Top Greek Dishes: 24 Must-Try Delicacies

Famous for its wholesome simplicity, Greek cuisine is celebrated as one of the healthiest and most flavorful worldwide. With a preference for baked foods over fried and an emphasis on fresh herbs instead of heavy sauces, Greek dishes highlight natural flavors.

Nutritionists praise the Greek use of healthy fats like olive oil and natural sweeteners like honey, alongside a rich diet of legumes and vegetables. This diet plays a key role in Greece’s top position in longevity rankings.

One Greek island, Ikaria, has caught attention for its remarkable health statistics, where a third of its 8,500 residents are over 90 years old. While other lifestyle factors contribute, the island's traditional diet is likely a major factor in their longevity.

From moussaka to souvlaki, here are 24 iconic Greek dishes loved by locals and visitors alike:

Taramasalata (Ταραμοσαλάτα)

This starter is a tongue-twister for some, featuring a strong, tangy flavor. It’s created by combining soaked breadcrumbs or potatoes with olive oil and lemon juice to form a starchy, smooth base.

A key ingredient in Taramasalata is the distinctive Greek delicacy of cured fish roe. Due to its natural gray-yellow color, some chefs and stores add pink dye to make it look more appealing.

Gigantes (Φασόλια γίγαντες)

Although the traditional dried haricot bean soup, fasolada, once nourished Greeks during the harsh years of World War II, it is now considered less popular.

Interestingly, its counterpart—a hearty dish of large beans baked with cilantro—has found its place on mezze tables. Sometimes, this dish is also called 'plaki,' referring to its signature preparation in tomato sauce.

Choriatiki (Χωριάτικη)

From casual tavernas to fine dining spots, you'll always find the classic 'choriatiki' salad, also known as 'paesienne,' on offer.

While there may be regional twists or chef-specific touches, the core ingredients remain unchanged—sliced tomatoes, onions, cucumbers, olives, feta, all drizzled with olive oil and sprinkled with oregano. For a satisfying meal, order a large serving at dinner.

Kotosoupa (Κοτόσουπα)

Known for its healing qualities, Kotosoupa is a nutritious and comforting dish that might seem simple to make at first glance.

The real technique lies in the slow cooking of the chicken along with vegetables and bonnet rice, before removing the meat, skin, and bones. The magic happens when the egg and lemon sauce, 'avgolemono,' is added to bring the soup together.

At this stage, crack a couple of egg yolks into a bowl, then slowly add some of the hot broth while whisking gently. Squeeze in fresh lemon juice and carefully return the mixture to the pot, ensuring it doesn’t curdle by keeping the heat low.

The outcome is a velvety, rich soup that combines fat, carbs, and protein, enriched with a boost of vitamin C.

Pies (Πίτες)

Pies, or 'pitta,' hold a special place in Greece. Nearly every bakery in Athens offers a wide variety, both sweet and savory, perfect for a quick snack on the go. You can find tyropita (cheese pie), spanakopita (spinach pie), zambonopita (ham pie), kotopita (chicken pie), chortopita (a pie with wild greens), and many combinations of these flavors.

Most of these pies are wrapped in layers of flaky puff pastry, though two varieties stand apart: tyropita kourou, made with a buttery shortcrust, and strifti, a fried, spiral-shaped filo pastry stuffed with cheese, hailing from the Sporades islands.

Fava (Φάβα)

Fava, often regarded as a superfood due to its high protein and low fat content, is a humble dish made from pureed yellow dried split beans. Its flavor is reminiscent of English pease pudding, yet in Greece, it's particularly tied to Santorini, where it's prepared with onions, olive oil, and a splash of lemon juice.

Keftedes (Κεφτέδες)

These delicious, bite-sized meatballs are a classic in Greek cuisine, loved by children everywhere. Made by combining minced pork, veal, or lamb with finely grated onions, stale bread soaked in water, fresh mint, and egg yolk, they're full of flavor and fun to eat.

The mixture is placed in the fridge to cool and firm up, then shaped into balls, lightly coated with flour, and fried in olive oil for a crispy finish.

Soutzoukakia (Σουτζουκάκια)

When Greeks from Turkey's Aegean coast returned home after the Greco-Turkish War, they brought many of their culinary traditions with them. The beloved soutzoukakia, or 'Smyrneika', is one of the most iconic dishes from this influence, commonly seen on taverna menus.

Similar to keftedes, soutzoukakia are meatballs, but instead of being floured and fried, they are baked in a cumin-flavored sauce. They are typically paired with pilaf rice, highlighting their Eastern Mediterranean origins.

Moussaka (Μουσακάς)

Arguably the most famous Greek dish worldwide, moussaka embodies the essence of Greek cuisine. While it's a staple, it is also one of the more intricate dishes to prepare.

For moussaka, minced meat, sliced potatoes, and eggplant are each fried individually before being layered in a baking dish and covered with béchamel sauce. After that, it’s slow-baked to perfection. One of its best qualities is that it tastes just as good reheated or at room temperature, making it a favorite for leftovers.

Moschari kokkinisto (Μοσχάρι κοκκινιστό)

Moschari kokkinisto, a classic Greek veal stew in tomato sauce, is the country’s go-to comfort food. Historically, veal was the preferred meat over beef due to limited space for raising larger animals in urban areas or castles.

To add a twist to the stew, you can include pickled onions, rosemary, and red wine, which transforms it into stifado (Στιφάδο). A Venetian import, stifado is a richer, more caloric dish compared to typical lighter Greek meals.

Pastitsio (Παστίτσιο)

The pasta varieties most commonly used in Greek cooking are spaghetti, long macaroni (bucatini), and orzo (risoni).

