Let ouzo set the pace

At a mezedopoleio, you can order an ouzo with meze: you choose the label and the kitchen chooses the small dish that accompanies it. In the home of some of Greece’s best-known ouzos, the drink is served slowly with food. Cold water, and ice if you prefer it, creates the familiar milky colour; drink moderately and always with something to eat.

Ask for local ingredients

Choose fish and seafood from the island when available and ask about the day’s catch. Lesvos also has substantial local meat production, so meat dishes can be every bit as rooted in the island. Complete the table with cheese, olives, salads, pulses, stuffed vegetables and dishes cooked in olive oil.

From the taverna to the food shop

After the meal, look for ouzo, olive oil, olives, cheese, preserves, sweets and soap in the town’s shops. Read the label and ask where the product was made rather than relying on a generic ‘traditional’ description.

Three easy rules

• Choose local products when they are available and clearly identified.
• Order individual dishes or share a sequence of meze according to the style of the restaurant.
• Always enjoy alcohol with food and never drive afterwards.