Cooking Continental Greece

Area : 437 sq.mi - Population 3737550 hab.

Our expert Greece

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Heraklion 22°C 23°C 24°C 25°C
Alexandroupoli 21°C 23°C 22°C 23°C
Chania 23°C 25°C 25°C 25°C
Athens 23°C 24°C 24°C 25°C
Thessaloniki 25°C 21°C 22°C 24°C
Preveza 21°C 22°C 22°C 22°C
Larisa 28°C 25°C 26°C 27°C
Lemnos 20°C 19°C 19°C 20°C
Pyrgos 23°C 23°C 24°C 24°C
Patras 23°C 24°C 24°C 23°C
Elefsis 25°C 25°C 25°C 26°C
Kalamata 25°C 24°C 26°C 26°C
Corfu 23°C 23°C 23°C 23°C
Mykonos 21°C 21°C 21°C 21°C
Rhodes 22°C 23°C 23°C 23°C
Mytilene 22°C 23°C 23°C 23°C
Samos 22°C 23°C 23°C 23°C
Kos 21°C 21°C 21°C 20°C

Cooking Continental Greece

Gastronomy

Greece has long been dominated by Turkey. Therefore, it is not surprising that Greek cuisine has eastern influences. They start a meal with mezedes, different starters (tarama, tzatziki, which is the name of the cucumber yogurt). The main dish made of meat and vegetables usually comes with a salad. Contrary to the general idea, eating fish is fairly rare since its price is relatively high, except for on the islands. A traditional meal may consist of the very European moussaka (beef and eggplant gratin), tomatoes, peppers, or stuffed grape leaves. The most popular first course is the Greek salad, made of tomatoes, feta cheese, cucumber and olives. For good cheap food on the go, pick up some souvlaki (big brochette) or pitas (stuffed bread). There is generally no dessert in taverns, which are more modest and rustic than classic restaurants. Ouzo, the Greek anisette liquor, is the national beverage.

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