The hill of Phaistos was inhabited as early as the Final Neolithic period (4500 – 3200 BC), when an extensive Neolithic settlement was established, which was succeeded by a settlement of the Prepalatial Period (3200 – 4900 BC). These early settlements were followed by the foundation of the First Palace of Phaistos (1900- 1700 BC), which was built on the NE part of the hill to control the whole of the fertile plain of the Messara.
Phaistos (also spelt: Phaestos and Festos) was one of the most important centres of Minoan civilization and the most wealthy and powerful city in southern Crete. The extensive city of Phaistos arose around this palace in the Minoan period and continued to flourish until Hellenistic times (323-67 BC).
The Minoan city covered a considerable area around the palatial centre.
Following an earthquake that destroyed the palace in the 15th century BC, the city continued to be inhabited in the Mycenaean and Geometric periods until the 8th century BC. The exact location of the palace of Phaistos was first determined in the middle of the 19th century.
Although archaeologists found many inscriptions in Linear A code, which is still undeciphered, all we know about the site—and even its name—is based on the ancient writers and findings from Knossos.
According to mythology, Phaistos was the seat of King Rhadamanthys, brother of King Minos. It was also the city that gave birth to the great wise man and soothsayer Epimenides, one of the seven wise men of the ancient Hellenic world.
Gastronomy
There are a few must-try Cretan specialities that showcase the island’s flavours.
- Dakos: This is a classic Cretan appetizer made with barley rusks, topped with fresh tomato, crumbled feta or mizithra cheese, olives, and olive oil. It’s a refreshing dish with a balance of textures and flavours and is one of the most famous Cretan mezes.
- Kleftiko: A traditional Greek lamb dish, Kleftiko is slow-cooked with tomatoes, potatoes, and garlic until tender and juicy. It has a deep, savoury flavour and pairs well with local red wine.
- Kalitsounia: These sweet, cinnamon-dusted cheese pastries are a local treat. They’re made with mizithra cheese, which gives them a mild, creamy flavour and is often drizzled with honey.
- Snails (Chochlioi): A unique local favourite, these snails are often pan-fried with rosemary, vinegar, and a touch of flour. Though not for everyone, they’re beloved by many locals for their earthy, herbaceous taste.
- Stamnagathi Salad: Made with local wild greens, this salad is typically served with olive oil and lemon juice. The greens are slightly bitter and provide a fresh counterpoint to heavier dishes.
- Raki: End your meal with a shot of Raki, a traditional grape-based spirit, often served as a digestif.
For a more immersive experience, visit one of the local producers mentioned to the right or explore small taverns serving fresh, seasonal ingredients and homemade dishes. Cretan cuisine emphasizes freshness, so enjoy what’s in season to get the best of Crete’s culinary heritage.
