by John Fisher
Skáras Grilled
Sti soúvla Spit-roasted
Stó foúrno Baked
Tiganitó Pan-fried
Tís óras Grilled/fried to order
Yakhní Stewed in oil and tomato sauce
Yemistá Stuffed (squid, vegetables, and so on)
Soups and starters
Avgolémono Egg and lemon soup
Dolmádhes Stuffed vine leaves
Fasoládha Bean soup
Fáva Purée of yellow peas, served with onion and lemon
Florínes Canned red sweetMacedonian peppers
Hortópita Turnover or pie stuffed with wild greens
Kafterí Cheese dip with chili added
Kápari Pickled caper leaves
Kopanistí khtypití , Pungent, fermented cheesepurée
Krítamo Rock samphire
Mavromátika Black-eyed peas
Melitzanosaláta Aubergine/eggplant dip
Revytho- Chickpea (garbanzo)
keftédhes patties
Skordhaliá Garlic dip
Soúpa Soup
Taramosaláta Cod roe paté
Trahanádhes Crushed wheat and milk soup, sweet or savoury
Tyrokafterí Cheese dip with chilli, different from kopanistí
Tzatzíki Yogurt and cucumber dip
Tzirosaláta cured mackerel dip
Vegetables
Angináres Artichokes
Angoúri Cucumber
Ánitho Dill
Bámies Okra, ladies’ fingers
Bouréki ,Courgette/zucchini,bourekákia potato and cheese pie
Briám Ratatouille
Domátes Tomatoes
Fakés Lentils
Fasolákia French (green) beans
Horiátiki ( saláta )Greek salad(with olives, feta etc)
Hórta Greens (usually wild), steamed
Kolokythákia Courgette/zucchini
Koukiá Broad beans
Maroúli Lettuce
Melitzánes Aubergine/eggplant imám slices baked with onion, garlic and copious olive oil
Patátes Potatoes
Piperiés Peppers
Pligoúri , Bulgur wheat pinigoúri
Radhíkia Wild chicory – a common hórta
Rýzi, piláfi Rice (usually with sáltsa – sauce)
Rókka Rocket
Saláta Salad
Spanáki Spinach
Vlíta Notchweed – another common hórta
Yígandes White haricot beans
Fish and seafood
Astakós Aegean lobster
Atherína Sand smelt
Bakaliáros Cod or hake, usually latter
Barbóuni Red mullet
Fangrí Common bream
Foúskes Uovo de mare (Italian), violet (French); no English equivalent for this invertebrate.
Galéos Dogfish, hound shark, tope
Garídhes Shrimp, prawns
Gávros Mild anchovy
Glóssa Sole
Gónos , gonákia Any hatchling fish
Gópa Bogue
Kalamarákia Baby squid
Kalamária Squid
Karavídhes Crayfish
Kefalás Axillary bream
Koliós Chub mackerel
Koutsomoúra Goatfish (small red mullet)
Kydhónia Cockles
Lakérdha Light-fleshed bonito, marinated
Marídhes Picarel
Melanoúri Saddled bream
Ménoula Sprat
Mýdhia Mussels
Okhtapódhi Octopus
Pandelís Corvina; also called sykiós
PlatýSkate, ray
Sardhélles Sardines
Sargós White bream
Seláhi Skate, ray
Skáros Parrotfish
Skathári Black bream
Skoumbrí Atlantic mackerel
Soupiá Cuttlefish
Spiníalo, Marinated foúskes spinóalo
Synagrídha Dentex
Tsipoúra Gilt-head bream
Vátos Skate, ray
Xifías Swordfish
Yermanós Leatherback
Meat dishes
Arní Lamb
Bekrí mezéPork chunks in red sauce
Biftéki Hamburger
Brizóla Pork or beef chop
Hirinó Pork
Keftédhes Meatballs
Kokorétsi Liver/offal roulade, spit- roasted
Kopsídha Lamb shoulder chops
Kotópoulo Chicken
Kounélli Rabbit
Loukánika Spicy course-ground sausages
Moskhári Veal
Moussakás Aubergine, potato and lamb-mince casserole with bechamel topping
Païdhákia Rib chops, lamb or goat
Papoutsákia Stuffed aubergine/ eggplant “shoes” – like moussakás without bechamel
Pastítsio Macaroni pie baked with minced meat
Pastourmás Cured, highly spiced meat; traditionally camel, nowadays beef
Patsás Tripe and trotter soup
Psaronéfri Pork tenderloin medallions
Salingária Garden snails
Soutzoukákia Minced meat rissoles/beef patties
Spetzofáï Sausage and pepper stew
Stifádho Meat stew with tomato and onions
Sykóti Liver
Tiganiá Meat chunks, usually pork, fried in its own fat
Tziyéro sarmás Lamb’s liver in cabbage
Youvétsi Baked clay casserole of meat and kritharáki (short pasta)
Sweets and desserts
Baklavás Honey and nut pastry
Bougátsa Salt or sweet cream pie served warm with sugar and cinammon
Galaktobóureko Custard pie
Halvás Sweetmeat of sesame or semolina
Karydhópita Walnut cake
Kréma Custard
Loukoumádhes Dough fritters in honey syrup and sesame seeds
Pagotó Ice cream
Pastélli Sesame and honey bar
Ravaní Spongecake, lightly syruped
Ryzógalo Rice pudding
Fruit and nuts
Akhládhia Big pears
Aktinídha Kiwis
Fistíkia Pistachio nuts
Fráoules Strawberries
Karpoúzi Watermelon
Kerásia Cherries
Krystália Miniature pears
Kydhóni Quince
Lemónia Lemons
Míla Apples
Pepóni Melon
Portokália Oranges
Rodhákino Peach
Sýka Figs
Stafýlia Grapes
Cheese
Ayeladhinó Cow’s-milk cheese
Féta Salty, white cheese
Graviéra Gruyère-type hard cheese
Katsikísio Goat cheese
Kasséri Medium-sharp cheese
Myzíthra Sweet cream cheese
Próvio Sheep’s cheese
Drinks
Alisfakiá Island sage tea
Boukáli Bottle
Býra Beer
Gála Milk
Frappé Iced coffee
Galakakáo Chocolate milk
Gazóza Generic fizzy drink
Kafés Coffee
Krasí Wine
áspro white
kokkinélli / rozé rosé
kókkino / mávro red
Limonádha Lemonade
Metalikó neró Mineral water
Portokaládha Orangeade
Potíri Glass
Stinyássas! Cheers!
