CRETE
the ultimate gastronomic destination
The term "gastronomic devotion" perfectly describes the culinary experience that the visitor will have through the taste of local dishes in Crete. Cretan cuisine and the excellent diet of the inhabitants are unique in the world. Archaeological findings, such as the frescoes in the palace of Knossos, prove that the Minoans, 4,000 years ago, consumed almost the same products as modern Cretans. The Cretan table is "laid" with seasonal products. Exquisite Cretan dishes utilize raw materials that are collected, cultivated, produced, and caught within a breath of your plate. In addition to the Cretan olive oil that stars, wild greens & aromatic herbs, poultry and meat, vegetables, legumes, eggs, dairy products, and cheeses from the generous Cretan land and sea make up the uniqueness of the Cretan cuisine.
What to try
Ntako
Dakos is one of the most characteristic Cretan salads, also known as “koukouvagia” in the local dialect. Its base is Cretan barley rusk. The grated fresh tomato that is added, with its juices, soaks the rusk, making it softer and more flavorful. Then, grated feta, mizithra or other local cheese depending on the region, add saltiness and a creamy texture. Dakos is completed with the characteristic aroma and flavor of oregano and is drizzled with olive oil for extra flavor and moisture. This dish is extremely popular in Crete and is an ideal appetizer or light meal, especially in the summer months, due to the freshness and simplicity of its ingredients.
Apaki & vinegar sausage
Apaki is one of the most characteristic and beloved Cretan cold cuts, known for its special flavor and traditional preparation. Apaki is made from lean pork, which is cut into small strips and marinated with a mixture of herbs and spices, such as thyme, oregano and garlic. The process of marinating the meat gives apaki its unique character, while its smoky flavor results from the traditional smoking technique. The meat is left to smoke for several hours in wood-fired smokehouses, which intensifies its aromatic dimension. This entire process results in a cold cut with a rich flavor, ideal to accompany traditional Cretan wine or to be part of a variety of local dishes. On the other hand, the vinegar sausage of Crete is equally famous for its special flavor, which is due to its traditional preparation. This sausage is made from fine pieces of pork, which are marinated in Cretan vinegar, giving it a characteristic flavor and aroma that combines wonderfully with the spices and aromatic plants of the island. The mixture is left to mature and then the sausage is smoked with wood from Cretan forests, absorbing the aromas of the herbs and plants grown on the mountain slopes. The smoky flavor, combined with the vinegar, creates a perfect combination.
cheese making
Cretan cheese products are one of the most important ambassadors of the Cretan diet. The beginnings of cheese-making in Crete is lost in the centuries. The quality of Cretan cheese products is mainly due to the raising of animals on the wild slopes and mountains of the island, as well as to their natural diet with the rich flora of aromatic plants and herbs of Crete. These conditions give Cretan cheeses aromas and flavors that reflect the local microclimate and the heritage of the region.
Graviera
Cretan graviera is one of the most characteristic and beloved cheeses of Greek cuisine, with deep roots in the island's tradition. If you hear the term "trypa" (=hole), it means that you have one of its most authentic and traditional versions in front of you, with the particularity of ripening in caves or cave-shelters located in the Cretan mountains. The ""holes"" inside it, which arise during ripening, are the sign of the traditional method of production, as the humidity and conditions of the cave allow the natural development of these characteristic air bubbles. Cretan graviera has a firm, yellow color and rarely reaches the table without having aroused intense interest with its rich flavor and unique texture. The refined balance between salty and sweet of its flavor, combined with its natural ripening, make it ideal to accompany both bread and wines or fruits, while it can be used in a multitude of recipes of Cretan cuisine, from salads and pasta to classic meat dishes.
Stuffed vine leaves
Dolmadakia are small, tender rolls of vine leaves filled with an aromatic rice mixture. The vine leaves come from the Cretan vineyards, giving them a strong aroma and delicate texture. The filling includes rice, chopped onion and a generous dose of herbs such as spearmint, parsley and dill. What makes Cretan dolmadakia special is their small size and thin, delicate appearance, which requires a lot of patience, skill and love from the cook. Their preparation is a task that is done with care, as each dolmadakia must be wrapped tightly and precisely, so that it remains compact but also fluffy when cooked.
