Greek Dishes
102 dishes with allergen safety information
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Apaki
Απάκι
A traditional Cretan smoked pork loin, marinated in vinegar and herbs, then smoked over aromatic wood and sage. Served thinly sliced as a meze or incorporated into salads, omelets, and pasta dishes.
Arakas
Αρακάς
Green peas stewed in olive oil with tomatoes, onions, and fresh dill. A classic Greek comfort food often paired with feta cheese and bread. Some versions include artichokes or potatoes.
Artichokes Constantinople-Style
Αγκινάρες αλά πολίτα
A delicate vegetable stew of artichokes braised with potatoes, carrots, peas, dill, and lemon juice. Named after Constantinople (the 'City'), this dish is traditionally prepared during Lent and Easter.
Avgolemono Soup
Αυγολέμονο
A velvety Greek soup made with chicken broth, rice, and a creamy sauce of whisked eggs and lemon juice. One of Greece's most beloved comfort soups, dating to antiquity.
Bakaliaros Skordalia
Μπακαλιάρος σκορδαλιά
Batter-fried salt cod served with skordalia, a thick garlic and potato dip. Traditionally eaten on March 25th to celebrate Greek Independence Day and the Annunciation.
Baklava
Μπακλαβάς
Layers of buttered phyllo pastry filled with chopped walnuts (in the Greek version) and soaked in honey or sugar syrup. A beloved dessert throughout Greece and the wider Mediterranean.
Bamies
Μπάμιες
Okra braised in a rich olive oil and tomato sauce with onions and fresh herbs. A classic Greek vegetable dish typically served as a light main course with bread.
Beet Salad
Παντζαροσαλάτα
Cooked beets dressed with olive oil and vinegar, or blended into a creamy yogurt-based dip. Often garnished with walnuts and served as a meze or side dish in Greek tavernas.
Bougatsa
Μπουγάτσα
A traditional phyllo pastry filled with semolina custard cream, dusted with powdered sugar and cinnamon. A breakfast specialty of Thessaloniki and northern Greece.
Bourdeto
Μπουρδέτο
A spicy fish stew from Corfu made with scorpionfish or other local fish braised in a paprika-laced tomato and onion sauce. One of the most emblematic dishes of the Ionian Islands, showing Venetian influence.
Briam
Μπριάμ
A medley of sliced potatoes, zucchini, eggplant, and tomatoes layered with olive oil and herbs, then oven-roasted until tender and caramelized. A Greek summer vegetable classic.
Chilopites
Χυλοπίτες
Traditional Greek egg pasta from Crete, handmade and cut into small rectangles or strips. Typically served with tomato sauce and grated myzithra cheese.
Dakos
Ντάκος
A Cretan meze of dried barley rusk topped with chopped ripe tomatoes, crumbled myzithra cheese, olives, capers, and generous olive oil. Often called Greek bruschetta.
Diples
Δίπλες
Thin sheets of dough fried into crispy spirals or folds, then drenched in honey syrup and topped with walnuts and cinnamon. A traditional Greek festive dessert, especially for Christmas.
Dolmades
Ντολμάδες
Tender vine leaves stuffed with a filling of rice, herbs like dill and mint, and sometimes ground meat, then slowly simmered. Often served with yogurt or avgolemono sauce.
Fakes
Φακές
A thick, hearty Greek lentil soup with onions, garlic, carrots, and sometimes tomato, finished with olive oil and vinegar. A nourishing Lenten staple enjoyed throughout winter.
Fasolada
Φασολάδα
A hearty white bean soup with tomatoes, carrots, celery, and olive oil, considered by many to be the national dish of Greece. Traditionally consumed during Lent.
Fasolakia
Φασολάκια
Fresh green beans slow-cooked in a rich olive oil and tomato sauce, sometimes with potatoes. A beloved Greek home-cooked summer dish, often served with feta and bread.
Fava
Φάβα
A creamy purée of yellow split peas, drizzled with olive oil and lemon juice, often topped with onions and capers. Especially associated with Santorini, popular during Lent.
Fish Soup
Ψαρόσουπα
A traditional Greek fish soup made with whole fish, vegetables like potatoes and carrots, and often finished with an avgolemono (egg-lemon) sauce. A taverna classic across coastal Greece.
Fouskakia
Φουσκάκια
Traditional Greek donuts from the islands of Skopelos and Alonnisos, made with a simple batter of flour, water, and yeast, deep-fried and served warm with honey or sugar.
Fried Calamari
Καλαμαράκια τηγανητά
Squid rings and tentacles dredged in flour and fried until crispy and golden brown. A beloved Greek taverna appetizer, served with lemon wedges and parsley.
Fried Cheese Croquettes
Τυροκροκέτες
Crispy deep-fried croquettes filled with a creamy mixture of melted cheese, béchamel, and herbs. A popular taverna appetizer, served hot with a golden crust and soft, gooey interior.
Fried Whitebait
Μαρίδες τηγανητές
Tiny whole whitebait fish lightly dusted in flour and fried until golden and crispy. A staple meze in Greek tavernas, eaten whole and dressed with lemon juice.