Greece - Korina Miller [50]
Mezedhopoleio Offers lots of small plates of mezedhes (appetisers).
Ouzerie Traditionally serves tiny plates of mezedhes with each round of ouzo. The Cretan equivalent is a rakadhiko (serving raki) while in the north you will find tsipouradhika (premises serving tsipouro, a variation on the local firewater; see also The Tsipouradhika, Click here).
Psarotaverna Tavern or restaurant that specialises in fish and seafood.
Psistaria A taverna specialising in char-grilled or spit-roasted meat.
Taverna The most common, casual, family-run (and child-friendly) place, where the waiter arrives with bread and cutlery in a basket; usually has barrel wine, paper tablecloths and fairly standard menus.
Zaharoplasteio A cross between a patisserie and a cafe (though some only cater for takeaway and gifts).
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Vegetarian mezedhes include rice-filled dolmadhes (Click here), deep-fried zucchini or aubergine slices and yigantes (lima beans in tomato and herb sauce). The Cyclades specialise in a range of fritters, such as kolokythokeftedhes (with zucchini), revythokeftedhes (with chick pea) or domatokeftedhes (with tomato).
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FISHY BUSINESS
One of the most memorable culinary treats in Greece is a simply grilled fish freshly plucked out of the water by local fishermen, ideally eaten by the seaside. These days, fish has become a bit of a luxury, largely as a result of overfishing, and there’s certainly not enough caught locally to cater for millions of tourists each summer. The fish on your plate could just as well be from Senegal or from a fish farm, but some places charge the same regardless. Many tavernas on the islands will tell you they have no fish on the menu because their local fishermen didn’t catch any.
Most places will state if the fish and seafood is frozen, though sometimes only on the Greek menu (indicated by the abbreviated ‘kat’ or an asterisk). Smaller fish are often a safer bet – the odder the sizes, the more chance that they are local and fresh.
Fish is usually sold by weight and it is customary to go into the kitchen and choose your fish (go for firm flesh and glistening eyes). Check the weight (raw) so you know what to expect on the bill as the price for fresh fish starts at around €50 per kilo.
See the food glossary Click here for common fish names.
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Typical seafood mezedhes are pickled or grilled ohtapodi (octopus), marinated gavros (anchovies), lakerda (cured fish), mussel or prawn saganaki (usually fried with tomato sauce and cheese), crispy fried calamari and fried maridha.
Soup is not usually eaten as a starter, but can be an economical and hearty meal in itself. You’ll occasionally come across home-style soups, such as the national dish, fasolada (bean soup), fakes (lentils) or chicken soup with rice and avgolemono (egg and lemon). In island tavernas you are more likely to find a psarosoupa (fish soup) with vegetables or kakavia (a bouillabaisse-style speciality laden with various fish and seafood; made to order).
Mains
Tavernas normally have a selection of one-pot stews, casseroles and mayirefta (ready-cooked oven-baked meals) and food cooked to order (tis oras), such as grilled meats. Mayirefta are usually prepared early and left to cool, which enhances the flavour (they are often better served lukewarm, though many places microwave them).
The most common mayirefta are mousakas (layers of eggplant or zucchini, minced meat and potatoes topped with cheese sauce and baked), boureki (a cheese, zucchini and potato bake), pastitsio and yemista. Other tasty dishes include rabbit or beef stifadho and soutzoukakia (spicy meatballs in tomato sauce).
Tasty charcoal-grilled meats – most commonly païdakia (lamb cutlets) and brizoles (pork chops) – are usually ordered by the kilo. Restaurants tend to serve souvlaki – cubes of grilled meat on a skewer, rather than gyros.
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