In Byzantine monasteries, the meal is taken at the trapeza, the refectory, in silence while a brother reads aloud from holy scripture. There is no starter-main-dessert: one or two sober dishes are served, regulated day by day by the liturgical calendar. On fast days (Wednesday, Friday, Lent), only bread, pulses, and water are allowed, sometimes without oil. On feast days, fish, wine mixed with water, and honey are permitted. Everything is shared in equal portions, from the abbot to the youngest novice.

A fermented fish brine inherited from Rome, garos gives Byzantine dishes their savory umami depth. A few drops replace salt and define the cuisine of the Empire. Today, fish sauce or colatura di alici can replicate its taste.