Greece as you’ve never eaten it!

Travelling to Greece means accepting that discovery is not limited to the steep trails of the Meteors or the crystal-clear coves of the Cyclades. The Hellenic experience is inseparable from its table. For the hiker or cyclist, local gastronomy is not simply fuel; it’s a cultural immersion, a vital moment of sharing after effort. Greek cuisine, a cornerstone of the famous Mediterranean diet, is based on raw products, steeped in sunshine, and a philosophy of simplicity that elevates the flavours of the land.

From mountainous Crete to the fishing ports of the Ionian Islands, each region brings its own touch. But some essentials unite the whole country. Here is our selection, tested and approved in the field by our guides and travellers, of the 10 specialties to absolutely savour during your next nature trip to Greece.

Top 10 Greek specialties to absolutely savour!

• 1\. Moussaka
• 2\. Horiatiki
• 3\. Souvlaki and Gyros
• 4\. Tzatziki
• 5\. Grilled Octopus
• 6\. Feta
• 7\. Spanakopita
• 8\. Dolmadakia
• 9\. Loukoumades
• 10\. Ouzo and Tsipouro

1. Moussaka

You cannot ignore moussaka. Often wrongly compared to lasagne, it has a much more distinctive identity. This gratin dish layers tender aubergines (previously fried or grilled in olive oil), minced meat (often lamb or beef) simmered in tomato and soft spices like cinnamon, all topped with a thick béchamel sauce and baked until golden. It’s the quintessential family dish, the one that restores energy after a long hike in the Peloponnese.

2. Horiatiki

Forget the imitations. The true Greek salad, or Horiatiki (literally “villagers' salad”), never contains lettuce. It’s a hymn to freshness: tree-ripened tomatoes, crunchy cucumbers, red onions, green peppers, Kalamata olives and a generous slice of feta on top, all sprinkled with dried oregano. The secret lies in the quality of the extra-virgin olive oil that binds everything together. In Crete, it’s often garnished with paximadia, small barley rusk breads that soak up the juice from the tomatoes.

3. Souvlaki and Gyros

For a quick lunch between two cycling stages or urban exploration, souvlaki is king. These are small skewers of pork or chicken marinated in lemon and oregano, grilled over charcoal. You enjoy them on a plate or, more often, wrapped in soft pita with tomatoes, onions and tzatziki (then it’s a “gyros pita”). Simple, effective and deeply rooted in everyday Greek life.

4. Tzatziki

Tzatziki is ubiquitous, and for good reason: its freshness perfectly balances grilled meats and summer heat. It is not just a simple sauce, but a meze in its own right. It is made with strained Greek yogurt (from sheep’s or goat’s milk for creaminess), grated and drained cucumber, plenty of garlic, olive oil, and dill or mint. Its texture should be thick, almost spreadable.

5. Grilled Octopus

If you travel in the Cyclades or the Ionian Islands, you will often see octopuses drying in the sun on clotheslines in front of taverns. This natural drying tenderizes the flesh before it is seared on the grill. Served simply with a drizzle of vinegar and a little oregano, grilled octopus (Htapodi) offers a unique texture, both firm and tender, with that characteristic smoky flavor of seaside evenings.

6. Feta

Feta is not just an ingredient, it is an institution protected by a PDO (Protected Designation of Origin). True feta is made primarily from sheep’s milk (sometimes with a little goat’s milk), never from cow’s milk. It is preserved in brine, which gives it its distinctive tangy and salty flavor. Crumbly, it is enjoyed raw in salads, baked in the oven with a drizzle of oil and oregano (feta saganaki), or incorporated into savory pies.

7. Spanakopita

“Pitas” (pies) are an essential component of Greek cuisine. The most famous is Spanakopita, a pie with spinach, feta, fresh onions and herbs (dill, parsley), wrapped in several layers of crispy, buttered phyllo pastry. It is the ideal snack for hikers: easy to carry in a backpack for a picnic overlooking Santorini’s caldera or on the trails of Amorgos.

8. Dolmadakia

Dolmadakia are small bites of herb rice (dill, mint), sometimes filled with ground meat or pine nuts, carefully rolled by hand in tender vine leaves. Cooked slowly with lemon and olive oil, they are enjoyed cold or warm. It is a delicate meze that requires true craftsmanship to achieve the right balance between the firmness of the leaf and the tenderness of the filling.

9. Loukoumades

On the sweet side, Greece is not left behind. Loukoumades are small round doughnuts, fried to order until golden and crispy, then immediately drizzled with honey (often local thyme honey), sprinkled with cinnamon and sometimes crushed walnuts. It is an ancient delicacy, said to have been offered to the winners of the original Olympic Games. Today, it is the perfect treat after an active day.

10. Ouzo and Tsipouro

Although liquid, Ouzo (anise-flavored) and Tsipouro (grape marc brandy, with or without anise) are inseparable from the Greek culinary experience. They are not drunk as digestifs, but are always accompanied by mezedes: olives, marinated anchovies, pieces of cheese. It is a social ritual, an invitation to slow down and savor the present moment, a philosophy that we cherish on our travels.

Explore Greece through its trails and flavours

Greek gastronomy is experienced as much as it is tasted. It tells the story of a resilient people, attached to their land and sea. At Grand Angle, we design our itineraries to give pride of place to these authentic discoveries. Whether during a trek in Greece on the mainland or a cycling journey from island to island, each stage is an opportunity to dine in a local tavern and taste true Hellenic hospitality.