The word meze is associated with social gatherings, friends and small plates on the table full of delicacies, miniatures of meals, either in sunny balconies or in cosy tavern in the wintertime. Wine, tsipouro, raki or ouzo are the drinks required as complement for enjoying numerous meze dishes. The word comes from the Persian maze, which means “taste” just like the Turkish meze. The appetizer has a special place in the history and culture of our country. From ancient times, Greeks and Romans used to feast on small dishes with fresh fruits, wine, cheese, olives and vegetables accompanied by wine. Meze dishes were common in other countries as well in the Eastern Mediterranean and the Middle East.
Meze is served as an appetizer to welcome the meal but also has its autonomy at the table. Culinary art and imaginative combinations can offer unique compositions of meze. When meze dishes are served the forks can begin a journey from pickled vegetables to sea shells and seafood, to zucchini balls and cheese crοquettes, making a stopover at dolmades, which are delicious vine leaves stuffed with rice, fresh herbs, and seasonings and ending up the trip to the flavours to a pork “tigania”, fried pork marinated with wine and served as a welcome gastronomic gesture.