Mezze is the Greek art of sharing small plates – a social, generous way of eating that turns any meal into a celebration.

The Essential Dips

Tzatziki: Yoghurt with cucumber, garlic, and dill.

Taramasalata: Cured fish roe blended with bread, lemon, and olive oil.

Melitzanosalata: Smoky grilled eggplant with garlic and olive oil.

Skordalia: Intense garlic sauce made with bread or potato.

All served with warm pita bread.

Cold Mezze

• Dolmades: Vine leaves stuffed with rice and herbs
• Feta: With olive oil, oregano, and olives
• Horiatiki: Greek salad with tomato, cucumber, onion, olives, and feta

Hot Mezze

• Spanakopita: Spinach and feta in phyllo pastry
• Saganaki: Fried cheese, often flambéed with ouzo
• Keftedes: Greek meatballs with herbs
• Grilled halloumi: Cypriot cheese that chars beautifully
• Loukaniko: Grilled sausage with orange zest

How to Order

For four people: 3-4 dips, 2-3 cold items, 3-4 hot dishes. Order in waves. Share everything. Don't rush – mezze is about taking time to enjoy food and conversation together.

The Greek Way

Mezze is hospitality in edible form. Order generously – running out of food is the worst hosting crime in Greek culture. Pair with wine or ouzo, and let the evening unfold.