THINGS TO EAT:
It's common to charge cover fee in cafes officially (i.e. stating it in a receipt), such as €0.4 to €2.0 per person.

• Greek cuisine is a blend indigenous traditions and foreign influences. Neighboring Italy and Turkey have left a major impact on Greek cuisine, and there are shared dishes with both of these nations. The traditional Greek diet is very Mediterranean, espousing vegetables, herbs, and grains native to the Mediterranean biome. Being a highly maritime nation, the Greeks incorporate plenty of seafood into their diet. The country is also a major producer and consumer of lamb; beef, pork, and especially chicken are also popular. Olive oil is a staple in Greek cooking, and lemon and tomato paste are common ingredients. Bread and wine are always served at the dinner table.
• The cuisine in Greece can be radically different from what is offered in Greek restaurants around the world. Greek restaurants abroad tend to cater more to customer expectations rather than offer a truly authentic Greek dining experience. One example is the famous gyros (yee-ros), a common item on Greek menus outside Greece. While it is a popular fast-food item in Greece today, it is actually a relatively recent foreign import (adapted from the Turkish doner kebap) and is considered by Greeks as junk food. It is never served in the home and is generally not found on the menus of non-fast-food restaurants.
• Eating out is Greece's national passtime and a rewarding experience for visitors; however, not knowing where to go or what to do can dampen the experience. In the past, restaurants that catered mostly to tourists were generally disappointing. Thankfully, the nation's restaurant industry has grown in sophistication over the past decade, and it is now possible to find excellent restaurants in highly-touristed areas, particularly areas that are popular with Greek tourists as well. Thus, it remains a good idea to dine where Greeks dine. The best restaurants will offer not only authentic traditional Greek cuisine (along with regional specialities) but Greece's latest culinary trends as well.
• Restaurants serving international cuisine have also made a presence in the country, offering various options such as Chinese, French, Italian, and international contemporary.

POPULAR LOCAL DISHES:

• The traditional fast foods are gyros (γύρος, "GHEER-ohs", not "JIE-rohs" as in "gyroscope"), roast pork or chicken (and rarely beef) and fixings wrapped in a fried pita; souvlaki (σουβλάκι, "soov-LAH-kee"), grilled meat on a skewer; Greek dips such as tzatziki (τζατζίκι), made of strained yoghurt, olive oil, garlic and finely chopped cucumbers and dill; and skordhalia (σκορδαλιά), a garlic mashed potato dip which is usually served with deep fried salted cod.
• With its extensive coastline and islands, Greece has excellent seafood. Try the grilled octopus and the achinosalata (sea-urchin eggs in lemon and olive oil).
• Greek salad (called "country salad" locally, "HorIAtiki"), a mix of tomatoes, cucumber, feta cheese and onion – all sliced – plus some olives. 
• moussaka, a rich oven-baked dish of eggplant, minced meat, tomato and white sauce
• pastitsio, a variety of lasagna
• stifado, pieces of meat and onion in a wine and cinnamon stew
• spetzofai, grilled sausage with onion and peppers in wine
• saganaki, fried semi-hard cheese
• paidakia, rack of lamb is also popular.
• The fried potatoes or french fries are also also often made fresh in Greece and are a hidden secret in modern Greek cuisine. Tzatziki is usually a good dip for them, though they are still good on their own.
• For dessert, ask for baklava, tissue-thin layers of pastry with honey and chopped nuts; or galaktobouriko, a custard pie similar to mille feuille. Other pastries are also worth tasting. Another must-try is yoghurt with honey: yoghurts in Greece are really different from what you used to see at Dannon stores. Fruit such as watermelon is also a common summertime treat.
• For breakfast, head to local bakeries (fourno) and try fresh tiropita, cheese pie; spanakopita, spinach pie; or bougatsa, custard filled pie, or even a ""horiatiko psomi", a traditional village type bread that is a household staple, and very tasty on its own too. All are delicious and popular among Greeks for quick breakfast eats. Each bakery does own rendition and you are never disappointed. Have this with a Greek coffee to be local.
• A popular drink is a frappe made with instant Nescafe, water, sugar , and sometimes milk. It is frothed and served over ice.

