The tradition of meze in Greece runs deep, stretching back through the centuries. From the ancient Greek symposia platters to the humble island ouzeri and the corners of working-class neighborhoods, meze has always been — and remains — an excuse to gather.

It’s a form of eating not based on satiety, but on participation. The word itself comes from the Turkish meze, which in turn derives from the Persian mazzeh, meaning “taste” or “delight.” But in Greece, meze has taken on a life of its own.

It’s not merely something to accompany a drink — it’s a way of life. Whether served with beer, ouzo, tsipouro, raki, or wine, a meze is designed to open up conversation, set the mood, and lay out a miniature map of local gastronomy on the table.

From region to region, meze changes faces and flavors. In Epirus, you’ll find smoked meats, cheeses, and wild greens sautéed with eggs. In Macedonia, it takes on a heartier character — sausages, pastourmas, and spicy peppers dominate. On the islands, seafood reigns: marinated sardines, grilled octopus, stuffed squid, and of course, the unbeatable combo of fresh tomato, feta, and oregano. And olive oil is ever-present — on every piece of bread, every slice of feta, in every pan. Greek olive oil is the unsung hero of the meze — it marries the flavors, binds textures, and awakens aromas.

A meze table has no beginning and no end. There are no appetizers or desserts. Everything is placed at the center, and everyone partakes. There are no individual plates. Meze is the opposite of isolation. It’s the invitation to reach across, to taste, to offer, to converse, to share.

This sense of collectivity is deeply Greek — as is hospitality. It’s almost unthinkable to sit somewhere for a drink and not be offered at least a small plate of something to nibble on — a few olives, some cheese, perhaps a slice of tomato with oregano and bread. Not to fill the stomach, but to make you feel welcome.

In recent years, mezedopoleia — eateries specializing in meze — have seen a revival, especially in urban areas. A new generation of chefs is reimagining tradition with modern touches: pastourmas in spring rolls, fava with caramelized onions and truffle oil.

But the essence remains the same: small dishes meant for sharing, emphasis on quality ingredients, and love for local cuisine. This trend is not just for the traditional clientele — quite the opposite. Younger people increasingly choose mezedopoleia or cafés for their night out, seeking a more relaxed vibe, often lower costs, and a more authentically Greek experience.

Naturally, meze has also found its way onto social media, as tables filled with colorful, imaginative small plates prove perfect for photos shared by food bloggers, influencers, and travelers posting daily images of Greek dining.

It is often compared to Spanish tapas, but the Greek meze has its own distinct story — rooted in memory, heritage, and culture.

And it’s not only the domain of tavernas or mezedopoleia. At home, meze is always an option — and often more authentic. All it takes is an eggplant salad, a few slices of graviera, some olives, maybe a bit of taramosalata and a glass of wine. With a little imagination, a table can be set with simple ingredients and a big heart. And there’s no need to wait for guests. A spontaneous meze for two — or even one — is the perfect way to unwind, steal a quiet moment, and savor a meaningful bite.

Meze isn’t just food. It’s a way of life. It’s the art of togetherness. And in Greece, together always comes with flavor. Whether we’re sitting at a wooden table by the sea, in a city neighborhood, or simply on our balcony with two friends and a carafe of spirits, it’s a reminder that the best moments are the ones we share.

Rolls with Pistachios and Pine Nuts

Food styling: Olivia Artemis Webb Credit: Giorgos Drakopoulos

Prep time: 40 min
Cooking time: 20 min
Difficulty: ★☆☆☆☆

Serves: 4

Ingredients:

  • 500g mixed ground beef and lamb
  • 1 large onion, finely chopped
  • 3 eggs
  • ½ cup chopped parsley
  • 1 tsp fresh oregano
  • A pinch of cinnamon
  • A little nutmeg
  • ½ tsp cumin
  • Salt, pepper
  • 2 slices of bread, soaked and well-squeezed
  • ½ cup chopped Aegina pistachios
  • 2 tbsp pine nuts
  • 1 pack of phyllo pastry
  • Sunflower oil for frying
  • 2 tbsp melted fresh butter

Instructions:

In a large bowl, combine the ground meat, soaked bread, and chopped onion. Knead until well mixed. Add one egg, parsley, oregano, cinnamon, nutmeg, cumin, pistachios, pine nuts, salt, and pepper. Knead again until fully combined.

Divide the mixture into three equal parts and shape each into a log about 6 cm in diameter.

Lay out two sheets of phyllo pastry on the counter, brushing each with melted butter. Place one meat log at the edge of the pastry and roll it up, trimming any excess at the ends. Slice the rolled log into pieces about 2–3 cm thick. Repeat with the remaining logs.

Arrange the rolls on a baking tray lined with parchment paper. Cover with plastic wrap and freeze for 2–3 hours.

Beat the remaining two eggs in a bowl. Remove the rolls from the freezer and dip them one by one into the beaten egg. Fry in batches in sunflower oil over medium heat for 3–4 minutes on each side.

Alternative method:
Instead of frying, you can bake the rolls on a lined tray in a preheated oven at 180°C (fan and top/bottom heat) for 20 minutes, flipping halfway through.