mézé (the equivalent of our hors
d’œuvre) is eaten while you drink
your apéritif and not as part of the
main meal. You can sit at a table
on the sand with your feet almost
in the Aegean as you drink your
oúzo; boys with baskets of little
clams or kidónia (sea quinces) pass
up and down the beach and open
them for you at your table; or the
waiter will bring you large trays of
olives, of which there are dozens of
different kinds and colours in
Greece, the most delicious being
the purple Calamata olives in oil,
dishes of atherinous (tiny fried fish
rather like our whitebait), slices of
ff
(ff)
#1