Are you planning to visit Crete? Let us propose you some Gastronomic experiences!

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  • Budino

    Budino, a Kythiran sweet, blends milk, semolina, sugar, cinnamon, black currants, and almonds—a Carnival tradition in the island's capital. Its name and ingredients suggest English pudding influence, reflecting a probable English origin.

    Man holding plate with pieces of ‘Budino’ means pie with semolina
  • Burdeto

    Burdeto, a traditional dish of Corfu in the Ionian Islands, traces its origins to Venice. This spicy delicacy features seabed fish like sea-scorpions, devilfish, or octopus, colored with tomatoes and red pepper.…

    Close-up of Greek ‘Burdeto’ means fish cooked with tomatoes sauce
  • Chloro

    Chloro: Santorini's fresh cheese, soft and creamy, made in winter and spring. Slightly salty, often spiced, a culinary gem in the Cyclades.

    Close-up of round pieces of Greek ‘Chloro’ a fresh cheese with a soft texture on wooden platter
  • Chochli

    Cretan cuisine features delicious snails (chochli) prepared as boubouristi or boiled, showcasing culinary variety. Harvested in summer and winter, they contribute to the positive nutrition of the Mediterranean diet.

    Close-up of plateau with ‘Chochli’ means snails fried in olive oil with fresh rosemary|
  • Christopsomo

    Christopsomo, a Greek Christmas tradition, entails elaborately decorated loaves or coils of bread made a few days before the celebration. Rich in design, it differs from regular bread, symbolizing the festive spirit.

    Close-up of Greek ’Christopsomo’ means engraved personalized round bread with a nut on top
  • Copenhagen

    Copenhagen, a sweet with Danish roots in urban Athens, features a base of almonds, filo crust, or biscuit pastry, drenched in syrup—a decadent delight requiring a cholesterol test!

    Close-up of Greek ’Copenhagen’ means a sweet with a base of almonds
  • Dakos

    Dakos, also known as koukouvaya in Rethymnon or paximadi, is a traditional Cretan dish featuring barley rusks topped with tomatoes, feta, olive oil, and herbs. A simple, nutritious alternative to salad.

    Plate with Greek ‘dakos’ like dry bread made with barley with pieces of tomato and white cheese on top
  • Dasogalo

    Dasogalo, a divine Patmos delicacy.

    Close-up of glass with Greek ‘dasogalo’ a white beverage surrounded by shelled almonds
  • Diples

    Diples, a Greek dessert, features thin dough strips fried and dipped in sugar or honey syrup. Shaped like bow ties or spirals, some use an iron mold for a distinctive form. Topped…

    Close-up of Greek ‘diples’ made from dough and rolled into long
  • Dolmadakia

    Dolmadakia: Stuffed vine leaves, a cherished treat from Istanbul, blending herbs, rice, and traditional ingredients. Versatile for Lenten or everyday meals.

    Close-up of plate with Greek ‘Dolmadakia’ means stuffed vine leaves
  • Dolmades

    Dolmades, Greek stuffed vine leaves, blend rice, herbs, and traditional ingredients. A flavorful treat for Lent or daily meals, served hot or cold, plain or with yogurt. Integral to Lenten traditions, dolmades…

    Close-up of plate with Greek ‘Dolmades’ means stuffed vine leaves
  • Domatokeftedes

    Domatokeftedes, Aegean delights, are tomato balls popular in Cyclades and Santorini. Made from local greens or tomatoes, a quick, tasty summer treat often paired with yogurt sauce and chilled beer.

    Close-up of bowl with Greek ‘Domatokeftedes’ means tomato meat balls fried in oil and green herb on top
  • Eftazimo

    Eftazimo, a unique Cretan bread, rises without yeast or baking powder, using chickpea microorganisms. Renowned for its exceptional flavor, it's a holiday and social event staple.

    Close-up of Greek ‘Eftazimo’ means bread
  • Ekmek kataifi

    Greek pan-baked sweets, siropiasta, hail from Asia Minor, featuring thin pastry, nuts, and a sugar-lemon syrup. Ekmek kataifi, a decadent treat, blends crispy kataifi dough with lemon-scented syrup, custard, whipped cream, cinnamon,…

    Close-up of plate with Greek ‘Ekmek kataifi’ means pan-baked sweet covered with syrup and whipped cream on top
  • Ergolavos

    Ergolavos: Greek amygdalota, a meringue confection with almond flavor. Crunchy outside, soft inside—classic and light, akin to the macaroon.

