I am really hoping to make it back to Greece next summer. I haven’t been back since the late 80s, and obviously a lot has changed.
That’s a fairly limited impression / slice of Greek cuisine, TBH, but maybe that’s what was available at Greek restos you’ve been to in the US (?), or what you happened to order exclusively. I’ve seen far more fried potatoes in Spain than Greece, where the lemony oven potatoes are a thing to behold.
When I think of Greek food, I think of the many mezzedes I could make an entire meal of — like fava, kolokithakia & melidzanes tiganites, tzatziki, melidzano, tarama, gigantes, etc. etc., but then miss out on — yes, meat like juicy paidakia or souvlaki or keftedes, etc., not to mention the variety of local seafood like garides, xtapodi, and calamarakia.
There are also a lot of regional variations, of course, throughout the mainland, the Peloponnes, and all the different islands.
Lastly, this thread might be a nice start for a deep dive. I see @Phoenikia has added more dishes just today.
