Without exaggeration, Cretan taverns are a hallmark of the island. Indeed, Crete is one of those rare places, where recipes of meals have almost not changed throughout the long history. As the hospitality of the Greeks, it is an object of narrative description.

The Cretan cuisine is based on olives and olive oil or liquid gold as Greeks call it. Let’s think about statistics: the average per capita consumption of olive oil is about 25 liters per year in Crete and, according to some estimates, it is even more than 30 liters. For comparison: in Europe and the US, oil consumption per person is estimated at 0,5-1 liter annually. It is said that those, who once tasted the olive oil produced in Crete, will never forget its taste.

Herbs add a particular and unique note. In Crete, there are more than five thousand varieties of them. Dandelion, chicory, poppy, nettle, cardamom, sinapis (or mustard) and many other herbs are included in the daily diet of inhabitants. A skillful mix of ingredients is a pledge not only of the success and popularity of Cretan cuisine but also of the health, because Greeks steadily keep their place on the list of long-livers.

The second line in rating of major Cretan menu components surely belongs to cheeses. Soft and hard, spicy, salty, sour and savour cheeses are used in salads, hearty pies and desserts.

Islanders consume little meat although dishes of lamb are considered as traditional ones. Cooks of the tavern “Nyxterida” are offering luxurious meals. It is located on the west coast of Crete. Don’t miss to take a turn to it and to order a lamb with herbs, if you plan to visit monasteries of Agia Triada, Gouverneto, Katoliku, the Bay “Devil’s harbor” or Theriso gorge in vicinity of Chania. The kalitsounia, a traditional Greek pay with onions, cheese and myzithra (cottage cheese), will be exceptional too. You can also taste an apaki (lean pork) and homemade sausage marinated in vinegar, then smoked over cypress charcoals and strewed with oregano, cumin and saffron.

But, of course, the fish and seafood have much more popularity on the island. Fish is baked on coals, stewed with vegetables, salted and served with herbs and legumes. A preference from seafood is given to the octopus and cuttlefish. But! A small advise: if you are a true connoisseur of fish dishes, order they only in the fish taverns. Do it in those ones, where fish is served freshly prepared. Often their owners themselves are occupied with its procurement. Such an example is the family tavern Odysseus, working nearly 80 years on the northern coast of island. Only during the day caught fish is served there. This tavern will become your favorite place, if you spend a holyday in Agios Nikolaos and are being on the way, intending to visit the island of Spinalonga or to admire the famous lake Voulismeni.

In general, choosing a Cretan tavern, you can not go wrong paying attention to the islanders. Cretans have an incredible meal cult, and, of course, no one knows better than themselves where it is tastier and cheaper. Look at the places, where the locals are having meal, and go unafraid to those establishments. May be you will get not only a traditional delicious dish, but also a glass of wine or raki as a gift. So the host welcomes a new guest. An additional bonus is a company: meeting around a table in a big company Cretans are cheerful, sympathetic and friendly.

July, 2016