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


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  • Afrina

    Afrina, the "fleur de sel," is a hand-collected, unprocessed salt blossom from salt-pans, prized for its lightness and ideal for uncooked dishes.

  • Agnopita

    Agnopita is a traditional Cretan dish that has been enjoyed for centuries by locals and visitors alike. This delicious dish is a pan-fried mizithra pita, which is made with pure, soft, and…

    a piece of agnopita
  • Agoureleo

    Agoureleo is intensely green olive oil from unripe olives, offering unique bitterness, spiciness, and fruitiness due to its early harvest.

    close-up of glass with agourelaio|
  • Ahladakia

    Amygdalota, Greek almond candies, come in various regional variations, often flavored with anthonero and unique ingredients for special occasions.

    Ahladakia is a sweet
  • Akanes

    Akanes, a traditional sweet from Serres, Greece, known for its unique flavors and rich history, featuring fresh goat or buffalo butter and various nut fillings.

  • Alaniaris kokoras

    Alaniaris kokoras, a traditional Greek village delicacy, is a flavorful dish with mature, free-range rooster, tomato sauce, and hilopites, reminiscent of coq au vin.

  • Alisiva

    Alisiva, a traditional lye solution from wood ash, cleans, whitens, and enhances food, giving dishes a unique crunch.

  • Ambelofassoula

    Ambelofassoula, Greek white beans, versatile and nutritious, used in salads, stews, and various dishes, a staple in Mediterranean cuisine.

  • Amygdalota

    Amygdalota, Greek almond cookies, famous sweets in Kymi, Andros, Spetses, Hydra, and Monemvasia, made with almonds, rosewater, and fragrant spices.

    close-up of plate with amygdalota
  • Anevates

    Anevates tiganites are Greek sourdough dessert balls fried, drizzled with warm honey, and sprinkled with sesame seeds, a beloved treat.

  • Anthogala

    Anthogala, a creamy goat milk product, rich in flavor and high in energy, used in various Greek dishes, both sweet and savory.

  • Anthonero

    Anthonero: Bitter orange blossom water adds fragrance to a variety of Greek sweets, dishes, and desserts.

    orange branches
  • Anthotiro

    Anthotiro: Greek white cheese, fresh or dried, made from sheep or goat milk, used in various dishes, with a mild, creamy texture.

  • Apaki

    Apaki: Fine smoked pork from Crete with a unique smoky flavor and aromatic herbs, versatile for various dishes and meze with tsipouro or wine.

    Close-up of slices of Greek apaki like ham on wood surface
  • Arseniko

    Arseniko: PDO cheese from Naxos, made from goat's milk, aged for six months with regular olive oil smears, similar to manouri.

    Close-up of slices of Arseniko Naxos cheese and fresh herbs on wooden surface
  • Artoklasia

    Artoklasia, an ancient Christian tradition, blessing and sharing specially made bread in a short liturgical ceremony, symbolizing Christ's blessings.

    Three artoklasia means engraved personalized round breads sating vertical on wood surface
  • Artos

    Artos, an ancient Christian tradition, blessing and sharing specially made bread in a short liturgical ceremony, symbolizing Christ's blessings.

    Three artos means engraved personalized round breads sating vertical on wood surface
  • Askordοulakas

    Askordoulakas, a Cretan wild edible bulb, valued for its flavor and pickled use, considered an aphrodisiac and with potential health benefits. It's versatile in traditional Cretan recipes and a popular appetizer with…

    Close-up of bowl with marinated Greek askordοulakas mens bulbs of the plant scientifically known as “Muscari comosum”
  • Astakomakaronada

    Astakomakaronada is an Italian-inspired dish that pairs lobster with spaghetti in tomato sauce. In the 1990s, it symbolized the nouveau riche.

    Close-up of plate with Greek astakomakaronada means cooked spaghetti and lobster in tomato sauce
  • Athenian Salad Fish Mayonnaise

    'Athenian salad fish mayonnaise': Iconic dish from Attica, featuring boiled fish (grouper or sea bream) with herbs, carrots, potatoes, and homemade mayonnaise. The fish is served whole with preserved shape.

    Plate with Greek ‘Athenian salad fish mayonnaise’ with boiled fish
  • Avgotaraho

    Avgotaraho, Greece's answer to caviar, is a delicacy made from mullet roe, with a unique flavor, prepared in Messolonghi-Aitoliko, sealed in beeswax for preservation, and enjoyed plain or with accompaniments.

    close-up of pieces of avgotaraho and black grapes in the background
  • Avgoules

    Avgoules, traditional Greek Easter sweet rolls with colored eggs, often made by unmarried women before Holy Week, featuring various shapes and customs.

    Close-up of avgoules means Greek Easter eggs sweet rolls on bakery pan|
  • Baklava

    Baklava, a renowned Greek dessert with layers of filo dough, nuts, and syrup, dates back to ancient times and varies by region, featuring quality butter for its rich flavor.

  • Batzina

    Batzina, a traditional Thessalian pita with zucchini, features a fine dough for crispiness, making it ideal for various occasions and embodying Greek tradition.

    Close-up of pieces of Greek Batzina
  • Batzos

    Batzos, a historic Greek cheese, hails from the Pindos Mountains. A white, salty, goat's and sheep's milk cheese, it's PDO-protected.

    Plate with small and a big pieces of Greek batzos cheese like graviera
  • Bekri Meze

    Bekri Meze, a Greek dish, combines marinated pork or chicken with wine or ouzo, garlic, onions, and spices, often served as an appetizer or main course.

    View from above of plate with Greek ‘Bekri Meze’ food with pan-cooked pork in oil with salt
  • Beze

    Beze or Meringue, a sweet treat made from egg white, sugar, and a hint of salt. Varieties include mastic and chocolate flavors, perfect for celebrations.

    Close-up of pieces of Greek beze or meringue
  • Bottarga

    Avgotaraho, or Bottarga, is a Greek delicacy made from mullet roe, boasting a spicy flavor and sealed in beeswax for preservation. A gourmet delight.

    Close-up of piece and slices of bottarga and black grapes in the background
  • Boubouristi snails

    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 ‘boubouristi’ means snails fried in olive oil with fresh rosemary
  • Bougatsa

    Bougatsa, a Greek pastry, originated as simple filo dough, known as "pita of the poor." Evolving post-1922, it spread from northern Greece, featuring various fillings like cream, cheese, meat, spinach, and chocolate…

    Close-up of pieces of ‘Bougatsa’ means filo dough with white cream on wood surface and one of the piece is on top of others
  • Boumbaria

    The "boumbaria" are pies made with very simple ingredients, that were found in every housewife’s pantry in Megara. Filo, spinach, always in abundance in the region, sugar, cinnamon, raisins, oil, herbs and…

  • Boureki

    Boureki, a cherished Greek pastry, offers both sweet and savory delights. Individual bourekaki, filled with spinach, feta, or meat, are triangular and crispy. Larger versions, layered with potatoes and veggies, are cut…

    Close-up of pieces on top of each others of ‘Boureki’ as a pita baked in a large pan with sesame seeds and then cut into smaller serving portions

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