About regional food and wine in Greece
Although many visitors get by on moussaka or kalamári most nights, there is a huge range to Greek cuisine, not least its wonderful mezédhes, seafood and juicy, fat olives. Despite depressed wages, most Greeks still eat out with friends or family at least once a week. The atmosphere is always relaxed and informal, with pretensions rare outside of the more chichi parts of Athens and certain major resorts. Drinking is traditionally meant to accompany food, though a range of bars and clubs exist.
Travelling around wine-producing islands such as Límnos, Lésvos, Santoríni, Kefaloniá, Náxos, Ikaría, Rhodes and Crete you will also have the chance to sample local bottlings. Curiously, island red wines are almost uniformly mediocre, so you are better off ordering mainland varieties from Carras on Halkidhikí, and various spots in the Peloponnese and Thessaly. Particularly notable vintages are mentioned throughout the guide.