Ouzo and meze

Drinking ouzo is a favourite pastime of Greeks both in Greece and abroad. Locals and tourists can be seen leisurely sipping the clear coloured aniseed flavoured aperitif, either neat, over ice, or with a little water added.

Ouzo and mezedes are a lovely way for family and friends to meet up casually and enjoy one another’s company, philosophy, story telling, laughter and lively discussion. Mezedes are made for sharing with people that you love to be with and people you care for. There is a certain intimacy in partaking in mezedes since the only way to enjoy them, is to place the plates at the centre of the table for all to partake.

A simple meze consists of a few olives, a piece of cheese, cucumber and tomato.  More satisfying mezedes include mouth-watering taramasalata (caviar dip), dolmades (rice wrapped in vine leaves), or fresh calamari or whitebait that has been lightly floured and cooked in olive oil and drizzled with lemon juice, octopus that has been pickled or chargrilled or prawn saganaki (prawns in rich tomato salsa) are all favourite mezedes.

Whether you prefer No 12, Plomari, Mini or Metaxa it matters not. Simply pour the ouzo and take sips as you prepare the meze, and then pour another ouzo and sit back and enjoy with your friends and family.

I’m off to have a glass of Plomari!

Stin iyeia mas! (Cheers or to our health!)

GL x