3 Greek Restaurants in Liverpool

One of the most fundamental elements of Greek cooking and of almost any dish you’ll find at a Greek restaurant in Liverpool is a big old use of fresh vegetables. We suspect there are a few reasons as to why, the first being that the Greeks eat seasonally, the second being that the vegetables grown in Greece, irrespective of the time of year, are some of the best in the world. They’re colourful and flavourful in ways they simply aren’t elsewhere so it makes perfect sense that the Greeks and Liverpool’s Greek restaurants use them whenever possible. Keeping those things in mind, don’t be surprised when you dine at any one of Liverpool’s Greek restaurants and find tomatoes, spinach, artichokes, fennel, cabbage, horta, zucchini, garlic or peppers on pretty much every page of the menu.

Hey now, you carnivores, if all that talk of the V word has left you in some doubt about whether to reserve a table at one of Liverpool’s Greek restaurants, cast that doubt aside. Although a far more modern development, Greeks do eat plenty of meat – mainly pork, lamb, chicken, veal or rabbit – but it’s more often a component of a dish, rather than the focus. Take moussaka as an example, a dish where meat is added to enhance or enrich but not a dish where meat is essential. None of this is to say you won’t find big plates of meat a Greek restaurant in Liverpool – you will – it’s just that meat isn’t as central to the Greek diet as it is in somewhere like the UK, the US or Germany. Fish and seafood, however, well, that’s a whole different kettle of fish… For such a small country Greece has a vast amount of coastline meaning fish and seafood are eaten often. Food from the ocean is vital for the Greek diet, and you’d best believe this transfers to the kitchens of Liverpool’s Greek restaurants.