overturned boat.
Fresh Fish at the Sunset Restaurant in Paramonas Beach
A terrace tastefully decorated with fishing nets and ropes provides a seating area looking out over the waves and of course the sunset at Paramonas Beach. Get there early to get a front row seat and be prepared to linger over a glass of wine as the orange sun sinks down. It’s a very friendly family-run place with one house speciality being lobster pastitsada, but check the price first as it’s done by weight. You can choose your lobster from the tank on the terrace.
No need to worry about what to order at Tripas in Kinopiastes as it’s a set menu and dish after dish is brought to your table till you groan and can eat no more. There’s entertainment every night too. If that sounds like a typical ‘Greek evening’ laid on for tourists, then it is a little similar but the food here is good enough to please Corfiots all year round and a great (and late) night out is guaranteed. Booking is highly recommended.
A perfect spot for one of the most popular restaurants in Paleokastritsa. It stands both on a rock overlooking the harbour here, and under the rocks of one of the Paleokastrítsa headlands. A long narrow terrace of outdoor seating ensures that almost everyone gets a good view over the water and the beach, and there is more seating inside. The menu is an absolutely standard list of typical Greek-Corfiot dishes, but the number of Greeks eating here lets you know that they’re doing them right.
The best lunch restaurants in Rhodes Town include fine dining, seafood, and authentic Greek cuisine perfect for cruise visitors and holidaymakers.
Piatakia Restaurant Rhodes Town
Rhodes Town, the capital of Rhodes, is one of the most enchanting destinations in the Dodecanese, where medieval stone walls meet sparkling harbours and sun‑drenched squares. Whether you’re stepping off a cruise ship for the day or enjoying a longer holiday on the island, lunch in Rhodes Town can be a highlight of your visit. The town offers everything from refined fine‑dining restaurants to charming, affordable tavernas serving authentic Greek flavours.
Below are ten excellent lunch restaurants in Rhodes Town, chosen for their quality, ambience, and convenience for daytime visitors. Most are high‑end, with a couple of more budget‑friendly favourites included. Each entry includes why it’s ideal for lunch, what to order, and where to find it.
Best Lunch Restaurants in Rhodes Town
1. Piatakia
Piatakia Restaurant Rhodes Town
Piatakia is one of Rhodes Town’s most inventive and consistently praised restaurants, making it an outstanding choice for a memorable lunch. Known for its playful approach to Greek and Mediterranean flavours, the restaurant serves beautifully presented small plates designed for sharing — ideal for a relaxed midday meal. Expect dishes like slow‑cooked pork with citrus glaze, seafood risotto, and imaginative vegetarian options that showcase local produce.
The tasting‑style menu allows you to sample a variety of flavours without feeling too full, which is perfect if you’re continuing your sightseeing afterward. Piatakia’s warm, modern interior and friendly service create a welcoming atmosphere that appeals to both cruise passengers and holidaymakers looking for something a little different from the typical taverna experience. Its central location in the New Town makes it easy to reach on foot from the harbour or the Old Town.
Address:Leontos 13, Rhodes Town Phone: +30 698 836 2268 Website:facebook.com
2. Oniro Art Meze
Oniro Art Meze Rhodes Town
Oniro is one of Rhodes Town’s most elegant modern Greek restaurants. Located just outside the Old Town walls, it offers a refined yet relaxed setting that’s perfect for a high‑quality lunch. The menu blends traditional Greek flavours with contemporary techniques, focusing on fresh seafood, premium meats, and seasonal produce. For lunch, the grilled sea bass with herb oil is a standout, as is the slow‑braised beef served with creamy mashed potatoes and local spices.
Oniro’s stylish interior and shaded outdoor seating create a calm, sophisticated atmosphere ideal for travellers who want something special without the formality of dinner. Its convenient location makes it easy to reach from both the harbour and the medieval streets, making it a great choice for cruise passengers seeking a memorable midday meal.
Address:Efstathiou Georgiou 7, New Town Phone: +30 2241 601491 Website:facebook.com
3. Pan & Vino
Pan & Vino Restaurant Rhodes Town
Pan & Vino is one of Rhodes Town’s most consistently praised modern Mediterranean restaurants. Known for its polished service and beautifully executed dishes, it’s a superb choice for a refined yet relaxed lunch. The menu blends Italian and Greek influences, with standout dishes such as the seafood risotto, fresh pasta with truffle cream, and grilled prawns served with citrus dressing. Portions are generous but balanced, ideal for a midday meal before continuing your sightseeing.
The restaurant’s stylish interior and shaded outdoor seating create a comfortable atmosphere that appeals to both cruise passengers and holidaymakers looking for something special. Located in the New Town, just a short walk from the Old Town walls, Pan & Vino is easy to reach from the harbour and offers a reliably high‑quality lunch experience.
Address: Dilmperaki 42, Rhodes Town Phone: +30 2241 038373 Website:facebook.com
4. Koukos
Koukos Rodos Rhodes Town Restaurant
Koukos is a Rhodes favourite and housed in the boutique hotel of the same name. It offers exceptional value and authentic flavours, making it a perfect affordable lunch option. The building itself is a charming traditional house with multiple terraces and cosy corners.
For lunch, try the melitzanosalata, baby calamari, or bekri meze—tender pork or chicken cooked in wine and spices. Portions are generous, and the lively atmosphere attracts both locals and visitors. It’s a great place to enjoy a hearty, flavourful meal before continuing your exploration.
Located in a picturesque Old Town square, Ouzeri Tapedaladika is a relaxed, friendly spot known for excellent meze and local wines. It’s an ideal lunch choice if you prefer sharing small plates rather than ordering a large entrée. Try the grilled halloumi with honey, fried zucchini chips, or a classic Greek salad with capers and local olive oil.
The atmosphere is casual but charming, with outdoor seating perfect for warm afternoons. It’s also one of the more affordable options on this list, offering great value without sacrificing quality.
Wonder is a stylish, contemporary restaurant known for its creative Mediterranean‑fusion dishes and elegant presentation. It’s a superb choice for a refined lunch, offering dishes like tuna tartare, truffle risotto, and grilled sea bream. The leafy courtyard provides a cool, tranquil setting—ideal for a long, relaxed midday break.
Address: El. Venizelou 16-18, Old Town Phone: +30 2241 039805 Website:restaurantwonder.gr
7. Nireas Seafood Restaurant
Shrimp Salad at the Nireas Restaurant in Rhodes Town
Nireas is a classic Old Town seafood restaurant with a charming vine‑covered courtyard that’s perfect for lunch. The menu focuses on fresh fish and traditional Greek flavours, with standout dishes like grilled octopus, red mullet, and shrimp pasta.
The atmosphere is warm and welcoming, offering an authentic Greek dining experience without being overly rustic. Its quiet Old Town location makes it a peaceful escape from the busier tourist areas.
Address: Sofokleous 22, Old Town, Phone: +30 2241 021703 Website:None
8. Hatzikelis Seafood Restaurant
Hatzikelis Seafood Restaurant Rhodes Town
Hatzikelis is one of Rhodes Town’s most established seafood restaurants, known for its fresh catches and harbour‑side location. It’s an excellent lunch choice for travellers who want a meal with a view—especially cruise passengers who appreciate being close to the port. Try the lobster pasta, grilled sea bass, or the fisherman’s meze platter for a sampling of local seafood. The breezy outdoor seating area makes it ideal for a midday meal by the water.
Romios is one of the Old Town’s most charming and consistently well‑reviewed traditional restaurants. Open for lunch and set in a beautifully restored stone building with a leafy courtyard, it offers a relaxed, atmospheric setting perfect for a midday break. The menu focuses on classic Greek dishes prepared with care — favourites include the slow‑cooked lamb kleftiko, grilled octopus, and stuffed vegetables baked in olive oil and herbs. Portions are generous, and the friendly service adds to the welcoming feel.
Romios is located just a few minutes’ walk from the main Old Town sights, making it convenient for both cruise passengers and holidaymakers exploring the medieval streets. It’s a great choice for those who want a satisfying, authentic Greek lunch in a picturesque setting.
Address: Sofokleous 26, Old Town Phone: +30 2241 025334 Website:romios-restaurant.gr
10. Ronda Beach Bar & Restaurant
Ronda Beach Bar and Restaurant Rhodes Town
For those who want a chic, beachside lunch with a stylish atmosphere, Ronda is a top pick. Located on Elli Beach, at the northern tip of both the island and Rhodes Town, it offers a beautiful sea view and a menu that blends Mediterranean and international flavours. Recommended dishes include sushi platters, grilled salmon, and refreshing salads.
The vibe is modern and upscale, making it a great choice for travellers who want a leisurely lunch by the water before returning to sightseeing. At a three-minute taxi ride or fifteen-minute walk, it’s also close enough to the harbour to be convenient for cruise passengers.
Discover the best lunch restaurants in Fira on Santorini; from high-end caldera views at Selene to affordable gems, find the perfect spot for your island visit.
Idol Restaurant
Perched on the edge of the soaring volcanic cliffs of Santorini in the Cyclades, the town of Fira (Thira) is a labyrinth of whitewashed houses, blue-domed churches, and some of the most spectacular views on the planet. For travelers arriving via cruise ship or those enjoying a longer stay, lunch is the perfect time to soak in the Aegean sun and the deep sapphire blue of the caldera.
Fira offers a diverse culinary landscape, ranging from world-class fine dining to charming, family-run tavernas. Whether you are looking for a white-tablecloth experience with a panoramic view or a cozy spot away from the crowds, here’s our choice of the ten best restaurants for a memorable lunch in Fira.
Best Lunch Restaurants in Fira
1. Selene
Selene
Selene is arguably the most storied restaurant in Santorini. Recently relocated to the stunning courtyard of a converted 18th-century monastery within the Katikies Garden hotel, it offers an atmosphere of refined elegance. Now under the guidance of Michelin-starred chef Ettore Botrini, the menu is a sophisticated homage to Santorini’s unique volcanic terroir. Choosing Selene for lunch allows you to appreciate the architectural beauty of the monastery and the vibrant colors of the food in natural light. It is the ultimate choice for a bucket list meal.
• What to try: The Selene Classics tasting menu or the sea bass carpaccio with local citrus.
• Where to find it: Tucked away in the quiet, prestigious area of the Catholic Quarter, away from the main tourist bustle.
Address: Fira 847 00, Santorini
Phone: +30 22860 22249
Website: selene.gr
2. Argo Restaurant
Argo Restaurant in Fira
For cruise passengers who want the quintessential caldera view combined with high-end Mediterranean cuisine, Argo is a top contender. Spread across four levels, the restaurant offers an open-air design that ensures almost every table has a view of the volcano. The service is impeccably polished but warm. It’s an ideal lunch spot because the elevation provides a cool breeze even on warm afternoons, and the Eclectic Cuisine menu offers a lighter, modern take on Greek flavors that won’t leave you too heavy for an afternoon of exploring.
• What to try: The sea bass gyros or the signature Argo shrimp with feta and tomato.
• Where to find it: Located near the top of the cable car station, making it very convenient for cruise guests.
Address: Fira (Near the Cable Car), Santorini
Phone: +30 22860 21014
Website: argo-restaurant-santorini.com
3. Idol Restaurant Bar
Idol Restaurant
Idol is a masterclass in multi-level dining. This stylish venue manages to feel like a high-end beach club and a gourmet restaurant all at once. The executive chef, Panagiotis Giakalis, creates dishes that look like modern art but taste like traditional Greece. It is particularly recommended for lunch because of its prime location for people-watching and its extensive cocktail list, which is perfect for a celebratory midday toast. The views over the volcano and the harbor below are unobstructed and breathtaking.
• What to try: The lobster pasta or the Deconstructed Pastitsio for a gourmet twist on a classic.
• Where to find it: On the main pedestrian caldera path in the heart of Fira.
