Glossary

• Soutzouk loukoum

  Soutzouk loukoum: Greek delight with rich aromas (rose, must, clove, cinnamon, bergamot) and nuts. Tradition at monasteries and coffee houses.

  

• Soutzoukakia

  Soutzoukakia is typically served over a bed of fluffy pilaf rice, to soak up the flavorful sauce.

  

• Soutzouki

  Soutzouki: Spiced ground meat (beef/lamb) with garlic, cumin, and peppers. Rested 24 hours, stuffed in casing.

  

• Soutzouki of Kymi

  Soutzouki of Kymi: Hand-stitched walnuts/almonds in moustalevria coating. Traditional sweet, served in desserts or sliced in salads.

  

• Souvlaki

  Souvlaki: Grilled meat on kalamaki or spit. Served with bread, veggies, and fries. Enjoy as a meal or wrapped in pita.

  

• Spanakopita

  Spanakopita/Hortopita: Greek delights with spinach/feta or mixed greens in filo dough. Healthy, tasty, Greek diet staple.

  

• Spatholado

  Spatholado: Greek St. John's Wort oil. Healing, anti-depressant, antiseptic. Traditional remedy for wounds, emotional wellness.

  

• Spentzofai

  Pelion Spentzofai: Greek spicy delight with local sausages, pepper, and tomato sauce. Traditional and cherished.

  

• Spoon Sweets: A Traditional Greek Delight

  Spoon sweets: Fruit preserves, a symbol of hospitality. Made from various fruits or nuts. Perfect with coffee, tea, or as a topping.

  

• Staka

  Staka & Stakovoutiro: Cretan delights. Creamy staka enhances dishes; aromatic stakovoutiro perfect for roasts and pasta.

  

• Stakovoutiro

  Staka & Stakovoutiro: Cretan delights. Creamy staka enhances dishes; aromatic stakovoutiro perfect for roasts and pasta.

  

• Stifado

  Stifado: Hearty Greek stew, Venetian origin. Veal, onions, tomato sauce. Ideal with kritharaki, rice, or mashed potatoes.

  

• Strapatsada

  Strapatsada: Greek delight with eggs, tomatoes, feta. Summer staple, served on toast with mint/oregano. Perfect with tsipouro.

  

• Sweet Poungia

  Sweet Poungia: Dodecanese delight. Crispy pastry purses, sweet filling, fried with walnuts and honey. Wedding tradition on Patmos.

  

• Sykomagida 

  Sykomagida: Corfu's fig delight. Figs kneaded with must, anise, fennel seed, and pepper. Served as dessert or with ouzo/tsipouro.

  

• Sykomaida

  Sykomaida: Corfu's fig delight. Figs kneaded with must, anise, fennel seed, and pepper. Served as dessert or with ouzo/tsipouro.

  

• Syros Loukoumia – The Famous Greek Turkish Delight

  Loukoumia from Syros are are a hallmark of Syros’ culinary heritage and are produced mainly in the island’s capital, Ermoupoli, which has a long tradition in confectionery.

  

• Sοumada

  Soumada: Greek almond drink, ancient tonic. Cold, aromatic, energy-rich. Health benefits, a toast at weddings.

  

• Tahini

  Tahini: Sesame paste, Greek treasure. Nutrient-rich, versatile. Soups, sauces, dressings, pastries, and more. Healthy alternative to butter.

  

• Tahinokouloura

  Tahinokouloura are buiscuits based on tahini. Ground mastc is added together with mahlab, sugar or honey with flour and baking powder.

  

• Takakia

  Takakia: Rhodes delight, leavened pastry with nuts, spices, olive oil, and honey. Minimal sugar, high nutrition.

  

• Tarachta

  Tarachta: Santorini omelet, yolk separated, whipped egg whites, milk, pepper, salt, parsley. Optional spicy cheese topping.

  

• Tarama: The Delicate Mediterranean Treasure of the Sea

  Tarama: Greek delight from fish roe, mixed with olive oil, lemon, and starchy base. Taramokeftedes and taramosalata on Ash Monday.

  

• Taramosalata

  Taramosalata: Savory Greek spread with fish roe, onion, dill, lemon, olive oil. Creamy texture, delightful taste.

  

• Tas kebab

  Tas Kebab: Greek hearty veal stew, rich tomato sauce, spices, red wine. Served with pilaf rice. Heritage from Constantinople.

  

• Teroptaria

  Teroptaria: Skyros delight, filo filled with sweet trahana, rice, mizithra cheese. Triangular or flute-shaped, with honey-cinnamon option.

  

• Thilikotiri

  Thilikotiri: Naxos specialty, female cheese. Salty, dry anthotiro from whey. Aged for delightful personality.

  

• Throumba

  Throumba: Wrinkled black olive, washed, salted, drained, and preserved in olive oil. Traditional Greek delight.

  

• Tigania

  Tigania: Greek meze, pork or chicken pieces fried with herbs, salt, pepper. Wine or ouzo addition. Christmas tradition, perfect with beer.

  

• Tirokafteri

  Tirokafteri: Greek cheese spread, feta, hot peppers, olive oil, yogurt, garlic, and oregano. Perfect for meze or with warm pita bread.

  

• Tiropita

  Tiropita: Savory pie with feta, cheese, and egg filling. Delectable on-the-go fast food option.

  

• tiropitaki

  Tiropitaki: Mini tiropita bites. Salty cheese filling, spiced. Perfect meze. Street food delight in bakeries, canteens, and shops.

  

We love travelling

GASTRONOMY IS AN EXPERIENCE. BE SURE TO BOOK YOUR GASTRONOMIC TOUR WITH US TODAY.

Discover our ExperiencesCheck out upcoming Events