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Dining in Greece revolves around seasonal ingredients – and olive oil. Drizzled on salads, over cheeses and meats and used as a base for sauces, oil from the country’s many olive groves is bound to play a major part in any dish you consume in restaurants throughout Greece.
Other local ingredients that form the basis of many of Greece’s most popular dishes include cheese (feta in particular), aubergines, courgettes, lemons, honey and fava beans.
Moussaka is one of the most most sought-after dishes when people visit restaurants in Greece. A baked dish layered with aubergine, minced meat, tomatoes and spices and then covered with a topping of sliced potatoes and bechamel sauce, moussaka is both comforting and hearty.
But how do you know where to eat it in Greece? Gods’ Restaurant (23-27 Μakrigianni) in Athens is famed as one of the best places to eat moussaka in the world, so it’s probably not a bad place to start!
Other main dishes to try on trips to Greece include vegetarian fasolada (a tomato-based bean soup), spanakopita (a filo pastry pie filled with feta and spinach) and kolokythoanthoi (fried courgette flowers stuffed with rice and herbs).
Greece’s delicious sweet pastries, such as galaktoboureko (custard sandwiched between layers of filo pastry) and loukoumades (fried dough balls drenched in cinnamon and honey), are a tasty way to finish your meal.
If you’re close to the seaside, then a traditional taverna is your best bet for dining like a local in Greece. Modest and friendly, tavernas often have daily menus that are based on the day’s catch of fish.
Visit Crete’s The Cellar Tavern (Paraliaki, Kissamos) for tables so close to the water’s edge you almost feel you’re about to fall in. On Corfu, enjoy tzatziki, marinated whitebait and homemade Greek meatballs at Avli (Alkiviadou Dari 3-5, close to Corfu Town).