Comprised of hundreds of islands and a vast mainland, Greece is expectedly home to much regional variation, and the same can be said for their famous food. Dishes and specialties vary island to island, region to region, and even village to village. For the sake of the common traveler (and this article), we’ve managed to divide this extensive cuisine into manageable categories of the very best food the country has to offer.

Dips

From home cooked meals and village tavernas to the highest end of eateries, no Greek table is complete without a few of their dips and spreads. There is the ubiquitous tzatziki, a rich yet refreshing blend of yogurt, cucumber, and garlic at its most basic. Next in line are fava, pureed split peas, melitzanosalata, a roasted eggplant spread, and tirokafteri, a spicy cheese dip. Then there are more adventurous options like skordalia, an impossibly garlicy potato and olive oil puree and taramasalata, a whipped fish roe dip. There are even regional dips like the briny kaparosalata, a creamy spread made of pureed capers made in the Cyclades.

Salads

Greek Salad has become world famous for its simplicity and delightful combination of fresh summer vegetables and rich, salty cheese and olives. But Greece is full of a variety of salad options beyond the classic horiatiki. Classics include horta, boiled wild greens dressed in lemon and olive oil, as well as salads with boiled beets, green beans, lettuce, and cabbage. Traditional salads are all simple, allowing the freshness of the produce to shine, but in recent years many restaurants have started to offer heartier salads with local cheeses, fruits, and nuts. We love them all.

Cheese

According to many sources, Greece is home to one of the highest cheese consumptions in the world. And this becomes apparent during any trip when you find cheese included in spreads, salads, pastries, and more. Of course, there is the feta of Greek salad fame, but there’s also the soft and creamy Manouri and Xynomizithra, hard and salty Graviera, spicy and pink kopanisti, and even unique regional cheeses like the almost-blue Kariki of Tinos. Don’t miss cheesy dishes like pan-fried saganaki, tiropita, a crispy cheese-filled pastry, tirokroketes, fried cheese croquettes, and bougiourdi, baked feta with tomato and peppers.

Grilled meat

Every corner of Greece is marked by the ubiquitous smell of grilling meat, usually in the form of Gyros or Souvlaki. Whether thin strips (gyros) or charred skewers (souvlaki), these simple meat dishes are usually available as either chicken or pork, and served with fried potatoes, tzatziki, salad, and flat bread. Don’t miss other specialties like juicy beef keftedes, the Greek version of Turkish/Persian kofta. Best accompanied by an icy Greek beer and a view of the sea, grilled meat is a special treat between all the healthy seafood, vegetables, and olive oil and favorite of (especially young) locals as well.

Fish & Seafood

With a coastline measuring a total of 13,676 km, it’s no surprise that Greece is full of seafood. From mini fried shrimp to mussels saganaki, chilled octopus salad to the freshest grilled fish, never miss an opportunity to try a new fish dish while in Greece. Especially popular and sardines and other small fish, typically fried and served simply with a wedge of lemon, grilled octopus and calamari, and other dishes like seafood-based stews, lobster spaghetti, or fried cod served with garlicky skordalia. In recent years, all manner of carpaccios and ceviches have also grown in popularity as a modern accompaniment to the Greek classics.

Stews

In spite of the hot summers, Greek food isn’t all about quick grilled fish and fresh salads; stews also make up a large part of the traditional cuisine. Stifado is perhaps the most common, its meat (usually beef or rabbit) stewed in spiced tomato sauce. But there are also wine-based stews (often rooster or octopus) that date back to before the tomato’s arrival from the new world. Another of our favorites is lamb stewed with spring artichokes and wild greens in a tart egg and lemon sauce. In addition to meat, stewed beans or chickpeas are a near universal remnant of Greece’s agricultural past, as well as simple vegetable stews of green beans, zucchini, or other garden-fresh vegetables.

Desserts

Greek desserts are often based on dough and syrup in a multitude of variations. There is the ever-popular baklava, fried donut-like loukoumades, portokalopita, made from yogurt and phyllo drenched in orange syrup, and semolina custard-filled galatopita and bougatsa. Greece’s proximity to the middle east can be seen in its many variations of halva. And for a lighter and more traditional finish to a meal, we always love the very Greek dessert of creamy yogurt topped with local honey or fruit preserved in syrup (known as ‘spoon sweets’) with a strong cup of Greek coffee.

Greece is more than just beaches, views, and ancient cities. Greece is a culinary destination in its own right. One could spend a lifetime traveling from island to island, town to town, tasting and exploring regional specialties. In such a culinary-diverse country, every meal is a chance to better understand your surroundings and further enjoy your journey through Greece.