Gyro: The King of Street Food Often confused with Souvlaki (though they are related), a Gyro features meat (typically pork or chicken, cooked on a vertical rotisserie, similar to a Middle Eastern doner kebab), thinly sliced and served in a pita with similar toppings to Souvlaki – tzatziki, tomatoes, onions, and often fries. The term "gyro" comes from the Greek word for "turn." It's incredibly popular due to its satisfying combination of tender, flavorful meat, fresh toppings, and portability. It's a truly iconic, famous street food in Greece. Have you eaten Gyros?

Dolmades (Stuffed Grape Leaves): Tiny Parcels of Flavor. Dolmades are vine leaves (grape leaves) carefully rolled and filled with a mixture of rice, fresh herbs (mint, parsley, dill), and often onions. Some versions include ground meat, but the vegetarian/vegan version is very traditional. They are gently simmered and served cold or at room temperature, often with a squeeze of lemon. These delicate parcels are a staple of mezze (appetizer) platters and are cherished for their unique tangy flavor and tender texture. Have you eaten Dolmades?

Saganaki (Fried Cheese): A Fiery Delight. Saganaki is a dramatic and delicious appetizer. A thick slice of hard cheese (often kefalotyri or graviera) is pan-fried until golden and bubbling, then traditionally flambéed at the table with a shout of "Opa!" A squeeze of fresh lemon juice finishes it off. Its origins are linked to tavernas in the 1970s. It's a beloved dish for its crispy exterior, melted interior, and theatrical presentation. Have you eaten Saganaki?