10 Cretan Specialities You Must Try

As the largest island in Greece , Crete is almost a country in itself. After freeing itself from Ottoman rule, Crete was even an autonomous state for many years, before unifying with Greece in 1913. Although the island is no longer an independent region, a strong and unique Cretan identity still exists. The same applies to Cretan cuisine, with many local specialities to discover in every region of the island.

Cretan cuisine is known both in Greece and internationally for its unique ingredients and flavours. Its dishes are based on simple techniques and are characterized by a variety of local products. The climate in Crete, with more than 300 days of sunshine, allows special mountain herbs and fresh vegetables to thrive. It also creates the perfect conditions for the production of distinct cheeses, high-quality olive oil, and delicious grape brandy.Choosing just 10 dishes to try in Crete is quite a difficult task, given the diverse gastronomy. Nevertheless, here is our selection of the top dishes that you should definitely not miss on a trip to Crete.

Although you can eatdakosalmost anywhere in Greece, this simple dish should be at the top of your list to try when you visit Crete. The ever-populardakosis known by different names on the island, depending on the region. Some call itkoukouvagia(which literally means “owl”), while in the east it is calledkouloukopsomo(which means “puppy bread”). It is a fantastic Greek snack, reminiscent of bruschetta, using a type of barley rusk, orpaximadi,_as a base instead of bread. The rusk pieces are lightly soaked in water or olive oil and then topped with freshly grated tomatoes and feta ormyzithra_, a creamy sheep's or goat's cheese. They are then drizzled with delicious local olive oil and sprinkled with salt, oregano, and pepper.

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Kalitsounia are small pastries that are mainly filled with typical Greek cheeses such as myzithra or malaka, although they come in different versions, including a sweet one, depending on the region and household. At first glance, they may look like many other cheese pastries found in Greece, but Cretan kalitsounia are unique. The savoury version is made from sheets of pastry and can contain various ingredients such as spinach and wild greens calledhorta. The finishing touch is Cretan honey on top, which makes the pastries a delicious combination of sweet and savoury. For the sweet version, the filling is enriched with rose water, cinnamon, and sugar.Kalitsouniaare popular all year round.

As with most Greek dishes, the Cretans have their own way of preparing lamb. In their version, it is served withstamnagathi. This wild green is the equivalent of spinach, to which many Cretans attribute their good health. It is usually boiled and enjoyed with a dash of olive oil and lemon.Stamnagathigoes great with meat, especially lamb. Cretan lamb is fried in hot olive oil and oregano and served withstamnagathiand the well-knownavgolemonosauce, made with egg and lemon. The combination is served in many eateries and even in top restaurants.

If you know a little Greek, you might have already guessed whatgamopilafois.Gamosmeans “wedding” in Greek and pilaf is a rice dish. Traditionally eaten at Cretan weddings, today the dish can be found in many tavernas across the island. It is similar to a classic risotto, and made with rice cooked in a meat broth with a dash of lemon juice andstakovoutiro, a butter made from the creamy skin that forms on the top of freshly boiled goat's milk and made into a roux. The result is a rich and creamy dish that you should definitely try.

These delicious cheese pockets originate from the mountainous coastal region of Sfakia in the south of Crete. They are best described as cheese-filled flatbreads, although fillings withhortaare also available. The dough is made from the famous raki and olive oil. The dough is then mixed with various Cretan goat or sheep cheeses such asmyzithraorpichtogalo chanion. Finally, the dough is lightly coated with olive oil and briefly fried in a pan, like a pancake. It is then drizzled with thyme honey and served.

This is a dish for adventurous foodies, as it is not only theFrench who consider snails a delicacy. In fact, snails have been on the menu in Greece for thousands of years. In this Cretan dish, the often still-living snails (chochlioi) are first fried in a pan with flour and hot olive oil, hence the nameboubouristi, which refers to the popping sound you hear when the snails are fried. Next, the snails are drizzled with wine vinegar and rosemary. Some add a touch of wild rosemary.

In autumn, after the grape harvest, you will find villagers all over Crete carefully tending open fires under copper stills, making the famous raki. This strong brandy is made from grapes and is served in almost all taverns and cafes. Raki is the local version oftsipouro(which can be found in the rest of Greece) and is also calledtsikoudiain certain regions of Crete. It is drunk neat (sketo) from shot glasses and served with various appetizers, olives, or barley rusks. Raki is closely linked to Greek tradition and hospitality. The drink is served on almost every occasion in Crete, whether it is when welcoming guests, celebrating, or socializing in traditional cafes.

Apakiis smoked and salted pork that is made through a complex process. First, the pork strips are marinated in vinegar for several days. Then, a fire is made with aromatic herbs and spices such as sage, bay leaves, and rosemary, over which the meat is smoked. The smoke is constantly stirred so that the herbal aroma completely permeates the meat. The end product tastes of the fresh herbs and is usually served cold in thin slices.Apakican also be cooked or added to omelettes, legumes, vegetables, or salads.

Bourekiis a traditional baked dish in Crete. It is a simple but extremely tasty potato and zucchini casserole. In Cretan taverns, you can find two different versions, one covered in dough (boureki) or without dough (chaniotiko boureki).Bourekiin dough can be found practically everywhere on the island, but the version without dough can only be eaten near Chania.Chaniotiko boureki, also calledkolokythythoboureko(fromkolokytho, which means “pumpkin” or “zucchini”), consists of zucchini, potatoes, andmizithracheese, covered in a crispy dough.

Skioufichtais a traditional handmade Cretan pasta. The name of the pasta comes from the wordskioufizo, which means "to twist", referring to the method of production that requires experience and skill. The pasta is made from whole wheat flour, salt, water, and olive oil or butter. The dough is rolled into thin strips and then cut into pieces that are pressed with a spiral movement of the fingers, creating the typical twisted shape of the pasta. According to traditional recipes, the pasta is fried in butter and then sprinkled with plenty of gratedanthotyroormyzithracheese.

If you have become hungry after reading this and are already looking forward to a trip to Crete to try the specialities presented for yourself, then be sure to check out our trips to Crete and beyond.