The Greek shawarma, a definite must. Try the souvlaki at Thenasis in Monastiraki.
Greeks typically eat souvlaki on a pita that is stuffed with grilled meat, as well as tomatoes, onions, tzatziki sauce, chili pepper flakes and french fries.
Once cooked, the meat is sliced off the rotisserie or taken off the skewer , which is my favourite and is put on round pita bread with lettuce, tomato, onions and tzatziki. Tzatziki is the key ingredient that gives souvlaki its delicious and authentic Greek taste. In some souvlaki shops, which are scattered all across Greece taking up almost every corner of the country, you can have your souvlaki wrap with beefteki, the Greek equivalent of burger meat. Souvlaki is served wrapped in a wax paper, which helps it keep its shape and it is designed to be consumed like a sandwich.
While souvlaki refers to pieces of pork or chicken on a skewer, gyros refers to the same kinds of meat, this time cooked on a vertical rotisserie. Fair warning: don’t expect any posh eateries here; the best souvlaki can be found in tucked-away tiny shops no one would spare a second glance at, with only a few if any sitting tables.
A layered casserole which turns tender and airy thanks to the sauce bechamel. This dish is made of baked minced lamb and eggplants or potatoes.
One of my favourite restaurants to try Moussaks is Lithos Tavern. Lithos is a Greek Tavern operating since 1996. Here you can taste excellent greek food. It is located in the heart of Athens, in Psiri, the Historical Center of Athens, next to Monastiraki , Ancient Agora and bordering with Plaka. Taste their great moussaka and risotto! It has a great atmosphere for dinner with reasonable prices and friendly staff, Recommended for an excellent Greek experience.
Feta, manouri, kaseri and graviera are some of the famous Greek cheeses..
The single most distinguishing characteristic of Greek cheese is that most of it is made with sheep’s milk, goat’s milk, or a combination of the two. Cow’s milk cheeses exist but only a handful of Greek islands. The mountainous Greek landscape generally is not conducive to cattle grazing.
There are approximately 70 distinct cheeses produced in Greece today, although many are similar and fall into one of several broad categories.
4. Olive oil, olives and olive paste
The famous Kalamata Olive is characterized by its mild, juicy flavour it is therefore not surprising that Kalamata olive paste, a typical Greek appetizer, is also characteristically aromatic and full of flavour.
Greek sweet bread. This traditional Greek Easter bread is terrific for Easter brunch, slathered with butter and any leftovers make the world's most outrageous French toast! Try the one covered in white chocolate filled with chestnut cream.
Spanakopita is a Greek savory spinach pie. It often also contains cheese, typically feta, and may then be called spanakotiropita, especially in northern Greece. In southern Greece, the term spanakopita is also common for the versions with cheese
The most known Cretan salad is what we call kritikos dakos. It is delicious, it is healthy, it is the ultimate representation of the Mediterranean diet, straight from Crete. First of all it’s been described as a Greek bruschetta, but it isn’t, it is a bit different. Dakos specifically refers to a recipe that uses the famous Cretan barley rusks. These rusks are made with whole grain barley flour, water and salt. They are super healthy. Dakos includes olive oil, tomato and crumbled cheese, traditionally this cheese is Cretan mitzithra but you often see it outside of Crete, made with feta.