Fried cretan pies
Pitarakia are small, fried pies filled with the aromas of fresh herbs or mizithra cheese and are a classic Cretan appetizer. Their taste is light but full, thanks to the balance between the thin dough and the filling. Their dough is light and fluffy. Their rich filling of mizithra, spinach or wild greens enriched with aromatic herbs and greens, gives them their distinct taste and aromas. What makes them unique is the harmonious "marriage" of pure, local ingredients that give a light but full of aromas, and make them ideal as an accompaniment to a table of mezedes.
Cretan herbs and aromatic plants
The unique biodiversity of Crete includes numerous species of herbs and aromatic plants, several of which are endemic and found nowhere else in the world. They are usually collected wild in the countryside and are valuable for nutrition, as they are rich in nutrients, vitamins and antioxidants. They are an integral part of the Cretan diet. Cretans consume herbs mainly boiled with olive oil and lemon, but also cooked in traditional dishes such as pies or combined with meat and fish.
Stamnagathi
Stamnagathi is a unique and beloved wild herb that grows in the mountains of Crete, mainly on rocky and steep soils, and belongs to the radish family. Stamnagathi is famous for its intense, spicy and slightly bitter flavor, which is reminiscent of chicory or wild herbs, while its aroma has a fresh, earthy tone that captures the wild landscape from which it comes. Stamnagathi is traditionally collected by hand, usually in spring, when the plants are most tender and flavorful. Although it is now cultivated in many places, truly wild stamnagathi is hard to find and is considered extremely valuable for lovers of its authentic flavor. It is said that the microclimate and wild soils of Crete give it a unique flavor that is difficult to reproduce outside its natural environment. In Cretan cuisine, stamnagathi is used with many ways: served as a salad, often raw with lemon juice and olive oil, offering a taste rich in contrasts between freshness and bitterness. It is also cooked and accompanies local meat dishes, such as lamb or goat, giving depth and earthy flavor to the food. Stamnagathi is truly a culinary experience that combines tradition and the wild character of Cretan nature.
Papules
Papoules, is a farmable plant produced in Crete. It belongs to the legume family. These are the tops of the plant that produces fava beans. Although it is found throughout southern Europe, in Crete it is an important component of the local diet, especially during Lent. Papoules have a characteristic bitter taste and are usually consumed raw as a salad. Traditionally, they are served with Cretan olive oil and vinegar, while during periods of fasting they can be eaten plain with salt and without oil. They perfectly accompany raki as a "meze" along with olives, wild artichokes, chlorokoukia and lumbunia. Apart from plain, papoules are often an excellent addition to dakos with tomato or are included in salads of wild greens and aromatic herbs. With their special taste and their connection with traditional Cretan customs, papoules remain a favorite and characteristic element of the local cuisine.
Wild artichokes
The wild artichoke is a valuable plant of Cretan nature that, in addition to its deliciousness, has excellent nutritional and therapeutic qualities. It is a source of vitamins such as A, B & C, trace elements such as calcium, potassium, phosphorus and magnesium and antioxidants such as beta-carotene, flavonoids, etc. Its broth helps in detoxifying the body, the proper functioning of the heart and in preventing high cholesterol, blood pressure and diabetes. It grows in the warm, sunny, rocky soils of the mountains of southern Crete. Its harvest is mainly done in winter, after rains, and requires a special tool, the "goula", and the patience of its collectors for cutting and cleaning it, due to its hard thorns. The Cretans who, since ancient times, exploited the edible greens of the island, are obsessed with collecting this exquisite food. Its tender shoots are eaten as a salad with lemon and olive oil, but they also make delicious local dishes when cooked. One of the most delicious dishes of our villages, with a recipe that has its roots in Byzantium, is the artichokes with goat and egg-lemon sauce, and it is among the 10 local dishes that anyone should try. The artichoke is an excellent ingredient of Cretan cuisine, combining tradition, taste and nutritional value.