Address: Fira 847 00, Santorini
Phone: +30 22860 23296
Website: idolsantorini.gr
4. Esperisma Bar-Restaurant
Esperisma Restaurant
Located within the Athina Luxury Suites, Esperisma offers a more intimate, boutique fine-dining experience. It is perched high on the cliffs, providing a sense of hanging over the Aegean. The restaurant specializes in Aegean Creative Cuisine, focusing on fresh seafood and local produce. It’s an excellent lunch choice for those who want to escape the crowded main streets of Fira; the atmosphere here is calm, luxurious, and exclusive. The service is highly attentive, ensuring a relaxed pace that fits a holiday mood.
• What to try: The scallops with cauliflower purée or the grilled octopus with fava beans.
• Where to find it: Down a few steps from the main path, nestled in the cliffs of southern Fira.
Address: Fira (Athina Luxury Suites), Santorini
Phone: +30 22860 24910
Website: esperisma.com
5. Naoussa
Naoussa Restaurant
If you are looking for a high-end feel but with a more traditional soul, Naoussa is the place to be. It is consistently rated as one of the best restaurants in Fira for its authentic flavors and generous portions. While many view-heavy restaurants sacrifice food quality for the scenery, Naoussa excels at both. The dining area is bright and airy, and the terrace offers a sweeping view of the caldera stretching toward Imerovigli. It is a fantastic lunch spot for families or groups who want to share several traditional appetizers.
• What to try: The lamb kleftiko or their famous moussaka, widely regarded as the best on the island.
• Where to find it: Centrally located next to the Orthodox Metropolitan Cathedral.
Address: Fira 847 00, Santorini
Phone: +30 22860 21277
Website: naoussasantorini.restaurant
6. V Lounge Cafe & Cocktail Bar
V Lounge Cafe and Cocktail Bar
For a lighter lunch that doesn’t skimp on the wow factor, V Lounge is an exceptional choice. Located on the rooftop of the Panorama Boutique Hotel, it offers one of the highest vantage points in Fira. This is more of a sophisticated lounge environment, making it perfect for cruise passengers who might want a high-end sandwich, a fresh salad, and a glass of Assyrtiko wine without committing to a full three-course sit-down meal.
• What to try: The Santorini salad with cherry tomatoes and capers, or their gourmet club sandwich.
• Where to find it: On the rooftop of the Panorama Boutique Hotel on the caldera edge.
Address: Fira (Panorama Boutique Hotel), Santorini
Phone: +30 22860 21760
Website: santorini-vlounge.com
7. Ouzeri Santorini
Ouzeri Santorini
Ouzeri Santorini is a delightful find for those who want high-quality food in a slightly more relaxed, mid-range setting. While it doesn’t have the direct cliff-edge caldera view, it overlooks the eastern side of the island and the Aegean Sea. The chef, Georgios Stakias, was trained at Le Cordon Bleu, and it shows in the technical execution of his meze-style dishes. It’s a great lunch choice because it’s shaded, comfortable, and offers a more local feel than the high-traffic caldera front.
• What to try: The baked white eggplant with kasseri cheese or the feta rolled in pistachios with beet marmalade.
• Where to find it: Just off the main walkway near the Fabrica Shopping Center.
Address: Fira (Fabrica Shopping Center), Santorini
Phone: +30 22860 21566
Facebook: Ouzeri Santorini
8. Aktaion (Firostefani)
Aktaion Restaurant
While technically in Firostefani, Aktaion is a scenic 10-minute walk from Fira and absolutely worth the stroll. Operating since 1922, it is a historic institution. It feels like a high-end version of a traditional taverna, with blue chairs and white walls. It is the perfect lunch spot for those who want a vintage Santorini experience away from the heavy crowds of central Fira. The walk there along the caldera path is one of the most beautiful in Greece, making the meal feel like a well-earned reward.
• What to try: The Tomatokeftedes (tomato fritters) and the slow-cooked lamb shank.
• Where to find it: On the main caldera path in Firostefani, right next to the church.
Address: Firostefani, Santorini
Phone: +30 22860 22336
Website: aktaionsantorini.com
9. Parea Tavern
Parea Tavern
Parea Tavern is one of our affordable gems that still delivers on quality and view. It is situated on an upper level, giving it a fantastic vantage point over the town and the sea. The atmosphere is unpretentious and friendly—the kind of place where you feel like family. It’s an ideal lunch spot for cruise passengers on a budget who still want that special Santorini feeling. The food is honest, traditional, and made with heart.
• What to try: The seafood platter for two or the traditional fava with pita bread.
• Where to find it: Located on the upper road of Fira, near the bus station area.
Address: Fira 847 00, Santorini
Phone: +30 22860 25444
Facebook: parearestaurant.gr
10. Fanari Restaurant
Fanari Restaurant
Fanari is a large, multi-level restaurant that specializes in fresh seafood and grilled meats. It is particularly well-suited for lunch because of its spacious, shaded terraces that offer a cool respite from the midday sun. The menu is extensive, catering to all tastes, including vegetarians and children. It offers a classic Greek dining experience with a stunning backdrop of the volcanic islands. It is a reliable, high-quality choice for those who want a great view without the extreme price tag of some fine-dining neighbors.
• What to try: The grilled octopus or the Tastes of Santorini platter to sample local specialties.
• Where to find it: Located on the caldera cliffside, near the cable car entrance.
Address: Fira 847 00, Santorini
Phone: +30 22860 22875
Website: fanari-restaurant.gr
Discover the best lunch restaurants in Mykonos Town, from high-end seaside dining at Kastro’s to authentic gyros at Sakis, find the top spots for a tasty meal.
Koursaros Restaurant Mykonos Town
Mykonos Town (or Chora) is the capital of Mykonos and the pulsing heart of the Cyclades, famous for its labyrinthine marble streets, whitewashed houses, and a dining scene that rivals the world’s most cosmopolitan cities. While the island often gains fame for its late-night revelry, the lunch hour is perhaps the most magical time to explore. In the midday sun, the blue of the Aegean pops against the white stone, and the town’s best restaurants offer a serene escape from the afternoon heat.
Whether you’re looking for a glamorous seaside experience with chilled champagne or a tucked-away courtyard serving authentic family recipes, Chora has it all. Here’s our choice of the ten best lunch restaurants in Mykonos Town.
Best Lunch Restaurants in Mykonos Town
1. Kastro’s Restaurant
Kastro’s Restaurant Mykonos Town
Nestled in the Little Venice district, Kastro’s is perhaps the most photographed restaurant in Mykonos. We’ve chosen it for lunch specifically because of its breathtaking “alleyway to the sea” view, which is best appreciated in the bright daylight. While many flock here for sunset, lunch offers a more relaxed pace to enjoy the Mediterranean breeze. The service is impeccable, and the atmosphere strike a perfect balance between high-end sophistication and island charm.
What to try: The Seafood Risotto is legendary, creamy and packed with the catch of the day. For something lighter, the Umbrine fish with wild greens is a masterclass in Aegean simplicity.
Address: Agion Anargyron 1, Little Venice, Mykonos 846 00
Located inside the Myconian Korali hotel overlooking the harbour, Baos is the pinnacle of fine dining in Town. We recommend it for lunch because of its elevated position; you can watch the yachts glide into the port while enjoying a menu that reinterprets traditional Greek flavours with avant-garde techniques. It’s a quiet, air-conditioned sanctuary (or breezy terrace) for those who want to avoid the crowded central alleys during peak sun hours.
What to try: The Lobster with truffle sauce is an indulgent standout. Also, don’t miss their Deconstructed Greek Salad, which turns a classic into a work of modern art.
M-eating is widely considered one of the best restaurants on the whole island. Set in a beautiful 20th-century traditional Mykonian house, it features a small, elegant terrace that overlooks one of the town’s busiest pedestrian paths. Lunch here is a sophisticated affair. Chef Panagiotis Menardos focuses on local ingredients, and the restaurant’s commitment to slow food makes it the perfect place to linger over a long, luxurious midday meal.
What to try: The Sous vide Lamb served on a bed of pea purée is exceptionally tender. For a starter, the Mykonian Onion Pie with local tyrovolia cheese is a sophisticated take on a rustic favorite.
If you want to escape the wind and the salt spray for a while, Kalita offers a lush, hidden garden oasis in the center of Chora. It’s chosen for lunch because of its tranquil atmosphere; the courtyard is filled with palm trees and lavender, providing a cool, shaded environment. The menu is “Modern Greek,” focusing on fresh, seasonal produce and creative plating that looks as good as it tastes.
What to try: The Grilled Octopus with fava bean purée is a classic done to perfection. The Shrimp Orzo with saffron and ouzo is also a favourite.
Address: 31 N. Kalogera Street, Mykonos Town 846 00
Koursaros is a stylish seafood and sushi restaurant located in a spacious, white-stone courtyard that feels like a chic pirate’s hideout. We love it for lunch because of its “Sails and Sea” aesthetic and its expansive outdoor area. It’s one of the few places in the center of town that feels airy and open, making it ideal for groups or those who want a high-end seafood experience without the beach club noise.
What to try: Their Nigiri and Sashimi platters are arguably the freshest in town. If you prefer cooked food, the Salt-Crusted Sea Bass is a spectacular tableside presentation (see above).
Remezzo is a historic Mykonos institution, established in 1967. While it’s famous for its late-night party vibes, its lunch service is surprisingly elegant and serene. Situated right at the edge of the Old Port, it offers unobstructed views of the water. We chose it for lunch because the light reflecting off the harbor is stunning, and the Mediterranean-fusion menu is light enough for a mid-day meal.
What to try: The Seafood Linguine is rich and aromatic. For a refreshing side, the Watermelon and Feta Salad with mint is the ultimate summer refresher.
Nice n Easy is the island’s pioneer in organic, farm-to-table dining. Located on the waterfront near the famous windmills, it’s a prime spot for people-watching. We’ve included it because it offers a healthier, high-end alternative to the heavier taverna fare. The philosophy here is “conscious eating,” using products sourced from their own farm in Messinia and local Mykonian producers.
What to try: The “Frank Sinatra” Lobster Pasta is a luxurious treat. For a healthy lunch, try the Quinoa Salad with smoked salmon and avocado.
Found in the Myconian Kyma hotel, NOA offers a spectacular view of the Aegean and the town’s famous windmills. It’s a high-end taverna that celebrates the culinary heritage of Greece. We chose it for lunch because it captures the “Grandmother’s cooking” feel but elevates it with five-star service and presentation. It’s the perfect place to enjoy the sea breeze while tucked away from the crowded harbor.
What to try: The Moussaka here is legendary—reimagined with premium beef and a light, airy béchamel; warning: moussaka will never taste the same again. The Fresh Grilled Calamari with lemon-oil dressing is also a must.
Not every lunch in Mykonos needs to be a three-hour fine dining experience. Sakis is a well-known spot in the heart of Chora that serves what many consider the best gyros on the island. We’ve chosen it because it’s an essential Mykonos experience—authentic, fast, and high-quality. Despite being inexpensive, it’s clean, well-run, and captures the old-school soul of the island.
What to try: You can’t go wrong with the Pork Gyros Pita with “the works” (onions, tomatoes, fries, and tzatziki). Their Chicken Souvlaki skewers are also incredibly juicy.
Operating since 1976, Niko’s Taverna is a Mykonos landmark. You’ll find it just behind the town hall near the harbour. It’s famous for its red-checked tablecloths and its friendly resident pelicans. It’s one of the more affordable sit-down restaurants in town that still maintains a high standard of fresh seafood. It’s perfect for a lively, traditional Greek lunch in the thick of the action.
What to try: The Grilled Lamb Chops are savory and charred to perfection. Also, try the Stuffed Vine Leaves (Dolmadakia), which are handmade daily.
See Greece chooses its top ten Athens restaurants with Acropolis views, perfect for dining by day or by night, including places with Michelin stars.
