Restaurant and taverna food tends to be very simple, rarely involving sauces but with full use of local olive oil and charcoal grills. Salads are excellent and often made with the local feta cheese, tomato, cucumber and fresh olive oil.
Olives are cheap and plentiful.
All restaurants have a standard menu which includes the availability and price of each dish. A good proportion of the restaurants will serve international dishes. Waiter service is usual. Local spirits include ouzo , an aniseed-based clear spirit to which water is added and very similar to the French pastis. Local brandy is sharp and fiery.