Sailing into Greece's Soul – Culture, Habits & Tips Before You Moor

Dock Like a Local

Moor stern-to and arrive early. Stern lines ashore often needed.

Island-Hopping Tips

The Ionian Sea = calm and easy. Ideal for first-time skippers and relaxed cruising.
The Cyclades islands = for the bold and prepared — meltemi is not for everyone.
Sporades = green, breezy, somewhere in-between.

Greek Beer

Beer? Taverns usually stock 500ml bottles of classics like Kaiser (Pils), Mythos, Alfa, or Fix — crisp and reliable. But Greek microbreweries are booming — you’ll find IPAs, Red Ales, Smoked lagers and more in 330ml bottles, mostly in bars and specialty shops. Taverns rarely carry them, but it never hurts to ask!

Taverna Etiquette

Meals in Greece are unhurried — take your time and enjoy.
Waiters won’t rush you to order or leave, even if you stay for hours.
Tipping is appreciated but never expected.
Most locals round up the bill or leave some coins as a gesture of thanks.

Safe at Anchor

Greece is safe — theft is rare and locals respect boats.
But real peace of mind at anchor means watching out for other skippers: not everyone is careful when dropping anchor or leaving.
A neighbor might snag your chain or come in noisy past midnight.
Stay alert, be kind, and if needed, the Coast Guard is never far.

The Greek Table

Greek cuisine is simple, fresh, and seasonal — and it shows.

• Vegetables are at the heart of most meals. You’ll see dishes like gemista (stuffed tomatoes & peppers), briam (oven-baked vegetables with olive oil), and horta (boiled wild greens with lemon).

• Aromatic herbs like oregano, thyme, rosemary, and sage grow wild on the hillsides — and end up in nearly every dish.

• Feta cheese is everywhere — in salads, pies, grilled, or crumbled over everything.
And don’t leave Greece without trying real Greek yogurt, thick and creamy, often paired with honey or fruit.

• Seafood lovers will be happy: grilled octopus, fried anchovies, steamed mussels, and shrimp saganaki are all common, fresh, and affordable.

• Need a quick bite? A gyros or souvlaki wrap costs about €3–4 — a fast, satisfying street food option.

In Greek tavernas, meals are meant to be shared.
Order a few plates for the table, pour some wine, and enjoy the slow rhythm of a meal that’s more than just eating.

Greek Wine

More than 4,000 years of winemaking, from the god Dionysus to today’s boutique vineyards.
Greek wine is full of character — sun-drenched, food-friendly, and local to the bone.
Start by asking for a dry white from the island or a soft red from the region.
Most places serve local “house wine” by the carafe — it’s affordable and often quite good.
Ask to taste a little, and if it’s not to your liking, move on to a bottled option that matches your meal.

Ouzo

Ouzo is Greece’s most iconic spirit — a clear, anise-flavored liquor traditionally enjoyed with a splash of cold water and ice.
It's often served alongside seafood appetizers like grilled octopus, fried anchovies, or mussels, and sipped slowly in the sun. You’ll find it everywhere, from harborside tavernas to village squares.
Expect to pay €2–3 per glass or €8–10 for a 200ml bottle in a taverna.

Greek Salad

The most iconic dish of Greek summer - crisp vegetables, briny feta, and a drizzle of olive oil bring sunshine to your plate.
Essential ingredients:
tomato, cucumber, onion, green pepper, olive oil, feta cheese, and oregano.

Common Mistakes

• Don’t flush paper — use the bin, not the toilet.
• Meltemi winds — stronger than they seem, especially in the Aegean.
• Arrive early — before noon if you want a good mooring spot in summer.

Greek Coffee

In Greece, coffee is a ritual — not a rush. You’ll find the classic “ellinikos” served hot in a small cup, Italian-style espresso and cappuccino, but most Greeks prefer their caffeine cold: freddo espresso or freddo cappuccino, shaken with ice.
Sweet or strong, light or bold — it’s all about taste.
Coffee here is about slowing down, not speeding up. It lasts as long as the conversation.

Sailing Weather

Summer sailing in Greece means blue skies, long days, and sea temperatures around 25–27°C.
Winds are generally predictable — lighter in the Ionian, stronger in the Aegean.
Rain is rare between June and September, and nights are warm enough for sleeping on deck.

Dining Hours

Lunch at 2–3pm, dinner after 8pm. Greeks eat late.

People & Politeness

Most Greeks speak English and often a second language. They’re welcoming and naturally helpful — sometimes even overly so.
If someone interrupts their day to assist you, it's not for a tip.
It's genuine hospitality, rooted in culture.
A small tip is appreciated in tavernas, but no one helps you expecting money.

Open-Air Fun

After 9pm, Greek summer comes with stars — on the sky and on the screen.
Outdoor cinemas pop up everywhere, with canvas foldable chairs on gravel and small tables between them for your beer or snack.
Grab something from the bar, sit back, and let the film blend with the night breeze and jasmine-scented air.