Orzo is typically combined with meat in baked dishes, while spaghetti is almost always served with bolognese, enhanced by cinnamon and allspice. Pastitsio, however, is uniquely Greek. It consists of boiled long macaroni topped with cooked minced meat, covered in cheese sauce, and briefly baked.

While it may resemble moussaka, pastitsio’s airier texture, due to the macaroni, makes it a lighter and fluffier meal.

Ladera (Λαδερά)

In Greek cuisine, all vegetable dishes fall under the ladera category, typically as stews. These include green beans, okra, eggplants, zucchini, artichokes, and more.

Ladera are classic vegan dishes, once a mainstay during Lent or just before major religious holidays, when Orthodox Christians refrain from eating meat.

Koulouria (Κουλούρια)

These sesame-seed coated bread rings can be found at street vendor stalls throughout Greece. Originating from Thessaloniki's Jewish community, they're a southern variation of the Central European pretzel.

Once a beloved snack for Greek school children, koulouria now face stiff competition from a wide variety of mass-produced snacks.

Bougatsa (Μπουγάτσα)

Another culinary gem from Thessaloniki, bougatsa is made with filo pastry surrounding a sweet semolina custard. Typically baked as a large pie, it's sliced into portions and dusted with icing sugar and cinnamon, the perfect pairing with a cup of coffee.

Spetzofai (Σπετζοφάϊ)

Greek sausages are crafted locally, with each butcher's shop producing its own version based on regional traditions.

Spetzofai, a traditional dish from Thessaly's Pelion peninsula, features a hearty stew of spicy chorizo-style sausages and sliced green peppers, offering a warm, flavorful kick.

Galeos skordalia (Γαλέος σκορδαλιά)

Galeos, or school shark, is a widely found fish in Greek waters. Its flavor is similar to cod, and it is traditionally eaten on March 25, the Feast of the Annunciation. Despite falling during Lent, this religious holiday allows fish consumption as it marks a joyful celebration.

This tradition persists today, and if you visit Greece on this day, you will likely catch the distinct smell of the dish in the air. The shark fillets are served with 'skordalia', a pungent garlic-based aioli made from olive oil and crushed garlic, often mixed with potato, breadcrumbs, or bran.

Souvlaki (Σουβλακι)

Often mistaken for gyros, which is a type of kebab, souvlaki consists of pieces of meat—usually chicken, lamb, or pork—skewered and grilled. This dish can be found across the Balkans and the Middle East.

A fast-food staple of earlier generations and a favorite among travelers, souvlaki is either served as grilled skewers or wrapped in pita bread with salad and a creamy sauce, typically tzatziki.

Tzatziki (Τζατζίκι)

A classic Greek appetizer, tzatziki is a refreshing blend of cool yogurt, crunchy cucumber, garlic, olive oil, and aromatic mint.

For purists, this is the one true side dish for souvlaki – and they make a strong argument. The rich grilled meats can feel heavy, and the ingredients in tzatziki help with digestion.

Kleftiko (Κλέφτικο)

This dish of slowly roasted lamb with herbs, wrapped in baking parchment, originates from a time when the village bakery also served as the community oven.

On Sunday mornings, families would bring their meat joints to be baked, only to collect them later at lunchtime, perfectly roasted.

While modern kitchens have made this tradition rare, the recipe remains beloved. The parchment paper lets the meat cook in its own juices, infused with the aromatic herbs.

Melomakarona (Μελομακάρονα)

For Greeks, the sight of melomakarona – egg-shaped cookies drenched in honey and sprinkled with chopped walnuts – is as much a symbol of Christmas as a tree decked with ornaments. In fact, it’s considered unlucky for a family not to bake a batch or two in the weeks leading up to Christmas.

If you visit friends in Greece during this festive time, expect to be handed a homemade melomakarona. Take a bite, compliment the baker on its perfect crumbliness, and you’ll be guaranteed an invite next year too.

Gemista (Γεμιστά)

The thick skin of beef tomatoes, zucchini, and bell peppers makes them easy to hollow out, so Greeks often stuff them and bake them. The filling is typically a blend of cooked rice, onions, aromatic herbs, and the scooped-out flesh of the vegetable itself.

These stuffed vegetables are just as delicious served hot as they are cold, which is perfect in a warm climate, where any leftovers should be refrigerated promptly.

Dolmadakia (Ντολμαδάκια)

Stuffed vine leaves are a common dish from Syria to Sarajevo – in fact, the word 'dolma' comes from Turkish, meaning 'stuffed' – but it is Greek restaurants that have popularized them worldwide.

Unlike gemista, the typical filling for dolmadakia is minced meat, and they are served hot with a tangy avgolemono sauce.

Dolmadakia can also be served cold as 'yalantzi' – a term from Turkish that means 'liar' – when they are filled with rice instead of meat. This is the go-to option during Lent when meat is avoided.

Loukoumades (Λουκουμάδες)

The irresistible aroma of these so-called 'Greek donuts' – golden fried dough balls drenched in honey and dusted with cinnamon – fills the air around any bustling bakery.

True enthusiasts savor them fresh from the pan, so make sure to get them from places where they’re cooked on the spot.

Spoon sweets (Γλυκά κουταλιού)

In ancient times, the abundance of fruit in Greece often went to waste, especially when trade was slow or nonexistent. To preserve it, Greeks created spoon sweets, similar to Western European jams.

Unlike many Greek desserts, spoon sweets are made with sugar rather than honey. The sugar is used in such large quantities that most people can only manage a gooey spoonful. To balance the sweetness, try pairing them with yogurt.