Thissio View Restaurant with an Acropolis View
You can dine well in Athens, all over the city, but there’s something about those restaurants with Acropolis views that adds a touch of magic to the meal. Most of them offer top-rate food, too, and are definitely for a special occasion. Here are our favourites:
Restaurants with Acropolis Views
Tudor Hall
Tudor Hall Restaurant with Acropolis View
One of the best meals we’ve ever had in Athens was at the Tudor Hall Restaurant, on the 7th floor of the King George Hotel on Syntagma Square and with fantastic Acropolis views. Fantastic food, too, from their Michelin-star-winning chef Asterios Koustoudis, who creates a menu of contemporary Greek cuisine, featuring seasonal ingredients with a modern twist. tudorhall.gr
GB Roof Garden Restaurant
GB Roof Garden Restaurant with its Acropolis View
Right next door to the Tudor Hall, and one floor higher, is the Grande Bretagne’s GB Roof Garden Restaurant. Asterios Koustoudis is also the man in charge of this kitchen, and his menu includes Mediterranean dishes like zucchini risotto with basil and tsalafouti cheese from the Pindus Mountains. gbroofgarden.gr
Hytra Restaurant & Bar
A Work of Art from the Hytra Restaurant in Athens
This Michelin-starred restaurant boasts one of the most extraordinary fine dining experiences in Athens. The luxurious rooftop restaurant occupies the top floor of the Onassis Stegi cultural center, enjoying a magnificent view of the Acropolis. Their menu offers degustation menus and a la carte options that redefine Greek gastronomy hytra.gr
The Zillers Rooftop Gastronomy
Acropolis View from Ziller’s Rooftop Gastronomy Restaurant
Located at the foot of the Acropolis, this charming boutique hotel has a restaurant with a lovely terrace hidden away on the rooftop. The lush roof garden offers an unbeatable view of the Acropolis, especially magical at night when the Parthenon is lit up. Chef Pavlos Kiriakis, who has experience working for legendary Parisian chef Pierre Gagnaire, offers a menu that has been rewarded with a Michelin star. thezillersathens.com
Strofi Athenian Restaurant
Strofi Athenian Restaurant with Acropolis View… and Fireworks!
Located under the shadow of the Acropolis, Strofi is a historic Athenian landmark serving authentic, traditional Greek cuisine since 1975. Its menu features timeless classics like moussaka, grilled octopus, and their signature roast lamb stuffed with Greek cheese and wrapped in vine leaves, all paired with stunning Parthenon views. strofi.gr
Thissio View
Thissio View Restaurant with an Acropolis View
Thissio View is a popular restaurant with a casual atmosphere and a large terrace offering panoramic views of the Acropolis. They offer a wide variety of Greek and Mediterranean dishes, making it a great option for any time of day, or at night. You can also just enjoy a drink in their cocktail bar… and drink in the view at the same time! thissioview.gr
Dionysos Zonar’s
Dionysos Zonar’s Restaurant in Athens with its Acropolis View
Known for its elegant atmosphere and panoramic views of the Acropolis and the Parthenon, this restaurant offers a fine dining experience with a range of Mediterranean and Greek dishes. The fish is always fresh from the sea and they specialise in serving Black Angus beef in a variety of cuts. dionysoszonars.gr
360 Degrees
360 Degrees Restaurant with its Acropolis View
As the name suggests, this rooftop bar and restaurant just off Monastiraki Square offers a breath-taking 360-degree panoramic view of Athens, including the Acropolis. It has an amazing cocktail list, many of the drinks named after Greek towns and islands, but they do classics too. Try their spicy margarita which is made with both tequila and mezcal. You can snack in the bar, or go full out in the restaurant. three-sixty.gr
A for Athens
A for Athens Bar-Restaurant with its Acropolis View
Located on top of the A for Athens hotel near Monastiraki Square, this rooftop bar and restaurant provides a spectacular view of the Acropolis along with a contemporary Mediterranean menu. Their Greek salad uses three different types of tomato along with cheese from Chios, rather than the ubiquitous feta. aforathens.com
Greek House Attikos
Greek House Attikos Restaurant with its Acropolis View
Offering traditional Greek dishes, this place provides a cosy atmosphere with a terrace that offers a good view of the Acropolis. They offer traditional dishes like sofrito from Corfu and moussaka, along with fish, beef, and vegetarian options – and save room for dessert! This is one of the more affordable Athens restaurants with an Acropolis view. ghattikos.gr
The See Greece guide to Rhodes food and drink recommends five must-try Rhodes dishes and other island specialities, including beer and spirits.
Octopus Stew at the Ouzokafenes Restaurant in Rhodes Town
Exploring Rhodes food and drink reveals a distinct culinary identity shaped by the island’s unique position between East and West. Unlike more typical Aegean fare, Rhodian cooking is defined by the heavy use of cumin, ancient grains, and sun-drenched honey, creating a robust, aromatic palate that reflects its fertile plains and mountain traditions.
Five Must-Try Rhodes Dishes
The cuisine of Rhodes is a fascinating blend of Mediterranean ingredients—wheat, olive oil, and wine—enriched by centuries of history. While you will find Greek staples like Moussaka and Souvlaki everywhere, the island has several unique dishes that define its specific culinary identity.
Cumin
One of the most defining characteristics of Rhodian cooking is the heavy use of cumin (often called “long smell” or makryo myroudi by locals), which appears in much higher quantities than in the rest of Greece.
Here are five dishes closely associated with the island of Rhodes:
1. Pitaroudia (Chickpea Fritters)
These are perhaps the most famous appetizer on the island. Unlike the standard Greek keftedes (meatballs), Pitaroudia are savory fritters made from mashed chickpeas, onions, tomatoes, and plenty of mint. They are seasoned heavily with the island’s signature cumin and fried until crispy and golden.
Where to find it: Most traditional tavernas in Rhodes Old Town and mountain villages like Embonas.
2. Lakani (Slow-Cooked Meat and Chickpeas)
Lakani is the quintessential Sunday family meal of Rhodes. It is a slow-cooked stew traditionally prepared in a large ceramic pot (the lakani). It typically consists of goat or beef, chickpeas, and chondros (cracked wheat or bulgur), seasoned with tomato sauce, cinnamon, and cumin. In the past, families would take their pots to the communal wood-fired oven on Saturday night to be ready for Sunday lunch.
3. Melekouni (Sesame and Honey Treat)
Melekouni is the “gastronomic ambassador” of Rhodes. While it resembles a common pasteli (sesame bar), it is much softer and more aromatic. It is made with local thyme honey, toasted sesame seeds, whole almonds, and flavored with orange zest, cinnamon, and nutmeg. It is a symbol of joy and is traditionally served at weddings and baptisms.
4. Kamilakia (Stuffed Cyclamen Leaves)
While most of Greece is famous for Dolmades (stuffed grape leaves), Rhodes has a unique variation called Kamilakia. These are small rolls made from the tender leaves of the cyclamen flower. The leaves are blanched to remove bitterness and then stuffed with a mixture of rice, onions, and herbs, often served with a tangy avgolemono (egg-lemon) sauce.
5. Matsi (Handmade Rhodian Pasta)
Rhodes has a rich tradition of handmade pasta. Matsi is a local variety made from flour and water (sometimes milk), shaped into small strips or squares. It is often boiled in goat or beef broth and served simply with a mountain of grated local mizithra cheese and “syvrasi” (onions sizzled in butter).
Local Drinks to Pair
Souma: A strong, clear spirit made from grape pomace, similar to Raki or Grappa. It’s often served as a welcoming drink.
Kanelada: A refreshing, non-alcoholic local soft drink made from cinnamon syrup and ice-cold water.
Other Rhodes Food and Drink
Sharing Meze
Mezédhes (starters)
Making a meal of it in a Greek taverna may mean that you never get past the mezédhes (or meze, for short). The Greek style of eating mezédhes is to order half a dozen mixed plates and then for everyone to dig in.
Mezédhes worth trying on Rhodes include manitaria (mushrooms), keftedes (spicy meatballs), dolmadakia (rice wrapped in vine leaves), kotópoulo (chicken portions), saganáki (fried cheese), khtapódhi (octopus), spanokeftedes (spinach balls) and bourekakia (meat pies). Add to all this a couple of dips such as tzatziki (garlic and cucumber yoghurt) or melitzanosalata (aubergine and garlic).
Horiatiki (Greek Salad)
A Healthy Greek Salad
A Greek salad (horiatiki) is a good way to start any meal or is just right for a light lunch. The best horiatiki are plentiful and comprise a marvellous mix of green salad with cucumber, tomatoes and onions, the whole capped with a generous slice of feta cheese sprinkled with herbs. It’s also sometimes called a Country Salad or a Peasant Salad.
Meat Dishes
Greek Stifado
Meat dishes on Rhodes follow the Greek standards of moussaka, souvlaki (shish kebab with meat, peppers, onions and tomatoes), pastitsio (lamb or goat meat with macaroni and tomatoes), stifádo (beef stew with tomato sauce and onions) and padakia (grilled lamb or goat chops). Souvlaki is a good standby, but you might be better settling for chicken (kotópoulo) souvlaki, because veal or pork on the grill can be tough in some tavernas. Lamb souvlaki is usually good but not easily found. Any meat dish that is braised or stewed is usually good.
Fish Dishes
fresh fish sign at greek restaurant
Rhodes has always been noted for its fish and the island boasts some outstanding psarotavernas (fish restaurants). But overfishing, pollution and a general rise in prices has meant that while the choice is still good, fish dishes can often be very expensive. It is also difficult to know whether fish on offer is locally caught or is imported, frozen or farmed versions.
Reasonably-priced dishes include marídhes (whitebait deep-fried in olive oil and sprinkled with lemon), and swordfish, either in meaty steaks or as xsifhia, chunks on a kebab. Kalamarákia (fried baby squid) is another favourite. Red mullet and lobster tend to be more expensive.
Drink
Rhodian wines have a good reputation and provided you are not a wine snob, you will enjoy some excellent vintages from the major island wine producers CAIR and Emery Wineries, the latter based at Embonas. CAIR labels worth trying include Ilios, a dry white wine produced from the Athiri grape; Chevalier de Rhodes, a superior red, and the Moulin range of white, rosé and red wine.
Free tastings are available at the CAIR winery, located a couple of kilometres outside Rhodes town on the Lindos road. Good Emery wines include the Cava red and first-class Chablis-style Villare dry white. Distinctive wines from smaller Rhodian wineries, such as the Anastasia Triantafillou Winery, are available in some island restaurants.
Kourtaki Retsina
Most tavernas have their own house wine, which can often be reasonable. Retsina, resinated white wine, is an acquired taste but the best is excellent. Kourtaki is a decent retsina to try, although it isn’t specifically from Rhodes. Light beers and lagers, such as Amstel, Heineken and the Greek Mythos, are widely available.
Rhodes Beer
While Rhodes is traditionally known for its local wines and ouzo, it has a small and rapidly growing craft beer scene. The island is home to a few dedicated breweries and specialised taprooms where you can sample everything from traditional lagers to artisanal, unfiltered craft ales. Look for names like The Mule’s Brew, Magnus Magister and Kouyos, and visit Charlie’s Craft Beer Garden at Archelaou 3 in Rhodes Old Town.
Rhodes Distilleries
Rhodes has several professional distilleries and a deep tradition of home distilling in its mountain villages. While the island is most famous for wine, its spirit production—specifically Souma (a potent grape marc distillate similar to Raki) and Ouzo—is a major part of the local culture.
1. Aigaion Distillery (Rhodes Town area)
This is one of the most prominent professional distilleries on the island. Operating since the 1940s, they are famous for their Ouzo Aigaion and their high-quality Souma. • What to try: Their “Ouzo Venus” (stronger and more aromatic) and their “Soumamelo” (a honey-based spirit similar to Rakomelo). • Location: 6th km Rhodes-Kallithea Ave.
2. CAIR (Rhodes Town / Lindos Road)
While primarily known as a historic winery founded in 1928, CAIR also operates a distillery. They are famous for being the first to produce sparkling wine in Greece, but they also produce spirits, liqueurs, and a highly-regarded 40-year-old Reserve Vermouth. • What to try: Their traditional distillates and herb-infused liqueurs.
3. Estate Anastasia Triantafyllou (Paradisi)
This family-run estate is unique because it holds a professional license to produce Tsipouro and Souma on-site. It’s a great place for a more intimate experience than the larger factories. • The Experience: They offer a “Full Experience Tour” that includes the distillery, vineyard, a cooking class, and a 10-course lunch.