Tsáï Tea
Tsáï vounoú “Mountain” (mainland sage) tea
Small print
A Rough Guide to Rough Guides
Rough Guide Credits
Help us update
The authors
Acknowledgements
A Rough Guide to Rough Guides
Athens DIRECTIONS is published by Rough Guides. The first Rough Guide to Greece, published in 1982, was a student scheme that became a publishing phenomenon. The immedia
te success of the book – with numerous reprints and a Thomas Cook prize shortlisting – spawned a series that rapidly covered dozens of destinations. Rough Guides had a ready market among low-budget backpackers, but soon also acquired a much broader and older readership that relished Rough Guides’ wit and inquisitiveness as much as their enthusiastic, critical approach. Everyone wants value for money, but not at any price. Rough Guides soon began supplementing the “rougher” information about hostels and low-budget listings with the kind of detail on restaurants and quality hotels that independent-minded visitors on any budget might expect, whether on business in New York or trekking in Thailand. These days the guides offer recommendations from shoestring to luxury and a large number of destinations around the globe, including almost every country in the Americas and Europe, more than half of Africa and most of Asia and Australasia. Rough Guides now publish:
• Travel guides to more than 200 worldwide destinations
• Dictionary phrasebooks to 22 major languages
• Maps printed on rip-proof and waterproof Polyart™ paper
• Music guides running the gamut from Opera to Elvis
• Reference books on topics as diverse as the Weather and Shakespeare
• World Music CDs in association with World Music Network
Visit www.roughguides.com to see our latest publications.
Rough Guide Credits
Text editors: Fran Sandham
Layout: Diana Jarvis, Daniel May
Photography: Paul Hellander
Cartography: Draughtsman Ltd, Miles Irving, Katie Lloyd-Jones, Ed Wright
Picture research: Jj Luck, Mark Thomas, Sharon Martins
Proofreader: Jan Wiltshire
Production: John McKay
Design: Henry Iles
Help us update
We’ve gone to a lot of effort to ensure that the first edition of Athens DIRECTIONS is accurate and up-to-date. However, things change – places get “discovered”, opening hours are notoriously fickle, restaurants and rooms raise prices or lower standards. If you feel we’ve got it wrong or left something out, we’d like to know, and if you can remember the address, the price, the time, the phone number, so much the better.
We’ll credit all contributions, and send a copy of the next edition (or any other DIRECTIONSguide or Rough Guide if you prefer) for the best letters. Everyone who writes to us and isn't already a subscriber will receive a copy of our full-colour thrice-yearly newsletter. Please mark letters: “Athens DIRECTIONS Update” and send to: Rough Guides, 80 Strand, London WC2R 0RL, or Rough Guides, 4th Floor, 345 Hudson St, New York, NY 10014. Or send an email to [email protected]
Have your questions answered and tell others about your trip at www.roughguides.atinfopop.com
The authors
John Fisher co-authored the first edition of the Rough Guide to Greece and has been inextricably linked with Rough Guides ever since. He lives in South London with his wife and two young sons.
Paul Hellander has been in and out of Greece for over thirty years, having graduated with a degree in Greek from Birmingham University. Imbued with an indelible love of Hellenism, Paul has a particular predilection for rocky islands, soaring mountains and the sleepless Olympic city of Athens.
Acknowledgements
From John: Thanks are due to more people than can be listed here, but above all to Dimitris Koutoulas, Calli Travlos and the staff of the GNTO in London, Nick Edwards, Kate Donnelly, Yiannis Mikhas and all at the prefecture of Pireás, Leonidas Tsagaris, Lena Zolota; to everyone at Rough Guides, especially Fran, Kate, Geoff, Ruth, Jj, Mark, Katie, Miles, Diana and Dan; and as always to A and the two Js for putting up with it for far too long.
From Paul:Many thanks to Angeliki Kanelli and Vana Kapsaski for sharing their Zografou home with me, as well as Marc Dubin and John Fisher for support and valuable insight.