For many people, ourselves included, visiting Greece often means falling in love with its food. Whether in bustling cities like Athens or Thessaloniki, or the islands, Greeks embody a deep appreciation for food and the rituals that surround it, and the taverna is often at the heart of this.
Regardless of whether they are, tavernas all approach food and cooking with simplicity. Chefs prioritise using locally grown vegetables and fruit, freshly caught seafood, and olive oil and olives sourced from the markets or nearby farms. The recipes most chefs serve have been passed down through generations, and the menus can vary depending on the location. A coastal taverna in Naxos or Crete might serve freshly caught octopus or fish, while the ones in mountainous regions are known to cook hearty stews such as Katsikaki tsigariasto, using local meats and vegetables. Cooking methods are simple – grilling over charcoal, slow braising and baking in clay pots are all techniques the Greeks have been using for centuries, and they play a big part in giving these dishes their classic flavours and textures.
Opa! Is filled with recipes inspired by our love of traditional Greek tavernas and the food they serve. ‘Opa’ is a phrase that captures the warmth of Greek culture, and it’s an expression that carries many meanings depending on the context it’s used in. It can be an expression of joy or excitement in social settings such as weddings or festivals. This book is our collection of recipes that reflect the heart of Greek food. It is a book of simple dishes that hold special memories for us, alongside recipes that are inspired by meals we’ve enjoyed at tavernas across Greece.
Dining and Cooking