Greek Meze to Try During Your Holiday in Mykonos, Santorini, and Corfu
Few travel experiences are as enchanting as island-hopping across Greece’s Aegean and Ionian seas. Mykonos charms with its cosmopolitan nightlife and windmills overlooking the deep-blue sea; Santorini captivates with its sunsets over Oia and ancient ruins of Akrotiri; and Corfu, rich in Venetian heritage, seduces visitors with cypress-dotted hills and pastel villages. But beyond the postcard-perfect views, there’s another essential part of the Greek island experience: the food. Greek cuisine is a celebration of simplicity, freshness, and communal joy, and nothing captures that better than meze. Whether you’re sipping ouzo in a seaside taverna or dining under the stars in a whitewashed courtyard, tasting these small shared dishes is one of the most delightful ways to savor the spirit of Greece.
What Are Meze?
Meze (plural: mezedes) are the Greek counterpart to Spanish tapas or Middle Eastern mezze—small plates meant for sharing. But meze are more than just appetizers; they’re a ritual. Typically served with drinks like ouzo, tsipouro, or local wine, mezedes encourage conversation and connection.
A traditional meze spread might include dips, salads, grilled vegetables, seafood, and meat dishes, all prepared with olive oil, herbs, and the freshest local ingredients. On the islands, the flavors often highlight the sea—think octopus, anchovies, and calamari—balanced with creamy cheeses, sun-dried tomatoes, and the unmistakable tang of lemon.
Must-Try Meze in the Greek Islands
From Mykonos to Santorini and Corfu, every island has its specialties. Here are the must-try Greek meze to look for during your island adventure.
1. Tzatziki
Perhaps the most famous of all Greek dips, tzatziki is made with strained yogurt, grated cucumber, garlic, olive oil, and fresh dill. It’s refreshing, tangy, and the perfect accompaniment to grilled meats or warm pita bread. On hot summer days in Santorini or Mykonos, a cool bowl of tzatziki is the ultimate palate cleanser.
2. Dolmadakia
Dolmadakia are tender vine leaves filled with a mixture of rice, herbs, and sometimes minced meat, simmered in olive oil and lemon juice. These bite-sized parcels are soft, aromatic, and slightly tangy. They can be served warm or cold, often as part of a platter with olives and feta cheese. Each region adds its own twist: Corfu’s version may include raisins or pine nuts for a hint of sweetness.
3. Fava Santorinis
A true island specialty, fava Santorinis is a creamy dip made from yellow split peas (not to be confused with fava beans), native to Santorini’s volcanic soil. It’s blended with olive oil, lemon, and onions, resulting in a silky texture and delicate flavor. Usually topped with capers, caramelized onions, or a drizzle of local olive oil, this humble dish showcases the island’s agricultural heritage and is a must-try meze when visiting Santorini.
4. Saganaki
Cheese lovers, rejoice! Saganaki is a small fried cheese dish that’s crispy on the outside and melted on the inside—pure indulgence. Made with firm Greek cheeses like kefalograviera or halloumi, it’s lightly floured and pan-fried until golden. Served with a squeeze of lemon, saganaki is salty, tangy, and utterly irresistible. In Mykonos, you might even find versions topped with honey and sesame for a sweet-savory twist.
5. Htapodi
When you’re on the Greek islands, grilled octopus is a must. The octopus is typically marinated in olive oil, vinegar, and herbs, then grilled until tender and slightly smoky. You’ll find it hanging to dry outside seaside tavernas before being cooked to perfection. In Mykonos and Santorini, it’s often served with a drizzle of lemon and paired with a chilled glass of white wine.
6. Spanakopita
A beloved Greek classic, spanakopita is a spinach and feta pie wrapped in layers of crispy phyllo pastry. Often cut into small squares or triangles, it makes for a perfect meze or snack. Some versions add herbs like dill and parsley or even a touch of nutmeg for warmth. Enjoy it warm at a Corfu café or as part of a shared platter in a traditional taverna overlooking the sea.
7. Keftedes
These savory meatballs, made from a mix of minced lamb or beef, herbs, and breadcrumbs, are fried until golden and served with tzatziki or tomato sauce. They’re tender, flavorful, and incredibly moreish. Each island has its own version—Mykonos adds a hint of mint, while in Corfu you might find soutzoukakia, meatballs stewed in rich tomato sauce with a touch of cinnamon.
8. Melitzanosalata
For eggplant lovers, melitzanosalata is a smoky, creamy dip made from roasted eggplant blended with garlic, lemon juice, and olive oil. It’s often served alongside tzatziki and fava as part of a trio of traditional dips. In Santorini, local tavernas sometimes top it with capers or sun-dried tomatoes for an extra burst of island flavor.
9. Calamari
Fried or grilled calamari is a meze staple in coastal Greece. The tender squid rings are lightly coated in flour, fried until golden, and served with lemon wedges. Alternatively, you might find grilled versions seasoned simply with olive oil and oregano. Freshness is key here, and nowhere is it fresher than on the islands, where fishermen bring in the catch each morning.
10. Feta Cheese with Olive Oil and Oregano
Sometimes, the simplest dishes are the most satisfying. A block of feta cheese, drizzled with high-quality olive oil and sprinkled with oregano, is quintessentially Greek. Served with crusty bread, olives, and tomatoes, it captures the purity of the Mediterranean diet. In Mykonos, try baked feta wrapped in foil with honey and sesame—a modern take on a timeless classic.
Beyond the Meze: How to Enjoy the Experience
In Mykonos, try the beachside tavernas of Ornos or Agios Ioannis for seafood meze with a view. In Santorini, head to the cliffside villages of Oia or Fira for romantic dining with volcanic vistas. And in Corfu, explore the cobbled lanes of the Old Town, where traditional ouzeries serve mezedes alongside local specialties like sofrito and pastitsada. And remember: the true joy of meze lies not just in tasting but in sharing. It’s a moment to slow down, connect, and savor life. That’s filoxenia, the art of hospitality, shared from one table to another. So take your time, order a few dishes, pour yourself and your friends a glass of something local, and let the flavors of the islands transport you.