4. Village Distilleries (Siana and Embonas)
If you want to see the more traditional side of distilling, head to the mountain villages of Siana and Embonas. • The Experience: These villages are the “heart” of Souma production. You will find many small, family-run “cavas” (like Cava Stafylos) where you can see the copper stills (called kazani) used to boil the grape marc. • Timing: If you visit in late September or October, you may catch the local festivals where the stills are fired up, and the whole village celebrates the first “run” of the season.
Tips for Spirit Tasting • Souma is strong: It often exceeds 40–45% ABV (and sometimes hits 60% in villages). Always pair it with meze (small snacks) to pace yourself. • The “Long Smell”: In some village distilleries, you might find Souma flavored with the island’s signature cumin—ask for “Souma me kymino.”
The See Greece guide to tipping in Greece from two Greece travel experts, including when to tip, what to tip and when not to tip.
Tipping in Greece
Tipping in Greece is different from tipping habits in many other countries. Before writing this page, based on a few decades of travelling in Greece regularly and having many Greek friends, we checked what other websites say about tipping when you’re in Greece. We were shocked by the amount of misinformation that’s out there.
So many websites exaggerate the need for tipping and the amount you should tip. They are clearly written by American travellers who have taken their own country’s tipping habits to Greece and assumed it’s the same over there. Or they’re written by people who have never been to Greece and just made it up (it happens).
One website even said that it’s common in Greece for restaurants to round up your bill to include the service. This is nonsense. We’ve had probably thousands of meals in Greece and never once has a restaurant rounded up the bill. The bill is the bill and will be itemised like it is everywhere else in the world.
Here is what you really need to know.
Tipping in Restaurants in Greece
In many restaurants the service charge is already included in the bill. Some menus show two prices for a dish – one without service and one with service. This means service will be included. Otherwise check the bill.
There is no need to add a tip, though it’s considered polite to round it up or say ‘keep the change’. If you have received good service then by all means add some extra. Waiters still reply on their tips. See our page on Life as a Greek Waiter on Zakynthos.
In Greece there is usually also an automatic cover charge, which is for the bread, water and any nibbles that are there when you sit down.
If service is not included then a tip of about 10% would be appropriate. Greece is not like the USA where generous tips of 15-20% are considered almost mandatory unless the waiter is awful. It’s also common practice to leave a few coins on the table for the person who clears away.
The general rule is not to get into a tizzy about tipping in Greece, especially if you’re from the USA. Tipping is not expected, though of course always appreciated. It’s simply not the big deal that it is in other countries. In touristy places it has become more the norm, but always remember that many Greeks will only give a modest tip, at the most.
Just as an aside, you won’t get the bill in Greece until you ask for it. It’s not like the USA where the bill is often brought automatically when the waiter thinks you’ve finished. In Greece they assume you’re not finished until you let them know.
Tipping Taxis in Greece
If taking a taxi in Greece then round up the bill by a few euros, depending on the size of the fare. Either that or tell the driver to keep the change if it’s about the right amount. The driver will automatically include a charge for any luggage that he has to handle. That is the norm in Greece, so no need to tip him extra because he helps you with your luggage – you’re already paying for it.
Tipping in Hotels in Greece
If someone carries your bag for then give them one euro per bag. For the chambermaid leave one euro per day.
You might also tip a few euros to the concierge if they have been very helpful – as most of them are.
Tipping Tour Guides in Greece
You would normally tip your tour guide if they have been good, as many are. It depends on the length and price of the tour, but maybe €5 for a half-day tour or €10 for a longer one. You can base this tip on about 10-15% of the tour price.
Tipping in a Bar in Greece
Tipping in a bar in Greece is not expected. You buy a drink and you pay for it. If a drink costs €9.50, say, you’d give €10 and say ‘keep the change’. If it costs €10, you don’t need to add on anything. If you have a few rounds of drinks, leave a few euros on the table when you leave. Even that is not expected, but it’s considered a nice gesture if you’ve had good service.
Greekality is a new company offering food tours in Athens including street food tours, wine and nightlife tours, vegan tours and cooking classes.
Athens Street Food Tour with Greekality
Greekality is a company based in Athens and founded by Marina Tsikou to do food tours in Athens. Marina had worked in the travel industry in Greece for many years and was frustrated by the fact that some visitors might come to Greece from half-way around the world, only to dine in tourist traps and never experience the wide range of wonderful Greek food (and wine and spirits) available.
Athens Food Tours with Greekality
Marina decided to follow her heart and her own passion for food and set up Greekality, so that visitors – and locals – could find authentically Greek places to eat and drink – and to learn to cook some of Greece’s great dishes. Greekality also offers specialist tours, such as street food tours and tours for vegans. Being a vegan in Greece isn’t always easy!
Greekality’s Food Tours in Athens
Athens Food Tours with Greekality
Vegan Tours in Athens
Let’s start with those vegan tours. Not that I’m a vegan but I have many friends who are and dining for them isn’t always easy in countries like Greece and Italy, where meat and fish are seen as a natural part of anyone’s diet.
Yet surprisingly, ancient Greece gave birth to the vegan diet, thanks to the teachings of Pythagoras. Known by schoolchildren everywhere for the mathematical Pythagoras Theorem, he was also a scientist and philosopher. He believed that killing animals for their meat brutalised the human soul and people should enjoy instead a plant-based diet.
Greekality’s Vegan Tour of Athens highlights the many vegan restaurants that now exist in Athens, which Forbes rates as one of the top ten cities in the world for vegan cuisine. You’ll enjoy a vegan moussaka, and learn where to find the best vegan street food.
Street Food Tours in Athens
Athens Street Food Tour with Greekality
Vegan or otherwise, Athens has some of the best street food in Europe. This 3-hour tour has a maximum of twelve people and is especially good for families. Children don’t have to sit down and behave themselves for an hour or more!
The tour starts in a pie shop where you can sample two of our own favourite Greek street foods: tiropita (cheese pie) or spanakopita (spinach-feta pie). Just seeing the words makes me want them right now. You’ll also sample peinirli (a kind of Greek pizza), and then on to loukoumades and other oh-so-sweet Greek desserts. This tour is also suitable for vegetarians.
Greek Cookery Class
Cooking Class with Greekality
Having sampled so much good Greek food you’ll want to learn how to make some of it for yourself at home. This 3-hour cookery class is with a Cordon Bleu Athenian chef, who will help you prepare a 4-course meal which you then naturally sit down and enjoy. When you arrive you’ll enjoy some Greek nibbles while the chef talks you through the menu and explains how things will work.
Here’s the usual menu, although of course there may be changes with the seasons:
Starter: Greek pasta (hilopites) with eggs and mizithra cheese – a recipe from the chef’s grandmother.
Salad: Local greens or string beans, with baked tomatoes & extra virgin olive oil vinaigrette.
Main: Lamb or beef in red tomato sauce with trahana (Greek frumenty) – the ultimate Greek comfort dish.
Dessert: A light and creamy yoghurt panna cotta made with Greek yoghurt and honey.
Drinks: Greek wine made of native grape varieties.
Other Food Tours in Athens
Athens Street Food Tour with Greekality
Other tours on offer include a Taste Athens Greek Food Tour, taking you round the best foodie areas of Athens; Athens Wine Tasting Tour and Nightlife, which speaks for itself; and an Athens Premium Gastronomic Tour, with top food, wine tastings, and ending with cocktails in a rooftop bar with Acropolis views.
Wine Tasting and Nightlife Food Tour in Athens
Greekality also has private food and wine themed day trips from Athens, which include the Athenian Riviera, a trip to Corinth for tastings of olive oil, wine and local products, and a visit to the island of Aegina, which includes a feast of fresh seafood. You can also book a 6-day foodie tour of the Peloponnese, and having seen the itinerary we can tell right away that it’s going to be a very special experience.
More Information on Food Tours in Athens
Visit the excellent website of Greekality for dates and prices.
See Greece’s guide to the best restaurants in Thessaloniki, focusing on its fine-dining and gourmet options, including award-winning menus and chefs.
Duck Private Cheffing Restaurant Thessaloniki
Thessaloniki in Macedonia has long been the undisputed food capital of Greece, a city where the scent of roasting spices and fresh seafood drifts through Byzantine alleys. However, its reputation has reached new heights recently. As the only Greek city designated as a UNESCO City of Gastronomy, Thessaloniki has finally caught the eye of the world’s most prestigious culinary authority. It has been officially confirmed that, along with the island of Santorini, the city will be included for the first time in the 2026 Michelin Guide, an honour previously reserved solely for Athens.
This inclusion marks a turning point for the city’s dining scene, shifting the spotlight onto a sophisticated generation of chefs who are refining Macedonian traditions with avant-garde techniques. For those looking to stay ahead of the inspectors, here are ten gourmet and fine-dining establishments that represent the pinnacle of Thessaloniki’s culinary evolution.
Best Restaurants in Thessaloniki
1. Salonika Restaurant
Salonika Restaurant Thessaloniki Sample Dish
Located within the iconic Makedonia Palace Hotel, Salonika is a powerhouse of modern Greek gastronomy. Under the leadership of the renowned Chef Sotiris Evaggelou, the restaurant has consistently secured the prestigious Toque d’Or (Chrysi Skoufi) award.
The menu is a masterclass in New Greek cuisine, focusing on exceptional raw materials from the Macedonian countryside. Diners praise the slow-cooked lamb and the exquisite seafood giouvetsi. With its panoramic views of the Thermaic Gulf and an open kitchen that showcases military-precision plating, it is a primary contender for a Michelin star in 2026.
Address: 2 Megalou Alexandrou Avenue, Thessaloniki 546 40
Phone: +30 2310 897176
Website: makedoniapalace.com
2. Olympos Naoussa
Olympos Naoussa Restaurant Thessaloniki
Once a historic landmark that sat dormant for decades, Olympos Naoussa has been reborn as the city’s most elegant On Residence dining destination. It recently earned a FNL Best Restaurant Award for its seamless blend of urban classics and contemporary flair. The kitchen revives Politiki (Constantinopolitan) flavours with a gourmet edge.
Signature dishes include the incredibly tender beef cheeks with eggplant purée and the Moussaka made with Black Angus rib-eye. The atmosphere, defined by high ceilings and Belle Époque aesthetics, provides a dining experience that is as much about heritage as it is about haute cuisine.
Address: 5 Leoforos Nikis, Thessaloniki 546 24
Phone: +30 2314 433323
Website: olymposnaoussa.gr
3. Clochard
Clochard Restaurant Thessaloniki
A fixture of the city’s elite dining scene since 1978, Clochard has successfully transitioned from a classic bistro to a modern fine-dining institution. It is a perennial winner of the Toque d’Or and FNL awards, celebrated for its impeccable service and consistency.
The menu balances French techniques with Greek soul, featuring standout dishes like the sea bass with fennel cream and the pastitsio featuring slow-cooked beef and Metsovone cheese foam. It remains the preferred choice for those seeking a refined, quiet atmosphere where the wine list is as thoughtfully curated as the menu.
Address: 24 Komninon Street, Thessaloniki 546 24
Phone: +30 2310 239805
Website: clochard.gr
4. Moldee
Moldee Restaurant Thessaloniki Sample Dish
Moldee represents the fine-casual evolution of Thessaloniki, where high-concept architecture meets technical brilliance. Located in the Teight Hotel and founded by chefs Vasilis Mouratidis and Sofoklis Maragkoudakis—both highly decorated on the Greek culinary circuit—Moldee has quickly garnered acclaim for its minimalist approach.
The restaurant focuses on clean, intense flavours, with the Catch of the Day often served with unexpected textures of cauliflower or citrus gels. It is a favourite among the city’s younger gourmands and has already secured accolades for its innovative Mediterranean vision, making it a one-to-watch for Michelin’s Bib Gourmand or Star categories.