THINGS TO DRINK:

WINE:

• Greece, an ancient wine producing country, offer a wide variety of local wines, from indigenous and imported grape varieties, including fortified and even sparkling wines. Greek wines are generally not available on the international market, as production is relatively small, costs are quite high and little remains for export. However, in the past decade Greek wines are winning many international prizes, with the rise of a new generation of wineries, with exports rising as well.
• Wine is most Greeks' drink of choice, "Krasi" (inos: οίνος) and traditional spirits like ouzo, tsipouro, raki and tsikoudia (produced in Crete, similar to the Italian grappa). Retsina is a "resinated wine" with a strong, distinctive taste that can take some getting used to; the flavor comes from pine resin, which was once employed as a sealant for wine flasks and bottles. The most well-known and cheap-n-dirty is "Kourtaki Retsina".

BEER:
Beer (bira: μπύρα) is consumed all around the country. Excellent local varieties like Mythos and Alpha, as well as Northern European beers produced in Greece like Heineken and Amstel, are readily available mostly everywhere. (North American beers generally are not.) Heineken is affectionally known as "green"; order it by saying "Mia Prasini." On the quality front, there is also a microbrewery/restaurant called Craft (2 litre jug also available in large supermarkets), and new organic beer producers like Piraiki Zythopoiia.

LIQUOR:

• The most famous indigenous Greek liquor is ouzo (ούζο), an anise-flavoured strong spirit (40%), which is transparent by itself but turns milky white when mixed with water. A 200 mL bottle can be under €2 in supermarkets and rarely goes above €8 even in expensive restaurants. Mytilene (Lesbos) is particularly famous for its ouzo.
• Raki or tsikoudia is the Greek equivalent of the Italian grappa, produced by boiling the remainings of the grapes after the wine has been squeezed off. It is quite strong (35-40% of alcohol) and in the summer months it is served cold. It costs very little when one buys it in supermarkets or village stores. The raki producing process has become a male event, as usually men are gathering to produce the raki and get drunk by constantly tring the raki as it comes out warm from the distillery. One raki distillery in working order is exhibited in Ippikos Omilos Irakleiou in Heraklion, but they can be found in most large villages. In northern Greece it is also called tsipouro (τσίπουρο).
• Imported scotches, bourbons, gins, etc. are usually available in bars and kapheneia, especially in urban areas or places frequented by tourists. The Greek name for your favorite spirit is often close to its native name: ουίσκι is whiskey.

COFFEE:

• Coffee (kafes: καφές) is an important part of Greek culture.
• The country is littered with kafetéries (kafetéria singular) which are cafes that serve as popular hangouts for Greeks, especially among the under-35s. They tend to be pretty trendy -yet relaxed- and serve a variety of beverages from coffee, to wine, beer, spirits, as well as snacks, desserts, and ice cream. In the pleasant months of spring, summer, and fall, all kafetéries provide outdoor tables/seating and they are busiest with customers in the late afternoon and evening hours. Several kafetéries also double as bars.
• Kafeneia (coffee houses) are ubiquitous, found even in the smallest village, where they traditionally served a function similar to that of the village pub in Ireland. Their clientele tends to be overwhelmingly men over 50, however everyone is welcome, male or female, young or old, Greek or foreigner; and you will be treated extremely courteously. However, if you're not interested in cultural immersion to this extent, you may find the kafeneia pretty boring.
• Traditionally, coffee is prepared with the grounds left in. It is actually a somewhat lighter version of Turkish coffee but in Greece it's only known as Greek coffee - "ellinikós kafés" or simply "ellinikós." Despite being slightly lighter than the original Turkish coffe, it remains a thick, strong black coffee, served in a small cup either sweetened or unsweetened.
• During the hot summer months, the most popular coffee at the kafetéries is frappé (φραπέ): shaken iced instant coffee. This is actually an original Greek coffee and can be really refreshing, ordered with or without milk, sweetened or unsweetened.
• Coffee can also be made espresso-style, French press (mainly at hotels), and with modern filter technology. The latter is sometimes known as Γαλλικός: gallikos ("French") which can lead to some confusion with the press method. It is best to ask for φίλτρου: filtrou, which refers unambiguously to filter coffee. It is best not to ask for black coffee, as it is unlikely that anyone will understand what you are asking for.
• Espresso or cappuccino fredo are also gaining popularity. Espresso fredo is simply espresso + ice (no milk or foam); cappuccino fredo may be served from mousse containers, not prepared just-in-time; be careful to check.