Dish guides
Greek dishes explained
Greek taverna menus are built around shared starters (mezédes), salads, grilled meat and fish, and baked dishes from the oven (mageireftá). Names are often printed in Greek letters, with English spellings that vary from place to place. These guides give each dish in Greek script and a standard transliteration, explain what's in it and how to order.
All guides
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GyrosΓύροςGreek meat sliced from a vertical rotisserie, served in pita or as a plate.
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Horiatiki (Greek salad)Χωριάτικη σαλάταGreek village salad of tomato, cucumber, onion, pepper, olives and a slab of feta.
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MoussakaΜουσακάςGreek bake of aubergine, spiced minced meat and a thick béchamel crust.
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SaganakiΣαγανάκιGreek pan-fried cheese with lemon, or prawns or mussels cooked saganaki-style.
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SouvlakiΣουβλάκιGreek grilled meat skewer, usually pork, served on its own, as a plate or in pita.
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TzatzikiΤζατζίκιGreek dip of strained yogurt, cucumber, garlic and olive oil.
Allergens to keep in mind
Dairy is everywhere: feta, yogurt in tzatziki, béchamel on moussaka. Pita and pies such as spanakopita bring gluten, and fried cheese is usually coated in flour. Seafood mezédes such as shrimp or mussel saganaki contain crustaceans or molluscs, and chicken pitas sometimes come with a mustard-and-mayonnaise sauce. Grilled meats are generally plainer, but sauces and sides vary. Recipes differ between tavernas, so check with the staff if you have an allergy.
