Athens Cuisine

Greek cuisine has origins dating back to 350 B.C., with influences from Romans, Venetians, Balkans, Turks and Slavs. A major influence on Greek cuisine results from the rule of Alexander the Great, which brought northern and eastern European influences to Greek food. When Greece fell to the Roman Empire in 146 B.C.,

Athens cuisine is simple and uncomplicated, made from regional products such as seasonal vegetables, homemade breads, olive oil, local cheeses and fresh fish. Because 20 percent of Greece consists of islands and any given location on mainland Greece is no more than 90 miles from the sea, fish and other seafood is very popular and common in Greek cuisine. Lamb and goat are traditional meats used in holiday cooking or for festivals and celebrations.

While Americans consider breakfast to be the most important meal of the day, a typical breakfast in Athens consists of a cup of coffee, a cigarette and a piece of hard crusty bread called paxamadia. Many restaurants in Athens are not even open for breakfast.

Dining in Athens differs from American dining because it is considered a leisurely and social affair. The popular 20-minute lunch common to American dining generally does not exist in Athens. A typical lunch in Athens is eaten anytime from midday to as late as 6 p.m., much later than a typical American lunch. Dinner is also eaten quite late, anytime from about 9:00 p.m. to 11:30 p.m., and sometimes even later.

In Athens, eating out for lunch and dinner is popular and common; restaurants are generally very busy. Because dining out in Athens is a source of entertainment, service is friendly and informal. Many diners choose to eat at open-air establishments, especially during the warm summer months.

There are several types of restaurants in Athens to choose from, each offering different types of cuisine:

Estiatorion
This is a conventional restaurant with tablecloths. These restaurants are usually in the upper price range and have a wide range of cuisine available.

Taverna
This is a traditional countryside eating place. The owner and family members are usually visible in the kitchen and also serving the food. Here, mezedes and traditional cooking are emphasized. Some tavernas can be very sophisticated, but prices are still lower than a deluxe restaurant.

Psistaria
This is a barbecue-style eating place, with a large spit visible in the center of the restaurant. Here, a diner can see the meat selections available to them, and the meat is priced according to weight. Salad, french fries and cheese are usually served with this cuisine.

Psarotaverna
This is a fish taverna that specializes in fresh fish and seafood. These restaurants are almost always found by the seaside and the fish is usually caught fresh that morning by the owner.

Mezedes (one meze) are Greek hors d'oeuvres and are a highlight to typical Athens cuisine. They are served family-style on little plates in the center of a table. There are a variety, both hot and cold, to choose from and they generally are served with ouzo, a traditional anise-flavored liquor.

Melizanosalata is eggplant puree with chopped garlic, oil and lemon.

Taramosalata is a Greek caviar spread.

Kalamarakia is deep fried squid.

Saganaki is fried cheese with a zest of lemon. This dish can be made with a variety of cheeses.

Horta is boiled wild greens with olive oil, salt and lemon.