Greek cuisine is typical of Meditteranean food but takes influence from Italy, The Middle East and Balkans. Vegetables such as aubergine, tomato, onions, potato, green beans and okra are most used with wheat being the main grain though barley is used to a lesser extent. Due to the terrain in Greece, goats and sheep are the main meat sources instead of cattle with beef dishes being quite rare in comparison to those meats. Greece's coastal regions and islands lead to fish and shellfish being popular and most dishes are cooked with or contain the olive oil that is prolific in the region. Greek dishes tend to be served warm rather than hot.


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