Nea Flogita hosts a few coastal tavernes. A taverna is usually a small Greek restaurant serving Greek cuisine. The taverna has become an integral part of Greek culture and has become familiar to people from other countries who visit Greece and through the establishment of tavernes overseas by expatriate Greeks.

A typical menu for a taverna would usually include many if not all of the following items:

  • Bread, usually loaf bread, sometimes flat bread;
  • Meat such as lamb
  • Salads such as Greek salad
  • Appetizers or entrées like tzatziki (yogurt, garlic, cucumber dip), melitzanosalata (eggplant dip), tirokafteri (whipped feta cheese, with hot peppers and olive oil dip), spanakopita and dolmades or dolmadakia – (rice mixture with fresh herbs such as mint and parsley and sometimes pine nuts-and in some regions minced meat is added-tightly wrapped with tender grape leaves and served with a thick and creamy, lemony sauce);
  • Soups like avgolemono (egg-lemon soup) and fasolada (beansoup)
  • Pasta such as pastichio, baked layers of thick pasta (Greek pastichio noodles) and minced meat mixture topped with a thick béchamel sauce);
  • Fish and seafood dishes such as baked fresh fish, fried salt cod served with skordalia (garlic sauce); fried squid and baby octopus;
  • Baked Dishes such as a wide variety of seasonal Vegetable dishes);  moussaka (eggplant or zucchini, minced meat, béchamel sauce);
  • Grilled dishes such as souvlaki;
  • Wine including retsina, mavrodafni and other Greek red/white wine varieties;
  • Beer
  • Spirits such as ouzo, tsipouro and Metaxa brandy.
  • Fruit