TOD
Greek:
Avgolemono (Egg-Lemon Soup)
Spanakopita (Spinach-Feta Pie)
Horiatiki Salata (Village salad - cucumber, onion, tomato, olive, feta)
Lamb - any way
der Brucer
While in a local eatery in Athens I tried my "I'll have what he's having" (pointing to another diner) ordering technique. The result was a delicious slab of warm-from-the-oven bread and a teaming bowl of curdled goat's mild.
Communication also paid a role while order game in a Berlin establishment -
I thougth I was getting roast stag (venison hart), of course I ended up with roast heart from a deer.
On my first tour in Italy (1973-75), I tried this approach one evening in a favorite
ristorante when I opted to try something other than tortellini with meat sauce. I pointed to what looked like meat loaf at another table and was told it was
coniglio. The waiter recommended it, too, and offered his compliments to my choice.
It tasted a bit strange. It had peas and potato pieces mixed into it. Possibly carrots, too.
It wasn't the best meat loaf I'd ever tasted and thought it must be a cultural thing -- perhaps different spices were used in ground beef in Italy.
As it turns out, it was rabbit (loaf).
And it didn't taste just like chicken.