Travel Reference
In-Depth Information
Menu Advice
Menus with prices must be displayed outside restaurants. English menus are fairly stand-
ard but off the beaten track you may encounter Greek-only menus. Many places display
big trays of the day's
mayirefta
or encourage you to see what's cooking in the kitchen.
Bread and occasionally small dips or nibbles are served on arrival (you're not given a
choice, and it's added to the bill).
Don't stick to the three-course paradigm - locals often share a range of starters and
mains (or starters can be the whole meal). Dishes may arrive in no particular order.
Frozen ingredients, especially seafood, are usually flagged on the menu (an asterisk or
'kat' on Greek menu).
Fish is usually sold per kilogram rather than per portion, and is generally cooked
whole rather than filleted. It is customary to go into the kitchen to select your fish (go for
firm flesh and glistening eyes). Check the weight (raw) so there are no surprises on the
bill.
