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. 

The Maldives, a small tropical nation of over a thousand islands located in the Indian Ocean, is known for its breathtaking beaches, crystal-clear waters, and diverse marine life. 

What people may be less familiar with, however, is that the Maldives also has a rich culinary scene, full of vibrant, energetic dishes that reflect its unique history and geography. 

Indeed, over the centuries, the Maldives has been influenced by a whole host of cultures, including Indian, Sri Lankan, and Southeast Asian, which has resulted in a fusion of flavours and spices that are distinct to this island nation. 

The frequent use of coconut milk and curry powder is a clear indication of the Indian and Sri Lankan influence on Maldivian cuisine, while whole spices like cloves and cinnamon in many of the dishes also reflects the Arabic influence. Elements of African influence can also be seen in the use of cassava and other starchy vegetables. It’s an amalgamation of inspirations that all come together into a cohesive whole on the plate.

The country’s cuisine is heavily influenced by its geography. The Maldives consists of over 1,000 coral islands grouped into 26 atolls, with seafood naturally being a staple in most dishes. Today, we’re exploring the best dishes to try in the Maldives, highlighting the diverse range of flavours and spices that make Maldivian cuisine a must-try for any food lover. Join us; we’re getting hungry.

Garudhiya – A Clear, Classic Fish Soup

Though holidays to the Maldives usually focus on luxurious resorts, fancy five-star meals and expansive adventures, there’s plenty of pleasure to be found in the homestyle cooking of the country, too. This traditional Maldivian fish soup is a case in point. Made with fresh tuna, chilli, onion, and lime, the simplicity of the ingredients allows the natural flavours to shine through, its clear broth reminiscent of the archipelago’s crystal waters.

Culinary tourists should head to the lively, cosmopolitan island of Maafushi for an authentic taste of this delectable dish at the family-run restaurants along the shoreline. Maafushi is renowned for its exquisite seafood cuisine. Besides traditional Maldivian fish soup, you can also find grilled fish, octopus curry, and fish cutlets here. The island’s family-run restaurants have been serving these delicacies for generations, using only the freshest ingredients caught from the surrounding waters.

Mas Huni – The National Breakfast

A typical Maldivian breakfast and considered to be the national dish, Mas Huni consists of finely chopped tuna, coconut, onion, and chilli, served with roshi (a type of chapati-adjacent flatbread). Though you’ll find upmarket versions served in Maldives resorts and more traditional takes in the nation’s many street food markets, for a unique twist on this classic dish, visit the island of Thoddoo, known for its agricultural abundance, where seasonal fruits are often added to the mix.

Another unique version of Mas Huni is found on the island of Hulhumale, where some local restaurants add avocado to the traditional recipe. The creamy texture of the avocado complements the tuna and coconut perfectly, creating a delicious and nutritious breakfast option.

Huni Roshi – A Sweet & Spicy Coconut Stuffed Bread

A variation of the classic Mas Huni, Huni Roshi sees the roshi this time filled with a mixture of grated coconut, onion, and chilli. This snack is perfect for a midday pick-me-up and can be found at local cafes and eateries throughout the Maldives.

For a unique Huni Roshi experience, head to the island of Fulidhoo, where the dish is served with a side of freshly caught reef fish. The combination of the crispy bread, spicy coconut mixture and succulent fish dances across the palate almost provocatively. It’s bloody delicious.

Kulhi Boakibaa – Spicy Fish Cakes

This spicy fish cake is made from smoked tuna, coconut, rice, and an assortment of spices. Often served during special occasions, Kulhi Boakibaa is best enjoyed at the local markets on the island of Hulhumalé, where vendors prepare it fresh daily.

Hulhumalé is also well known for its street food scene, and you can find a variety of other Maldivian delicacies here. Try the masroshi, a crispy version of roshi filled with tuna and spices, or the ubiquitous hedhikaa, a platter of deep-fried snacks that includes fish rolls, bajiya (spicy doughnuts), and keemia (fish cutlets).

Read: 4 IDEAL things to do on your romantic getaway to the Maldives

Bis Keemiya – Maldivian Samosas That Pair Beautifully With Tea

These Maldivian samosas are filled with a mixture of sautéed cabbage, onion, and hard-boiled eggs. Crispy on the outside and flavourful on the inside, Bis Keemiya can be found at local tea shops throughout the capital city of Malé.

The ideal drink to enjoy alongside Bis Keemiya is a cup of black tea with a dash of ginger. This spicy tea is a popular beverage in the Maldives and is believed to have numerous health benefits. The warmth of the tea pairs perfectly with the savoury flavour of the samosas, making for a delightful snack any time of day.

