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Best choice for quality food on the road
Best choice for quality food on the road
This classic Greek dish consists of squid rings and tentacles that are seasoned, dredged in flour, and fried until crispy and golden brown. Fried calamari is a restaurant staple, typically enjoyed as an appetizer or a meze dish. It is usually complemented by lemon wedges and garnished with freshly chopped parsley
Though the term bakaliaros refers to cod fish, Greeks mainly use it to describe golden and crispy cod fritters. Whether it employs salt or fresh cod, the dish can be made with batter-fried pieces of cod or flaked cod that is then incorporated into a thick batter.
The fritters are mainly served as a meze dish, and when accompanied by a thick, garlicky sauce, they usually go under the name bakaliaros skordalia. Although they are eaten throughout the year, cod fritters are usually associated with a celebration that commemorates the Annunciation of Virgin Mary and the War of Independence, which is celebrated each year on March 25th.
This classic Greek dish consists of sautéed shrimps that are traditionally deglazed with the anise-flavored ouzo, then doused in a rich tomato sauce, and finally topped with crumbled feta cheese. The dish was named after sagani, a small, two-handled pan traditionally used for preparing one-pot dishes.
This restaurant staple is typically enjoyed as an appetizer or a mezze dish that is usually complemented by bread or warm pita triangles.
Souvlaki plural souvlakia, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with pita bread, fried potatoes, lemon, and sauces, but the souvlaki itself is eaten on its own, with the side dishes eaten subsequently. The meat usually used in Greece and Cyprus is pork,although chicken, beef, and lamb may also be used.
Souvlaki plural souvlakia, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with pita bread, fried potatoes, lemon, and sauces, but the souvlaki itself is eaten on its own, with the side dishes eaten subsequently. The meat usually used in Greece and Cyprus is pork,although chicken, beef, and lamb may also be used.
Delicious, packed with Mediterranean flavours and covered in a rich and thick tomato sauce! This traditional soutzoukakia recipe was introduced to the Greek cuisine in the beginning of the 20th century and has its origin from the city of Smyrni or modern day Izmir. This is a hearty Greek dish, perfect for a big family meal!
Mydia is a popular Greek appetizer consisting of fresh mussels that are steamed in red wine along with fresh herbs, garlic, and a variety of garden vegetables. The dish is usually doused in a Mediterranean red sauce.
It is served in most fish taverns (called psarotaverna) in Greece, accompanied by lots of bread used for mopping up the flavorful sauce.
Kokoretsi is a traditional Greek dish consisting of lamb or goat offal that is chopped into tiny pieces, seasoned with lemon juice, olive oil, salt, and pepper. The offal is then skewered, covered with caul fat to keep the pieces in place, and cooked over charcoal.
Kontosouvli is an extra large pork souvlaki traditionally slow roasted on a spit over an open charcoal pit.
A classic Italian pasta sauce made with fresh tomatoes and basil, then tossed with spaghetti and served with freshly grated Parmigiano Reggiano. Simply delicious!
Greek bifteki owes its unique flavour and taste to the seasoning and herbs. The aromas are more gentle and discreet.Traditionally, biftekia have a different texture than common burgers. For the perfect burgers, the meat mixture shouldn’t be overworked so that they remain fluffy. However Greek bifteki is more firm, but still juicy, as the mixture is worked by hand or electric mixer until the herbs and spices penetrate the meat
Spaghetti bolognese is a main course consisting of spaghetti with a bolognese sauce over it.
The base of this classic is made with beef, pork or a combination of both, as well as ripe, fresh tomatoes or tomato purée, red or very dry white wine, nutmeg, salt, and pepper.
Carbonara made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.
Loukaniko is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks.Loukaniko is often served as a mezze, sliced and fried, sometimes with saganaki. It is also cooked into a variety of dishes.
This seafood pasta is a mix of shrimp, clams, mussels and scallops, all tossed together with spaghetti in a homemade tomato sauce. An easy yet elegant meal that’s perfect for entertaining!
Gyros is one of the most popular Greek street food dishes, consisting of meat such as pork and chicken (in Greece) or lamb and veal (popular in other countries) cooked on a vertical spit.
This traditional Greek soup is usually prepared with beef, or occasionally goat or mutton meat. Alongside meat, the soup also employs various garden vegetables such as potatoes, carrots, and onions, and in some cases, it is enriched with pasta or a traditional wheat product known as trahana.
Kreatosoupa is a dish that grew out as a hearty, country-style meal, and is best served with crusty bread on the side.
Shrimp Spaghetti is such a comforting pasta dish, perfect for busy weeknights! Plump, garlicky prawns nestle on a bed of spaghetti, bejeweled with bright red baby tomatoes and vibrant green spinach. It’s simple but loaded with flavor from the seasoned seafood broth
Gyros is one of the most popular Greek street food dishes, consisting of meat such as pork and chicken (in Greece) or lamb and veal (popular in other countries) cooked on a vertical spit.
This hearty Greek soup couples tender beef meatballs and a creamy, flavorful broth. The meatballs and the broth are usually seasoned with various fresh herbs, and the whole dish is finished with the addition of avgolemono—the creamy egg and lemon sauce—which thickens the broth and adds the characteristical zesty flavor. Traditionally associated with wintertime, youvarlakia is usually accompanied by bread and enjoyed as a nutritious main course.
Sizzling lamb chops in a skillet creates a beautiful crust that’s loaded with flavor! Marinating in garlic, rosemary, thyme, and olive oil infuses herbaceous notes and tenderizes the meat for a fast and stunning meal.
