A NIGHT OF GREEK FOOD TASTING

Giros are fairly well known in certain parts of the US and Australia, particularly where there are large Greek communities but less so in the UK where the kebab shop business is dominated by Turks. I could just tell you that Giros are simply the finest fast food in the world and leave it at that but perhaps a bit of explanation is needed.

Most often they are eaten in the sublime form of the giros pitta. To understand this you must first banish any notion of pita bread being a flat oval with a handy little pocket in the middle. What we're talking about here is a thick disk of bread that is generally grilled with a goodly amount of olive oil brushed on. On to this is spread tzatziki and then a pile of the meat. Other toppings are added to taste but if undirected the chef will add them all. They're usually lined up in front of him in trays so just point and gesticulate. Tomato pieces and red onions are the norm, chips used to be regarded as the devil's work but these days it is an almost mandatory pita filling at most grill houses.

The whole thing is then rolled into a cigar shape of about 5 cm in diameter, usually just too big to fit in your mouth without embarrassing spillage and further rolled in greaseproof paper with one end left open to munch on. Enjoy!

Most beer in the Peloponnese is lager brewed under licence. The two big brands are Amstel and Heineken. Mythos, considered by many to be local, is also foreign-owned. Fix an old brand that has been revitalized by the original family owners is more authentically Greek and also rather good! Recently a few micro-breweries have opened up in Greece but they are yet to be widely stocked.