Crete culinary

A time-out full of authentic experiences

Inexhaustible aromas, fragrances that touch the soul and colors that bring joy: all this and much more awaits you on Crete - at the most hospitable table you have ever dreamed of. The Greek island beckons with culinary temptations of all kinds - from international gourmet cuisine to traditional fare, food connoisseurs will find their own personal culinary Eldorado here. In addition to some insider tips, we have also put together some delicious recipes for you to try. It already smells like Crete...

The healthy variety of Cretan products

But first things first. The basis of Cretan cuisine and its unique flavors is the island's natural wealth of raw materials. For centuries, Cretan products have been paradigmatic for quality and full flavor. Cheese products, honey, wines, herbs from the Cretan mountains and, of course, the justly praised olive oil are just a few of the many examples. In addition to the variety of flavors, health aspects also play a central role. The so-called Cretan diet is a representative example of the Mediterranean diet, whose fixed components include vegetables, pulses, fruit, cereals and the obligatory olive oil. Recipes handed down over generations are combined with the latest nutritional findings to create a healthy and tasty culinary experience.

Where to feast particularly well.

There is no doubt about it: the island's culinary must-haves include the infamous wine and aromatic olive oil. One of the best island restaurants to enjoy them is run by the winegrowers of the Manousakis winery - visits and tastings are possible. Salis is located directly behind the old port of Chania. It serves a modern interpretation of Cretan cuisine made from the best regional produce.

The Diamantakis winery has also come to the fore in recent years, with its white wines from the indigenous Assyrtiko and Vidiano grape varieties currently winning numerous awards. Both white and red - a tip is the red Kotsifali - can be bought almost sight unseen from Michalakis, whose wines are often on special offer in local supermarkets. The Lyrarakis winery is still one of our favorites. It's also easy to reach from Heraklion and has a lovely tasting room.

The standard wines from this winery are also often served in tavernas with high standards and ambitions, such as Psaropoula in Koutsounari on Long Beach on the south coast. The neighboring Pelagos Seaside Restaurant also has excellent cuisine. One of the most beautiful beach tavernas is also located on Long Beach: Alatsi is right on the beach.
Some very good restaurants can be found in Elounda and in neighboring Plaka. No wonder, as Elounda has the highest density of luxury hotels on Crete. The Ferryman, where chef Giannis Baxevanis serves traditional dishes with a twist, is a great place to dine right by the sea. More classic Cretan cuisine of a high standard can be enjoyed at Taverna Onisimos in Heraklion. A good tip for fish and seafood in Rethymnon is the Avli in a 17th century manor house. Herbs are also a culinary theme on Crete. A large selection can be found in Iannis Iannoutsos' "Botano" store in Kouses, a sleepy village in the south between Matala and Mires.

Authentic inspirations

If you have now acquired a taste for Crete in the truest sense of the word and don't want to wait until your next trip to the island, you can get in the culinary mood for Greece from the comfort of your own home. HERE you will find a generous selection of authentic Cretan recipes that will provide a welcome - and above all tasty - change of pace in your own four walls. Below we also reveal our personal favorites. And for those who live by the motto "anticipation is the greatest joy", you can take a look at the island's certified restaurants and tavernas HERE and choose your individual preferences according to region and category. One thing is for sure: there is certainly no shortage of delicious options here.

Selection of our favorite Cretan recipes

Koulourakia Ladera (oil pastry)




Ingredients:

- 3 cups olive oil
- 2 cups sugar
- 2 cups cooked cinnamon
- 1 packet baking powder
- 1/2 packet ammonia
- 2 kg flour
- sesame seeds

Instructions:
Mix all the ingredients and process until a dough forms. First put the olive oil in a bowl with the sugar, then fold in the cinnamon, baking powder, ammonia and finally the flour. Shape the cookies and drizzle with a little liqueur. Then sprinkle with sesame seeds and bake at a medium temperature.


Dakos with fennel and olives:




- 3 pieces of barley rusk
- 10 tablespoons olive oil
- 2 tablespoons fennel, finely chopped
- 1 cup green olives (tsakistès) pitted and the flesh cut into small pieces
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, freshly grated
- salt, coarse-grained, to taste

Instructions:
In a bowl, mix together the sliced olives, fennel, lemon zest and salt. Dip the "dakos" in water and leave to dry. Pour a little olive oil over them, drizzle with lemon juice and top with the olive mixture. Serve immediately.


Goat meat with potatoes in the oven




Ingredients:
- 1.5 kg goat meat, preferably leg
- 1 kg potatoes
- 2-3 cloves of garlic
- 500 g tomatoes
- 1 glass of red wine
- 1 cup olive oil
- salt, pepper

Instructions:
Wash the meat, cut into pieces and boil in salted water. Then place the semi-cooked meat in a dish, sprinkle with garlic and pour over the red wine and grated tomatoes. Then add the oil, salt, pepper and meat stock and place in the oven until the potatoes are cooked.


Myzithra pita




Ingredients:
- 1 kg wheat flour
- 1/2 cup olive oil
- salt
- 1 kg grated sour Myzithra cream cheese

Instructions:
Mix the ingredients for the dough and knead into a very soft dough. Leave the dough to rise. Fry the dough in a little oil in a non-stick frying pan: Moisten hands with water, form small balls of dough, make a hole in the center and add cream cheese. Cover the cream cheese with batter and form another small ball. Place in the pan and press with wet hands from the inside out until it spreads out in the pan. Turn the pita, fry until golden brown and remove from the pan. Continue with the remaining batter. Serve with honey and cinnamon.


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