Restaurants In Crete

Chania and Rethymnon are recognised not just in Crete but in Greece too for the excellent cheese and yoghurt produced. Couple these with the tiny salty black olives produced locally and 'paximadi' Cretan dried bread and you have a great Cretan equivalent of Ploughmans Lunch!

Visit a local market and buy a bottle of homemade 'Petimezi' which is grape molasses and not commercially produced.

In the resorts near to Chania and Rethymnon, you will find Chinese, Indian, Swedish and Italian to name but a few. However if you visit the traditional local tavernas you will see dishes advertised on menus that will not appear anywhere else. This is because there is a certain influence remaining from the days when Crete was occupied by the Turkish people. To enjoy truly authentic local dishes, either stop off in a village taverna for lunch or head for the towns and see where the Greek people eat.

Here are a few of the local dishes we recommend you try:

fronds of fennel and finely chopped spring onions sautéed in olive oil then spread over pastry made with olive oil, flour, water and a splash of Raki before being quickly fried until lightly brown.

A deep courgette pie without the pastry bound with eggs and flavoured with soft Mizithra cheese, fresh mint and a little grated tomato and baked in the oven. Perfect summer food.

Restaurant In Crete
A creamy white buttery dip served hot. No low calorie version available!

In other areas these are called 'pitakia' as they are small pies filled with either spinach or cheese.

Usually lamb cooked slowly in a saucepan with wine.

Sfakianes Pites
The pastry and cooking methos as Marathopites but filled with soft Mizithra cheese with cinnamon and served hot drizzled with honey.

A cross between a risotto and soup. This is usually boiled goat served with rice cooked in the stock from the goat which has Staka folded into it. This served at every traditional Greek wedding but is also served in tavernas sometimes.

This is a soft cheese made from sheeps milk. It has a very mild flavour and is eaten fresh. You may see it in shops and recognise it by it being very white and pudding basin shaped.

Cretan cheese traditionally made from sheeps milk but is sometimes mixed with goats milk too. This is a hard cheese similar in texture to cheddar.

The name of these pies comes from the 'sariki' which is the silky crochet triangle which men wear around their forehead. Thin pastry filled with mature mizithra, this is a little sour and chopped mint. After frying lightly the pies are then sprinkled with either icing sugar or drizzled with honey.

This is a large round piece of thick dried bread moistened with water then topped with fresh grated tomato, crumbled feta, dried oregano and drizzled with olive oil.

This most traditional dish is very simple when served in its traditional manner. This is a large piece of lamb cooked slowly in paper in its own juices and enhanced only with salt and pepper.

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