Chochlious (=snails)
Chochlious, or Cretan snails, are one of the most characteristic dishes of Cretan cuisine. Although their appearance may be strange to some, for many they are a real delicacy and hold a special place in their gastronomic preferences. This is a "meze" with rich tradition, which is cooked in a special way and in various variations. Their most characteristic version is the snails "buburistoi". In this case, the snails are placed with the opening downwarrds (or "broumyta", as they say in the Cretan dialect) in hot olive oil until they acquire a crispy texture on the outside and a rich flavor. Then, they are extinguished with vinegar and flavored with rosemary, adding a unique, earthy smell and intense flavor. Snails are also used in other recipes of Cretan cuisine. You can find them in a stew with onions and tomatoes, where the sweetness of the onions brings out their flavor. They are also often cooked with wild herbs, adding a touch of the lush vegetation of Crete to the dish. In the stew, snails are simmered with tomato, creating a thicker and more flavorful sauce, while with the traditional chondro they create a flavor full of nostalgia and simplicity. For those who want to enjoy snails more simply, they can be served boiled and served just with olive oil, vinegar, salt and rosemary, creating a meze that goes perfectly with a glass of cold tsikoudia. Thus, snails remain an integral part of Cretan culture, offering a flavor that combines the authenticity of nature and the tradition of the place.
gastronomy & tradition
Crete has a rich folk tradition, with customs that are deeply connected to its culinary culture and authentic hospitality. Cretan customs and recipes are passed down with love from generation to generation, keeping the island’s cultural identity alive. Food in Crete is not just a biological necessity; it is a means of communication, love and respect. Every bite tells the story of the Cretan land, a land that gave birth to and continues to support a tradition unbroken over time.
Wedding pilaf
Before we delve into the meat dishes, it is necessary to mention one of the most characteristic dishes of the local cuisine: the well-known gamopilafo (wedding pilaf). It is a dish that, with its simplicity, reaches perfection. Essentially, gamopilafo is rice, which has been cooked slowly and patiently in a rich broth of lamb or goat, thus acquiring a depth of flavor that is difficult to describe. The process may seem simple, but the dedication to the quality of the ingredients and the art of cooking make the difference. The taste of gamopilafo is deep and rich, offering the taster a gastronomic experience that takes them on a journey through the traditions of Cretan cuisine. It is also a classic choice for celebrations and weddings, where it is served with well-cooked meat, enhancing the festive character of the table. Although it is a festive dish, you can find it in taverns and restaurants throughout Crete, allowing visitors of the island to enjoy this special piece of Cretan gastronomy. With one bite, the wedding pilaf invites you to discover the deep flavors and warm hospitality of the island.
Antiκristo
The protagonist of every authentic Cretan feast. Every meeting, every celebration or simple gathering becomes an occasion for the preparation of this unique ritual of "antikrιsto", as the locals call it. Antikrysto, which has its roots in the villages of Psiloritis and among the shepherds of the mountains, is somewhat reminiscent of lamb skewering, but its technique is much more elaborate and deeply rooted in the passage of centuries. The main difference lies in the traditional, old way of roasting. Experienced Cretan roasters, who have learned the art from their ancestors, set up the meat - large, long, narrow portions of lamb or goat - in such a way that it is around the fire and not directly above it. The spits are placed around the perimeter, at a constant distance, allowing the heat to embrace the meat in a slow and patient manner. The whole process requires attention and patience, as the meat is slow-cooked for 5 to 6 hours. As time passes, its crust begins to soften, while the interior remains tender and juicy. The smell that spreads around the fire and the sight of the slow-cooked meat are enough to arouse impatience in those present. In the end, the result is unique – an unprecedented, deep flavor that remains unforgettable and highlights the mastery and gastronomic tradition of Crete.
Skioufichta pasta
Italy may be proud of its rich pasta tradition, but the Cretan version of pasta is so authentic and incomparable that it wins over gourmets with its simplicity and intense flavors. Skioufichta, a traditional pasta made only from flour and water, is unique in its shape and preparation process. The dough is rolled out and cut into thin strips that are rolled into small twists by hand, acquiring a homemade, rustic appearance that makes them special. After shaping them, the skioufichta are boiled in salted water until they soften, but retain their characteristic texture. They are served hot with staka – a thick Cretan butter produced from the top cream of milk, offering a rich flavor and a unique creamy texture. Grated kefalotyri is added on top with its spicy intensity. or, for a milder version, anthotyro that melts and spreads, composing a dish full of flavors of Cretan tradition. This dining experience, simple and authentic, embodies the Cretan philosophy of food, based on pure ingredients and the art of the handmade.
