Barley Rusk, Tomato, soft goat cheese "Myzithra", olive oil, oregano and sea salt compose this delicious dish. It is an all day snack and an easy one to prepare back home. It's simple ingredients show once more the quality of
"Pilafi" is served in weddings, christenings and special family gatherings mostly in West Crete. For this dish a very tasty stock must be prepared and that's why meat needs to be really good. In some areas they make stock from
Local cheese pies stuffed with myzithra cheese and served with thyme honey. They took their name from "Sariki" the Cretan's kerchief beause their shape is similar. Their are fried in olive oil of course and they are delicious!
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Wild fennel can be found in many areas of the island and we cook it in several ways. Fennel pies are very thin, making sure that there is a little stuffing everywhere. From the first bite, you can feel the
Τaste Crete by indulging into a mythical gastronomy
Now that "brunch" is a must, do it like a Cretan with local products such as "apaki" and olive oil.
Experience cooking with all your senses
Cretan diet is mainly defined by nature and the gifts we get every season since we mainly cook with seasonal products. We love chestnuts and a very popular dish is the one you're about to watch now. Enjoy!
In Crete, like in every part of Greece, we make our local sausages that have an intense flavor of wine and cumin. We cook them in different ways and we combine them with a lot of other ingredients. Here,