Greece

Moussaka

Greece's most famous dish — layers of aubergine, spiced minced lamb and creamy béchamel sauce baked until golden. Made properly in a Greek grandmother's kitchen or a good Athenian taverna, it's a completely different proposition from the versions served elsewhere.

Fresh Seafood & Grilled Octopus

Greek tavernas in island ports serve fish caught that morning — grilled whole with lemon and olive oil, or in the case of octopus, dried on a line until tender then charcoal-grilled. Eating fresh-caught red mullet at a harbour table in the Aegean breeze is one of Europe's great simple pleasures.

Spanakopita & Mezedes

Greek meze culture — small shared dishes of tzatziki, taramasalata, dolmades, feta, spanakopita (spinach-feta filo pastry) and gigantes beans — consumed over hours with ouzo or wine. The best meze meals happen by accident when you find the right family-run taverna.

Souvlaki & Gyros

Greece's street food kings — souvlaki is pork or chicken grilled on skewers; gyros is slow-roasted meat shaved off a vertical rotisserie. Both are stuffed into pita with tomato, onion, tzatziki and paprika fries. The Athenian version at Thanasis in Monastiraki sets the standard.

Loukoumades & Greek Coffee

Deep-fried honey doughnut balls dusted with cinnamon and crushed walnuts — the world's oldest recorded dessert, served in Athens since the first Olympic Games. Paired with thick Greek frappé or traditional muddy kafes, it's the Athenian afternoon in edible form.

No obligation to book