Greek cuisine is a mediterranean
cuisine, sharing various
characteristics with other cuisines of
It has been in every Greek house
preserved for generations.
Factors that formed it
Bean soup, (Fasolada), traditional
winter dish in mountainous areas
Sea food, summer dishes in
Fresh fish, one of the favourite
dishes of the Greeks; platter with red
figures, c. 350–325 BC, Louvre.
SINCE THE ANCIENT
TIMES, EATING IN
FOOD AND SOCIAL INTERACTION ARE DEEPLY
ENTWINED IN THE GREEK CULTURE.
Food brings the whole family together during mealtimes, as well as when it
comes to important life events or religious celebrations.
Scene from an
the “Mediterranean triad” –
wheat olive oil wine.
These are the foods that form
the base of the traditional
Climate and available
Small or middle class farmers, producing:
-cheeses - oils – fruits – nuts - grains - legumes -
vegetables -, as well as greens and herbs that grow in
With 20 % of Greece made up of islands, fish and seafood are
a popular and common part of the Greek diet.
Lamb and goat are served mainly
during holidays and festivals, while poultry, beef and pork are
in plentiful supply.
Greeks have a big variety of
food on their dietary,
salads, soups, pites (pies),
vegetables, legumes, meat,
seafood, fish and of course
desserts & sweets.
Salads and appetizers
Greek Salad or “Choriatiki”,
the queen of salads!