Dips, small plates, and shareable starters

Mainland Greek dining often starts with meze: small plates meant for sharing—salty, briny, herb-forward bites that fit perfectly with bread, wine, or ouzo. This sub-category can include spreads and dips (like garlicky skordalia and yogurt-based classics), olives and cheeses, roasted peppers, fritters, and pan-seared or fried taverna staples (e.g., saganaki cheese).