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STARTERS
Taramosalata :
A creamy dip made with fish roe
Tzatziki:
A yoghurt dip made with garlic and cucumber
Dolmades:
Stuffed vine leaves
Tyropitakia:
Small cheese pies
Melizanosalata:
eggplant dip
Saganaki:
Deep fried cheese
Feta
Cheese: Goat's milk
cheese
Chorgiatiki:
Salad of tomatoes, olives, cucumber, onions, feta and
olive oil
SOURS
Fasolada :
A thick bean soup
Kakavia:
A fish soup with garlic and olive oil
MAIN COURSES
Mussaka :
Layers of minced meat and eggplants topped with bechamel
sauce
Stifado:
Veal stew cooked slowly with onions
Pastitsio:
Macaroni with minced meat, topped with cheese and baked
Domates
gemistes: Stuffed
Tomatoes
Souvlaki: Pork or Lamb kebab cooked on charcoal
Bifteki:
Homemade beef burger with herbs and spices
FISH
Kalamarakia :
Baby squid deep fried in batter
Marides:
Whitebait
Barbouni:
Red Mullet
Xifias:
Swordfish
DESSERTS
Baclava :
Flakey pastry with honey and nuts
Kandaifi:
Small shredded wheat with honey and nuts
DRINKS
Ouzo:
Aniseed flavored liqueur, normally drunk with water and
ice
Tzipouro.
Similar to ouzo, but produced naturally, without
additives
Metaxa:
Greek Brandy - 3 grades, star without any
additions, 5 stars and 7 stars (the best quality).
Retsina
Resinated white wine. Either drunk neat or with a
dash of sprite or coke.
Greek
Coffee: Very
strong and thick, normally served in a small cup with a
glass of water.
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