36 regional dishes covered across Greece, each with the canonical version and where to eat it, city by city.

BougatsaDessert · 2 citiesGreek filo pastry filled with sweetened semolina custard, baked in trays and cut to order at the bakery counter, dusted with icing sugar and cinnamon.BougatsaDessert · HeraklionHand-opened phyllo baked around either semolina custard or sweet myzithra, cut into squares with a scraper, then dusted with icing sugar and cinnamon.DakosMain course · HeraklionA barley rusk soaked just enough by grated tomato, then buried under crumbled myzithra, oregano, capers and a heavy pour of Cretan olive oil.DolmadesMain course · AthensGreek stuffed vine leaves filled with rice, onion, fresh herbs and pine nuts, simmered slowly in lemon and olive oil.Ekmek KataifiMain course · ThessalonikiA multi-layer dessert of shredded wheat pastry soaked in sugar syrup, topped with cold custard cream, and finished with whipped cream and cinnamon.FasoladaMain course · AthensGreek white-bean soup of butter beans simmered with carrot, celery, onion and tomato, finished with olive oil and oregano.GemistaMain course · ThessalonikiGrilled octopus (Htapodi sti skara)Main course · AthensWhole octopus tenderised on a rock, then char-grilled over coals with olive oil and oregano, served with capers, red onion and a wedge of lemon.Gyros pitaMain course · AthensHoriatiki (Greek salad)Salad · AthensKalitsouniaMain course · HeraklionSmall Cretan pies, folded open or closed, filled with fresh myzithra or with wild greens fried in olive oil.KokoretsiMain course · ThessalonikiKolokithokeftedesMain course · AthensLoukoumadesMain course · AthensYeast-doughnut balls deep-fried to a crisp shell, dressed in honey syrup and cinnamon, the Greek dessert sweet served hot from the pan in Athens.MoussakaMain course · AthensPastitsioMain course · AthensSaganakiMain course · AthensSlab of kefalograviera or graviera cheese pan-fried in olive oil until crusted golden on the outside, gooey within.Soutzoukakia SmyrneikaMain course · ThessalonikiElongated spiced meatballs in cumin and cinnamon tomato sauce, the most directly traceable Asia Minor refugee dish in the Thessaloniki kitchen.Souvlaki pitaMain course · AthensSpanakopitaMain course · AthensSpinach and feta in layers of crisp phyllo, baked in a deep tray and sliced into hot squares, the Athens breakfast pie at counters across the city.TaramosalataMain course · ThessalonikiWhipped carp roe with olive oil, lemon and stale bread, the most important cold meze in the Thessaloniki tsipouradiko.Trigona PanoramatosDessert · ThessalonikiA crisp phyllo triangle baked empty and filled to order with cold pastry cream.Tsikoudia (raki)Main course · HeraklionClear spirit distilled from grape pomace left after the wine press, usually around forty percent, drunk cold and neat.Tsipouro with MezeAppetizer · ThessalonikiTzatzikiMain course · AthensApakiMain course · HeraklionPork loin marinated in vinegar, then cold-smoked over aromatic wood and herbs until it turns dark and dense.Arni oftoMain course · HeraklionLamb cooked slowly over or in wood fire until the fat renders and the meat gives way completely.Chochlioi boubouristiMain course · HeraklionSnails dropped shell-side down into hot olive oil so they seal and steam inside, then doused with vinegar or wine and rosemary.GamopilafoMain course · HeraklionWedding rice, cooked in the broth left from boiling goat and lamb, then finished with staka butter and lemon until it turns glossy and heavy.Htapodi Sti Schara (Chargrilled Octopus)Main course · ThessalonikiWhole octopus dried on the line then chargrilled over wood until the tentacles caramelise and the body tenderises.KavourmasMain course · ThessalonikiPork cooked in its own fat and stored in sealed terracotta pots, a Macedonian preservation technique.Koulouri ThessalonikisBread · ThessalonikiA sesame-crusted ring of bread dough, baked at dawn and sold from street carts.SarikopitesMain course · HeraklionRibbons of thin dough wrapped around sour myzithra and coiled like a turban, fried in olive oil and finished with honey and walnuts.SfakianopitaMain course · HeraklionA thin pan-fried pie, dough rolled around fresh myzithra and flattened out again, cooked dry on a hot surface and served with thyme honey.StakaMain course · HeraklionThe cream skimmed off goat and sheep milk, cooked slowly with a little flour until it splits into a thick white paste and a clear golden butter.Xinomavro WineMain course · Thessaloniki

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Athens: Street Food Tasting Tour

Immerse yourself in Athenian cuisine, sample the best street food with beer or wine, explore Athens, and hang out where the locals do on this guided...

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