Address: 38 Mitropoleos Street, Thessaloniki 546 23
Phone: +30 2310 230101
Website: moldeebar.gr
5. Grada Nuevo
Grada Nuevo Restaurant in Thessaloniki
For seafood enthusiasts, Grada Nuevo is the ultimate destination. This restaurant has earned multiple Greek Cuisine Awards for its dedication to the Art of Haute Gastronomy. The focus here is on the purity of the Aegean’s bounty, often sourced directly from the Toronean Gulf.
Guests rave about the lobster pasta with pistachios and the sea urchin linguine. The service is choreographed with the grace of a ballet, and every pairing from their extensive wine cellar enhances the delicate flavours of the sea.
Address: 14 Kalapothaki Street, Thessaloniki 546 24
Phone: +30 2310 271074
Website: gradanuevo.gr
6. Duck Private Cheffing
Duck Private Cheffing Restaurant Thessaloniki
Tucked away in the city’s industrial district, Duck Private Cheffing offers an exclusive, intimate dining experience that feels like a well-kept secret. Chef Ioanna Theodorakaki has created a temple to seasonal ingredients, winning the hearts of critics and the FNL Best Restaurant accolade.
The menu changes daily based on the morning’s market finds. Signature highlights often include the wood-fired goat and the wild mushroom ragout. The open-plan kitchen and rustic-chic decor provide a chef’s table vibe that is perfectly aligned with modern Michelin trends.
Address: 3 Chalkis Street, Pylaia, Thessaloniki 555 35
Phone: +30 2310 473330
Website: facebook.com
7. Mourga
Mourga Restaurant Thessaloniki
Mourga is perhaps the most avant-garde entry on this list. Led by the enigmatic Chef Giannis Loukakis, the restaurant avoids traditional luxury for a raw, ingredient-focused philosophy. It has been a consistent recipient of Greek Cuisine Awards and is frequently cited by international food critics as the city’s most exciting kitchen.
There is no fixed menu; instead, expect daring combinations like crayfish with goat-milk butter or cuttlefish with fava beans. Its inclusion in the 2026 guide seems almost certain, given its cult status and uncompromising commitment to culinary honesty.
Address: 12 Christopoulou Street, Thessaloniki 546 35
Phone: +30 2310 268826
Website: facebook.com
8. Xaroupi
Xaroupi Restaurant Thessaloniki
Xaroupi (The Carob) has redefined what regional Greek cuisine can look like when elevated to a fine-dining standard. Led by the visionary Chef Manolis Papoutsakis, who has won multiple Greek Cuisine Awards and FNL stars, this restaurant brings the rugged, honest flavours of Crete to a sophisticated urban setting.
The kitchen uses exclusively Cretan products to create complex, modern dishes. Signature highlights include the “Antikristo” lamb cooked with modern techniques and the handmade “Skioufichta” pasta with honey-glazed pork and anthracite galomyzithra cheese. The restaurant is widely praised for its extensive Cretan wine list and its ability to turn traditional peasant food into a gourmet experience worthy of international recognition.
Address: 4 Doxis Street, Thessaloniki 546 25
Phone: +30 2310 526262
Website: xaroupi.gr
9. Botargo
Botargo Restaurant Thessaloniki
Located within the MonAsty Hotel, Botargo is a tribute to the city’s Byzantine heritage, reimagined for the 21st century. Under the guidance of acclaimed chef George Stylianoudakis, the restaurant explores Urban Greek cuisine with a heavy emphasis on culinary traditions and local herbs.
The namesake botargo (cured grey mullet roe) features prominently in several starter dishes, while the lamb fricassee with handmade gnocchi is a standout main course. Its commitment to storytelling through food makes it a unique candidate for the Michelin Guide.
Address: 45 Vasileos Irakleiou Street, Thessaloniki 546 24
Phone: +30 2310 274500
Website: monastyhotel.com
10. Trizoni Exclusive
Trizoni Exclusive Restaurant Thessaloniki
Starting as a legendary seafood taverna in Halkidiki, Trizoni Exclusive brought its high-end Fish Ethics philosophy to the city centre to great acclaim. It quickly earned Toque d’Or recognition for its unparalleled sourcing of rare fish and shellfish.
The restaurant operates more like a seafood gallery than a traditional eatery, where the Crudo bar offers some of the finest raw preparations in Greece. The grilled red porgy (sea bream) and the signature fish soup are essential orders. It’s the gold standard for high-end Mediterranean seafood dining in the city.
Address: 1 Doiranis Street, Thessaloniki 546 39
Phone: +30 2310 542533
Website: theafoodresort.com
See Greece recommends where to eat in Rhodes Town with fine-dining restaurants and inexpensive tavernas in the Old Town and the New Town.
Yiannis Home Cooking in Rhodes Town
If you like your food then you’ll be spoiled for choice in Rhodes Town in the Dodecanese. Here’s our pick of the best places to eat, ranging from gourmet restaurants with sophisticated food to cafes serving delicious cakes and pastries. Some are in the Old Town, some in the New Town but all are guaranteed to satisfy.
Where to Eat in Rhodes Town
TAMAM Restaurant
Sample Shrimp Dish at TAMAM Restaurant in Rhodes Town
For foodies this is a must-visit in the New Town, known for its exceptional hospitality and a menu that balances authentic Greek roots with creative international touches. The first-class service makes every guest feel like part of the family. The signature dish is the slow-cooked lamb, often served with a rich, savory sauce that highlights traditional Greek herbs. Other favorites include their feta wrapped in eggplant and fresh seafood specialties.
Sample Dish at the Hatzikelis Restaurant in Rhodes Town
Hatzikelis is a renowned seafood restaurant located within the medieval walls of Rhodes Old Town, offering an upscale dining experience that blends traditional Greek flavors with innovative culinary touches. Established in 1982, it has built a reputation for its commitment to high-quality ingredients and a romantic atmosphere.
Signature Seafood: The menu centers on fresh catches from the Aegean, with standouts like grilled whole snapper, local live raw Greek oysters with chili vinaigrette, and mussels prepared with tomato sauce and feta.
Unique Specialties: Several creative dishes such as shrimp cooked in an ouzo sauce and seafood risotto, alongside more traditional appetizers like prawn saganaki.
Music: Live Greek music performances typically taking place on weekends.
Sample Dish at the Marco Polo Restaurant in Rhodes Town
Marco Polo Restaurant is a highly acclaimed dining destination nestled within the historic Marco Polo Mansion in the medieval Old Town of Rhodes. It is widely considered one of the most inventive and atmospheric restaurants in the area, set in a lush, lemon-scented 15th-century courtyard.
Creative Gastronomy: The menu is celebrated for blending authentic Greek and Dodecanese flavors with gourmet international techniques. Notable dishes mentioned by reviewers include slow-cooked octopus in sea urchin sauce, seafood salad with parmesan, and grilled sea bream with traditional kakavia (fisherman’s soup) sauce.
Essential Planning: Due to its immense popularity and small, intimate setting, reservations are mandatory and often need to be made weeks in advance. It’s also tucked away in narrow alleys, so it’s recommended to allow extra time to find the entrance.
Rodon Café is a modern and highly popular patisserie and coffee shop located in the Mandraki area of Rhodes Town. It has quickly become a local favorite since its establishment in 2019, known for its extensive selection of artisanal desserts and a vibrant, busy atmosphere that makes it a great spot for people-watching.
Artisanal Pastries and Cakes: People rave about their unique and beautifully presented desserts, including the “to die for” pistachio and banoffee cakes, as well as their giant cannoli (OK, so it’s Italian) and traditional Greek “Tsourekia” (Easter bread).
Versatile Dining Environment: The cafe features a mix of comfortable couches and tables, making it suitable for families with children, large groups, or even remote workers looking for a cozy spot with free Wi-Fi.
Budget-Friendly Indulgence: It’s noted for being a high-quality yet affordable spot for everything from a quick morning coffee and savory pie to elaborate evening cocktails and artisanal ice cream.
Romeo Restaurant is a vibrant, family-friendly destination in the Old Town of Rhodes, set within a historic 500-year-old stone building that seamlessly blends ancient charm with modern entertainment. It is particularly well-known for offering an energetic dining experience complete with live Greek music and traditional dancing.
Signature Seafood and Grill: The restaurant is noted for its seafood platter and mixed grills, as well as unique appetizers like the “masterpiece” sardines with cheese.
Historic Setting: You can enjoy meals in a quirky, plant-filled garden setting or inside the renovated historic building, which features traditional stone walls and ivy-covered ceilings to keep the space cool.
Traditional Greek Entertainment: Every night features live singers and dancers, and guests are encouraged to participate.
Diverse Culinary Range: Beyond traditional Greek specialties, the menu includes a wood-burning oven for pizzas, a variety of pasta dishes, and dedicated vegetarian and vegan-friendly options.
Aubergine Dish at Yiannis Home Cooking in Rhodes Town
Yiannis is a long-established family-run taverna tucked away in the medieval Old Town of Rhodes, offering an authentic taste of Greek hospitality that has remained unchanged since it first opened in 1987.
Authentic Signature Dishes: Known for its traditional comfort foods like slow-cooked beef stew, moussaka, and market-fresh seafood, as well as their unique bean stew and delicious dolmades.
Charming Old Town Setting: Located on a quiet street away from the main tourist hubs, it offers a cozy and traditional setting ideal for a relaxed lunch or a romantic, candlelit dinner.
Wide Selection of Local Spirits: The menu features a variety of local Dodecanese wines, Retsina, and house-made Ouzo specials to complement the hearty Greek fare.
Shrimp Salad at the Nireas Restaurant in Rhodes Town
Nireas is a premier seafood taverna located on a charming, leaf-shaded square in the Old Town. It’s famous for its garden setting, where you can enjoy the Mediterranean breeze under a canopy of trees. The focus here is strictly on the freshest catch of the day, prepared with simplicity to let the natural flavors of the fish shine. It has earned a reputation for providing high-quality seafood in a relaxed, traditional environment that feels authentic rather than touristy.
The signature dish is the grilled octopus, celebrated for its tender texture and charred, smoky flavor. Failing that, try the Fritto Misto, a light and crispy assortment of local fried seafood, or the mussels saganaki.
No website. Address: Sofokleous 22. Phone: +30 2241 021703
Ouzokafenes
Octopus Stew at the Ouzokafenes Restaurant in Rhodes Town
Ouzokafenes provides a quintessentially Greek taverna experience, specializing in the art of meze—small plates designed to be shared alongside ouzo or tsipouro. Tucked away in a quiet alley of the Medieval City, this spot is favored for its rustic, no-frills charm and its focus on traditional Rhodian recipes. It’s an ideal place for those looking to explore a variety of local tastes in a communal, lively atmosphere where the emphasis is on social dining and authentic flavors.
The signature dish is the marinated anchovies, often served as part of a larger Ouzo Platter that includes stuffed vine leaves and fava bean mousse. Their spicy meatballs and shrimp in ouzo sauce are also excellent.
See Greece visits the Zacharioudakis Winery near Ancient Gortina in southern Crete, and does a vineyard tour arranged by our guide from Go Crete.
The Zacharioudakis Winery Visitor Centre
‘What’s the point of a guy coming from France to taste cabernet sauvignon on Crete?’ That’s the question asked by Andreas Zacharioudakis, which is why the winery founded by his father Stelios and his mother Victoria grows predominantly indigenous Cretan grape varieties.
‘Ours is the newest winery in Greece,’ says Andreas of the vineyard which his parents started in 2008/9, though planning had been going on since 2000. ‘It was the biggest financial investment in a winery ever in Greece.’
Andreas Zacharioudakis at The Zacharioudakis Winery on Crete
One look at the spectacular tasting rooms tells you it was money well spent. The stylishly-designed modern building stands at a height of 1640 feet (500 metres) on the top of the Orthi Petra hill near the village of Plouti and not far from the site of Ancient Gortina. The winery is only about 16 miles (26 kms) from the resort of Matala, too.
On the slopes of the hill all around the winery, covering an area of 49 acres (20 hectares), the vines are planted, and they are 100% organic.
