Restaurants in Greece are the soul of the community, reflecting a culture that values "filoxenia" (hospitality) and fresh, honest ingredients. From lively tavernas in Plaka to seaside psarotavernas (fish restaurants) on the islands, Greek dining celebrates simplicity and flavor. Each region offers specialties: fresh seafood in the Aegean, rich pies in Epirus, and olive-oil-laden dishes in Crete. Meals in Greece are social rituals—lunch is often late, and dinner can stretch well past midnight, accompanied by local wine, Ouzo, or Tsipouro. The tradition of ordering "mezedes"—small plates to share—is essential, allowing everyone to taste everything from tzatziki and fava to grilled octopus and souvlaki. Many restaurants take pride in using local olive oil, wild herbs, and seasonal vegetables. Guests are treated like family, and the atmosphere is often filled with laughter and music. Every dish tells a story of the land and sea. For travelers, dining out in Greece is an immersion into the healthy, joyful spirit of the Mediterranean diet.
Travelers exploring Greece's restaurant scene will find a culture built around sharing. The most iconic is the Taverna. These serve traditional cooked dishes (ladera), grilled meats, and salads. They are casual, with paper tablecloths and wooden chairs. A Psarotaverna is a specialized fish tavern, usually by the sea, serving fresh catch by the kilo.
For a quick meal, the Souvladzidiko is king. Here you grab a souvlaki or gyro pita to go, or sit for a cheap plate of meat. The Ouzeri or Tsipouradiko is a place for drinking Ouzo or Tsipouro accompanied by small plates (mezedes) like octopus, spicy cheese dip, and pickled vegetables. It’s about slow sipping and nibbling.
The Kafenio is the traditional old-school coffee house, historically for men, serving Greek coffee and spoon sweets. Greece also has a growing fine-dining scene, especially in Athens and Santorini, with restaurants offering "Modern Greek" cuisine that deconstructs traditional classics.
Tipping is not mandatory in Greece but is certainly expected and appreciated in tourist areas. Waiters earn a wage, but it is often low. A service charge is technically included in the bill (you might see it in the breakdown), but it doesn't always go to the staff.
In a casual tavern or cafe, locals often round up the bill or leave the small change. For a sit-down meal, leaving 5% to 10% is a good standard for good service. If you pay by card, you can ask to add the tip, or better yet, leave some coins on the table.
In a Souvladzidiko or for coffee to go, a small tip (50 cents or a euro) in the jar is nice but not required. Greeks are hospitable and will not chase you down if you don't tip, but a small gesture goes a long way.
Finding great food in Greece is easy if you follow the locals. Avoid restaurants with "Kamaki" (touts) outside trying to drag you in, or places displaying plastic photos of moussaka. These are strictly for tourists. A good sign is a place full of Greeks speaking loudly and sharing food in the middle of the table.
Google Maps reviews are very reliable in Greece. Look for recent reviews. Ask your hotel owner or a taxi driver where they eat. They will usually send you to a family-run gem away from the main strip.
Look for the daily specials. In a taverna, ask "What is fresh today?" often leading to a delicious vegetable stew or fresh fish that isn't on the printed menu. Finally, don't be afraid of the house wine. It is usually cheap, local, and perfectly decent, served in metal carafes (karafaki).