18 Classic Greek Mezze Dishes Often Found On Traditional Menus
Greek mezze is all about lingering over small plates that spark conversation and appetite. You get bright flavors, briny bites, and comforting textures that make sharing feel effortless.
Whether you love creamy dips or crispy, lemony snacks, there is always something that hits the spot fast. Let this guide help you order like a local and build a table you will not want to leave.
1. Tzatziki
Cool, tangy, and herby, tzatziki is the dip you reach for first. Thick Greek yogurt gets folded with grated cucumber, garlic, dill, and a squeeze of lemon for balance.
A slick of olive oil on top makes it shine, and warm pita turns it into instant comfort.
You will love how refreshing it feels alongside anything fried or spicy. Spoon it next to grilled meats, or swipe it across crisp zucchini.
When the table fills up, tzatziki disappears quickly, so order extra and thank yourself later.
2. Taramosalata
Taramosalata is luxuriously smooth, tangy, and a little briny thanks to cured fish roe. It is whipped with olive oil, lemon juice, and either soaked bread or potatoes until fluffy.
The color ranges from ivory to blush pink, depending on the roe used and how it is blended.
Spread it thick on pita or spoon beside crisp vegetables. The flavor is bold yet balanced, never fishy when made right.
If you crave a dip that feels special without shouting, this one quietly steals the show every time.
3. Melitzanosalata
Melitzanosalata leans smoky and rustic, built from roasted eggplant mashed with garlic, lemon, and olive oil. Some versions are silky smooth, others a little chunky, but all taste deeply savory.
A sprinkle of parsley or scallions brings freshness that keeps each bite lively.
It feels right at home beside grilled meats and crusty bread. Scoop generously, because that charred eggplant flavor invites another taste.
If you enjoy baba ghanoush, you will appreciate this Greek cousin with its straightforward charm and countryside soul.
4. Skordalia
Skordalia is unapologetically garlicky in the best way. It starts with a base of potatoes or soaked bread beaten with olive oil, vinegar, and plenty of crushed garlic.
The result is creamy, thick, and bold, built to wake up anything you pair with it.
Dunk fried zucchini or crisp fish into it, or spread it on bread for a punchy bite. A little goes a long way, yet you will keep returning.
When you want assertive flavor that still feels comforting, skordalia delivers.
5. Hummus
While rooted elsewhere in the Mediterranean, hummus shows up at Greek tavernas often. Chickpeas are blended with tahini, lemon, garlic, and olive oil until velvety.
The classic swirl with a golden pool of oil makes it instantly inviting and easy to share.
You can keep it simple or add toppings like paprika, pine nuts, or roasted peppers. It is a friendly, familiar mezze that pleases everyone at the table.
When indecision hits, hummus is the safe pick that still feels satisfying and warm.
6. Fava
Greek fava is not fava beans but yellow split peas simmered until soft, then blended smooth. Olive oil, lemon, and onion or capers finish it with savory brightness.
The texture is satin-like, perfect for warm bread or a crunchy bite of rusks.
Its simplicity shines when served slightly warm, letting the peas taste nutty and sweet. You will appreciate how quietly nourishing it feels.
Order it early, and let the olive oil pool tempt you to swipe until the plate is clean.
7. Dolmades
Dolmades are tender grape leaves wrapped around herby rice, sometimes with pine nuts or currants. They can be served chilled or room temperature, always glossy with olive oil.
A squeeze of lemon brings everything into focus and keeps the flavors bright.
Bite into one and you get soft, tangy, and aromatic all at once. They are easy to keep nibbling while other plates arrive.
If you like balanced, tidy bites that travel well, dolmades are the mezze to count on.
8. Gigantes Plaki
Gigantes plaki features enormous beans baked in a savory tomato sauce with herbs. The beans turn creamy inside while the sauce reduces and sweetens.
You often see parsley, garlic, and carrots weaving through, sometimes with feta crumbles on top.
It is surprisingly filling for a mezze, especially when scooped with bread. You will appreciate how cozy and saucy it feels.
When you want a plant-forward dish that still satisfies like comfort food, gigantes makes an easy yes.
9. Spanakopita
Spanakopita brings flaky phyllo wrapped around spinach, feta, onions, and herbs. Each bite shatters delicately, revealing a savory, tangy filling that feels satisfying yet light.
Dill and scallions keep it lively, while good feta gives a creamy, salty kick.
