Moussaka appears as a signature dish in 1 Greece cities. See each city's local variant and where to eat it.
Moussaka · Athens
Layered aubergine, potato and spiced lamb mince under a thick bechamel, baked to a golden top, the Athens lunch plate at every long-running mageirio in the city.
The modern Greek moussaka was codified by chef Nikolaos Tselementes in the 1920s, who added the French bechamel to an Ottoman-era layered aubergine dish. The result became a fixture of the Athens taverna by the 1950s. Today every mageirio in the city, from Diporto in the central market to Karavitis in Pangrati, runs a daily moussaka from the pan. Best eaten at lunch, when the bechamel is still warm and the layers hold.
Where to eat in Athens:
- Taverna tou Oikonomou
- Karavitis Tavern
- Klimataria