Where & what to eat

Where to Eat: Cretan food like all Greek food is healthy and wholesome, made from local produce; Cretans are one of the healthiest in the world as regards to their diet. Vegetables and fish dishes are the most popular meals for the average Cretan. Dining out in some of the restaurants in the major tourists resorts can be a challenge to ones gastric juices, but mainly the food is well cooked and presented. A rule of thumb is, go where the locals eat, if you see a Cretan family dining out you can be sure that the restaurant is of a good standard. The shores around Greece supply a plentiful and wide range of fish and shell foods. Enjoy a meal of freshly cooked seafood with a bottle of Greek wine, in one of the local restaurants that surround the harbours. Followed by a stroll along the sea front with a loved one, it will be a perfect evening.

Restaurants: the traditional Greek restaurant "estiatόrion" is one of the most enjoyable places to eat, serving good local food and wines, often in pleasant surroundings.

Tavernas: the traditional taverna, known by many a tourist, offers snacks to excellent meals and wines.

Cafes: cafes known as “kafeneia” are at the centre of Greek life.

Bars: vary from the cosy to the brash tourist bars on the islands. Some bars may have traditional music others are more like discos. Therefore, there is something for everybody.

Ouzeri: primarily serves ouzo together with a plate of snacks and a jug of water, relativity cheap these can be good fun if you do not overdo the drinking of the ouzo.

Fast food: All though the invasion of American style fast (junk) food is to be found in the cities and some of the touristy island, try the local fast food. Souvlaki and gyros

Vegetarian food: is not a problem as the variety of fresh vegetables offer the vegetarian a wide range of choices. Vegans may have a bit more of a problem, but as the Greeks do not often use dairy products in their cooking; it is still possible to eat well.

Picnics: buy some wine, bread, cheese and fruit and head for the hills. Probably one of the best ways to enjoy the Greek countryside is with good food and friends or a loved one.

Cretan specialities:

Dishes which are unique to the island, Cretans eat more pork here than anywhere else in Greece .

Chόrta, boiled greens served with olive oil, olive oil and vinegar.

Saláta kritikί , made with watercress, feta cheese and oranges.

Saligkária, normally a mezés (starter), served with local spirit tsigouthiá.

Choirinό kritikό , pork cutlets served with aubergine and potatoes.

Arnáki psitό, grilled lamb cutlet, flavoured with olive oil, lemon, and oregano, served with red peppers.

Stifádo, squid casserole, consisting of herbs, tomatoes and olive oil (Also made with meat).

Loukoumádes, small doughnuts deep-fried served with honey and sprinkled with cinnamon.

Bougátsa, pastry of semolina custard or soft cheese dusted with cinnamon.

SЎka me tyri, Served as a mezé made with figs and mizЎthra cheese.

Typical Greek Menu

Mezédes:

Olives

Taramosaláta, a purée of salted roe, potatoes and breadcrumbs, once eaten in Lent, now served all the year.

Souvlaki, pieces of pork seasoned with herbs, lemon and oil, grilled on skewers and served with tzatziki a creamy mixture of cumber, yoghurt, garlic and mint.

Melizanoasálta, a purée of grilled aubergines and herbs,

Revythosaláta, a purée of chick peas coriander and garlic.

Dolmádes, vine leaves filled with pine nuts, currants and rice.

Melizánes imám baϊldi, aubergines filled with onions, tomatoes and herbs.

Choriátiki saláta , Greek salad of tomatoes, cucumber, onions, herbs also capers and feta cheese.

Fish dishes:

Plaki, fish baked with potatoes, carrots, leeks with a tomatoes, fennel and olive oil sauce.

Tiganitá Kalamária, a dish of fried squid.

Scháras, grilled fish served with salad.

Meat dishes:

Mousakás, layers of fried aubergine, potatoes, minced meat also béchamel sauce and topped with cheese.

Keftédes , savoury herb meat patties fried, and served with rice.

Kléftiko, normally goat meat cooked in parchment paper to retain flavour and juices.

Desserts:

Fresh fruit.

Giaoύrti kai méli, yoghurt with honey.

SЎka sto foύrno me Mavrodáfni, fresh figs baked in Mavrodaphne wine sauce made with spices, honey and orange flower water.

Fish Dishes:

Tsirosaláta, served as a starter, is thin strips of smoked fish, baked beetroot and fresh herbs.

Steίdia, oysters served with shallots, red wine vinegar and parsley sauce.

Achinoi, made from the roe of sea urchins.

Psarόsoupa, fish soup consisting of, a variety of fish and shellfish cooked in herb and leek broth.

Astakόs, lobster served olive oil and lemon.

Tόnnos psitόs, tuna fish, pan fried served wit a variety of vegetables.

Marides, fried whitebait served with lettuce, dill and spring onions.

Barboύnia, fried red mullet served whole.

Garides giouvétsi , shrimps and prawns baked with tomato, olive oil and parsley sauce and garnished with feta cheese.

Sardélles, grilled sardines served with lemon and fresh dill.

Chtapόdi, pieces of squid or octopus served in red vinegar and olive oil.

Kávouras, boiled crab served with olives and an olive oil and lemon juice sauce.

Lavráki, sea bass baked in olive oil, red wine and rosemary, served with a fresh salad.

Each island group has its own regional culinary delights, from the richly flavoured food of the Cyclades Islands to Crete with its spicy food. The islands of the Dodecanese and the islands of the northeast Aegean specialise in fish dishes. The Ionian Islands have many pasta dishes, reflecting the Ventian occupation of the island, though many of the regional recipes now can be found all over Greece.

Saláta limniόtiki , a starter from the Aegean , made with potatoes, dill and capers.

Angináres a la politia, artichokes served in an olive oil and lemon dressing.

Fáva, is a purée of Santorini lentils with capers and olive oil.

Prása me sousámi , is baked leeks with sesame seeds.

Mpriám, a casserole made with vegetables topped with a crust of breadcrumbs and cheese.

Pastitsio, a pie popular on Corfu , made from layers of macaroni, meat and tomato filling, and a béchamel sauce, sprinkled with cheese.

Glyká, preserved fruits in syrup consisting of pistachio nuts, cherries and oranges usually served with sweet bread.

Bread:

The Greeks consider bread to be an important part of each meal; special bread is baked to celebrate special religious festivals in the Orthodox Church. Wide ranges of breads include:

Paximádia, is bread, baked twice.

Pita: is unleavened bread.

Koulourákia, are sweet or plain bread rolls.

Cheeses:

Greece produces several types of cheeses, made from cow, goat or sheep milk. With Feta cheese being the most well known.