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A true paradise for lovers of Mediterranean cuisine, Greece has a highly appreciated, authentic, and tasty culinary culture. Olive oil, peppers, tomatoes, cheese, the dishes are often simple but delicious. On the Cyclades, gastronomy is relatively similar to that of mainland Greece, even if the specialties may differ.
Influenced by Balkan, Italian, and Turkish cuisine, Greek gastronomy is one of the major players in the Mediterranean art of eating well. Characterised by the ubiquity of olive oil, it is widely appreciated for its refinement and richness.
Moreover, a plethora of Greek recipes has proven nutritional benefits, making Greek gastronomy among the healthiest culinary heritages in Europe. It is known to be closely linked to the land since it uses cereals, vegetables, fruits, and herbs of all kinds in abundance, not to mention a number of ingredients from the sea.
IIn Greece you will often come across what are called tavernas. These are essentially restaurants serving full meals, often made from fresh produce and in particular fish. The presentation of the dishes is not very elaborate, as the Greeks tend to give greater importance to what you find on the plate. Be careful with cutlery, bread and snacks. They appear to be free, but are often added to the final bill.
You might also opt for "street food". While on the surface they may appear less inspiring, they are often real treats and at very affordable prices. You can often find souvlakis or large pitas packed with chicken or pork.
The island of Sifnos is famous throughout Greece for its gastronomic heritage and its highly appreciated culinary specialities. In fact, it is in Sifnos, in the town of Artemonas, that the world-renowned festival of Cycladic gastronomy, Nikolaos Tselementes, takes place every year in early September.
During this festival, each island has its own stand, where professionals and amateurs from the respective islands prepare and present traditional island recipes. Visitors can then come and taste them for free. Games and cooking competitions for children and adults are also organised throughout the festival, while as the sun disappears into the sea there are musical events and dances. The festival is completely free.
The Revithada: an emblematic dish of the island. It is a chickpea soup, prepared in an earthenware pot, with onions, olive oil, and a bay leaf. A hearty feast!
Mastelo: lamb meat basted with wine and seasoned with dill, then cooked in the oven over a wood fire for around six hours.
Kaparosalata: a salad with dried capers prepared with onions, wine, and vinegar.
Revithokeftedes: fried chickpea dumplings seasoned with herbs
Mezze: As an appetizer or at the beginning of a meal, mezzes are an assortment of small portions to be shared by several people. Like tapas, each person picks what they want. Very convivial.
Tzatziki: Surely one of the most famous specialties, it is a preparation based on yoghurt combined with cucumber and crushed garlic.
The Tiropita: hot pastry filled with feta cheese.
