Eating
out in Greece is a national pastime and a leisurely pleasure. Whether dining
at a local taverna or an elegant restaurant, Greeks take their time over
food. The native cuisine is delightfully uncomplicated and quite different
from what's found in Greek restaurants abroad. Much of the cooking relies
on simple seasonings and fresh meat and vegetables.
It's
common for Greeks to make a lunch of mezedes, or hors d'oeuvres. Typical
dishes include fried meatballs, squash balls, octopus, shrimp, squid, cheese,
olives, stuffed vine leaves, tzatziki (garlicky yogurt and cucumbers),
eggplant dip, small sausages and giant beans. You can find mezedes at an
ouzeri (serving ouzo, an anise-flavored liqueur) or at a mezedopolio (serving
locally produced wine or beer); both of these types of restaurants are
open only during the day. For the evening meal, Greek tavernas serve
such specialties as moussaka (lamb, eggplant and bechamel sauce), kabobs,
pastitsio (lamb or goat meat with macaroni and tomatoes), stifado
(braised beef with onions) and paidakia (grilled lamb or goat chops).
The
cost of dinner for one, not including drinks, start 2500 dr
A
lot of restaurants, Greek Tavernas, ouzeri, you will find in all tourist
areas of Santorini.
Local
Specialities
TOMATOKEFTEDES
(TOMATO BALLS)
Ingredients:
Tomatoes (preferably the small ones, even better the ones produced in Santorini)
/ Bread / Onions / Salt / Pepper.
Cut
the tomatoes and onion into small pieces. Wet the bread. Mix the wet bread
with onions and tomatoes and make a soft dough. Add pepper and salt. Leave
the dough in the refrigerator for a couple of hours. Fry just like meat
balls. Serve hot.
KAPARI
A
sort of vegetable spice produced in Santorini. The size of peas with strong
and nice taste. They use it within the Greek Salad (tomatoes / cucumber
/ olives / feta cheese / olive oil). |