Vineyards at The Zacharioudakis Winery on Crete
‘We are completely organic,’ Andreas says. ‘Everything is done by manual labour. We have never had a problem with disease so far. From a profit point of view, it would be better to be non-organic but our philosophy is to do things the natural way, the old way.’
This was an attitude we came across time and time again on our travels around Crete, from wine-makers, from farmers, from restaurants. For them, unlike in many western countries, organic has never gone away. That’s just the way you do it, to get the tastiest results.
The Zacharioudakis Winery Tasting Room
Andreas’s father Stelios was born in a neighbouring village, and was the son of a farmer. They produced wine for the family but as he grew up he became more passionate about wine. He worked as a journalist in Italy, where his interest in wine grew. He then came back to Crete, to where he grew up, and created the first newspaper in the local area. He still runs the paper as well as the winery.
‘At first,’ says Andreas, ‘he wanted the tables in the tasting room to be white, so you could see the colours of the wine, but then he said No, make the people hold the wine up to the windows to see the colours of Crete.’
The Zacharioudakis Winery Tasting Room
So, we sat down at one of the tasting tables and prepared to see the colours of Crete. First up was a white wine named after the mountain we’re on, Orthi Petra. ‘This,’ explains Andreas, ‘is 60% sauvignon blanc and 40% the Cretan grape vidiano, and is 13.5% ABV. It has won two gold and three silver medals in Munich, Berlin and Bordeaux. It’s fruity on the nose with the gentle gooseberry aroma of sauvignon blanc. When you taste it, it’s similar on the palate: gooseberry, citrus, pineapple.’
It’s a deliciously subtle and complex wine, which shows just how far Cretan wines have progressed over the years. Next in line is another white, this one 100% vidiano grapes.
‘You can only find this grape on Crete,’ Andreas says. ‘It is musty and oaky, because it spends five months in French oak barrels. This one has won three gold, three silver and one bronze medal between 2009 and 2014. It is quite strong at 14.5%.’
The Zacharioudakis Winery on Crete
We felt that it started oaky in the mouth and ended by being quite crisp. It was fascinating to taste these unusual Cretan grape varieties, as the next glass was a red wine that was 100% from kotsifali grapes.
‘This is also strong, at 14.5%. It is aged for six months in French barrels and then for another three years in the bottle. This is another Cretan grape variety. It is dry, like the landscape. It is very slightly sour, with some tannins. It coats the mouth, is soft and rich.’
The Zacharioudakis Winery Tasting Room
Finally we taste a rosé, which is made up of 40% kotsifali and 60% syrah grapes. The result is a strong rosé, at 14%, with an aroma rich in fruit, like strawberries, which follows through on the palate. It’s full of punchy flavours, and far from insipid, like some rosés can be. We’re not surprised when Andreas tells us it’s won numerous Gold and Silver Medals at wine tastings around the world.
The Zacharioudakis Winery on Crete
After the tasting we walked along the track that goes from the winery around through the vineyards. At one point Andreas went off the track and beckoned us to follow him on a path through the vines.
‘This is a 3,000-year-old olive press,’ he says. ‘When we planned the vineyard we had to have the archaeologists survey the land to make sure there were no precious ruins beneath. This is normal in Greece. What they found and identified was this olive press, and they decided it was best to leave it where it is, rather than move it.
The Zacharioudakis Winery on Crete
‘Five people worked for three years to create the vineyards,’ Andreas continues. ‘There were three Greeks and two Albanians. One of the Albanians still works in the winery and is now becoming a Greek citizen.
Andreas pauses and looks around at the vines, under the clear blue Cretan sky and the hot sun. ‘I planted the first vine here when I was just eight years old,’ he says with great pride.
For more information and to book a tours, visit zacharioudakis.com. For longer tours of Crete specialising in wine, food, history, music or any other topic, contact Go Crete.
The Snails House in Plouti near Phaistos is the best place for eating snails on Crete, as they’re cooked in several different ways.
Snails on Crete
‘Snails are the friends of Cretans. We love them. We ate them during the war.’ That’s what we’d been told by our guide on our visit to the Lyrarakis Winery a few days earlier, where literally thousands of snails were clinging to bushes near their vines. Fortunately snails don’t seem to like vines.
Cretans like snails, though, probably even more than the French love their escargots. Besides – but be careful where you say it – but the French actually import some of their snails from Greece. That French escargot in Paris might actually be a Greek koklias from Lake Pamvotis, where there’s a healthy snail export business.
The Snails House on Crete
Eating Snails on Crete
The Cretans certainly cook snails in far more inventive ways than the French do, as we were about to discover when we sat down for an unusual lunch at To Steki tou Kokliou, or The House of Snails in Plouti.
The Snails House on Crete
As you can see from the many photos we took, The House of Snails is charmingly and quirkily decorated with lots of rustic rustic touches. On one window shutter there were plants and herbs including lavender, rosemary and oregano, all growing from what looked like old jam jars. A gnarled olive tree branch was draped over a fireplace, and colourful copper jugs contrasted with faded old photos.
We had plenty of time to look round as, due to our schedule, we’d arrived at noon just as the place was opening up, though the cooking smells from the absolutely tiny kitchen made us instantly hungry. I guess you don’t need a lot of cooking space if you mainly cook snails.
Snails with Wheat Cheese
We were on a mainly food-and-drink themed tour of Crete with our excellent guide Isi, from gocrete.net. Isi will organise tours on any theme that interests you, but if you choose a food and drink one you’re in for a treat. Or rather, many treats. Isi arranged for us to tour vineyards land craft breweries, meet people like The Herb Man of Kouses, meet someone who made petimezi and someone else who made rakomelo, and today he’d slipped in a lunch at this very specialist place.
Snails with Onions
It’s obviously not a place to come if you don’t like snails, though you could still put a meal together from the side dishes they do, like fava beans and stuffed vine leaves. Today as our vegetable side dish we ordered stuffed cabbage leaves, and as they were prepared that morning like all the dishes, they were fresh and delicious. But what about the snails?
A Feast of Snails
‘Today they do four kinds,’ Isi explained, ‘ one is done in the frying pan, then put in the fire with vinegar and rosemary. It’s called bourbouristous, from the noise the snails make in the fire: bour-bour-bour…. Another dish is just boiled snails. It’s a kafeneon not a taverna or restaurant so the menu is small. For drink there is local wine, retsina, raki, different coffees of course. It would only cost you about €6-7 depending what you have.’
The Snails House on Crete
Today Isi recommends the two other snail dishes on the menu. The first is snail with onions, which doesn’t sound very appetising but Isi explains there’s more to it than onions, with herbs and spices added, making it more like a snail stifado. We’ve never had anything like that, so why not?
The Snails House on Crete
Nor have we even heard of anything like the other option, which Isi describes as snails with dried wheat and cheese. What? When it comes it looks something like a snail pilaf, and tastes somewhere between a pilaf and a savoury risotto. It’s incredibly tasty, as is the snail stifado, which is juicy and full of flavour, though we do need a hand from Isi with getting the snails out of their shells.
We highly recommend a visit to The Snails House in Plouti for a unique dining experience.
The Snails House on Crete
Eating Snails on Crete: More Information
The Snails House is in the village of Plouti in southern Crete, about a 30-minute drive from Matala and Agia Galini, and 15 minutes from Phaistos.
See Greece eats at Vegera in Zaros and finds a cheap but wonderful feast of meat, fish and vegetarian dishes cooked daily with fresh local food.
Dining at Vegera in Zaros
We were staying in Zaros on Crete at the lovely Keramos Studios, where they only serve breakfast, so we walked a minute round the corner and found the Vegera Restaurant. It had been recommended to us by our Cretan guide, Isi from Go Crete, who we knew by now could be relied on to find the best eating places around.
Vegera is run by the vivacious Vee-Vee, who is part of the family that also runs the Keramos Studios. Not only is Vee-Vee quite a character, we were soon to discover that she is also quite a cook.
Vegera Restaurant in Zaros
Dining at Vegera – the Menus
Vee-Vee doesn’t have a regular menu, but three basic menus and you choose from one of these: Full Menu with Fish, Full Menu with Meat, or Full Vegetarian Menu.
Part of the Feast at Vegera
When the restaurant opened way back in 2011 they decided they would only serve food cooked fresh that day. Zaros doesn’t get many visitors so it’s difficult to have a big menu and make everything fresh. They didn’t want to serve people yesterday’s moussaka but instead cook like you would cook at home.
We ordered some red and white wine and told Vee-Vee we would eat anything, so she gave us a mix of all menus. The restaurant was quiet and the food just kept on coming.
The Feast at Vegera
Lentil Soup at Vegera
We started with a dish of lentil soup, which smelled and tasted fantastic. Then some cheese pies arrived, followed by spinach pies, a plate of wild greens, some cabbage leaves stuffed with rice, some stuffed vine leaves, a green salad, stuffed zucchini, stuffed tomatoes, stuffed peppers, several mini moussakas, and finally a main course which was a bigger dish of beef, onion and rice.
Beef Stew at Vegera
We thought that was it, but no. Finally came a whole trout, which the town is noted for as there’s a trout farm here. It’s one of only two places on Crete where they farm trout. To round off the meal, Vee-Vee produced a bottle of raki, and a piece of chocolate cake. When we came to pay I think Vee-Vee simply made up a figure. As it was a remarkably small figure for such a feast, we didn’t worry.
Dining at Vegera
Vee-Vee is very enterprising and also gives cookery courses, organises cooking and wine-tasting holidays, and can arrange for people to eat with the locals. Find out more on the website for the Vegera Restaurant in Zaros.
Life as a Greek Waiter tells what it’s like to work in a Greek restaurant on Zakynthos and see behind the scenes in a family taverna.
Mantalena Restaurant in Alikanas on Zakynthos
A few years ago Mike went to Alykanas on Zakynthos in the Ionian Islands to get a behind the scenes look at one of his favourite Greek restaurants: the Mantalena. He wrote a piece for The Times about a day in the life of the Mantalena, but didn’t expect to be challenged by the manager, Tasos, to work as a waiter in the evenings!
He discovered just how hard those waiters work on a busy night, from setting up the tables before the doors open till the early hours of the morning when the final customers have left and all the staff wind down together with their own meal.
Here’s Mike’s account of what it was like:
Dessert at the Mantalena Restaurant in Alikanas on Zakynthos
Life as a Greek Waiter
‘Smile!’ Tasos tells me as I stand in front of the Mantalena Restaurant in Alykanas on the Greek island of Zakynthos. ‘The customers want to have a good time. They don’t know it’s your first night as a Greek waiter, so act confident.’
I’d been staying with Tasos all week, so it seemed only fair to help out in his restaurant. After all, I had the white shirt and the Tom Conti beard. I may not have been Greek but then neither were most of the customers in summer, though the Mantalena stays open all winter catering to the islanders who know good Greek food. And there is such a thing. Try their stuffed vine leaves, or chicken stuffed with rice, onion, garlic, herbs and minced beef. ‘They’re mostly family recipes,’ Tasos told me. ‘The chicken one is from my auntie. Everyone says you can’t put minced beef into chicken but it tastes wonderful.’
I wouldn’t be taking the orders as I don’t write Greek and the kitchen staff don’t read English, but I could greet people, seat people, bring them a menu and the complimentary glass of ouzo, then clear away the debris afterwards. It would take a bit of pressure off the others. It was only early June, but by mid-evening all fifty tables would be full: That’s at least a hundred people needing menus, ouzos, bread, wine, starters, main courses, puddings, brandies, coffees or their bills.
Mantalena Restaurant in Alikanas on Zakynthos
I soon discovered that the one thing a waiter doesn’t do is wait. There’s no time. Hello, good evening, please have a glass of ouzo with our compliments, another beer of course, should I clear those plates away, take two moussakas to table 24 and they need some new knives and forks and pick up a chicken souvlaki from the grill on the way, we’re running low on ouzo, I’ll get your bill at once, hello, there are some empty tables around the side, please have a glass of ouzo, now whose is the stuffed squid, another carafe of house white, certainly, your bill, thank you, I’ll just get your change, two coffees and a walnut cake table 13, where are the clean tablecloths, is there a spare bottle opener, hello, how are you, would you like a glass of ouzo?
