A taverna (Greek: ταβέρνα) is a small Greek restaurant that serves Greek cuisine. The taverna is an integral part of Greek culture and has become familiar to people from other countries who visit Greece, as well as through the establishment of tavernes (ταβέρνες, plural) in countries such as the United States and Australia by expatriate Greeks. Etymology and History Taverna (in Greek ταβέρνα), is a word taken from the Latin taberna (in plural tabernae), meaning “shop” (see Roman taberna). The Latin word derived from tabula, meaning “table”. The earliest evidence of a Greek restaurant was discovered at the Agora of Athens during excavations conducted by the American School of Classical Studies in the early 1970s. Large quantities of cooking and eating utensils were found at the taverna such as plates, mixing bowls, lidded casseroles, spits for broiling meat, mortars for chopping and grinding, as well as a cooking bell and a variety of jugs. Large amounts of fish bones and shellfish remains were also found, revealing the restaurant's offerings of oysters, mussels, murex, and large fish. A nearby wine shop, possibly in association with the restaurant, served local Attic wine, as well as a wide variety of wines imported from Chios, Mende, Corinth, Samos and Lesbos. Establishments serving wine were also present in the Byzantine Empire, as evidenced by a 10th-century CE ordinance setting a curfew to prevent alcohol-induced "violence and rioting". Cuisine A typical menu for a modern taverna often includes: Bread, usually loaf bread, sometimes flat bread Meat such as lamb, pork and beef Salads such as Greek salad Appetizers or entrées like tzatziki (yogurt, garlic and 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 such as avgolemono (egg-lemon soup) and fasolada (beansoup) Pasta such as spaghetti napolitano, pastitsio (baked layers of thick pasta 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 (magirefta) including a wide variety of seasonal vegetable dishes such as moussaka (eggplant or zucchini, minced meat, and béchamel sauce)