Translating a Greek menu into English without losing its identity

A good English menu translation helps guests understand what will arrive at their table. It needs accurate names, useful descriptions and consistency with the actual recipe. A sentence can sound natural in English and still be wrong if it adds ingredients or qualities the product does not have.

Start with an up-to-date Greek menu. Unclear information in the original usually creates unclear information in the translation as well.

Prepare a reliable source of information

For every product, collect the approved name, main ingredients, preparation method, size or portion and price. If there are variations, explain what changes in each one.

A description that says only “chef’s salad” does not tell a translator what is in it. Ask the kitchen for the details. Translation should not replace an unknown recipe with a familiar recipe found elsewhere.

Keep this information together rather than spreading it across old files and chat messages. A single approved reference makes it easier to spot discrepancies and keeps the translation tied to the menu you actually serve.

Keep the dish’s identity and explain it

A Greek name can remain when it is part of the product’s identity. A short English description alongside it is often more useful to an unfamiliar guest than transliteration alone.

For example, a hypothetical melitzanosalata genuinely made with roasted aubergine, olive oil and lemon could be described as:

Melitzanosalata — roasted aubergine dip with olive oil and lemon.

Adapt the example to your recipe. If your dish has different ingredients, the description must reflect them rather than repeat a ready-made version. Keeping a traditional name is compatible with giving visitors a clear explanation.

Choose consistent terminology

Create a short list of preferred terms. If you choose “aubergine”, use it consistently instead of switching casually to “eggplant”. Apply the same approach to category names, cooking methods, sizes and units.

Consistency also applies to layout. Avoid putting the quantity before the name in one listing and burying it in a long paragraph in another. Keep the actual prices and quantities aligned across languages and identify the currency clearly.

The aim is not to remove the venue’s personality. It is to make sure guests do not have to wonder whether two different words describe the same thing.

Treat descriptive claims carefully

Terms such as “vegan”, “gluten-free”, “organic” and “homemade” are not decorative adjectives. They need to match verified information from the business. The absence of an ingredient from a short description does not establish suitability for a particular dietary restriction.

Use the business’s approved ingredient and allergen information, and maintain a process for staff to clarify questions. An automatic translation should not decide which claims apply.

Carry out two different reviews

The first review concerns language: does it read naturally, is the dish understandable and are spelling and terminology consistent?

The second concerns the operation: does the English description match the kitchen, bar and Greek menu? Are the prices correct? Does the wording remain readable on screen? Test language switching in the actual menu, following the approach in our mobile menu organisation guide.

Plan for future changes

A translation needs updating when the product changes. Keep a simple table with “Product”, “Change”, “Greek”, “English” and “Checked” columns. This helps prevent a change in sauce, size or availability from remaining visible in only one language.

MENNOO offers plans covering different numbers of languages, as explained in the service guide. Before proceeding, explain which languages you need and confirm the process for initial translation and later updates.

Send the actual menu together with clarifications from the kitchen. Clear source material is the best starting point for a translation that serves the guest.