Greek cuisine is sunshine on a plate: olive oil, lemon, oregano and the bounty of the Mediterranean, served generously and meant to be shared. It's one of the world's healthiest and most convivial ways to eat — built around vegetables, seafood, grilled meats, tangy feta and good bread, with a table covered in small plates rather than one big course. This guide covers what to order, how a Greek meal unfolds, and the etiquette that makes it sing. Hungry for more? Browse all our cuisine guides.
The flavour base: olive oil, lemon & herbs
Learn the core trio and you can read almost any Greek menu. Olive oil is the foundation of nearly everything — Greece is one of the world's great olive-oil cultures. Lemon brings the signature brightness, squeezed over grilled fish, stirred into the famous avgolemono (egg-lemon) sauce, and lifting roast meats. And oregano and herbs (plus dill, mint and garlic) give the cooking its unmistakable Mediterranean scent. Around that trio sit feta and yogurt, ripe tomatoes and vegetables, lamb, fish and honey.
Meze: the Greek way to eat
The heart of Greek dining is meze — a spread of small shared plates, hot and cold, grazed over slowly with conversation, bread and a drink. Rather than each person ordering a single main, a Greek table covers itself in dips, vegetables, seafood and grilled bites. The classics to build a spread:
- Tzatziki — yogurt, cucumber, garlic and dill; the essential dip.
- Taramasalata — a savoury, creamy fish-roe dip.
- Melitzanosalata — smoky aubergine dip.
- Dolmades — vine leaves stuffed with rice and herbs.
- Saganaki — pan-fried cheese, often flamed with lemon.
- Horiatiki — the "village" (Greek) salad: tomato, cucumber, onion, olives and a slab of feta, no lettuce.
Dishes worth knowing
| Dish | What it is |
|---|---|
| Moussaka | Layered aubergine, spiced lamb mince and creamy béchamel, baked |
| Souvlaki / Gyros | Grilled skewered meat / spit-roasted meat in pita with tzatziki |
| Spanakopita | Spinach and feta baked in crisp phyllo pastry |
| Grilled whole fish | Simply grilled, dressed with olive oil and lemon (ladolemono) |
| Kleftiko | Slow-cooked lamb, meltingly tender, with herbs and lemon |
| Baklava / Galaktoboureko | Phyllo-and-honey nut pastry / creamy semolina custard pie |
Drinks: ouzo, wine & frappé
Greek meals come with their own drinks culture. Ouzo — the anise-flavoured spirit that turns milky with water — is sipped slowly with meze, never rushed. Tsipouro is its stronger cousin. Greek wine has improved enormously; ask for a local grape like Assyrtiko (a crisp white) or Agiorgitiko (a red). And retsina, the pine-resin-flavoured white, is an acquired but authentic taste. For coffee, the thick, unfiltered Greek coffee is the traditional finish, while the iced frappé rules in summer — see our coffee brewing methods guide. Please drink responsibly.
Etiquette & how to order
- Order to share. Pick a generous spread of meze plus a couple of larger dishes for the table; this is how Greeks eat and how the food shines. Our group dining tips help.
- Take your time. A Greek meal is unhurried and social; lingering is the point, not a faux pas.
- Bread is for the dips and the oil — and for the irresistible job of mopping the plate.
- Tipping: rounding up or around 5–10% is customary; see tipping around the world.
- Embrace filoxenia — the Greek spirit of hospitality. Generosity at the table is a point of pride; lean into it.
Frequently asked questions
What should I order at a Greek restaurant?
What is the difference between souvlaki and gyros?
Is Greek food healthy?
What do you drink with Greek food?
Mustafa Bilgic writes Arsenal Rest's world cuisine guides on what to order and how to dine well. Fact-checked against established culinary and public sources. Last reviewed 2026-06-13.
- Established references on Greek and Mediterranean cooking and the Mediterranean diet.
- Classic culinary literature on Greek cuisine and dining customs.
- Arsenal Rest editorial guidance.