Cretan Cuisine – Local Delicacies!

Roasted Pork with wine: Marinated meat with wine, oregano, rosemary, salt, pepper and pepper seeds. Garlic is put in the openings of the meat. The meat is left for one day to soak. Cooked in the oven with olive oil and the mixture of the marinate on top.

Lamb or goat cooked around the fire: Shepherds way of cooking the meat. The animal is skinned and cut into four big pieces, salted and put through wooden skewers. Stones are used to create a square and the meat is placed on the stones. The fire is lit in the middle and the meat is cooked slowly.

Rabbit with lemon and oregano or rosemary: The rabbit is cut in pieces soaked in wine, onions, salt and pepper, rosemary or oregano and lemon juice. Cooked in a pan and served with roast potatoes with oregano.

Chicken with Yogurt: The chicken soaks in lemon juice cooked in the oven with salt, pepper, olive oil, butter and a little water. When is cooked the yogurt with two or three beaten eggs and a little water is poured over the chicken and put back in the oven for a while.

Kid goat with olive oil and oregano:The pieces of goat are boiled until all liquids are absorbed. Then is fried in olive oil and then and wine. Flour diluted in water with salt, pepper and lemon is added. Served with fried potatoes.

Aubergine pie with olives: Aubergines but in cubes, onions, garlic, olive oils, basil, parsley, feta cheese, tomatoes cut in small pieces, beaten eggs, salt and pepper, rice are the ingredients that fill the layers of pastry, put in a tray forming a circle.

Snails in red sauce with fried potatoes:The snails are boiled in water with olive oil, onions, salt and pepper, and tomatoes which are cut in small pieces. The fried potatoes are added in the pan after the snails are cooked.

Dakos: A traditional Cretan salad with round barley Rusk which is produced in Crete. The rusks are softened with a little water, olive oil, fresh tomatoes cut in small pieces. On top a Cretan salted mizithra (sheep or goat cheese) is placed.

Fish with olive oil and Oregano: The fish is cut in pieces, cooked in the oven with sliced potatoes around it. Oregano, olive oil, lemon, salt and pepper and a little water sprinkled on the fish.

Stuffed Squids: The squids are stuffed with a mixture of their tentacles which are cut in small pieces, spring onions, onions, rice, prunes, olive oil, nutmeg, dill, salt and pepper. Closed firmly on the top with a large toothpick. Boiled and then put on a tray without the excess water. Sprinkled with olive oil and lemon and then cooked for a while in the oven.

Kalitsounia: Delicious small round oven baked pastries usually filled with unsalted mizithra cheese and topped with honey and cinnamon but can also be made with herbs filling.

Xerotigana: Rosebud shape pastries fried then dipped in honey or syrup and sprinkled with pieces of almond

Raki or Tsikoudia: Strong local alcoholic beverage made of distilled grapes. In winter Raki with honey is preferred and is called Rakomelo. Widely accepted as the traditional drink of Crete and the landmark of Cretans hospitality.

Wines: The excellent fertile soil of Crete produces unique quality grapes from which award-winning wines are produced.