If the menus are only written in Greek, it’s a good sign. Ask the waiter for advice and try the mezedes. See also the page on Greek cuisine. As far as wine, is concerned, the carafes (made in red metal) of white wine are preferable to the bottles. It’s often the tavern keeper’s own wine and it’s excellent. For a carafe of wine, ask for “varélissia krassi” (wine from the barrel). The advantage of this is that it allows you to appreciate the taste of the local wine or even the tavern keeper’s vintage, if he happens to have his own vineyard. A few grains of aniseed or other flavouring are added to the barrel in order to personalise the taste. The Retsina is also worth trying. If the tavern keeper takes to you, at the end of the meal, he’ll give you a glass of Raki (an alcohol distilled from white grapes) or Tasikoudia in Cretan (as opposed to the word Raki, which is Turkish). You should also drink a glass of Ouzo in an Ouzéri (Ouzo distillery).

Continued