The Best Dishes To Try In Crete
Corfu, Zakynthos, Mykons and Santorini. Many are the beautiful Greek islands worth a visit. Of these, the largest is Crete, which is also one of the main tourist destinations in the Mediterranean.
Known for the archaeological sites of the Minoan civilization, including Knossos, Crete also has a great natural and cultural heritage. Lovely towns and location for great activities are scattered on this wild and mountainous island.
However, no trip is complete without tasting the local cuisine. And the Greek gastronomic tradition is fantastic! So let’s go on a discovery of some of the best dishes in Crete.
Tradition in the best dishes of Crete
Cretan cuisine consists of unique cheeses, mountain vegetables, fresh fish and raki, the famous grape brandy. These are all typical local products, but the local cuisine also reveals the influence of Venetian and Turkish culture: some ingredients and some names of the dishes derive from these cultures.
The Many Cheeses of Crete
One of the island’s specialties is cheese. There are many varieties, almost one per village! Most of them are sheep or goat cheeses, or a combination of these, and one of the best is Graviera, both fresh and aged.
There are also many creamy fresh cheeses, which will delight your palate with more delicate but equally good flavors, such as pichtogalo Chanion and myzithra. And then, how can we forget the feta, the most famous and widespread Greek cheese.
Kaltsounia
Kaltsounia are a typical Cretan dish, with a sweet and slightly salty taste.
They look like small cakes of handmade dough filled with different types of cheese, usually sheep’s milk ricotta, but also myzithra or malaka. The final addition is a little honey on the top, which gives them that sweet touch that contrasts the salty of the cheese. A real treat!
Dakos
Dakos shares similarities with the traditional cherry tomatoes and feta bruschetta, but it possesses its own distinctive features. In this dish, a barley rusk is used as the bruschetta base, partially soaked in olive oil or water to achieve a softened texture. The softened rusk is then seasoned with chopped tomatoes and typically includes flaked cheese, commonly feta, though the choice of cheese may vary depending on the island region.
Some variations may incorporate fresh cheeses like myzithra. To complete the dish, a finishing touch of oil, salt, oregano, and pepper is added.
Sfakia Pies
Resembling small pancakes, Sfakia pies conceal a medley of exquisite ingredients. These delectable treats, considered among Crete’s finest dishes, have their roots in the southern region of the island, known as Sfakia.
The dough is crafted with Cretan olive oil and raki. Inside, a blend of sheep and goat cheeses, such as myzithra or pichtogalo Chanion, awaits. The pies are then lightly fried in olive oil and can be served with a drizzle of heather honey or thyme for added flavor.
Fried Snails
Fried snails, known as buburistì, represent another signature dish of Crete. The term “buburistì” translates to “face down,” since the snails are cooked upside down. First they are floured and then dipped in hot olive oil. When the cooking is almost complete, the Cretans add a touch of wine or vinegar and some rosemary to flavor the dish.
Local Desserts
Crete’s best dishes cannot fail to include desserts. Prime examples are kataifi (nut and honey pastries), baklava (small puff pastry treats with honey and dried fruit), and loukoumades honey pancakes.
The Raki Brandy
Our journey through Crete’s best dishes concludes with Raki. Also called tsikoudia in some parts of the island, it is the typical liquor of Crete.
It is a marc spirit, sometimes flavored with honey and lemon. All inhabitants of Crete bring it to the table at the end of the meal and serve it in small glasses. You can drink it even without adding water and it is an excellent digestive.
