A delicious Greek Summer

Spending a part of your summer vacation in Greece, is a beautiful experience.greek-tavern-concept

If you combine both beautiful sights and enjoyable dinners, you have lived the essence of the Greek vacation.

When I’m on holiday, I like to enjoy the relaxed time frame for every activity. However I’d say I’m rather organised when it comes to picking a place to eat.

My criteria are strict in restaurant selection, because I pay attention to ingredients, flavors, local recipes and the character  of the place I visit. What I look for, most of all , is quality. I don’t want to end up in some touristy restaurant, with an extra large menu that tries to suit all tastes.

But what can someone eat in Greece?

Some famous summer dishes of Greece is Gemista, which is vegetables stuffed with rice (tomatoes, peppers, vine leaves, zucchinis etc) and Tourlou, which is also a vegetable based recipe made with a variety of fresh vegetables, olive oil and tomato sauce.

Both are made with vegetables of the season, so they’re at their best!

The Mezethes – aka Greek Appetizers

It’s one of the crucial chapters of Greek Gastronomy, as it includes versatile tastes and a vast variety of dishes. It is common here in Greece, to order only appetizers along with tsipouro and ouzo.

There are many different salads to pick from, like Dakos or Choriatiki served with feta cheese, Greens with lemon and extra virgin olive oil etc.

There are many different cheeses made in all parts and islands of Greece, so wherever you are, you have 1 more new cheese to try. Fritters is also a common appetizer. The main ingredient may vary (tomato, potato, zucchini, aubergine) but the concept is the same.

The Meat

If you like meat options, you will find plenty of choices depending on the area. Pork, veil, goat, lamb are all included in our national menu, with recipes’ variations.

In Crete , there is a special recipe on goat meat, called “antikristo” . Its called like that because of its position, opposite of the fire (opposite = antikri). Pieces of meat are sticked in an iron installation, in close distance to the fire. When its almost done on one side, it is turned around.

One of the most authentic tastes of Greece is souvlaki. Souvlaki is the food with no boundaries. It’s eaten at all times, with all kinds of meats, with all kinds of fillings, and you can find it almost everywhere. It’s the burger of Greece. Or shall we say, burger is another kind of our souvlaki?

Pork or Chicken Gyros, pork or chicken skewer, Greek souvlaki is enjoyable at all times and is without doubt one of the classics of the Greek cuisine.

The Fish

anchovy servingGreek enjoy fish a lot! With so many islands, wouldn’t we love sea and fishing?

If you pay a visit to a Greek island during summer you will find plenty of fish dishes to enjoy.

Fried, oven baked, rack baked, boiled, or cooked with tomatoes and onions, fish can be a nutritious meat alternative for the whole family.

It can also be eaten as a soup, and when it has a variety of fish we call it “kakavia”.

The desserts

When eating in Greek tavern and you ask for the check, most likely you will also receive some fresh fruit or the dessert of the day. It may be loukoumades -the puff balls with honey or chocolate on top- maybe semolina halva, or even Greek yogurt with fresh fruit.

Greek cuisine is not only a blog post. It’s intertwined with our history, our folklore tradition and our cultural roots.However, I decided to point out some good hints, for you to search it some more.

The beauty of the Greek Gastronomy, is the ability it gives you to discover its gems!

For wholesale inquiries and information on Greek food products, you can visit:

http://www.greekproductstrade.com & http://www.greekbrands.com











A typical Greek dish for March 25th

Tomorrow is a big day for Greece, as like every March 25th we celebrate the Greek Revolution that took place in 1821 and liberated us from the Ottoman Empire.

It is also a big day for Christianity, as it is the day of the Annunciation of Virgin Mary, and it is a classic fasting or fish-eating day, since a long time ago.

Typically in Greece we are used to eating desalted cod. We cut the fish in medium pieces, dip in delicious batter and then fry in hot olive oil. This dish is accompanied with “skordalia”, a delicious garlic sauce made with plenty of garlic. mpakaliarosskordalia

These two tastes represent the simplicity of the Greek cuisine, and prove the fact that you can make magnificent flavors with the most humble materials.

We have discovered an easy, delicious recipe for a successful batter and thus a golden crunchy crust, which is also the important part of the recipe.

Just follow these steps:

1 desalted cod around 800-1000 g.
Olive oil for frying
For batter
1 can of beer
300 g. flour self-rising
1 egg
1/2 tsp. Salt
1/2 tsp. Sugar

How to:
For the batter
Pour the beer, egg, salt, sugar, pepper and stir. Slowly add the flour to incorporate in the mixture. Mix well until you have a thick, smooth batter. The important thing is that the batter should stay at least an hour in the refrigerator.
For the cod
Cut the cod into pieces. Heat plenty of oil in the pan, dip the pieces in batter, letting the excess batter to run and fry until golden brown on both sides. Once ready place them on paper towels to absorb the many oil and serve with “skordalia” aka garlic sauce.

Skordalia (“garlic sauce”)


3 medium potatoes in pieces, boiled in salted water

1 clove garlic

¼ cup extra virgin olive oil     

2 tbsp vinegar

½ tsp. salt

How to:

Clean the potatoes, peel them and cut in medium pieces. Boil in salted water until done. Pour in the mixer. Smash the garlic and add it in the mixture. Pour the vinegar and the salt, and give it a quick mix. Slowly incorporate the olive oil in the mixture, until smooth. At every point, taste the results until you find the flavor that suits you well.

Good luck!