•20+ tasting plates designed for sharing. Usually very meat (and veg) heavy unless you’re in a dedicated fish taverna. Needless to say, pace yourself. The dishes below are typically part of this feast, so it’s worth trying a meze early on in your visit to help pick favourites. •Souvla and souvlaki: chunks of meat (pork, lamb and chicken) skewered and grilled on the spit or barbequed over charcoal. Souvla refers to larger chunks of meat, whereas souvlaki is the traditional kebab.
•Sheftalia: minced pork meatballs meets sausages (wrapped in caul fat aka intestine lining) and chargrilled. Usually accompanies souvlaki and is served with salad in oval-shaped pilowy pitta bread.
•Lountza: cured pork tenderloin marinated in red wine and rolled in coriander seeds. Served cold, fried or grilled – our version of bacon.
•Loukanika and pastourma: traditional, spicy sausages that are both cured with red wine, salt, garlic, coriander seeds and black pepper.
