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 10 Euro
The
Zakynthian
cuisine features pure and original dishes and flavours, and has really
fascinated each tester. The traditional dishes of the past years are available
until today eve from the large restaurants in the tourist areas.
You
may enjoy the exquisite local dishes, in the Taverns together with the
local music, kantades & arekies songs, and together with the pure local
wine of your preference.
Most
traditional Taverns are found in the city of Zakynthos, in Bohali and in
the area of Vasilikos. For fresh fish you may choose one of the Taverns
in Keri in Keri and Porto Roma.
The
food on the island of Zakynthos is similar to the other islands of the
Ionians with small variations and some local specialities. The specialities
of Zakynthos are:
-
The “Stuffed
Chicken or Rabbit”
-
The “Skordostoumbi
Melitzana”: It is a dish of aubergines in garlic sauce.
-
The “Beef
Ragout”
-
The “Tsilipourlo”
which is an Easter Saturday dish. It is made from intestines and offal
of a baby goat or lamb
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