“To Tsipouradiko” is a small tavern where you can order a lot of snacks. The place is popular with students from Corfu, and in the summer, I see that quite a few tourists also pass by this place. It is usually open only in the evenings – it opens at 6:30 PM, and from about 8 PM you can hardly find a seat. It is full on weekends, it is better to book in advance, and if there is music playing – it is really fun. Everyone around knows that this is a great meze.

If you want to try traditional meze dishes, come here. The menu is printed on a small pad, you choose, write on the pad. The service is very fast. A very fun place to sit with friends.

What is “meze”?

Greek “meze” is a lot of snacks served on plates in the middle of the table. The Greek temperament will never be limited to the standard 3 or 4 course menu, Greeks prefer many dishes on small plates, because it is like an illusion of abundance. Mezedes (the general name for meze dishes) do not require many ingredients. Cucumber, tomato, cheese, olives, maybe a little fish, marinated anchovies…

Meze means much more to Greeks than food. It is related to the Greek way of life, the desire to communicate. Gathering around the table with friends or family is like therapy. Even in difficult times, Greeks go out and have fun, instead of sitting at home and saving money. In the funny Greek comedy “My Big Fat Greek Wedding,” an old man says: “Even in times of crisis, thank God, people still eat.” Greeks talk for hours, laugh, share worries, encourage each other, and then return home, feeling relieved, as if all their problems have disappeared.

In Greek drinking culture, alcohol is always accompanied by food. The Greeks say: we do not drink to get drunk, and intoxication is frivolous. Drinking Greek wines and spirits has a certain role: to lift the mood and help to open up, to speak freely and sincerely. It is no wonder why the ancient Greeks did not allow non-drinkers to participate in symposia, cheerful discussions that involved a lot of Greek wine and entertainment.

Life in the countryside is slower and more spontaneous. On your way home from work, you may run into friends who are already eating and drinking. The naturally hospitable Greeks will tell you: “Sit down for a meze, just for a moment…” Don’t be fooled, it’s never “just for a moment.” Before you know it, you’ll be eating and drinking all night long!

Hot or cold meze – as an appetizer or a full meal. The food on offer is varied and the choice is endless.

Things related to meze

Mezedopoleio / Ouzeri / Tsipouradiko  – Greek restaurants that mean more or less the same thing – here you can enjoy meze dishes.

Poikilia   in Greek means variety – it is a food set with different meze small portions.

Ouzo  is a drink, an anise-flavored, alcoholic Greek spirit, intended to be sipped slowly, with meze snacks. It is served with water and ice cubes. When diluted with water, ouzo turns from a clear to a cloudy white drink.

Tsipouro is a traditional alcoholic grape drink.

What does the word “meze” mean?

The word μεζέ (plural μεζέδες) is of Turkish origin, borrowed from the Persian word mazze, meaning “taste” and/or “snack.” Its history traces its roots to the ancient Near East and Eastern Mediterranean.

The ancient Greeks, adhering to the customs of hospitality, always offered their guests something to eat and drink.

Almost all Middle Eastern or Mediterranean countries, including the Balkans, have developed at some point a culinary tradition of small dishes served as appetizers.

The Turkish occupation left unmistakable traces in Greek cuisine, including a list of mouth-watering meze dishes.

Although mezedes can be served at the beginning of a meal, they should be viewed as a separate dining experience, not as an appetizer.

Several meze dishes

Do you have a few friends and want to do something quick, easy, but also impressive?

Here are some meze party tips:

* Tzatziki – a spread of Greek yogurt, cucumber, garlic, olive oil, and red wine vinegar. Tip – prepare it the night before to let the flavor soak in. Goes well on bread, pita..

* Tyrohafteri – spicy cheese spread. Feta cheese, garlic, sweet and hot paprika, chili pepper, oregano, olive oil.

*Melidzanosalata – eggplant spread.

*Taramosalata – fish caviar spread. You need to buy teramos at the store, it uses stale bread, olive oil, and lemon juice.

*Bantsarosalata – beetroot salad. Boiled beets are cut into larger pieces, crushed garlic, salt, and grape vinegar and olive oil are added.

*Dolmadakia – rice wrapped in grape leaves.

*Saganaki is a fried semi-hard cheese, usually made from kefalotyri (a type of cheese). It is cut into slices about 2 cm in size, dipped in water on both sides, then in flour and quickly fried on both sides. Squeeze lemon before eating.

* Garides saganaki . Shrimp saganaki is shrimp, feta cheese, tomato, paprika, parsley, garlic. Served hot.

* Kolokithokeftedes – zucchini cutlets made from zucchini, feta cheese, onion, herbs, flour, and egg.

*Gavros marinates – marinated anchovies.

Pita and bread are suitable, and you can choose your own drinks.