Greek cuisine · Olive oil, lemon and a meze clock: feta, grilled lamb and the eastern Mediterranean table.
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Greek cuisine (Ελληνική κουζίνα) grew from feta / yogurt / wine and bread / pita. Horiatiki is the postcard, not the whole map.
Greek cuisine sits at spice 34 in this atlas. Horiatiki and Souvlaki show the range better than a single heat number.
Horiatiki plus one regional plate — not only the export icon.
Small shared plates.
Athens, Thessaloniki and Heraklion do not cook the same dinner. Regional stubbornness is the cuisine, not a footnote.
The home pantry around Meze and the labour behind Souvlaki rarely fit a takeaway box.
The dishes that carry Greek cuisine are the ones a market cook and a home kitchen would both recognise.
Eight signatures below explain the table to a first-time diner and to a grocer stocking the aisle.
User:Jpatokal · CC BY-SA 4.0
Tomato, cucumber, feta, oil — no lettuce in the village form.
Horiatiki is cooked from Athens to diaspora rooms as a reference plate of Greek cuisine.
“The pantry lesson is feta / yogurt / wine beside bread / pita.”
EntaXoyas · CC BY-SA 3.0
Grilled meat on a stick or in pita.
Souvlaki is cooked from Athens to diaspora rooms as a reference plate of Greek cuisine.
“The pantry lesson is feta / yogurt / wine beside bread / pita.”
Robert Kindermann aka RobertK · CC BY-SA 2.5
Layered eggplant, mince, bechamel — a 20th-century classic.
Moussaka is cooked from Athens to diaspora rooms as a reference plate of Greek cuisine.
“The pantry lesson is feta / yogurt / wine beside bread / pita.”
Alpha · CC BY-SA 2.0
Spinach-feta phyllo pie.
Spanakopita is cooked from Athens to diaspora rooms as a reference plate of Greek cuisine.
“The pantry lesson is feta / yogurt / wine beside bread / pita.”
Rainer Zenz · CC BY-SA 3.0
Yogurt, cucumber, garlic, oil.
Tzatziki is cooked from Athens to diaspora rooms as a reference plate of Greek cuisine.
“The pantry lesson is feta / yogurt / wine beside bread / pita.”
Hu Totya · CC BY-SA 3.0
Sun-dried then grilled, a taverna test.
Grilled octopus is cooked from Athens to diaspora rooms as a reference plate of Greek cuisine.
“The pantry lesson is feta / yogurt / wine beside bread / pita.”
Sakaman · CC BY-SA 4.0
Nut phyllo and syrup, shared with the wider region.
Baklava is cooked from Athens to diaspora rooms as a reference plate of Greek cuisine.
“The pantry lesson is feta / yogurt / wine beside bread / pita.”
robin.norwood · CC BY-SA 2.0
Egg-lemon thickening, a technique more than a single dish.
Avgolemono is cooked from Athens to diaspora rooms as a reference plate of Greek cuisine.
“The pantry lesson is feta / yogurt / wine beside bread / pita.”
Stats are relative 0–100 marks within this cuisine, for comparison only.
Toggle dishes on and off — every bar rescales to the leader of your selection.
Does Horiatiki abroad still count as Greek cuisine when the pantry is rewritten?
Capitals claim Souvlaki; provinces disagree, loudly.
Butter, stock and a regional map: baguette, wine and the technique ceiling of the atlas.
Overall 65 🍝Pasta, tomato and a fierce regional map: the most accessible European table in the atlas.
Overall 67 🥘Olive oil, sofrito and a tapas clock: paella, jamón and the regional map from Basque to Andalusia.
Overall 64 🥨Bread, pork and a beer-garden clock: sausage, sauerkraut and a regional map from Bavaria to the North Sea.
Overall 53 🍲Paprika, sour cream and a dumpling clock: goulash, lángos and a table that is not Austrian and not only spicy.
Overall 59 🐟Bacalhau, olive oil and a pastry clock: grilled sardines, vinho and the Atlantic pantry.
Overall 59 🥧Roast, pie and a curry-house overlay: Sunday beef, fried breakfast and a food island that absorbed the world.
Overall 56 🥟Sour cream, pickle and a vast grain belt: borscht arguments, pelmeni and a tea-and-zakuski table.
Overall 50 🥟Dumpling, dill and a sour-rye broth: pierogi, kielbasa and a table built for winter.
Overall 49 🐟Dill, herring and a cinnamon-bun clock: husmanskost, fika and the lowest spice score in the atlas.
Overall 53