Who doesn’t absolutely love Crete ? Once you’ve been we’re sure you’ll fall in love with it, so here’s a little extra inspiration, especially for you expert foodie types (and beginners) on what to eat in Crete.
Cretan food is not just food, it is mouth-watering temptation, it’s twice baked breads and oozing cheeses, honey drenched sweets and rich flavours, slow cooked meats and the freshest fish you can imagine. It’s more than just food, it’s Cretan food!
Cretan food is entrenched in the culture, Greeks themselves talk about Cretan food in haloed terms, and sharing as you eat is a big aspect. Families tend to gather and enjoy many plates over many hours, as they talk, eat, laugh and drink. It’s a really wonderful experience whether you want a whole sit down feast, or simply snacking for a few hours in the sunshine. So, here’s our beginner’s guide to Cretan gastronomy.
Image via @ Curious Food Lover
Dakos: This is a very typical dish, kind of like a bruschetta. It’s a traditional dried bread, baked several times. On top you add some chopped tomato, high quality Cretan olive oil, lots of cheese and oregano and hey presto! It’s the perfect snack on those hot days.
Dolmades: These are probably one of the most famous dishes in Greece, stuffed vine leaves. They are a little tricky to make, but when you get the good ones, they are really good. It’s usually prepared with a mix of rice, herbs and meat, wrapped inside grape leaves. Totally delicious.
Cheese: There are so many types; you could say Crete is famous for its cheese. How about kefalotiri, a firm goat’s cheese, graviera, a slightly salty cheese made of sheep milk, mizithra, made from sheep’s milk or anthotiro, that changes from mild and soft when fresh and becomes saltier as it hardens. A great idea is to walk through one of the locals and get some samples in. Of course a simple Greek salad, horiatiki will always tickle your tastebuds.
Meat: Crete is food heaven for meat eaters. Lamb, kid and pork cooked in a myriad of different ways until utterly tender and delicious are some of our favourites, while a local special you shouldn’t miss is kohlious boubouristous (snails), fried in tomato sauce for a delicious treat.
Vegetables: Although Crete might not be the first place you think of for vegetarian fare, the variety of absolutely fresh, locally grown produce is a real treat, and many dishes (e.g. dolmades) can be served in meat free versions. The kolokythokeftedes or fried zucchini dipped in a mountain of tzatiki will impress the most hardened carnivore.
Loukoumades: these are little handmade donut balls, fried in oil and served with lashings of honey and cinnamon. They are divine!
Bougatsa: you’ll find lots of pastries on offer in Crete and this simple filo filled with cream and sprinkled with sugar and cinnamon makes an indulgent breakfast treat.
Kalitsounia (sweet): The sweet version of kalitsounia or lyhnarakia is made of home made pastry filled with mizithra or anthotyro, cinnamon and sugar.
Krasi or Cretan wine: Crete is one of the biggest producers of wine in Greece. It goes back 2000 years, and is essential with meals where you order by the kilo. That’ll certainly keep you going over a couple of courses!
Raki (or Tsikoudia): You couldn’t go to Crete and not sample at least a little drop of the local firewater, Raki. This potent but smooth little number will knock your socks off and makes a delightful digestif after a big meal.