Occasionally you take a sip of water and wipe away the sweat caused by running around on a hot evening, into and out of the kitchen. It’s almost midnight before Tasos takes the final bill. As the last customers leave, we bring in the salt and pepper sets, the ashtrays, the menus, the final trays full of debris. Natasa is sweeping up, and the kitchen staff are madly washing down the surfaces. Tasos’s mother Soula starts cooking at 5.30 in the morning, and demands a clean kitchen when she arrives.
Zoe is cooking one last meal – for the staff. At 12.45 we tuck into tsatsiki, chips, salad, pork, chicken, moussaka, stifado, rice and a few bottles of beer. ‘Early tonight,’ says Tasos. ‘In August we’d still be serving now.’ Afterwards he empties the tips bowl and divides it amongst the real waiters. While Tasos and Zoe work out what’s wanted for the next day, I crawl away to my bed, take off my sweat-soaked white shirt, and resolve to leave bigger tips in future.
Mike’s stint as a waiter at the Mantalena Restaurant in Alykanas on Zakynthos was a few years ago now, but the restaurant is still there so check out the website for the Mantalena.
See Greece tells the story of the classic dish of Greek tzatziki, with a recipe for making your own version of this yogurt and cucumber dip.
A Bowl of Tzatziki
Tzatziki is a popular Greek dish with a rich history. Its origins can be traced back to ancient times. Here’s a brief history:
Greek Tzatziki History
Tzatziki likely originated in the Middle East, and its predecessor was known as rait, a yogurt and cucumber-based sauce. It’s thought that this was discovered by the Persians when they ruled India, and enjoyed an Indian biryani, but found it too hot for their tastes. They preferred eating it with the rait sauce, to cool it down, and eventually the sauce made its way to the Middle East
The sauce was eventually introduced to Greece. The Greeks adapted rait to their own tastes with their own ingredients, and it was renamed tzatziki. It became an integral part of Greek cuisine, known for its cooling and refreshing properties.
A Bowl of Tzatziki
What Does Tzatziki Mean?
So how did rait, or raita, become tzatziki? The answer is that when the Turks ruled Greece, they insisted that all Greek dishes be given Turkish names. Rait was similar to a Turkish dish known as cacik, which was pronounced more like chachik. In Greek there’s no equivalent of the ‘ch’ sound, so it became ‘tz’ instead. And cacik became tzatzik, which became tzatziki, or sometimes spelled tsatsiki or tzatsiki.
Greek Tzatziki with Gyros
When Do You Eat Greek Tzatziki?
Greek tzatziki can be enjoyed as a starter on its own, probably scooped up onto a piece of warm pita bread. It can also be part of a meze, one of several starters. It’s also good as an accompaniment to some dishes, including calamari, gyros and souvlaki.
Regional Variations
Like many Greek dishes, you’ll find different versions of tzatziki in different parts of the country. This usually depends on what fresh herbs are available. The traditional recipe calls for dill, but if dill doesn’t grow locally you might find it made instead with oregano, mint, parsley or thyme.
Also, the cucumber may or may not be peeled, and instead of being grated it might be cut up into tiny cubes. Instead of lemon juice, some recipes recommend a wine vinegar.
Greek Tzatziki with Meatballs
Greek Tzatziki Recipe
Here’s a simple recipe to make Greek Tzatziki:
Ingredients:
2 cups Greek yogurt
1 cucumber, grated and drained
2-3 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh dill, chopped
Salt and pepper to taste
Instructions:
Grate the cucumber and place it in a clean kitchen towel. Squeeze out excess moisture.
In a bowl, combine the Greek yogurt, grated and drained cucumber, minced garlic, olive oil, lemon juice, and chopped dill. Mix well.
Season with salt and pepper to taste.
Cover and refrigerate for at least an hour to allow the flavors to meld.
Serve as a dip, sauce, or condiment with pita bread, grilled meats, or as a side dish.
What is a Greek Salad – a Greek Salad is made up of tomatoes, cucumber, onions, green pepper, olives, and feta cheese.
A Healthy Greek Salad
You’ll see Greek Salad on almost every restaurant menu throughout Greece, but what is a Greek Salad?
What Is a Greek Salad?
A Greek Salad is common throughout the whole of Greece, and you might see it called Horiatiki, Country Salad, Village Salad, or Peasant Salad. It’s a very healthy dish and can be served either as a starter or as an accompaniment to a main course. Sometimes at lunch you can have it as a meal in itself. Greek Salads usually come in generous portions, in a large bowl.
There can be slight variations in the way a salad is served, but nine times out of ten it will be a bowl of sliced-up tomatoes, cucumber, onions, and green pepper, with olives, and have a slab of feta cheese on top. There will be a sprinkling of fresh herbs over the top, usually oregano, and a drizzle of olive oil, though sometimes this will be left to you to add for yourself.
Feta Cheese
Although it’s common practice to put a whole slab of feta cheese on top of the salad, and let people cut it up as they dish out the salad onto their plates, when we make Greek Salad we prefer to cut up the feta cheese into cubes and mix it in with the other ingredients. It’s entirely up to you. There’s no hard and fast recipe. See our full page all about feta cheese.
Making a Greek Salad
Feta Cheese on a Greek Salad
You’ll find a recipe for Greek Salad in the lovely book Ikaria, but you can easily make it up for yourself. Here’s what we do.
Take three or four large tomatoes and slice them up into chunks. Finely chop a small red onion. You’ll be putting things into a big serving dish so each time you prepare an ingredient, put it in the bowl and mix it around, as this is easier than putting everything in and then trying to mix things.
Next slice up a small cucumber, or half of one of those big cucumbers you get in the supermarket. We like to cut up each cucumber slice into quarters, to give you very small pieces. That way the different flavours spread further throughout the dish. Mix in the cucumber.
Next slice up one green bell pepper. Again, we like to cut it into small pieces so that everything gets mixed in more and you get more of the different flavours in each mouthful. Stir it all into the mixture again.
Then add the black olives. We like to use pitted Kalamata olives and slice them into quarters, but you can do what you like. In Greece you’ll find both pitted and unpitted olives used. There are no rules!
We then add the feta cheese. As I said, we like to chop it up and mix it in, but for the traditional look you can put a whole slab of cheese on top. Finally, sprinkle it with oregano, which always looks nice against the white feta, and cover it with as much olive oil as you like. Serve it with some bread, to mop up the juices. We always make up a big bowl, enough to last us 2-3 days.
Greek Salad
For a little variety, you could also add in some capers. They do this in some of the islands in the Dodecanese. A Greek Salad basically uses up the healthy ingredients that are available, so if you want to add in something you have to hand, go ahead and do it. You don’t need salt, though, as the feta cheese is fairly salty.
What Is a Greek Salad Outside Greece?
If you order a Greek Salad outside Greece, you won’t necessarily get what we’ve just described. For a start, you’re unlikely to get one big bowl for everyone to share. You’ll probably get individual portions, often served on a bed of lettuce, even though this never happens in Greece. It may well have other ingredients, like salad potatoes, beetroot, cabbage, or garlic. But whatever is in it, it should still make for healthy eating.
The word ‘salad’ by the way, comes from the Latin word ‘sal’, which means salt. The Romans would make their equivalent of the Greek Salad by using raw vegetables dressed with salt, olive oil, vinegar, and herbs.
Greek Raki is an alcoholic drink made with distilled grapes and anise, and popular around the Mediterranean.
Glasses of Raki Accompanying Dessert
In Greece you’ll be offered different drinks at different stages of a meal. Ouzo is very much a pre-dinner drink, an aperitif, either neat or with water added. Metaxa is a kind of Greek brandy (though it technically isn’t a brandy) and always served after a meal though also in cocktails.
When to Drink Greek Raki
Greek raki, though, is very versatile. Some restaurants or tavernas will offer you a glass on the house when you sit down at your table. You can drink it during the meal, as it’s a good accompaniment to meze dishes (the Greek equivalent of the Spanish tapas), and it also works well with oily fish dishes.
Finally, it’s the perfect after-dinner drink too, and those restaurants which don’t bring you a pre-dinner raki will probably bring you a raki after your meal. Our favourite restaurants do both! Raki is especially popular on Crete.
Bottle of Greek Raki
How to Drink Greek Raki
As with ouzo, you can either drink raki neat or add some water to it to water it down. As with ouzo, this turns the spirit milky. Those who like neat spirits would throw their hands up in horror at the thought of watering any spirit down, including raki, but others like the taste of raki or ouzo but simply don’t care for the strong alcoholic content of the neat spirit, and they water it down so that they can enjoy it. You can also simply pop an ice cube or two into your glass. Whatever works for you.
What Does Raki Mean?
The name raki is derived from arak, which is an Arabic word for something that has been distilled. Both raki and arak are a mix of distilled grapes and aniseed. The word arak is generally used in the Eastern Mediterranean and the Middle East, while raki is used in Greece, Turkey, and other Balkan countries, and also in Kazakhstan for some reason. In fact raki is the national drink of Turkey. Greece doesn’t have an official national drink but its unofficial one is ouzo, which is like a more sophisticated version of raki.
Bottle of Greek Raki
What is Greek Raki?
Raki is made from grapes not used in wine-making, that are double-distilled and then blended with anise. Raki tends to have less of an anise taste than ouzo, but like any drink the quality can be very variable. We’ve had rakis that are so rough that they make your eyes water and we’ve been unable to finish them. But we’ve also had rakis that are super-smooth and make the perfect ending to a meal.
Bottle of Cretan Raki
The History of Raki
Raki has been made for centuries but a popular belief is that it was first made by monks on Mount Athos in the 14th century. We all know that monks like making alcoholic drinks – they make wine in Germany, beer in Belgium, chartreuse in France, and many other drinks in many other places. In truth, though, people have probably made a raki-like drink with grapes left over from wine-making for as long as wine has been made – which is for several thousand years.
For a long time it was a drink that people made at home, and because everyone made their own raki nobody bothered to make it commercially. That changed sometime in the late 20th century when not everyone had their own grapevines any more, and an increasing number of holidaymakers wanted to buy raki to take home.
Raki or Tsipouro?
In Greece you’ll also find a drink called tsipouro. In some places they are one and the same, and tsipouro is simply the local version of raki. In other places tsipouro is a slightly different drink, as you can get versions with or without anise added, but it’s usually hard for the average visitor to tell the two apart. To complicate matters, in some places there’s also a drink called tsikoudia. This too is a variation on the raki theme.
Rakomelo
Rakomelo is yet another drink but this one is made from mixing raki with honey (meli) to produce a drink that is sweeter than raki and not usually quite as strong. This is an after-dinner drink.
What is Metaxa? Metaxa is an amber Greek spirit combining brandy made by distilling wine, sweet wine from Samos and a secret recipe of Mediterranean botanicals.
Metaxa Bottles on Samos
What is Metaxa’s History?
Metaxa was created in Greece in 1888 by Spyros Metaxa. He was a silk merchant and enjoyed trying spirits from different countries as he travelled the world. Many of them were rough on the palate, though, and he wanted to create a unique spirit that was as smooth as the silks that he sold. Metaxi is the Greek for silk showing that the family’s silk trading goes back for generations.
Along with his brothers Elias and Alexander, Spyros built the first Metaxa distillery in Piraeus in 1888. They wanted to be near the port, and began exporting Metaxa around the Mediterranean, and it was a huge success. By 1900 they were exporting to the USA.
In 1968 a new distillery was built in the northern suburb of Kifissia, and the company remained a family-owned business until it was sold in 1989. It’s now owned by Remy Cointreau.
Metaxa’s Salamina Warrior
Metaxa Label Showing Salamina Warrior
Every bottle of Metaxa contains an image of a Greek warrior. This is known as the Salamina Warrior, and was on a medallion that was found when they were digging the foundations of the original distillery in Piraeus. The medallion depicted someone who fought at the Battle of Salamis, a historic naval battle when the Greeks defeated the Persians.