Fresh fish and seafood
In Crete, grilled fresh fish and seafood are an authentic dining experience, reflecting the island's rich fishing tradition. With 625 miles of coastline, Crete offers a unique variety of fish and seafood, caught daily from its crystal clear waters. From sea bass, sea bream and red mullet, to grouper and tender octopus and squid, each dish is fresh and full of flavor. The fish is grilled with passion to keep its flesh juicy and tender. Essential additions, the extra virgin, aromatic, Cretan olive oil, fresh lemon juice and sea salt that highlight its natural flavor, while the aromas of the sea reach the palate with every bite. Cretan seafood dishes include a variety of squid, octopus, shrimp, crab and mussels, which are usually cooked with olive oil, fresh herbs such as oregano and thyme, lemon and local wines. In traditional Cretan cuisine, simplicity is the key: ingredients are presented naturally and flavors are highlighted without unnecessary additions. One of the most popular seafood dishes is octopus with pasta, a dish that combines the sweet meat of octopus with the rich flavor of local pasta, while it is often cooked in wine or vinegar to enhance its flavors. Equally popular is calamari stuffed with rice, which is often combined with tomato and herbs, offering a powerful and tasty experience.
Loukoumades
You can find them under various names: anevatoi loukoumades, prozymenoi loukoumades, Cretan loukoumia, koumbania or koumpanakia – in essence, they are all the same delicious dessert. They are the Cretan version of loukoumades with a more compact dough. These loukoumades are extremely popular, vary from region to region and are a sweet treasure of traditional Cretan confectionery. In traditional recipes, they used sourdough that housewives prepared days before, while over time the sourdough was replaced by yeast, either in dry or fresh form. We find these loukoumades in many variations: sweet or sugar-free, with various aromatic ingredients or plain, with honey, roasted sesame and nuts. In rakadika, the cafe owners offer them as a snack for raki and in the taverns as a dessert. In Messara they are considered a traditional Christmas dessert and they were made instead of melomakarona. However, it is a fasting friendly dessert that we can enjoy throughout the year, since their preparation does not require much time.
Cretan vineyard
The wines and raki of the Cretan vineyard are part of the Cretan identity and tradition, offering locals and visitors a unique tasting experience that travels the history and culture of Crete in every sip.
Raki
Raki, or tsikoudia, is the traditional drink of Crete, a true "ambassador" of Cretan culture. It is a distillate made from grapes that remain after pressing, including the skins and seeds. Unlike tsipouro, which may contain anise, Cretan tsikoudia is aromatically pure, leaving only the natural flavor of the grape to dominate. With the first sip of tsikoudia, you feel the authenticity and warmth of Cretan hospitality, while every taste is connected to the customs and traditions of the island.
Wine
One of the things that one must try in Crete is its local wines, the product of an ancient tradition that dates back to the Minoan period, the oldest known European civilization that flourished from approximately 3000 to 1450 BC. Archaeological findings from Minoan palaces testify that the art of winemaking flourished on the island for thousands of years. Nowadays, winemaking has evolved thanks to the modern know-how and dedication of Cretan winemakers, who have managed to give their wines a worldwide reputation. The special climate of Crete with its many sunny days and favorable soils contributes to the cultivation of both European varieties, such as Cabernet Sauvignon, Syrah and Sauvignon Blanc, as well as local varieties. The limestone and mountainous soil, in areas that reach up to 800-900 meters in altitude, gives the wines a unique character. But the most distinctive part of Cretan winemaking is the insistence on local varieties, such as the white Vidiano, Vilana, Kotsifali, and the reds Liatiko, Mantilari and Thrapsathiri, which make up the soul of Cretan wine. No matter which place you visit in Crete, you will find a winery nearby ready to introduce you to the secrets of the vineyard, offering you the opportunity to taste wines that embody the magic of the Cretan land and the hard work of its winemakers.