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A guide to the eateries of Greece

Where to eat and drink in Greece? Perhaps the question should be ‘where not?’ Greeks live to eat and drink. They dream about it and talk about it in bed when others are addressing other appetites. Wherever you go in Greece you might not find lodging, accurate clocks, punctual flights or a good cup of tea, but by Zeus you’ll find sustenance!

Suvlatzidhiko – suvlaki seller


Image by koadmunkee

Greece’s original fast food can be found at any of the nation’s suvlatzidhiko. These are easily spotted by the joint of meat being grilled on a spit at the front of the shop. Yiros (carved spit-roast meat served in pita with salad and tzadziki) is traditionally eaten standing, or walking, or at any rate outdoors. But because tourists are so taken with yiros, many restaurants carry it on the menu. Be careful when ordering yiros or suvlaki (skewered and chargrilled cubes of meat) in a proper sit-down restaurant. If you want that tasty bread and meat bundle, be sure to ask for me pita (with bread). Restaurants can’t charge you much for this humble fare. In order to jack up the price many establishments will assume that you desire a full-plate meal. Not only will you get a stiff bill, but you’ll be wasting a lot. We have never seen anybody polish off an entire suvlaki plate.



Image by Vassil Tzvetanov

The traditional, quintessential public eating house of Greece is the taverna. This is Zorba the Greek, Henry Miller and Lawrence Durrell type dining. This is what amounts to an extension of the Greek home table, offered forth to the community. Indeed it is believed that this is the origin of the taverna. There had always been inns in Greece. Since ancient times private homes along the road opened their doors to the passing public. There the traveller could get a simple meal, a bed and a bed companion. It was not until the late Byzantine era that the inn began to lose its association with the brothel and slowly acquire a reputation as a place where quality cooking was the chief attraction.

Furnos – pie shop and bakery

Quite possibly the most common sort of food vendor you’ll see in Greece is the pie shop, selling such favourites as tiropita (cheese pie) and spanakopita (spinach pie). No matter where a Greek works there will be a pie shop along the way, and here the hungry commuter may pop in for a nibble to take on the way to work. Pie shops are everywhere. You can’t get away from them. If you love pies you’ll be in heaven. If you hate pies you’ll be in hell. In every city in Greece at any time of day or night you’ll see people walking down the street eating pies. Even if you don’t see them you can find them as the filo dough used to make most pies is so flaky that all pie eaters leave flurries of flakes in their wakes.

Kreperi – creperie

Image by koadmunkee

This place is popular with university students, artists and bohemian types. The fare is simple but tasty: savoury and sweet crepes, usually made by a crepe cook working in a window like a pizza tosser. The most common savouries are cheese with mushrooms, and the sweets are limited only by imagination. As with any Greek gastronomic venue this is a place for talk as much as a place for food. People will spend half an evening in a creperie, and they might not even have a crepe. Perhaps they will simply order a bottle of wine, or even a series of cocktails, as they usually have a full bar.


The origin of the ouzeri is in the private home. During the late Ottoman time householders were at liberty to make their own spirits (they still can today, though with limitations). Then the doors could be opened and all with a drachma could come in for a glass. To provide the necessary solid absorption material, the house cook made little dainties. These became many of the mezedhes that we know today.

The ouzeri became a place where both the libidinous Greek and the abstemious Turk could meet for drinks and a snack. Often they would bring along their musical instruments and have a jam session. They would play backgammon or dominoes and smoke hookah pipes. They would tell stories. The service and fare eventually became somewhat codified; the traditional order is for a plate of mezedhes and a quarter litre of ouzo (the alcoholic equivalent of a bottle of wine). In recent decades ouzeris have been expanding on their offerings. Some of them offer a proper meal. Some even have wine, beer and coffee. They are tavernas in all but name and have lost their link with the past. And of course tavernas now sell ouzo.

Estiatorio – restaurant

Image by Klearchos Kapoutsis

This is the Greek word for restaurant. It’s a recent innovation in the Greek culinary scene. How does it differ from the taverna? Sometimes it’s hard to say. The easiest way to tell the difference is by what’s covering the table. If it’s paper it’s a taverna, if it’s cloth it’s an estiatorio. But is that the only difference? Well, sometimes it is, if the board of fare is Greek. If it’s foreign viands they offer it will almost always be called an estiatorio, paper, cloth or otherwise. But the chief difference, for you the traveller, between tavernas and estiatorio, is that you will pay more for the same dish in an estiatorio. And the waiter will expect a generous tip.

Roofless restaurant

Image by Wolfgang Staudt

The weather is fine in most of Greece most of the year, and this has given rise to what we call the roofless restaurant. It is usually of the taverna type, though operated by younger, artistic sorts who want to push the envelope without punching through it. All over Greece there are buildings with roofs that have fallen in, mostly due to age but also to earthquakes and even wartime bombing. The still-standing walls provide protection from chilly breezes, yet the sky is yours for the gazing.



Image by morpholux

This is one of the oldest gastronomic institutions in Greece. A product of the Ottoman occupation, it is the original coffee shop. You’ll see these everywhere, and you may wonder why they exist. Their decor is, well, non existent. A suburban garage has more to commend itself to the eye. Traditionally kafenia serve Greek coffee and little else. And traditionally only men above a certain age patronise them. They are full of tobacco smoke. And yet they, the men and the kafenia, refuse to die. This is because they are undemanding places. One may go to the kafenion and play checkers with friends, or simply sit alone with one’s thoughts. You can strike up a conversation, or be left alone. Nowadays you may have beer or ouzo, as well as gritty Greek coffee. Women may go to the kafenion. Always could. There was never any law prohibiting it. But in the past women simply would not care to be seen there. But we see them nowadays, chatting, smoking, having a cuppa. The kafenion is so undemanding, so relaxed, that it is an island of respite in an increasingly demanding world.

Kafeteria – cafeteria

This is the place for hot and cold drinks, mid-morning snacks, toasted sandwiches, omelettes and ice creams. Unlike a snack bar, you are expected to sit at a table, rather than have a take-away meal. Cafeterias are usually located around the main square or along the harbour front.

Nihterino kendro

This is where Greeks have a night out: dine, smash plates and dance to live music. They can be expensive, depending on the calibre of the artists they attract. Watch for richly bejewelled men setting fire to bank notes to show their largesse.

Zaharoplastio – patisserie or sweet shop

A zacharoplastio provides tables where you can sit and enjoy a piece of cake and coffee. This is where you’ll find Greeks in the late afternoon, especially on summer evenings.

Further reading: more guides to eateries in other countries here.

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