Travel Reference
In-Depth Information
DINING IN ATHENS
1. ESTIATORION
Most of the dishes on offer in an estiatorio are oven-baked meat and fish specialities,
such as moussaka (layers of aubergine and minced meat) stifado (stew) and gemista
(stuffed vegetables), which are often prepared in advance and served luke-warm.
Desserts are normally limited to sweet pastries and fresh fruit.
2. TAVERNA
Classic taverna fare is mezes (hors-d'oeuvres), which can be served hot or cold, plus
freshly fried or grilled meat and fish dishes. In some establishments there is no menu,
but waiters bring round trays laden with dishes on offer, so you can choose what you
like the look of. There are no set courses, and plates tend to arrive in a steady, if some-
what random, stream.
3. PSISTARIA
A carnivore's paradise, a psistaria specializes in spit-roasts and char-grilling (sta kar-
vouna) meats such as souvlaki (shish kebabs), kokoretsi (offal) and spit-roast lamb
and chicken. Vegetarians are not entirely uncatered for, and can opt for an assemblage
of basic side dishes: horiatiki salata (Greek salad), tzatziki (yoghurt and cucumber
dip), saganaki (fried cheese) and tiganites patates (chips).
4. PSAROTAVERNA
A psarotaverna specializes in freshly caught local fish such as barbouni (red mullet)
and xifias (swordfish). They are normally barbecued and served with lemon and olive
oil. Starters might include kalamarakia (baby squid), okhtapodhi (octopus) and gar-
idhes (shrimps).
5. OUZERIES AND MEZEDOPOLEIA
Taking its name from the strangely uplifting and highly intoxicating anise- flavoured
spirit ouzo, an ouzeri is the place to visit for relaxed drinking and chatting with friends
over a range of mezes. Beer and wine are normally also available. Mezedopoleia offer
more substantial mezes that, in their variety and quantity, can form quite a feast.
Some of Athens' best are around Omonia.
 
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