Seafood

Greece has the longest coastline in Europe (13,676 km!) — naturally, seafood is central. Sitting in a good Psarotaverna (fish taverna) at the harbor and eating fresh fish is one of the great Greek experiences.

• Grilled Octopus: Best prepared traditionally: first dried in the sun (the purple octopuses on clotheslines are an iconic image!), then gently grilled, served with olive oil and vinegar.
• Barbounia: Red mullets — small, fried, with lemon. THE Greek fish par excellence, expensive but fantastic.
• Tsipoura/Fagri: Gilthead bream/dentex — grilled whole, with Ladolemono (olive oil-lemon sauce).
• Garides: Shrimp — grilled, as Saganaki, or in pasta.
• Sardeles: Sardines — fried or grilled, an affordable pleasure.
• Chtapodi Krasato: Octopus braised in red wine — a winter dish, but always a hit.
• Kalamari: Squid — fried (Kalamarakia) or stuffed with rice and herbs (Kalamaira Gemista).
• Atherinopoula: Tiny fried fish — eaten whole, with head and bones. Highly addictive.

When buying fish in the taverna: Fish in Greece is often priced by weight, not per portion. ALWAYS ask for the price beforehand, especially in tourist areas. "Poso kostizi to kilo?" (What does the kilo cost?) is something you should remember. Prices of 50-80 euros per kilo for fresh fish are normal (that's the kilo price, not the portion!).