Greek cuisine is Mediterranean at its core—olive oil, lemon, oregano, and ripe tomatoes—guided by a long tradition of seasonal cooking and convivial meals. The sea supplies abundant fish; mountain villages contribute cheeses and honey; and fertile plains yield olives, wheat, and grapes. Meze culture encourages variety on the table: dips like tzatziki and melitzanosalata; grilled octopus and small fried fish; and vegetable plates dressed simply to highlight peak produce. A balance of freshness and comfort defines the style: smoky grilled meats, slow-baked casseroles, and bright salads with briny feta.
Classics include Moussaka—layers of eggplant, potato, and spiced meat under a creamy béchamel; Souvlaki—skewers of marinated pork or chicken kissed by charcoal; Horiatiki (village salad)—tomato, cucumber, onion, olives, and feta without lettuce; and Spanakopita—spinach and herbs encased in flaky phyllo. Quality olive oil and proper salting are crucial, as is restraint with spices so herbs can shine. Baking dishes benefit from resting to set layers, while grilled items should be served hot with a squeeze of lemon. Finish meals with yogurt and honey or syrup-drenched pastries like baklava.