Rihaakuru – An Umami Rich Fish Condiment

This traditional Maldivian condiment is made from boiled and smoked tuna, mashed and mixed with salt. While it might not sound appetising to some, Rihaakuru is an essential ingredient in many Maldivian dishes, adding depth and umami to stews and curries in a similar vein to Malaysian belacan or Thai gapi.

For the best Rihaakuru experience, head to the island of Thulusdhoo, where you can watch the process of making this pungent condiment at the local factories. The island’s restaurants and cafes also offer a variety of dishes that feature Rihaakuru as a key ingredient, including a popular version of Garudhiya, that spicy fish soup from a few paragraphs prior that incorporates the condiment.

Alternatively, visit the fishing village of Gemanafushi to witness the age-old process of creating this flavorful paste and sample dishes that showcase its versatility.

Fihunumas – Spice-Rubbed Fish, Baked In Banana Leaf

Fihunumas is a popular Maldivian dish made with fish that is baked in the oven. The main ingredient used in this dish is a large fish, usually a reef fish called kanneli or masimas (red snapper).

To prepare fihunumas, the fish is first cleaned, scaled and the insides removed. Then it is rubbed with a mixture of salt, turmeric, chilli powder, and sometimes garlic and ginger paste. The fish is then stuffed with a mix of onions, garlic, curry leaves, green chilies, and grated coconut.

The fish is then wrapped in banana leaves and baked in the oven until the flesh is cooked and the skin is crispy. The banana leaves help to keep the fish moist during the baking process and impart a delicious flavour to the dish.

Fihunumas is often served with steamed rice or roshi, and accompanied by a side of spicy chilli sauce or vegetables. It is a flavourful and aromatic dish that showcases the fresh seafood that is abundant in the Maldives. Find it grilling on just about any beach; just look out for the smoke signals!

Bambukeylu Hiti – Breadfruit For Breakfast

This dish, made from breadfruit, is a staple in Maldivian cuisine. Sliced (and sometimes deep-fried), the breadfruit is then simmered in a coconut curry, the resulting dish, Bambukeylu Hiti, a gently bitter, invigorating affair. Enjoy, as always, with steamed rice, roshi or both.

Dhonkeyo Kajuru – Deep Fried Fruit Fritters

Dhonkeyo kajuru is a traditional dessert from the Maldives that consists of deep-fried banana or jackfruit fritters coated with sugar. The dessert is made by slicing banana or jackfruit and mixing it with a batter of flour, coconut milk, sugar, and cardamom. The mixture is then deep-fried until it is crispy and golden brown. Once fried, the fritters are coated with sugar to give them a sweet and crunchy exterior.

The influences of dhonkeyo kajuru can be traced back to the Indian subcontinent, where similar types of fritters are popular. The Maldives has been a crossroads of trade and cultural exchange for centuries, and this has resulted in a cuisine that is influenced by the surrounding regions. The use of coconut milk, cardamom, and banana or jackfruit in the dessert is a reflection of the ingredients commonly found in Maldivian cuisine.

Aluvi Boakibaa – Snack-time, Maldives-Style

Aluvi Boakibaa is a popular Maldivian snack made with boiled cassava, boiled potato or both, alongside grated coconut, onions, chilli, and spices, which is then grilled until crispy and golden brown. This savoury snack, which comes in squared slices, is a must-try for any food lover visiting the Maldives, and there are many places where you can find it across the country.

One of the best places to try Aluvi Boakibaa is at the local markets and street food stalls in Male, the capital city of the Maldives. Here, you can find this delicious snack being prepared fresh on the grill, giving it a smoky flavour that is hard to resist. Some popular places to try Aluvi Boakibaa in Male include the Hulhumale’ fish market, the local market in Male, and the street food vendors near the Islamic Centre.

Havaadhulee Bis – Smoked Fish, Spice & All Things Nice

A combination of smoked fish, grated coconut, and spices including cumin, ginger and turmeric, all stuffed into a dough and deepfried, Havaadhulee Bis is a must-try for seafood (and donut!) lovers. The island of Kulhudhuffushi, with its thriving fishing industry, offers an unparalleled opportunity to taste this dish prepared by skilled local chefs.

Saagu Bondibai – A Sweet, Intoxicating Maldivian Dessert To End The Day On

A Maldivian dessert not to be missed, Saagu Bondibai is a creamy pudding made from sago pearls, coconut milk, and condensed milk, flavoured with pandan leaves, cardamom and rose water. The island of Fuvahmulah, known for its lush vegetation, offers an exceptional version of this sweet treat, incorporating locally sourced ingredients and bringing them to a heady conclusion.

The Bottom Line

The Maldives is truly a paradise for seafood lovers, especially those who relish fish and shellfish, offering a diverse range of flavours and dishes that showcase the islands’ rich culinary heritage. With each island offering its unique take on traditional recipes, a trip to the Maldives is not complete without embarking on a gastronomic adventure through its azure waters and palm-fringed shores.