Ameer Kotecha

A guide to Greek eats – from souvlaki to spanakopita

  • From Spectator Life
Mezze at the Hungry Donkey, London

The legacy of Greek antiquity extends to the country’s cuisine. One eats there as the Ancients would have done—Greek yoghurt and honey for breakfast, simply-cooked fish and cold wine for lunch and supper—as one reclines languidly on the klinai couch, grapes dangling from the mouth, like Dionysius and Adephagia.

Greek food can sometimes be disparaged as crude and one-dimensional: the runt of the Mediterranean litter, overshadowed by the glorious culinary traditions of France and Italy.

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