Greek salad (horiatiki salata) with tomatoes, lettuce, bell peppers, feta cheese, green olives, and local herbs; moussaka, the traditional Greek dish of minced meat and eggplant topped with creamy bechamel sauce; and souvlakia, kebabs of pork, lamb, and chicken.
Among the items you can expect to be served are: Loukanika, coriander-seasoned sausages, soaked in red wine and smoked; Koupepia, grape leaves stuffed with minced meat and rice; Lountza, smoked pork, often served in sandwiches with halloumi, a delicious soft cheese, (usually grilled) made from thyme-fed sheep and sometimes spiced with peppermint; sheftalia, grilled pork sausage, afelia, pork marinated in wine and coriander; stiphado, beef or rabbit stew casseroled with wine vinegar, onions and spices; and kleftiko, chunks of lamb cooked in a sealed clay oven and seasoned with bay leaves.
Seafood dishes include calamari, octopus in red wine, barbouni (red mullet), and sea bass. Some common vegetable preparations are potatoes in olive oil and parsley, pickled cauliflower and beets, zucchini, kolokasi (a sweet potato-like root vegetable), and asparagus.
There are also the Greek classics taramosalata, fish roe blended into a creamy pink dip of pureed potatoes with parsley, lemon juice, and finely chopped onion; talatouri, cool mint, and cucumber flavored yogurt with a dusting of garlic, a variation on the Greek tzatziki.