iLoveFood
Greek Taverna Rules: Kouver, Tipping & Spotting Tourist Traps
Quick answer
Kouver is a small charge per person for bread and water. It must be on the menu. Tipping isn't required, but leaving 5–10% or rounding up for good service is normal. Fish is priced per kilo, so ask to see it weighed first. Always ask for your receipt (apodeixi).
At a glance
| Topic | What to know |
|---|---|
| Kouver | Small per-person charge for bread and water; it must be on the menu |
| Tipping | Optional; round up or 5–10% for good service, in cash |
| Fish | Priced per kilo; agree the weight and price before it's cooked |
| Receipt | Ask for an apodeixi; it's required by law |
| Dessert | Often brought free at the end; that's normal hospitality |
| Dinner time | Locals eat late, from 21:00 onwards |
Signs of a tourist trap
- Staff waving people in from the street.
- Photo menus in many languages.
- Fish on the menu with no price per kilo.
- Harbour-front tables in the busiest spots. Walk two streets back.
FAQ
Do you tip in Greece?
It's not required, but rounding up or leaving 5–10% in cash for good service is common.
Can I refuse the kouver?
If you don't want the bread, say so when you sit down. It should only be charged if it's on the menu.
Updated 2026-10. General planning guidance. Check with operators and local authorities.