Ristorante Greco Egeo a Roma

Traditional Greek pita, round and fluffy. Usually lightly baked and oiled. Ideal for dipping in spreads or as a side dish with grilled items.

Toasted village bread drizzled with extra virgin olive oil and oregano. Simple, crispy, and aromatic.

Toasted bread spread with olive paste. It has a rich, salty olive flavor.

Bruschetta with fresh chopped tomato, often with oregano and olive oil. Cool and light.

Toasted bread with crumbled feta and oregano. Salty and milky flavor.

Combination of tomato and feta on toasted bread. The classic Greek flavor in a bite.

Toasted bread spread with cool tzatziki.

Toasted bread with smoked eggplant salad.

Toasted bread with spicy cheese cream.

Toasted bread with taramosalata, a spread made from fish roe.

The most famous Greek dip. Made from strained yogurt, grated cucumber, garlic, and olive oil. Cool, creamy, and aromatic.

Chickpea spread, similar to hummus. It has a velvety texture and an earthy flavor.

Salad spread made from roasted eggplant. It has a characteristic smoky flavor and a puree-like texture.

Spicy cheese dip. Usually made with feta and hot peppers. Creamy with an intense flavor.

Creamy dip made from tarama (fish roe), oil, and bread or potato. It has a soft pink or white color and a distinct sea flavor.

The classic Greek salad. Contains tomato, cucumber, onion, peppers, olives, and a piece of feta on top, drizzled with olive oil and oregano.

A variation of salad based on local, traditional ingredients.

Roasted or fried eggplant served with feta cheese.

Grape leaves stuffed with rice and herbs. Often served with yogurt or lemon. Soft and aromatic.

Fried meatballs made from grated zucchini, feta, and herbs like dill and mint. Crispy on the outside, soft on the inside.

Okra cooked in oil (with tomato sauce and olive oil).

Classic french fries.

Portion of Greek olives.

Thin slices of eggplant fried until golden and crispy.

Thin slices of zucchini, floured and fried. Crispy like chips.

Pieces of pork skewered and grilled over charcoal. Usually served with pita and lemon.

Pieces of chicken skewered and grilled.

Thinly sliced pieces of pork cooked on a vertical spit. Very popular, fatty, and flavorful.

Spicy elongated meatballs (kebabs) served with tomato sauce, yogurt, and pitas.

Large grilled burger made from minced beef, kneaded with herbs.

Small fried minced meat balls. Crispy on the outside and fluffy on the inside, with a mint aroma.

Elongated meatballs with many spices (cumin), usually cooked in tomato sauce.

Pork bites cooked in a rich mustard sauce.

Traditional village sausage from the grill. Intense flavor, often contains leek or orange.

The famous Greek dish. Layers of eggplant, potatoes, and minced meat, covered with a rich béchamel cream and baked in the oven.

Phyllo pie with feta cheese filling. Crispy and salty.

Phyllo pie with spinach, feta, and herb filling.

Variety of small dishes (appetizers) to share at the table. Ideal for tasting many flavors.

Mussels with shell or meat, fried.

Mussels cooked in tomato sauce with feta and peppers.

Shrimp cooked in a spicy tomato sauce with feta cheese.

Shrimp flambéed with ouzo, which gives a distinct anise aroma.

Grilled swordfish steak.

The national cheese of Greece. White, salty brine cheese made from sheep's milk. Served with oil and oregano.

Feta baked in the oven or fried with tomato and pepper.

Melting yellow cheese, baked in the oven in a small dish.

Breaded and fried hard yellow cheese. Golden and chewy. Served with lemon.

Cypriot cheese with a chewy texture that doesn't melt easily. Usually served grilled.

Greek house wine (χύμα). Retsina is the most characteristic white wine with a pine resin aroma.

Popular Greek blonde beer (lager). Light and refreshing.

Greek lager beer.

The national drink of Greece with an anise flavor. Usually drunk with water and ice, which makes it milky.

Strong pomace distillate, similar to Italian grappa. Very popular in Crete.

Sweet liqueur made from the mastic resin of Chios. It has a unique aroma.

Hot drink made from raki, honey, and spices like cinnamon. Sweet and warming.

Traditional liqueur from Patras with a strong aroma of cinnamon and cloves.

Sweet red wine served by the glass.

Famous Greek distillate (brandy) aged in barrels.