Food World
Discover 1708 iconic traditional dishes from 145 countries — what they are, what's in them, and where to taste the real thing.
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All dishes
40 total
Kleftiko
Lamb slow-baked in parchment until falling apart.
Moussaka
Baked layers of aubergine, spiced lamb and golden béchamel.
Baklava
Crisp layered filo, butter and nuts baked golden and soaked in honey syrup — the shared jewel of Greek and Ottoman sweets.
Gyros
Spit-roasted meat shaved into warm pita with chips and tzatziki.
Roxakia
Roxakia is a beloved sweet pastry, traditional to Greece.
Skordopsomo
Skordopsomo counts among the traditional food of Greece, a snack locals hold dear.
Souvlaki
Greece's classic charcoal-grilled meat skewers — served on the stick or wrapped in pita with tzatziki.
Feta
Brined sheep's-milk cheese — tangy, creamy and protected by name.
Galaktoboureko
Semolina custard baked in filo and soaked in syrup.
Horiatiki (Greek Salad)
Tomato, cucumber and a slab of feta under olive oil and oregano.
Loukoumades
Honey-soaked dough puffs dusted with cinnamon.
Pasta Flora
A shortcrust jam tart that travelled from Italy to Greece and South America — pasta frolla base covered in fruit preserve or dulce de leche, finished with a thin lattice top.
Pastitsio
Baked pasta with spiced meat and creamy béchamel.
Sfougato
Sfougato is one of the classic dishes in the egg dish tradition of Greece.
Spanakopita
Flaky filo pie filled with spinach and feta.
Antikristo
Cretan cross-roasted whole lamb cooked over an open wood fire, traditionally served at Easter and summer feasts with horta, lemon potatoes and village salad.
Avgolemono
Silky lemon and egg chicken-rice soup.
Bougatsa
Filo pastry filled with semolina custard or cheese.
Dolmades
Vine leaves rolled around herbed rice or meat.
Fava Santorini
Silky yellow split-pea purée with onion and oil.
Gemista
Tomatoes and peppers stuffed with herbed rice.
Keftedes
Herby fried Greek meatballs with mint and oregano.
Melomakarona
Honey-soaked spiced cookies topped with walnut.
Retsina
Greek resinated white wine flavoured with Aleppo pine resin, made mainly from Savatiano grapes in Attica, Boeotia and Euboea, and served cold with mezedes.