The usual aperitif is ouzo, a spirit with an aniseed flavour. In the provinces it is generally served neat in thimblefuls; in the towns you get larger quantities, and most people prefer to add water, which clouds it. There are good Greek vermouths, but you will be rather lucky if one is served to you in a cafe. Another aperitif, sweeter and more scented than ouzo, is rreastika; and in the islands you may sometimes find citro (sweet, and with a citrus flavour), which is made in Naxos.
They are usually accompanied by meze, some form of appetizer. In the simplest form, this will consist of a small bit of cheese and an olive, and a slice of tomato or cucumber, but it can be very elaborate indeed. In a good restaurant, or at a party, you may get a small canape spread with brik (red caviare) or with taramosaldta (a delicious preparation of fish roes). Other good appetizers are chachik (cucumber with yoghourt and garlic), or small keftedes or dolmddes. Olives of various sorts may be sampled, green or black (the oval olive of Delphi, or the pointed olive of Kalamata). If you are sitting at a cafe pedlars will probably pass and you can, if you wish, supplement your meze by buying pistachio nuts or almonds, and sometimes clams. A more substantial snack (often obtainable on steamboats) is the tyropitta or cheese pie. This may be filled with egg and cheese, or with just a piece of dryish white cheese. In the country, made of good local cheese and a sprinkling of marjoram, it can be very good.
There are two main types of soup: a chicken broth thickened with rice and eggs and flavoured with lemon (avgolemono), or a fish broth, (psarosoupa) generally served with pieces of boiled fish and vegetables in it.