• Greek
  • Greek
  • Greek

Greek Restaurants in the West Island

Greece cooking is heavily influenced by the seasons and the Aegean Sea. The cuisine is a combination of vegetables, meats and fishes readily available on the mainland or the islands that make up much of the Greek culture.

Typical meats are lamb, poultry and pork, while the local waters provide a wide assortment of fish, shellfish, crustaceans and, of course, octopus and squid. Much of the food is grilled or roasted.

Olive oil is present in most recipes; meat, fish or vegetables. A Greek salad is a pleasing mixture of greens, fresh cucumbers and tomatoes, olives, feta cheese, sweet onion and a dressing of olive oil and spices.

Greek desserts are heavy on honey and nuts, often baked in phyla pastry dough. They are not overly sweet and very delicious. Baklava is a mixture of crushed walnuts, honey and spices baked in a flaky phyla pastry and cut into diamond shapes . . . delicious.