The Cretan cuisine has a base on natural sources, alcohol (mainly red wine) and local products (herbs, meat, seafood, poultry, wine, and local cheeses). The People in Crete consumed seasonal products that were available in the wider area, which required or underwent minimum process or even none at all. The alimentary patterns shifted towards animal-derived produce and meat since the late 1960s.
Food in Crete is a culinary journey, through tradition and tastes of the Mediterranean. Crete also shows a variety of good quality wine and raki (a local drink made of grapes with a similar process as "grappa" in Italy, which is served in small shot glasses, usually with a desert. It is common in Crete, to find a yogurt-based dessert, with either dried fruits and honey and fried pies with cheese filling served with honey, cinnamon, and sesame.
Read more about the Cretan culinary suggestions, below...
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