Perfect Food Pairings for Your Greek Island Adventure

No matter the size of the city or village you’re visiting, Greek bakeries populate nearly every corner. Fournos, as they’re called, brim with rustic loaves and cases of cakes and treats both sweet and savory. Let the scent of fresh-baked bread divert your morning stroll down cobblestone streets straight into one of these shops.

What to eat: For a sweet start to the day, the breakfast pastry bougatsa are not to be missed. A bite into its flaky layers of cinnamon-and-sugar-dusted phyllo dough reveals a sweet cheese filling, or in some varieties, a center of creamy custard made from semolina. Eat one as you walk or stop and savor with with licorice-flavored herbal tea steeped from fennel.

The Greek Islands boast some of the most beautiful beaches in the world, whether sheltered within rocky coves reached only by boat or carpeted with powdery white sand just steps from the heart of coastal towns. A picnic ensures you never have to leave your paradisiacal place on the shore.

What to eat: Like any place in Europe, bread and cheese are picnic staples. Give these classics a Greek update: try a wedge of locally-made kasseri cheese with koulouri, a soft, sesame-covered bread. Pair with island-grown Kalamata olives and dolmades—grape leaves stuffed with rice, fresh herbs, and vegetables—for a fuss-free and filling beachside meal.

If you’re sailing the Aegean on a private yacht, leave it to the onboard chef to whip up a traditional meal highlighting regional ingredients. On deck beneath the afternoon sun, sit down to a light, refreshing lunch that’s perfect after a midday swim in the sea.

What to eat: The Greek salad made familiar all over the world is in its most authentic form here. Locals know it as horiatiki salata, and you might be surprised to find it without any lettuce at all. Instead, it’s a simple mix of bell or banana peppers, cucumbers, tomatoes, olives, and red onions. The star is the springy slab of fresh feta on top, sprinkled with just-picked oregano.

Bike tours on the Greek Isles will surprise you with steep climbs up to scenic overlooks and volcanic craters, then reward you with invigorating descents through forests and ancient ruins. Cycle through the pale-white villages at sea level or explore the ones tucked high in the mountains.

What to eat: Greek yiaourti (yogurt) is a delicious high-protein snack to keep your energy up, and farmers have been making it from both cow and sheep’s milk since ancient times. For an extra boost, top with locally sourced walnuts and a drizzle of antioxidant-rich honey, which may be infused with heather, chestnut, thyme, or lavender—all harvested from island apiaries.

Homey cafés called tavernas are a social cornerstone of Greek tradition, and an ideal place to pass unscheduled downtime. On the islands, they often occupy some of the best seaside real estate. Intimate tables beneath the shade of grape vines invite hours of conversation fueled by snacks known as meze.

What to eat: Light appetizers like pikilia (dips and spreads) are best enjoyed with warm pita; try pureed eggplant called melitzanosalata, a caviar spread known as taramousalata, or skordalia—a pungent blend of potato and anchovies. Finger food like keftedes (lamb meatballs) and kolokithokeftedes (zucchini fritters) are also common in these easy-to-eat spreads.

Night owls rejoice: there are plenty of places to keep eating and drinking after dark. Begin with a digestif and see where the night takes you—perhaps an ouzeria buzzing with live bouzouki music or a coffee shop that has erupted in spontaneous song and dance.

What to eat: Uniquely rich with a foamy finish, Greek coffee is made in a special briki pot by boiling. Folklore says that once you finish your after-dinner cup, you can turn it over to tell your fortune in the patterns left by the grounds. Prefer a stronger spirit? Try ouzo, a liqueur made from anise. It’s served with water on ice to transform it into a milky white elixir—or have the best of both worlds with a pour into your coffee. And if your appetite is piqued late into the evening, souvlaki stands are a go-to for satisfying skewers of lamb or chicken.