Meze and ouzo are at the heart of Greek dining — small plates shared slowly with cloudy anise spirits in an ouzeri or mezedopoleio. Savour the ritual alongside skip-the-line sightseeing tickets and tours from My Greece Tours. The meze-and-ouzo ritual is one of the great pleasures of the Athens travel guide. The sections below cover … Read more
Kopanisti cheese is the spicy, peppery, fermented cheese of Tinos and the Cyclades, made by kneading matured curd by hand over weeks until it develops its sharp, creamy character. Spread on bread or barley rusks and paired with raki, it is one of the boldest flavours on the island’s meze table. This guide explains what … Read more
Tinos louza is the island’s signature cured pork, made from lean pork fillet seasoned with pepper, savory and red wine, then air-dried for weeks and sliced paper-thin. Tender, fragrant and milder than prosciutto, it appears on every meze plate and is one of the island’s most beloved products. This guide explains what louza is, how … Read more