In the Greek Islands, you could eat something different every day and be sampling for years, such is the bounty on offer. Greek people are passionate about food and very proud of their culinary traditions. Food preparation, then celebrating with food is a social experience for family, friends and visitors. From fresh seafood to expertly barbequed meats, myriad salads and vegetable options, soups, appetizers known as meze, special occasion delicacies and desserts, there are thousands of recipes, regional variations and family recipes passed down through the generations, all based on fresh, locally sourced ingredients, plenty of seasoning and olive oil.
Shrimp and crayfish
Fried whole, tossed in a risotto or baked in cheese and tomato sauce, shrimp are plentiful in Greek cooking. Crawfish are a delicacy, served in a white wine and ouzo sauce.
Sardines and anchovies
Marinated or fried, these succulent morsels are a must-try in Greece. Fried anchovies are a simple but very tempting dish. Sardines are best fresh-caught, grilled with a garlic and tomato sauce. The whole fish (including the head) is eaten.
Octopus and squid
Fried, grilled, doused in lemon, vinegar or wine sauce, these are the most prized ingredient in meze and a staple on Greek menus. Only choose top quality and leave preparation to the experts for the most tender tasting.
Popular in northern Greece, and a brilliant taste of the sea, mussels are bathed in a rich, ouzo-scented tomato sauce with fresh herbs and feta cheese.
A hearty main dish of layered eggplant (aubergine) or potato, ground meat and tomato, topped with white sauce and baked.
A portable and versatile Greek fast food, souvlaki consists of small pieces of meat and sometimes vegetables grilled on a skewer.
Greek meatballs have nearly as many versions as there are ingredients, but they are regularly made of ground beef and always with sides of creamy tzatziki sauce and pita breads.
Known as horiatiki, or village salad, Greek salad consists of tomatoes, sliced cucumbers, capsicum/peppers, onion, feta cheese, and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil.
Popular all year round, Fasolada is a Greek of soup of dry white beans, olive oil, and vegetables, considered the national dish of Greece.
Tomatoes or peppers stuffed with rice, ground lamb or beef.
Spanakopita or spinach pie is a Greek savoury pastry dish made with a filling of chopped spinach, feta cheese, onions or scallions, egg, and seasoning.
A dip made from combining yogurt, cucumber, and garlic. Dill is sometimes added according to people's tastes. Olive oil is typically added.
A dip made with fish roe, breadcrumbs, olive oil, lemon juice.
Traditionally grape wine leaves wrapped around a rice mixture, these neat packages can use currants, raisin or pine nuts, ground meat and various sauces.
Tiropita is traditional Greek cheese-pie, a pastry made with layers of buttered phyllo and filled with a cheese-egg mixture.
Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.
A popular Greek sweet, loukoumades are balls of dough deep fried until golden then drizzled with honey and sprinkled with cinnamon.
For full details about the fabulous destination that Greece is and the luxury charter yachts available in the region please contact one of the luxury charter yacht specialists at the Luxury Charter Group.