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Greece
Resturants

top restaurants of Greece

» The Greeks love to eat. Nothing is so spicy you can't eat it and the seasonings they use are the very same ones you have on the spice shelf in your Kitchen. A restaurant is a business that serves ready food and beverages to be consumed on the location. The term covers a variety of scene and a range of cuisine styles. Restaurants are sometimes a feature of a larger complex, characteristically a hotel.


» Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. Greece offers a diversity of different restaurants ,that gives the visitor to choose among the typical souvlaki shops, the fish taverns of Piraiki and Mikrolimano in Piraeus sea front, the grill restaurants offering all the kinds of meat grilled on charcoal, the Mezedopolia specializing in various traditional mezes specialities,the Ouzeries specializing in small delicatessen (mezedes)and grilled octopus accompanying the national greek aperitif, Ouzo, numerous Pizzerias most of them offering home delivery ,many taverns and restaurants with live music and finally all kinds of fast food and international restaurants.


»
Eating is meant to be enjoyed and restaurant food is cheap (except for some fish). Eating in a Greek restaurant is pretty informal and meant to be relaxing and enjoyable. So relax and enjoy it like the Greeks do.

The cuisine of Greece has influences from Italian, Balkan and Middle Eastern cuisine. Greek cuisine incorporates fresh ingredients into a variety of local dishes such as moussaka, stifado and spanakopita. Throughout Greece people often enjoy eating from small dishes (meze with various dips such as tzatziki, grilled octopus and small fish, feta cheese, dolmades (rice, currants and pine kernels wrapped in vine leaves), various pulses, olives and cheese. Olive oil is added to almost every dish. Sweet desserts such as galaktoboureko, and drinks such as ouzo, metaxa and a variety of wines including the retsina. Too much elaboration is generally considered to be against the hearty spirit of the Greek cuisine.

 
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