Greek chicken soup is a comforting dish that is made with a flavorful chicken broth, tender chicken cuts, various root vegetables, and a choice of pasta or rice. Even though it can be prepared with a clear broth, Greeks prefer to thicken the soup with avgolemono—a creamy egg and lemon sauce.
Hearty and nutritious, chicken soup is a restaurant staple as well as a classic home-cooked dish.
Fried Chicken and potatoes are two of the most loved ingredients and when you combine them together, they make an amazing meal for dinner.
Moussaka is one of the best known Greek dishes – a baked casserole consisting of ground lamb meat and layers of sliced eggplant, covered with a thick layer of bechamel sauce that gets golden and crusty as it bakes. The lamb is sometimes replaced with beef, while the eggplants might be replaced with zucchini or potatoes.It is likely that moussaka has Middle-Eastern origins, and it was introduced when the Arabs brought the eggplant to Greece. Its Greek name mousakás is derived from the Turkish musakka, which came from the Arabic word musaqqa'ah, meaning chilled.
Moussaka is not an everyday dish–it is baked as a special treat for guests and family on festive days. An exotic version of lasagna, without the pasta, moussaka is exceptionally healthy due to the abundance of vegetables used in the dish. It is commonly cut into squares and served warm, not hot, as the dish needs some resting time in order to firm up.
Although the Greeks did not invent pasta, they have been consuming similar foods since ancient times. Actually, some terms we usually associate with Italian food like lasagna and macaroni are thought by some to be of Greek origin.
However, this dish takes its name from the Italian pasticcio, a large family of pies featuring pasta and ragú. Pastitsio is to Greeks what lasagne are to the Italians and what mac and cheese is to Americans - intensely aromatic, rich and gooey layers of tubular pasta in a hearty sauce consisting of tomatoes and ground lamb meat, topped with béchamel sauce and, ideally, sprinkled with grated kefalotyri or kasseri cheese.
It is a perfect dish for a cold winter night with its intense flavors of cinnamon, nutmeg, cloves, and allspice. In Greece, pastitsio is often enjoyed in February, during the weeks that precede Lent, and on the Sunday of Apokreos, the last day on which the observant are allowed to eat meat.
The term kokkinisto encompasses various Greek dishes consisting of different types of meat that are seared and slowly braised in a flavorful tomato sauce, usually alongside various herbs, spices, and red wine. Traditionally prepared with beef, chicken, or lamb, kokkinisto dishes are typically served complemented by pasta or potatoes and can be enjoyed as the main course or a smaller meze dish.
A traditional summer staple in Greece, fasolakia is a simple, one-pot dish consisting of green beans and meat that are simmered in olive oil alongside fresh, ripe tomatoes. It is occasionally enriched with other vegetables, such as onions, zucchini, or potatoes, and is usually seasoned with a variety of fresh herbs.
Traditionally enjoyed as the main course, fasolakia is often served topped with crumbled feta cheese and accompanied by bread.
This traditional Greek lentil soup is simple in ingredients and preparation, but results in a dish that is packed with flavors. Characterized by its dense texture, next to brown or green lentils, the soup often incorporates onions, garlic, carrots, and occasionally puréed tomatoes.
Always served warm and sometimes topped with olive oil and vinegar, fakes is enjoyed as a nourishing winter meal and is usually accompanied by a few bread slice
Juicy, healthy and bursting with fresh and vibrant colors and flavours! Gemista or yemista (which in Greek means ‘filled with’) is a traditional recipe for Greek stuffed tomatoes and/or other vegetables that are baked, until soft and nicely browned.The traditional Greek recipe for Gemista can be either vegetarian ,where the Gemista are filled with rice, chopped vegetables and baked in a tomato based sauce, or they may contain minced beef or pork.
Fasolada is a simple and traditional Greek soup made from dried white beans that are drizzled with olive oil and eaten with various vegetables and herbs such as onions, barley, celery, and tomatoes. The dish is nutritious and reminiscent of antiquity, as barley, olives, and beans were the three crops that sustained the armies of Alexander the Great.
Fasolada is eaten throughout the year, but it is traditionally consumed during Lent, when Orthodox Christians go through a religious fast. The name fasolada comes from the word fasoli, meaning beans, hence the name of this healthy and flavorful alternative to meat dishes.
According to a myth, it was created when Theseus went to kill the Minotaur, and on his way he stopped to make a sacrifice to the Greek God Apollo, promising that if he kills the Minotaur, he would give Apollo some olive branches that were decorated with fruits.
Upon his return, there was no food left on the ship, so Theseus and his comrades gathered anything they could find and cooked it in a savory stew, creating the fasolada. An inexpensive and tasty dish, fasolada is often accompanied by crusty bread, feta cheese and olives on the side.
This classic Greek casserole consists of a combination of pasta and tomato-braised meat that is prepared as a one-pot oven dish. Although veal is the traditional choice, various types of meat may be employed, while the rich tomato sauce is usually seasoned with cinnamon, allspice, red wine, cloves, and bay leaves.
Tradition suggests using two types of pasta, the small-sized orzo or the square-shaped hilopites, and topping the casserole with a layer of grated cheese. Giouvetsi, named after Turkish earthenware, is a common meal served on large family gatherings and various festive occasions. This classic Greek casserole consists of a combination of pasta and tomato-braised meat that is prepared as a one-pot oven dish. Although veal is the traditional choice, various types of meat may be employed, while the rich tomato sauce is usually seasoned with cinnamon, allspice, red wine, cloves, and bay leaves.
Tradition suggests using two types of pasta, the small-sized orzo or the square-shaped hilopites, and topping the casserole with a layer of grated cheese. Giouvetsi, named after Turkish earthenware, is a common meal served on large family gatherings and various festive occasions.
