Exploring Greece's Most Controversial Dishes: Would You Dare Try Them

Greek cuisine is renowned for its rich flavours and traditional dishes, but some food might not appeal to everyone’s palate.

From offal to unusual island recipes, a few dishes push the boundaries of what most would consider a delicacy. For those who relish Greek food's unique and adventurous side, these dishes may be just another part of the culinary experience—though for many, they might be a step too far.

In a humorous and somewhat judgmental take, we’ll explore some Greek dishes that might leave you cringing. It’s not about shaming anyone, but some dishes in Greece have earned a reputation for being especially challenging for most people to stomach. Here are some of the most divisive and often considered “worst-rated” foods that you can find in Greece:

1. Garbouba/Kokoretsi
This dish is a must-try for the truly adventurous. Made from lamb or goat innards, including the sweetbreads and intestines, garbouba or kokoretsi is often enjoyed during Easter. The entrails are wrapped in the intestines and cooked over an open flame. While some people swear by it as a delicacy, others would rather steer clear of the thought of it.

2. Bourburelia
A traditional dish from the Ionian islands, particularly Kefalonia, bourburelia is made from a mix of cereals, beans, and legumes, cooked together on the Feast of the Entrance of the Theotokos. While this dish is an important part of the region’s cultural heritage, its texture and combination of ingredients may be off-putting to many. Some describe it as looking like the “sickness” on a plate, making it a divisive choice for diners.

3. Liver/Frygadeli
For those who enjoy the taste of offal, frygadeli is a dish made from liver and intestines, often fried and served as a snack or side dish. While not as extreme as some other items on this list, the strong aroma of liver is enough to deter many. It’s a rich, flavorful bite for those who love it, but for others, it can be a hard dish to swallow.

4. Patsas
One of the more notorious dishes, patsas, is a hearty soup made from cow or lamb stomach, usually enjoyed as a remedy for hangovers. The strong, pungent smell can overwhelm those not accustomed to offal-based dishes. Often served with vinegar and garlic, this dish is firmly rooted in Greek tradition but is certainly an acquired taste.

5. Magiritsa
This Easter dish might sound familiar—magiritsa is a soup made from lamb offal, including liver and intestines, cooked with rice and herbs. While it has deep cultural significance, especially during Easter, some find it hard to enjoy the strong flavours and texture of the offals, leading many to question why this dish is still served after so many years.

6. Snails
Eating snails may seem unusual to many, but in Greece, especially in Crete, snails are a popular delicacy. Cooked with herbs and sometimes served with pasta, these little creatures are a treat for those who enjoy trying something different. However, eating snails is just a step too far in Greek cuisine for some.

Despite the strong opinions surrounding these dishes, there’s no denying that they represent a significant part of Greece’s culinary heritage. While not everyone will be willing to try them, those who are open to exploring the more unusual side of Greek cuisine may discover new flavours and textures they never expected to enjoy.

So, the question remains: are you brave enough to try these “worst-rated” dishes, or will you stick to more familiar fare when visiting Greece? Either way, these foods continue to be enjoyed by many, reflecting the diverse and adventurous nature of Greek culinary traditions.

Greek Cuisine Crowned Best in the World by Taste Atlas