Greek food tends to be very simple, rarely involving sauces but with full use of local seasonal produce, olive oil and charcoal grills – just as people have been eating in outlying villages for many centuries. However, Athens and some of the more fashionable islands such as Santorini and Mykonos have seen the arrival of fusion cuisine and so-called modern taverna fare (involving lighter dishes with more subtle flavours and artistic presentation).
Restaurant hours are normally 1200-1500 for lunch and 2000-2400 for dinner. Opening hours vary according to the region and local laws – many establishments in popular holiday destinations stay open all day through the summer. Waiter service is usual.
Those with a sweet tooth should head for a zaharoplasteio (cake shop), where a vast array of syrup-drenched Turkish-inspired goodies such as baklava and slices of chocolate-coated cakes like Black Forest gateaux are displayed behind glass counters. You can choose pieces individually and then have them put in a box to take away – if it’s a gift they’ll tie it with a brightly coloured silk ribbon