On the Aegean coast, local cuisine is quite similar to that of the Greek islands, as this region was historically more accessible by boat than overland. Here you’ll find countless different greens, boiled and tossed in olive oil, garlic, and lemon, or sautéed with onions and finished with an egg or two. The locals here love their vegetables, with green beans, artichoke, zucchini, eggplant, fava beans, leeks, broccoli, and cauliflower comprising some favorites in addition to all those greens. The main flavorings in this region are simple: herbs, garlic, lemon, and lots and lots of olive oil. Although vegetables often make up the main course in this region, fish is another favorite, and bread is an indispensable part of any meal. Breakfast usually consists of cheese, olives, raw vegetables like tomatoes, cucumber, and fresh herbs, along with bread and jam made from local fruits. Fruit is often eaten as a snack or after meals; figs, grapes, and pomegranates are especially common. As this region is generally more liberal than the rest of the country, many locals drink, with raki, an anise flavored liquor, the most common libation.