Greece has a culinary history that dates back thousands of years. Their cooking style influenced the Romans, and through them, the rest of Europe and beyond. The Greek, Archestratos, wrote the first cookbook that we know of in 320 BCE.

Freshly Grilled Souvlaki

Ancient Greek cooking was based on simplicity and what is known as the "Mediterranean triad", grain, grapes and olives. The ancient Greeks had few cattle and the oxen they did have were mainly used for plowing. Their primary domestic animals consisted of goats and sheep, which could graze on the land that was unsuitable for growing crops. Their climate and geography lent itself to small fields, careful use of meat, and fresh fish where available.

To quote Wikipedia.

The most characteristic and ancient element of Greek cuisine is olive oil, which is frequently used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The basic grain in Greece is wheat, though barley is also grown.

Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers, and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey, and pine honey from conifer trees. Mastic (aromatic, ivory coloured resin) is grown on the Aegean island of Chios.

Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely: oregano, mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Persillade is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country, use "sweet" spices in combination with meat, for example cinnamon and cloves in stews.

The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes are common in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone and Mizithra.

Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach. Dining out is common in Greece, and has been for quite some time. The Taverna and Estiatorio are widespread, serving traditional Greek home cooking at affordable prices to both locals and tourists.

Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry, rabbit and pork.

At Ikonos we honor the heart of Greek cooking by using fresh, wholesome ingredients for your enjoyment.

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