Plan Your Trip Eat Like a Local - Greece - page 81

» A mayirio (cookhouse) specialises in traditional one-pot stews and baked dishes
( mayirefta ).
» An estiatorio serves upmarket international cuisine or Greek classics in a more formal
setting.
» A mezedhopoleio offers lots of mezedhes (appetisers). In a similar vein, the ouzerie
serves mezedhes (traditionally arriving with each round of ouzo) while regional variations
focusing on the local firewater include the rakadhiko (serving raki ) in Crete, and the tsi-
pouradhiko (serving tsipouro ) in the north.
ETIQUETTE & TABLE MANNERS
» Greek tavernas can be disarmingly and refreshingly laid-back. The dress code is
generally casual, but in upmarket places locals dress to impress.
» Service can be slow (and patchy) by Western standards, but there's no rushing
you out of there, either.
» Tables are not generally cleared until you ask for the bill, which in traditional
places arrives with complimentary fruit or sweets or a shot of liquor. Receipts may
be placed on the table at the start of the meal in case tax inspectors visit.
» Greeks drink with meals (the drinking age is 16), but public drunkenness is un-
common and frowned upon.
» Book for upmarket restaurants, but reservations are unnecessary in most tav-
ernas.
» Service charges are included in the bill, but most people leave a small tip or round
up the bill; 10% to 15% is acceptable. If you want to split the bill, it is best you work
it out among your group - Greeks are more likely to argue over whose turn it is to
pick up the tab.
» Greeks are generous and proud hosts. Don't refuse a coffee or drink - it's a ges-
ture of hospitality and goodwill. If you're invited out, the host normally pays. If you
are invited to someone's home, it is polite to take a small gift (flowers or sweets)
and pace yourself, as you will be expected to eat everything on your plate.
» Smoking is banned in enclosed public spaces, including restaurants and cafes,
but outdoor spaces are still open slather.