Eating in Greece: Popular local dishes

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The traditional fast foods are gyros (γύρος, "GHEER-ohs", not "JIE-rohs" as in "gyroscope"), roast pork or chicken (and rarely beef) and fixings wrapped in a fried pita; souvlaki (σουβλάκι, "soov-LAH-kee"), grilled meat on a skewer; Greek dips such as tzatziki (τζατζίκι), made of strained yoghurt, olive oil, garlic and finely chopped cucumbers and dill or mint; and skordhalia (σκορδαλιά), a garlic mashed potato dip which is usually served with deep fried salted cod.

With its extensive coastline and islands, Greece has excellent seafood. Try the grilled octopus and the achinosalata (sea-urchin eggs in lemon and olive oil). By law, frozen seafood must be marked as such on the menu. Fresh fish, sold by the kilo, can be very expensive; if you're watching your budget, be sure to ask how much your particular portion will cost before ordering it.

Greek salad (called "country salad" locally, "HorIAtiki"), a mix of tomatoes, cucumber, feta cheese and onion – all sliced – plus some olives, and occasionally green bell pepper or other vegetables, usually garnished with oregano. Traditionally it is dressed only with olive oil; vinegrette or lettuce are added only in the most tourist-oriented restaurants.

Also consider:

• moussaka, a rich oven-baked dish of eggplant, minced meat, tomato and white sauce
• pastitsio, a variety of lasagna
• stifado, pieces of meat and onion in a wine and cinnamon stew
• spetzofai, braised sausage with pepper and tomatoes, a hearty dish originally from the Mt. Pelion region
• saganaki, fried semi-hard cheese
• paidakia, grilled lamb chops, are also popular. They tend to have a gamier taste and chewier texture than North American lamb chops, which you may or may not like

Fried potatoes (often listed on menus as chips) are a naturalized Greek dish, found almost everywhere. They can be very good when freshly made and served still hot. Tzatziki is usually a good dip for them, though they are still good on their own.

For dessert, ask for baklava, tissue-thin layers of pastry with honey and chopped nuts; or galaktoboureko, a custard pie similar to mille feuille. Other pastries are also worth tasting. Another must-try is yogort with honey: yoghurts in Greece are really different from what you used to see at Danone stores: to start with, genuine yoghurt in Greece is has 10% of fat. Fruit such as watermelon is also a common summertime treat.

For breakfast, head to local bakeries (fourno) and try fresh tiropita, cheese pie; spanakopita, spinach pie; or bougatsa, custard filled pie, or even a ""horiatiko psomi", a traditional, crusty village type bread that is a household staple, and very tasty on its own too. All are delicious and popular among Greeks for quick breakfast eats. Each bakery does own rendition and you are never disappointed. Go to the next Kafeneion with them and have it there with a Greek coffee to be local.

A popular drink is a frappe made with instant Nescafe, water, sugar , and sometimes milk. It is frothed and served over ice.