Skordalia: what it is and where to eat it
A thick, creamy garlic dip often served with bread or vegetables.
14 restaurants on Tastavo serve it
- Cuisine
- Greek
Typical ingredients
- garlic
- potatoes
- olive oil
- vinegar
History of the dish
Greece
- Origin
- Greece
Read more
Skordalia (alternatively skordhalia or skorthalia) (Greek: σκορδαλιά [skorðaˈʎa], also called αλιάδα, aliada/aliatha) is a thick purée in Greek cuisine, made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added.
Excerpt from the Wikipedia article “Skordalia” · version used · CC BY-SA 4.0
Where to eat it
Vienna
- Art Corner Restaurant€5.80
- Mythos Restaurant€5.50
- Restaurant Athene€4.90
Athens
- Cave of Acropolis Σκορδαλιά€4.30
- Το Θεραπευτήριο Σκορδαλιά€4
Düsseldorf
- Taverne Savas€5.90
Cologne
Gothenburg
- Taverna Efessos SKORDALIASEK 55
Copenhagen
- AkropolisDKK 49
Limassol
- Fat Fish Σκορδαλιά€4.50
Santorini
- The Cave of Nikolas SKORDALIA€5.50
Thessaloniki
- Μπακαλικο Μεζεδοπωλειο Σκορδαλιά€2.80
Rhodes
- Aegean Fish Σκορδαλιά€4.50
Corfu
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.