What Is Metaxa?
Touring the Metaxa Distillery in Athens
When it was created in 1888, Metaxa was called a cognac as it was meant as an after-dinner dark spirit and was partly made from brandy. The definition and regulations that we have today about cognac didn’t exist in 1888, and many similar drinks were called cognac.
In 1936 the regulations changed and only brandy produced in the Cognac region was allowed to be called cognac, so Metaxa was described as a brandy.
Then in 1987 came the ruling that brandy could not contain wine, so Metaxa either changed their recipe or changed what they called their spirit. The decision was made to stick to the original and now historic and successful recipe, forget about comparisons to brandy or cognac, and simply go forward as the unique spirit that is Metaxa.
What Is Metaxa’s Recipe?
Barrels of Metaxa at the Metaxa Distillery in Athens
Metaxa’s recipe is a closely-guarded secret. Only two people know the recipe, the distillery manager and Costas Raptis, whose title is Metaxa Master rather than Master Distiller. When we visited the distillery Costas joked that the recipe is written down (and presumably locked in a safe somewhere) in case he gets amnesia!
What we do know is that the basis of Metaxa is a brandy that’s made by distilling wine made from three Greek grape varieties: Savatiano, Sultanina, and Black Corinth grapes, also known as Korinthiakos. This is blended with sweet Muscat wines from Samos, and the result is aged in French limousine oak casks for at least five years. It’s then infused with Mediterranean botanicals and rose petals, and put back into barrels for another year. We only know about the rose petals because someone saw them being delivered to the distillery one time, and let the secret out, though if you take a sniff of Metaxa it isn’t too surprising.
What Are the Different Types of Metaxa?
Tasting Different Metaxas at the Metaxa Distillery in Athens
There are several more exclusive types of Metaxa for real aficionados, but the main types most visitors to Greece will come across are 5-star, 7-star and 12-star. This isn’t a reference to quality, or the reviews they’ve got on Amazon, but an indication of how long they’ve been aged.
The basic Metaxa is aged for at least 5 years, but the 7-star is aged for at least 7 years and the 12-star for at least 12 years. There used to be a 3-star Metaxa, which we remember tasting on early visits to Greece because we were curious to try it and it was all we could afford. That doesn’t seem to be around any more, which is probably a good thing.
Inevitably, the longer you age a spirit in barrels (provided you know what you’re doing), the more complex the flavours get, and the ‘better’ it tastes. However, taste is a very personal thing and you may prefer the 5-star Metaxa over the 12-star Metaxa. In which case, good news – it’s cheaper! Of course the only way to find out which you prefer is to try them all.
When to Drink Metaxa?
At the Metaxa Distillery in Athens
Metaxa is traditionally an after-dinner drink. You can either order a glass in the restaurant after your meal, and if they don’t have any you can move on to a bar and enjoy a glass there.
However, this isn’t a hard and fast rule. Bartenders are now using Metaxa in cocktails, too, so you can drink Metaxa in a cocktail before dinner if you like. However, if you order a neat Metaxa before dinner or during a meal, you’ll probably get a funny look.
You should drink Metaxa neat, but by all means drop an ice cube in the glass if you prefer your spirits to be a little diluted.
See Greece recommends the ten best dishes in Greece to try, especially if it’s your first visit, and also discover the best places to find them.
Greek Moussaka
Greece is a culinary paradise, offering a rich tapestry of flavors rooted in its history, geography, and culture. If you’re visiting Greece for the first time, here are ten must-try dishes, along with the best places to try them:
Ten Best Dishes in Greece
Moussaka
Greek Moussaka
This iconic Greek dish layers eggplant, minced meat (often lamb), and béchamel sauce, baked to perfection. It’s a hearty comfort food that embodies Greek cuisine. See our full page all about Greek moussaka, complete with a recipe for you to try.
Best Place to Try: Head to Ariston in Athens, a historic bakery and restaurant known for its traditional moussaka and other Greek classics.
Souvlaki
Souvlaki consists of skewered and grilled meat (usually pork or chicken) served with pita bread, tomatoes, onions, and tzatziki. It’s Greece’s answer to fast food, but far more flavorful.
Best Place to Try: Visit Kostas in Athens, a legendary spot that has been serving souvlaki since 1950.
Spanakopita (Spinach Pie)
This savory pastry is made with layers of phyllo dough filled with spinach, feta cheese, and herbs. It’s a popular snack or light meal.
Best Place to Try: Try it in Thessaloniki, the culinary capital of Macedonia (and the whole of Greece, locals would say), where bakeries like Terkenlis are famous for their spanakopita.
Dolmades (Stuffed Grape Leaves)
Dolmades
Dolmades are grape leaves stuffed with rice, herbs, and sometimes minced meat. They’re often served as an appetizer or meze. See our full page on dolmades.
Best Place to Try: Sample them in Pelion, a region known for its fresh, locally sourced ingredients and traditional recipes.
Gyros
Similar to souvlaki but made with rotisserie meat, gyros are served in pita wraps with tomatoes, onions, fries, and tzatziki. They’re a street food staple.
Best Place to Try: Enjoy gyros at O Thanasis in Athens, a popular restaurant famous for its juicy, flavorful gyros.
Pastitsio
Often called Greek lasagna, pastitsio features pasta, minced meat, and béchamel sauce. It’s a comforting, oven-baked dish.
Best Place to Try: Try it in Nafplio in the Peloponnese, where traditional tavernas like Karonis serve authentic pastitsio.
Tzatziki
Tzatziki
This creamy dip made from yogurt, cucumber, garlic, and olive oil is a refreshing accompaniment to many Greek dishes.
Best Place to Try: Enjoy it in Crete, where the yogurt is exceptionally rich and creamy. Many tavernas in Hania serve homemade tzatziki.
Seafood (Grilled Octopus and Calamari)
OK, so we cheated as this could be any of several dishes, but in Greece all seafood is a highlight. Grilled octopus and calamari are particularly popular, often served with lemon and olive oil.
Best Place to Try: Head to the islands of Santorini or Mykonos, where seaside tavernas like Dimitris Ammoudi Taverna in Santorini serve fresh, expertly prepared seafood.
Baklava
Hard to pick out just one Greek dessert, but it has to be the ubiquitous baklava. This sweet dessert is made with layers of phyllo dough, nuts, and honey syrup. It’s a decadent treat with Middle Eastern influences.
Best Place to Try: Sample baklava in Thessaloniki, where pastry shops like Chatzis have been perfecting the recipe for generations.
Gemista (Stuffed Vegetables)
Gemista are tomatoes, peppers, or other vegetables stuffed with rice, herbs, and sometimes minced meat. They’re a staple of Greek home cooking. Our favourite is stuffed peppers, which we often have at home but stuffed with feta cheese rather than rice.
Best Place to Try: Try them in the area around Meteora, where local tavernas use fresh, organic produce from the surrounding farms.
Ten Best Dishes in Greece
Greek cuisine is as diverse as its landscapes, with each region offering unique flavors and specialties. Whether you’re exploring the bustling streets of Athens, the idyllic islands, or the serene countryside, these ten dishes in Greece will give you a true taste of Greece. Pair them with a glass of ouzo or local wine, and you’re in for a treat!
See Greece tells the history of Greek moussaka, the classic Greek dish, as well as providing a recipe for you to make your own.
Greek Moussaka
Moussaka, a beloved Greek dish, is a culinary masterpiece that has captivated taste buds worldwide. This article delves into the rich history of moussaka and provides insight into its traditional recipe.
The Origins of Greek Moussaka
Moussaka’s origins can be traced back to the Middle East, with various regional variations found across the Mediterranean. However, it’s the Greek version that has gained international acclaim. The dish consists of layers of ingredients, with eggplants (aubergines) and minced meat as the stars, all topped with a creamy béchamel sauce. To understand the evolution of moussaka, we need to explore its history.
Historical Influences
Moussaka’s history is a tapestry of cultural influences that have shaped its unique flavors. The dish’s roots can be traced to the Ottoman Empire, which ruled Greece for centuries. During this period, the Ottoman influence introduced ingredients like eggplants, tomatoes, and spices to Greek cuisine.
Ottoman Influence
Moussaka’s Ottoman heritage is evident in its use of eggplants, a staple ingredient in Middle Eastern cuisine. The Ottomans, who ruled Greece from the 15th to the early 19th century, left their culinary mark on the region. The combination of spices, herbs, and layered cooking style can also be attributed to their influence.
Greek Adaptation
Over time, Greeks made moussaka their own by incorporating local ingredients and techniques. The use of minced meat, often lamb or beef, reflects the Greek preference for meats, while the addition of potatoes is a modern twist that sets Greek moussaka apart from its counterparts in other countries.
Greek Moussaka
The Modern Classic
Greek moussaka, as we know it today, evolved in the early 20th century. The dish’s popularity soared during this time, thanks to the efforts of Greek chefs and home cooks who refined and standardized the recipe.
Variations across Greece
It’s important to note that there are regional variations of moussaka in Greece. In some areas, you may find moussaka without potatoes, while in others, it’s made exclusively with vegetables. The use of spices and herbs can also vary, adding distinct regional flavors.
Greek Moussaka
The Classic Greek Moussaka Recipe
Now that we’ve explored the history and cultural influences behind moussaka, let’s dive into the classic Greek recipe. Keep in mind that while the core ingredients remain the same, there can be variations in preparation and seasoning based on personal preferences and regional traditions.
Ingredients:
2-3 large eggplants (aubergines)
500g minced meat (lamb or beef)
2 onions, finely chopped
2-3 cloves of garlic, minced
400g canned tomatoes or tomato sauce
1/2 cup red wine (optional)
1 tsp cinnamon
1 tsp ground allspice
Salt and pepper to taste
Olive oil for frying
4-5 potatoes, peeled and sliced (optional)
For the béchamel sauce:
4 cups milk
4 tbsp butter
4 tbsp all-purpose flour
A pinch of nutmeg
Salt and pepper to taste
2 eggs, beaten
Instructions:
Begin by preparing the eggplants. Slice them into rounds, sprinkle with salt, and let them sit for about 30 minutes to remove excess moisture. Rinse and pat dry.
Heat olive oil in a pan and fry the eggplant slices until they turn golden brown. Set them aside on paper towels to drain.
In the same pan, add more olive oil if needed and sauté the onions and garlic until they become translucent.
Add the minced meat and cook until browned. Break it into small pieces as it cooks.
Stir in the canned tomatoes or tomato sauce, red wine (if using), cinnamon, allspice, salt, and pepper. Simmer for about 20 minutes until the sauce thickens.
If you’re using potatoes, fry the potato slices until they’re slightly golden.
Preheat your oven to 180°C (350°F).
To make the béchamel sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for a few minutes until it turns slightly golden.
Gradually add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens.
Season the béchamel sauce with nutmeg, salt, and pepper. Remove it from the heat and let it cool slightly.
Beat the two eggs and fold them into the béchamel sauce.
Assemble the moussaka in a large baking dish. Start with a layer of eggplant slices, followed by the minced meat mixture (and potatoes if you’re using them). Repeat the layers until you run out of ingredients, finishing with a layer of eggplant.
Pour the béchamel sauce evenly over the top layer.
Bake in the preheated oven for about 45 minutes to 1 hour, or until the top is golden brown and the moussaka is bubbling.
Allow the moussaka to cool for a few minutes before serving. This dish is often enjoyed warm, not piping hot, to allow the flavors to meld.
Moussaka is traditionally served as a main course, accompanied by a Greek salad and crusty bread. It’s a hearty, comforting dish that’s perfect for family gatherings and special occasions. Pair it with a glass of red wine for the ultimate Greek dining experience.
Conclusion
Moussaka is more than just a dish; it’s a reflection of Greek history and culinary creativity. Its journey from the Ottoman Empire to modern Greece is a testament to the dynamic nature of cuisine, shaped by cultural influences and regional traditions. Whether you savor it in a traditional Greek taverna or prepare it at home, moussaka is a delightful and flavorful experience that continues to be celebrated worldwide.
