Crete, the largest of the Greek islands, is not only a haven for sun-seekers and history buffs but also a paradise for food lovers. The island’s culinary offerings are as diverse as its landscapes, with a rich tapestry of flavours that tell the story of Crete’s history, culture, and tradition.
From the bustling streets of Chania to the tranquil villages of Rethymno, every corner of Crete boasts regional specialities and local delicacies to discover. This article does, too. Here, Roadcrete, who offer car rental in Crete, helps you explore the island and discover its top dishes. Seatbelt on? Let’s go.
Dakos: The Cretan Bruschetta
One cannot talk about Cretan cuisine without first mentioning Dakos. Often (well, perhaps not that often) referred to as the Greek bruschetta, Dakos is a simple yet flavourful dish made from barley rusks topped with grated fresh tomato, crumbled mizithra or feta cheese, a drizzle of Cretan extra virgin olive oil, and a sprinkle of oregano. This dish is a testament to the Cretan diet’s emphasis on fresh, locally sourced ingredients.
Where to Eat: To enjoy Dakos in an authentic setting, visit To Stachi in Chania. This family-run vegetarian restaurant, a slow food staple of the island, prides itself on its organic ingredients and traditional recipes.
Kalitsounia: Sweet & Savoury Treats
Kalitsounia are small cheese or herb pies that can be found throughout Crete, but each region has its own variation. These delightful pastries can be sweet, filled with mizithra cheese and honey, or savoury, filled with wild greens and herbs.
Where to Eat: For the best Kalitsounia, head to Kafeneio o Platanos in Anogeia. This quaint café offers a variety of Kalitsounia, made with the freshest ingredients and a generous dose of Cretan hospitality.
Chochlioi Boubouristi: A Boldly Flavoured Dish Using Snails
For the more adventurous foodies, Chochlioi Boubouristi (fried snails) is a must-try. This traditional Cretan delicacy is prepared by frying snails with flour and hot olive oil, then seasoned with vinegar and wild rosemary. It’s a dish that encapsulates the boldness of Cretan cuisine, and the spirit of wild and foraged ingredients..
Where to Eat: To sample this daring dish, make your way to the aptly named Snails House in Plouti. Here, snails have been hand picked, wild, offering a truly authentic Cretan experience.
Apaki: Smoked Pork
Apaki is a smoked and cured pork delicacy that is full of flavour. The pork is marinated in vinegar and herbs, then smoked using aromatic herbs and wood from the island. It can be enjoyed on its own, in salads, or as part of a meze platter, slovaki style.
Where to Eat: Avli tou Defkaliona in Chania is renowned for its selection of Cretan cured meats, including the exquisite Apaki. Their meze platters are an excellent way to sample a broader variety of Cretan specialities than you might get elsewhere.
Loukoumades: Honey Puffs
No culinary tour of Crete would be complete without indulging in Loukoumades. These deep-fried dough balls are soaked in honey and sprinkled with cinnamon and sesame seeds. They are the perfect sweet treat to end a Cretan feast.
Where to Eat: For the best Loukoumades in Crete, visit Lukumades Me Meli in the capital Heraklion. Their Loukoumades are crispy on the outside, fluffy on the inside, and drizzled with the finest Cretan honey.
Gamopilafo: A Wedding Rice Dish
Gamopilafo, often served at traditional Cretan weddings, has made its way into the hearts and menus of local restaurants who aren’t celebrating anything but being alive another day. This rich and creamy rice dish is cooked in a meat broth, usually from lamb or goat, and then stirred with stakovoutyro (a butter made from sheep’s milk) to give it a distinctive, luxurious flavour.
Where to Eat: Go get yourself invited to a Greek wedding. The films are right; they’re a lot of fun!
Read: Where to eat in Mykonos Old Town
Sfakiani Pita: A Pie That Straddles Sweet & Savoury
Sfakiani pita is a unique pie from the Sfakia region of Crete. It’s a thin dough filled with mizithra cheese, fried lightly, and often served drizzled with honey. This dish perfectly balances the salty cheese with the sweetness of the honey, creating a delightful flavour combination.
Where to Eat: Dounias in Drakona is a traditional farm and taverna that prides itself on its Sfakiani pita. Nestled in the mountains, this eatery offers a rustic experience where dishes are cooked over an open fire, and most ingredients are sourced from the surrounding countryside.
Marathopita: The Fennel Pie
Marathopita is a savoury pie filled with wild fennel and other greens. It’s a testament to the Cretan way of using an abundance of wild herbs and greens available on the island, showcasing the foraging tradition that is still very much alive in the Cretan way of life.
Where to Eat: To Maridaki in Chania is a charming spot to try Marathopita. This family-owned taverna serves up a variety of traditional Cretan dishes, but their Marathopita is particularly noteworthy for its foraged fennel, which boasts a sophisticated flavour.
Staka: A Rich Dairy Dip
Staka is a rich and creamy dip or sauce made from the residue of clarified butter that’s been cooked with flour and milk. It’s a traditional Cretan product that’s often served with bread or used to top off dishes like the Gamopilafo from a few paragraphs previous. Best of all, though, is when it’s added to fried eggs, a dish called staka me ayga that’s just gorgeous for breakfast.
Where to Eat: To Antikristo offers a traditional Cretan dining experience where you can try Staka me ayga. This family run establishment get the important things just right.
Raki: The Spirit of Crete
Finally, to wash down all these delicious dishes, you must try Raki, also known as Tsikoudia. This potent grape-based spirit is often served at the end of a meal and is a symbol of Cretan hospitality.
Where to Eat (or Drink): Almost every taverna in Crete will offer Raki, but for a special experience, visit Rakadiko tou Kamari in Heraklion. Not only will you get to try Raki, but you can also learn about its production and significance in Cretan culture.
The Bottom Line
Crete’s culinary landscape is as rich and inviting as its azure seas and rugged mountains. Each dish tells a story of the island’s past and present, a narrative woven with the threads of flavour and tradition. Whether you’re a food connoisseur or simply a traveller with palate curious about Greek cuisine, Crete’s local delicacies are sure to leave a lasting impression.