Even in small triangles, it has main character energy on any mezze spread. Pair with tzatziki or a squeeze of lemon, and you are set.
If you love crisp textures and herby flavors, this is the pastry you will reach for first.
10. Tiropita
Tiropita is spanakopita’s cheesy cousin, all about that feta-forward filling. Phyllo bakes up shatteringly crisp, giving way to a creamy, salty interior.
Some versions blend feta with ricotta or anthotyro to soften the tang and create a plush bite.
These triangles are irresistible straight from the oven, though mezze portions arrive perfectly snackable. You might try a light honey drizzle if you enjoy sweet-salty moments.
Either way, tiropita keeps hands moving back to the plate until the last crumb disappears.
11. Saganaki
Saganaki turns heads the second it arrives, still sizzling in its little pan. The cheese develops a golden crust while staying soft inside.
A squeeze of lemon cuts the richness and makes the edges sing with brightness.
It is simple, showy, and ridiculously satisfying. You will want bread nearby to catch those salty, melty bits.
If the server flames it tableside, enjoy the brief spectacle, then dive in before it cools and the magic settles into pure comfort.
12. Bouyiourdi
Bouyiourdi is baked feta that arrives bubbling, tangled with tomatoes and peppers. Olive oil pools around the edges, sometimes carrying a little chili heat.
Break into it with bread and scoop up the melty, saucy goodness while it is still warm.
The flavors stay clean and bold, a perfect balance of salty cheese and sweet vegetables. You will keep chasing that last spoonful from the clay dish.
When you crave cozy and messy in the best way, bouyiourdi absolutely delivers.
13. Greek Meatballs (Keftedes)
Keftedes are small, juicy meatballs seasoned with herbs, garlic, and often a touch of mint. They fry to a lightly crisp exterior while staying tender inside.
A squeeze of lemon wakes them up, and a dollop of tzatziki on the side is classic.
They are perfect for passing around and disappear fast. You can tuck them into pita or eat them straight from the plate.
If you want a hearty bite that still plays nice with dips and salads, keftedes fit beautifully.
14. Loukaniko
Loukaniko is Greek sausage, typically grilled or pan-seared until the casing snaps. The seasoning can be garlicky, peppery, and sometimes citrusy with orange peel notes.
Sliced into coins for sharing, it brings smoky richness to a mezze table.
Add lemon and oregano to keep it bright, and pair it with mustard if you like a kick. It is simple, satisfying, and built for bread and company.
When you want protein that holds its ground among dips, loukaniko stands tall.
15. Fried Zucchini (Kolokythakia Tiganita)
Kolokythakia tiganita are thin zucchini slices fried until crisp and golden. Light, salty, and addictive, they practically beg for dipping.
Skordalia brings garlicky punch, while tzatziki cools everything down with herby freshness.
They arrive fast and vanish faster, the perfect crunchy counterpoint to softer mezze. You will keep reaching for just one more piece.
If you love textural contrast and easy snacking, fried zucchini earns a permanent spot on your order list.
16. Fried Calamari
Fried calamari is a mezze staple, with tender rings dusted lightly in flour and fried crisp. A squeeze of lemon is nonnegotiable, delivering clean brightness.
Sea salt and parsley finish it simply, letting the squid stay front and center.
Dip into aioli or tzatziki if you like, but it barely needs help. It is crunchy, shareable, and universally loved around the table.
When you want a reliable crowd pleaser that still tastes of the sea, calamari never disappoints.
17. Octopus (Grilled or Marinated)
Greek octopus can be grilled until gently charred or served marinated with vinegar and olive oil. When cooked right, it is tender and meaty with a sea-breeze brininess.
Capers, oregano, and lemon keep each bite bright and savory.
It feels celebratory, the dish you order when you want something special. Pair with crusty bread to catch the juices.
If seafood mezze calls your name, octopus delivers a standout experience that tastes like a sunlit afternoon by the water.
18. Marinated Olives
A good bowl of marinated olives sets the tone for everything else. Expect a mix of varieties glossed with olive oil, herbs, citrus peel, and maybe a clove of garlic.
The flavors are simple, briny, and inviting, perfect for nibbling while you wait.
You will notice how they reset your palate between richer plates. They are low effort yet essential, a quiet anchor for the spread.
When the table needs something salty and steady, olives deliver every single time.
