What to eat (and drink) in Greece?

I do not pretend to offer cooking classes or to list all Greek dishes, there are books for that, just a few basic tips that again directed to non-regulars. I give some names of dishes written phonetically so you can pronounce them.

In the taverns it is customary to see what is proposed in the pots, all Greeks do, I also saw that they found nothing to goûit leave without being insulted by the boss .This lets you see more of what you eat if you only speak French (the boss will tell you what's cooking). Also in the taverns or the menu map is rather theoretical, do not waste time to visit, ask what it is like daily specials (there is also always the usual grilled meats). Almost Never menu, except in places with high tourism but only the card, I would not recommend taking a menu all but if this is your first time and you do not know what to choose. Prices are rarely posted outside as well as the card do not hesitate to come to watch. And then the best advice: if you see Greek seated go there too.

In restaurants more "upscale" does not make the mistake to go in the kitchen unless you are invited, in these restaurants you will have a service at least as stylish as in France and developed recipe.

The Greek salad is a must, even in Greek are very often or they replace it with another salad. Especially if you two do take one! (mia koriatiki) ça sera bien assez pour deux. (Mia koriatiki) it'll be good enough for two. It is always made with tomatoes, cucumbers, onions, feta and olives. Often with peppers, sometimes with capers, green salad ... En été c'est le plat idéal. Summer is the perfect dish.

The traditional barbecue: pork souvlaki first but also chicken. The quality varies widely: they can be made very bold pieces or parts meager and deliciously scented, are found almost everywhere. Les côtelettes de porc (brizola) sont généralement très bonnes (expériences personnelles). The pork chops (Brizola) are generally very good (personal experience). Everywhere also "gyros" that you can call kebab is very cheap but quality is also very variable is almost the cheapest dish we can find not necessarily the best

Vegetables: If you are vegetarian you will find you food, we often find green beans in tomato sauce ("fassolakia"), artichokes (aguinareè), peppers (Piper) ... JI love the "Yemista": tomato and bell pepper stuffed with rice and any meat. Boureki (vegetable pie) is served as a side dish and is very good. Also Briam, imam and papoutsakia (stuffed aubergines) are dishes made from vegetables.

Starters: everywhere we find tzatziki, more or less garlic, and almost everywhere in the eggplant salad (melitzanosalata). The "gigantic" are very large bean sauce (it can be very good). Small cheese pies (tyropytakia) or else are to taste. For dessert we can also offer you (seen in peak) small cheese pies covered with honey (kalitsounia), it's strange but good. The dolmades are famous dolmadakia or stuffed grape leaves, it can be delicious or very average ...

Seafood:

first fish. We found two types: one from the "firm" (it Like this, they say) we find more and more along the coast. If so it will be cheaper and often sold by weight but not in part, because they have roughly the same weight during the sale. Secondly, the fish caught at sea by boats that will be much more expensive and sold by weight (we invite you to choose yourself and weighed before you so that there is no catch. So question: Which is better? To have eaten a lot of both types, especially in July 2006, I would say we feel the difference in the texture: the fish "sea" is firmer, more "dense" and better but the farm seems quite acceptable and it can be feast at least once. If you like whitebait (or mariza marizaki or small fish = mikro psari) we find a great holiday in Greece and it is much cheaper, the better fish to fry is gavros.The octopus (ktapodhi) is my pleasure: either grilled or in a vinaigrette (ksizato) as an appetizer or main course. The fried calamari are better (and more expensive) if they are fresh in the sea do not hesitate they are often very good. Mussels are often "saganaki" in a delicious sauce with cheese and tomato, and can also find them in fritters: curious but very good if properly prepared and are found less often "fisherman's style".Shrimp are also expensive.

Main courses: Moussaka can be delicious or greasy and heavy. The pastitsio is equivalent to low macaroni, it's not expensive and it hold well (do not take the summer). The "stifadho" made with rabbit or beef or veal are prepared with a large onions, we love you very much. The "youvetsi" is made with small pasta and beef in general, often prepared in small individual dishes and served piping hot, very good too. The lamb is served with various sauces: Roasted lemonato or avgholemono (lemon sauce and egg), it is preferable that you like if you go to Greece. You can also enjoy the kid is good and it does not smell too strong as one might fear.In certain areas or restaurants you will find specialties such as "spetsofai" sausage served in small pieces with an accompaniment based peppers, or the "sofrito" in Corfu (I ate also at Delphi).

I hope you like cinnamon because it is everywhere and on everything.

The desserts offered very little in the restaurant, except as a gift. By cons in zacharoplastia good things with cinnamon and honey! JVery good but I slows Because I watch my waistline. Also found in restaurants (or breakfast) of yogurt with honey is actually a fairly thick white cheese (very good in general). In summer you will often offer a gift of watermelon and cantaloupe, at other times an apple or a pear.

And as a drink?

The wine bottle I find it expensive in general (as in France) and not necessarily good, but in general we are happy with the house wine. you can find anything, generally I think the white (or Lefko aspro) goes better and is still drinkable, and red ("kokinno") is sometimes quite aggressive, rosé ("rrozé") is drinkable. The Retsina is special, I love my wife but not all, each his own ... The house wine is controlled by the kilo for two ask for a half kilo (half a liter): Misso kilo.

The beer always served in a half-liter bottles, sometimes the pressure (rare). You will always find and HEINEKEN AMSTEL; MYTHOS the local beer is good too.

You like coffee? Then you will enjoy; served in all possible forms: cold, hot, with or without milk, cappuccino ... This is THE drink of the Greeks at any time of day or night. If you love Greek coffee (the same as Turkish coffee) order a "Helleniko" which will "metrio" if you want a little sweet.

Did I mention the ouzo? Pour nous c'est un des symboles du pays. For us it is a symbol of the country. Mon préféré est le Plomariou, (de Plomari sur Lesbos) qu'on trouve à peu près partout. My favorite is the Plomariou (from Plomari on Lesbos) found almost everywhere. Si vous êtes deux commandez une "carafaki" (petite carafe) qui revient moins cher que deux "ouza" If you order two a "carafaki" (small jug) which is less expensive than two "Ouza"

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