Greek cuisine is a vibrant reflection of the country’s rich history, geography, and deep connection to the Mediterranean. One of the most beloved street foods, the gyro, embodies the Greek tradition of simple, flavorful eating. Made with slices of seasoned pork, chicken, or lamb cooked on a vertical rotisserie and served in warm pita bread with tomato, onion, and creamy tzatziki sauce, gyros offer a quick yet satisfying taste of Greece’s culinary culture. Beyond gyros, Greek meals often highlight the freshness of local ingredients—vegetables, herbs, and cheeses—combined in classic dishes such as horiatiki (Greek salad) or moussaka, a layered eggplant and meat casserole rich with flavor.

Surrounded by the Aegean and Ionian Seas, Greece is also a haven for fresh seafood lovers. Fishermen bring in daily catches of octopus, squid, sea bream, and red mullet, which are often simply grilled, drizzled with lemon juice, and topped with a touch of olive oil. Island tavernas showcase these delicacies, allowing diners to savor the clean, briny flavors of the sea in an unpretentious, relaxed atmosphere. Pairing perfectly with these coastal dishes are Greece’s local wines, such as crisp Assyrtiko from Santorini or rich Agiorgitiko from Nemea, which reflect the country’s varied terroirs and centuries-old winemaking traditions.

At the heart of nearly every Greek dish lies olive oil, considered the “liquid gold” of the Mediterranean. More than just a cooking ingredient, olive oil symbolizes health, hospitality, and heritage in Greek culture. The country’s mild climate and rocky terrain produce some of the finest olives in the world, and Greek olive oil is prized for its fruity aroma and smooth, peppery finish. Used in everything from salads and dips to desserts and marinades, olive oil enhances the natural flavors of Greek cuisine while also embodying the essence of the Greek way of life—simple, wholesome, and deeply connected to the land.