Must-Try Dishes: Feta cheese with honey and oregano, authentic moussaka (eggplant-meat casserole), souvlaki (meat skewers), spanakopita (spinach pie), Greek salad with Kalamata olives, grilled octopus, fresh fish, tzatziki (yogurt-cucumber sauce), and pastitsio (pasta casserole).
Local Specialties: Patras' Achaia region produces exceptional Mavrodaphne wine (sweet red). Ouzo (anise spirit) accompanies appetizers (meze). Fresh seafood from Ionian Sea appears prominently. Local honey and olive oil showcase regional agriculture.
Dining Experience: Meal timing differs from northern Europe—lunch 1-3pm, dinner 8-11pm. Leisurely meals encourage conversation and relaxation. Service intentionally unhurried. Tipping appreciated but not required. Dress casual to smart-casual. Reservations recommended for better restaurants during peak season.
Restaurant Types: Tavernas offer traditional casual dining with moderate prices. Ouzeries serve appetizers (meze) alongside alcoholic beverages. Psarotaverna specializes in fresh fish. Periptero (kiosk) provides quick snacks. Kafeneion features coffee culture and board games.
Budget Guidance: Meal costs 8-15€ street food, 12-20€ casual taverna, 20-40€ mid-range restaurant, 40€+ upscale dining. Alcohol adds 3-8€ beer, 4-12€ wine, 6-10€ cocktails.
Dietary Considerations: Vegetarian options plentiful (cheese pies, bean dishes, salads). Vegan challenging but improving with tourism. Ask 'Horta?' (vegetables) or 'Hora?' (without meat). Gluten-free awareness growing in tourist areas.
Coffee Culture: Greek coffee (small, strong, thick) served in small cups. Frappe (iced coffee) popular summer refreshment. Espresso and cappuccino available at modern cafés. Coffee integral to Greek social ritual and relaxation.