The enduring tradition of mezedopoleia in Greek Culture

Greek people value the act of sharing and feasting on food, without any rush, and overall, appreciating the company. Mezedopoleio is the perfect type of restaurant that combines the value of community and traditional dishes, called meze. 

Back in ancient Persia, a way to demonstrate their wealth was by serving a variety of small dishes, the so-called mezes. This spread to the Ottoman Empire and gained popularity in the Middle East and Mediterranean regions. According to Nikos Vogiatzis, a customer of Nostos Tavern, “Everything changes over time, and so do our restaurants. We stick to traditional trends, but we introduce changes with new culinary methods”. Back then, mezzes were served in small quantities, but today, this has changed. In these taverns, they have a wide variety of dishes to choose from, transforming them into a complete meal. 

Initially, mezodopoleia were familiar and simple places, usually run by small business owners. They were known for being a meeting place for workers and the popular class to drink ouzo, tsipouro, or retsina, the typical drinks from Greece, and at the same time, they shared meze. In the 20th century, mezzes attracted more people from different social classes, thus, they transformed into the ideal places for nightlife. 

Common ingredients from the Mediterranean diet are olives, fresh vegetables, fish, and aromatic herbs | Mariona Carbó

Nowadays, mezedopoleia are on the must-visit list for tourists, as they see it as an authentic experience of Greek gastronomy, not only for the dishes, made by fresh and local ingredients, but also for the environment of the locals, for example, Nostos Tavern (Thessaloniki) “has something nostalgic, from the past and the modern life”, according to Despina Christoforidou, the owner of Nostos. 

Mezedopoleia have prevailed because they are more than just restaurants; they offer a genuine experience that defines the Greek lifestyle, as they still encourage people to eat as a communal act.