Despite our general admonition to patronize the tourist restaurants in Athens, you’ll want to try a typical Greek taverna (that’s spelled “TABEPNA” in Greek) at least once. And there’s no need to worry about the absence of an English-language menu in these establishments, because the custom at tavernas is to go into the kitchen and select your courses from the pots on the stove!
And by the way, don’t worry about the price of what you’re ordering. Hope and I had one of the thirstiest and most famished evenings of our travels when we last dined at a taverna, choosing two bowls of delicious tomato soup to begin, then two huge Greek salads, one veal and vegetable casserole, one order of moussaka, one beer, two orange drinks, and one iced coffee.
Grece Style Food and Drink
As earlier noted, virtually all the Athenian restauran ts we’ve discussed are tourist restaurants, equipped with menus printed in English or French. Because of that, and because few of our readers (induding your author) can read Greek, we have not included a translation of Greek menu terms in our menu chapter, appearing further on in this book. But we do have some menu comments:
When in doubt, ask your waiter for “moussaka”-a staple dish served in many of the Athenian restaurants and in all of the “tavernas” (smaller and totally unpretentious restaurants). Moussaka consists of baked, ground meat, covered with vegetables and spices, and sometimes topped with alayer of dough or mashed potatoes.
lts quality varies from place to place, but if you’re lucky, you’ll make a wonderfully tasty meal of it. And it’s filling: you’ll be more than stuffed if you have, for dinner, a plate of moussaka, a tomato salad, bread and wine. Eaten in the normal taverna, that combination should never cost much.
We’ve already mentioned “dolmothakia” (rice and meat in vine leaves). For a lighter snack, ask for “souvlakia,” which are roasted and spitted chunks of lamb, Havored with oregano.
The Greek table wine is “retsina” -a red wine Havored with resin (pine sap)-and it’s death to American tastes. To get it without the resin, specify that you want your wine “aresinato.”
The Greek aperitif-a before meals drink-is “ouzo,” which is terribly cheap, and is taken either straight or in water (which it turns cloudy white). A Seven-up type drink, which Hope very much likes, is “garzoza” (or at least that’s how it’s pronounced!)