Culinary

The ingredients of Cretan cuisine

Fresh, seasonal ingredients take centre stage in Cretan cuisine. Olive oil, the ‘liquid gold’ of the island, is the basis of almost every dish and is used not only for cooking but also raw as a dressing. The olive groves of Crete produce some of the best oils in the world, which enhance every dish with their fruity flavour and delicate note.

Vegetables, pulses and herbs also play a central role. Tomatoes, courgettes, aubergines, artichokes and fresh wild herbs such as thyme, oregano and sage are key ingredients in many dishes. Particularly popular are ‘horta’, wild green herbs that are cooked and served with lemon juice and olive oil - simple yet incredibly flavourful.

Meat is eaten in moderation on Crete, mostly lamb, goat or rabbit. Lamb kleftiko in particular, slow-cooked lamb in a flavoursome marinade, is a feast that is widely eaten on the island. Fish and seafood are also served fresh, often simply grilled and drizzled with lemon and olive oil.

Typical dishes and specialities

One of Crete's most famous dishes is ‘Dakos’ - a crusty barley bread topped with ripe tomatoes, olive oil, feta or the Cretan Mizithra cheese. It is a light and flavoursome starter that goes perfectly with chilled wine.

Another highlight are the ‘kalitsounia’, small dumplings filled with a filling of spinach, wild herbs or sweet Mizithra cheese and served drizzled with honey. They are a popular snack and can often be found at festivals and markets.

‘Gamopilafo’, a creamy rice dish traditionally served at weddings, is another symbol of Cretan hospitality. It is made from broth, lamb or goat meat and a hint of lemon juice and has an unmistakable, intense flavour.

Seafood and meat

On Crete, an island surrounded by the sea, seafood plays a major role. Fresh fish, squid, mussels and prawns are prepared in simple but flavoursome ways, often grilled or fried in olive oil and lemon. Another highlight of Cretan cuisine is lamb, which is often slow-cooked and served with herbs and vegetables. Goat and rabbit are also traditional meats that are often served on the table.

Cheese and dairy products

Crete is known for its high-quality cheese and dairy products, which are often made from sheep's or goat's milk. Graviera is one of the island's most famous cheeses - a hard, flavoursome cheese that is often used as an appetiser or in salads. Another popular cheese is ‘Mizithra’, a soft, fresh cheese that is often used in desserts or as a filling in pies.

Bread and pastries

Bread is an essential part of every meal on Crete. A particular favourite is the rustic ‘dakos’, a Cretan barley bread that is cut into slices and topped with tomatoes, olive oil, feta and herbs. Kalitsounia, small dumplings filled with cheese or wild herbs, are also a typical speciality of the island. Desserts such as ‘loukoumades’ (honey doughnuts) and ‘baklava’ are also an integral part of Cretan cuisine and are often flavoured with honey and nuts.

Wine and raki

Crete has a long winemaking tradition dating back to ancient times. The island produces a variety of wines, including the indigenous varieties ‘Vidiano’ and ‘Kotsifali’. These wines go perfectly with the strong flavours of Cretan cuisine. After the meal, a glass of ‘raki’ is often served - a clear grape brandy that is traditionally considered a sign of hospitality and celebration on Crete.