One of the unique characteristics of Greek cuisine is a large variety of appetisers- starters or in Greek “mezedes”. There are so many, in fact that you will find a number of mezedopoleio, or cafe-restaurants serving endless choice of starters, as many as 50 on the menu, all across the country. When I first had an authentic Greek meal, I was so stuffed after the meze attracted by all the variety, colour and flavour, that my appetite for the main dish has completely diverted!
Meze as a culture dates back all the way from ancient Persians and it persists till modern times. Nowadays, it is almost a ritual, with food and drinking ouzo in the company of friends and family is an integral part of the Mediterranean culture. “Meze times” in Greece are often between breakfast and lunch, and lunch and dinner (that may come very late, around 10pm).
Eating meze, besides being a social event, it is often an outdoor event. With small table and casual table seating, no fancy cutlery or tale linen, mezedes are served on a platter that everyone can share- food is eaten with fingers, toothpicks or if you must, fork. There are no individual plates as everything is shared and there is usually 1-2 bites of everything for each person. Table is always served with a bottle of water and meze never misses either ouzo, anise flavoured traditional Greek liquor that turns white after you mix it with ice water or Retsina, Greek white resinated wine that has been made for at least 2000 years. This long established culture of enjoying food and drink is a culture that Greeks, or anyone become familiar with the culture like myself will always carry with themselves no matter where they go.
στην υγειά μας! καλή όρεξη! (スチンヤマス！カリ オレクシ！）
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