Meze

The Greek meze is one of the most characteristic elements of Greek culinary tradition and is closely connected to hospitality, company, and the culture of sharing everything at the table. It’s not just small bites; it’s a social experience.

⭐ What is a meze?

A meze consists of small dishes — cold or warm — usually served in the centre of the table for everyone to share. It traditionally accompanies wine, ouzo, tsipouro, or beer, depending on the region and the occasion.

⭐ What makes a good meze?

• Variety of flavours (salty, acidic, smoky, spicy)

• Freshness and seasonality

• Simplicity in preparation

• Balance between meat, seafood, vegetables, and bread/pies

⭐ Classic Greek meze dishes

Cold meze:

• Tzatziki

• Tyrokafteri (spicy cheese spread)

• Melitzanosalata (eggplant dip)

• Tomato salad, Greek salad

• Olives & pickles

• Feta with olive oil and oregano

Warm meze:

• Meatballs

• Saganaki (fried cheese)

• Fried calamari

• Shrimp saganaki

• Country-style sausage

• Fried potatoes

• Dolmadakia (stuffed vine leaves)

⭐ The philosophy of meze

Meze is strongly tied to:

• Company – food is never individual

• Conversation – meze creates a relaxed mood

• Sharing – everyone tries everything

• Simplicity – “good ingredients, simple flavours”

⭐ Regional variations

Each region has its own signature meze:

• Islands: seafood, octopus in vinegar, fish meze

• Crete: dakos, apaki, snails

• Epirus: pies and smoked meats

• Macedonia: spicy meze with lots of pickled items

• Peloponnese: sausages, olive-based dishes, cheeses

⭐ Meze today

In modern Greek cuisine, meze has evolved into:

• Mezedopoleia (meze-style restaurants)

• Tapas-style contemporary dishes

• Creative, modern twists on classic meze