    Close-up of Greek ‘ergolavos’ is a sweet crunchy on the outside
  • Exochiko

    Exochiko, also known as kleftiko, is a Greek dish with lamb wrapped in oiled paper, seasoned, and slow-cooked. Originating from the era of Turkish rule, it reflects a method used by Greek…

    Close-up of Greek ‘Exochiko’ means lamb wrapped in oiled paper with garlic
  • Fava

    Fava bean puree, made from Lathyrus clymenum seeds, known as Spanish vetchling, is a delectable Lenten dish in Greece. Served as an appetizer or cold salad, it pairs perfectly with vegetables, Florina…

    Close-up of plate with Greek ‘fava’ and oil flowed from the aluminum bottle on the food like mashed potatoes
  • Feta

    Feta, Greece's iconic cheese, comprises 70% of Greek cheese consumption. Protected by EU law, true feta hails from specific regions, blended from goat and sheep milk. Varying in texture and flavor by…

    Close-up of plate with piece of Greek ‘feta’ cheese
  • Filo

    Filo (phyllo), a thin unleavened dough, stars in pastries like baklava and pies like tiropita. Layered and baked, it demands skill, patience, and precision, crafted with flour, water, oil or vinegar, and…

    Filo
  • Finikia

    Finikia, a Greek cookie, features honey, orange juice, almonds, and cereal grains. Baked and soaked in hot sugar-cinnamon syrup, a festive treat from Asia Minor, popular in Thessaloniki and Chalkidiki during holidays…

    Close-up of Greek ‘Finikia’ are brown spherical cookies covered with honey
  • Flomaria

    Flomaria, Lemnos' hilopites, a local pasta made with flour, eggs, and sheep's milk. Traditionally a communal celebration, it's used in various dishes, including rooster and partridge in tomato sauce, olive oil-flomaria with…

    plate with flomaria pasta like lazania|Close-up of Greek uncooked ‘Flomaria’ like lasagna pasta
  • Florina peppers

    Florina peppers, cultivated in Macedonia, are sweet, plump, and 15-20 cm long. Introduced in the 16th century, they've thrived in Florina since 1950, becoming a regional delicacy, turning red after August 15.…

    Close-up of fresh Greek ‘Florina peppers’
  • Fogatsa

    Corfu's Easter delight, fogatsa, echoes Venetian influence. Round-shaped, kumquat liqueur-infused, this tsoureki is an essential on festive tables.

    Close-up of Greek ‘Fogatsa’
  • Formaela

    Formaela, a delectable pale-yellow cheese with PDO, hails from Arachova, Boeotia. Made from goat's and sheep's milk, it's best grilled or fried, pairing perfectly with red wine, tsipouro, ouzo, and salads.

    Close-up of lying Greek ‘Formaela’ pale-yellow cheeses
  • Fourtalia

    Fourtalia, a popular omelette on Andros and Tinos, features potatoes, fat (glina), and fresh mint. Variations include local sausage, broad beans, artichokes, onions, and marrow. Enjoyed year-round, it's a savory delight, also…

    Close-up of piece of Greek ‘Fourtalia’ omelet with potatoes
  • Frangosikomelo

    Frangosikomelo, a natural sweetener from dried prickly pears with apple geranium, is a versatile, antioxidant-rich delight. Ideal for cooking, baking, sauces, ice cream, and more. Enjoy as a digestive or mixed with…

    Close-up of glass with Greek ‘Frangosikomelo’ is a natural sweetener and a sweet spoon on top
  • Froutalia

    Froutalia, a traditional omelette on Andros and Tinos, showcases potatoes, fat (glina), and fresh mint. Seasonal variations include local sausage, broad beans, artichokes, onions, and marrow. Enjoy year-round, a savory delight, also…

    Close-up of piece of Greek ‘Froutalia’ omelet with potatoes
  • Gais

    Pontian Gai, a salt-free cheese from cow's milk, has a braided belt shape. Soft and filamentous, it offers a mild, unsalted taste. Varieties include mint, boukovo, krokos, raisins, flaxseed, walnuts, enhancing flavors…

    close-up of slices of gais cheese from Greece
  • Galaktoboureko

    Galaktoboureko, a Greek delight, features layers of crispy filo filled with semolina custard, bathed in syrup. A divine blend of texture, sweetness, and aroma—simply amazing!

    Close-up of pieces of Greek ‘Galaktoboureko’ is sweet made of semolina custard in filo dough covered with syrup
  • Galatopita

    Galatopita, a Greek milk pie, comes in two versions: with or without filo. It features a semolina cream, eggs, and butter, topped with cinnamon and sugar.

    Close-up of plate with a piece of Greek ‘Galatopita’ means milk pie and a fork beside it
  • Galopita or Galatopita

    It's a creamy and indulgent dessert made with layers of phyllo pastry and a custard-like filling made from milk, eggs, sugar, and sometimes semolina or flour for thickening.

  • Galotiri

    Galotiri: PDO cheese from Greece, soft and creamy, a blend of yogurt's nutrition and cheese's rich flavor. Versatile for various dishes.

    Close-up of bowl with Greek ‘Galotiri’ means fresh cream cheese
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