Most famous Cretan dishes

The Magical Traditional Cretan Cuisine

 Raw or as simply prepared as possible (grilled, baked), local foods have long formed the backbone of traditional Cretan cuisine. For as long as anybody can remember, the staples of Cretan cooking have been olive oil, herbs, fish and seafood, goat or lamb meat, locally grown vegetables and fruits, and raki, a fiery grape liquor. They developed into a distinct cuisine after being influenced by the Venetians and the Ottomans. Crete's cuisine includes both standard Greek fare and delicacies unique to the island. Traditional Cretan cuisine is now recognized as one of the world's healthiest, therefore no trip to Crete would be complete without at least one meal in a local tavern.

Cretan Mezedes

The Cretan people have a strong tradition of drinking. However, unlike in other nations, drinking on one's own or without eating is seen as undesirable or even unacceptable here. Some examples of mezedes foods include little fried fish, meatballs, seasonal vegetables, special fritters, toasted local bread with distinctive sauces and miniature Cretan pies. Furthermore, they can also be as simple as a few bites of local cheese, olives, and sesame rusks doused in olive oil, depending on the location and occasion.

Dakos

Dakos is the classic Cretan Greek salad and a culinary work of art: Traditional barley rusk is topped with chopped tomatoes, olive oil, feta cheese, oregano, and Kalamata or Cretan olives for a delicious meal or snack. The particular rusk is crunchy at first, but it gradually softens as it absorbs the tomato and olive juices, the oregano, the saltiness of the feta cheese, and the tanginess of the olive oils.

(Snails) Kohlioi

Snails, which are commonly known as kohlioi on the island of Crete, are highly prized as a delicacy there. They are a specialty of Crete and can be prepared in a variety of ways, but you won't find them anyplace else in Greece. Cooking snails in tomato sauce with a variety of herbs for a longer period is another popular method, as is marinating them in vinegar and rosemary before frying them in olive oil. Snails are traditionally eaten by sucking on them directly from the shell or by fishing them out with a fork. Don't be shy; eat the meal the way it was intended.

Dolmadakia (Stuffed Vine Leaves)

One of the most recognizable Greek dishes is dolmadakia, or stuffed grape leaves. They are a culinary delight, packed with flavorful aromatics like dill, mint, scallions, and delicate rice. The vegetarian variety is the most popular. Rice and various herbs are used to fill the grape leaves. Stuffing options include ground pork, grains, and seasonings. Due to the absence of meat, the vegetarian version made with rice, lots of diced onions, and herbs is also known as dolmadakia gialantzi. Dolmades on Crete often feature grated vegetables such eggplant, zucchini, and artichokes.

Kalitsounia (or Skaltsounia)

Skaltsounia is a category of food in Crete that includes the traditional pies of the island. Skaltsouni is mini pies that can be baked or fried in olive oil; they're supposed to be eaten in one or two bites. They should have a satisfying crunch and chewiness. The fillings of these pies vary by area but typically include Cretan mizithra cheese, herbs, spinach, fennel, olive oil, and more.

The Wedding Risotto, or Gamopilafo

This risotto was originally made just for weddings, and its primary recipients were the bride and groom. The young pair was anticipated to require all the energy and stamina they can acquire in those early weeks, and gamopilafo is known to be notably strengthening and boosting for the organism. Gamopilafo's unique flavor comes from the pork broth it's cooked in. Stakovoutyro or staka is put into the rice while it is cooking to increase the flavor.

Xerotigana

Sheets of dough are deep-fried and then smothered in Cretan honey, sesame, and chopped almonds for this traditional Cretan delicacy. For optimal crunch and flakiness, the dough is kneaded using a unique technique and flavored with raki. While you may find delicious samples at any Cretan bakery, the light sweetness of a homemade pastry made by a local will blow your mind.

Raki or Tsikoudia, a brandy native to Crete

After the grape harvest in the fall, people all across Crete can be found tending fires meticulously under copper stills. They are distilling grape pomace into raki, a brandy that is consumed in nearly every Cretan tavern and coffee house. Raki, or tsikoudia as it's known in some regions of Crete, is the local equivalent of tsipouro, the Greek spirit found elsewhere. Raki, unlike ouzo, does not contain anise or any other herbs. Raki is typically consumed neat (sketo) with mezes, olives, or barley rusks.

Final thoughts

Crete is an autonomous region, separate from the rest of Greece. It is complex and proud, with a rugged, mountainous landscape and a robust, traditional culture. The distinctive flavors and ingredients of Cretan cooking have earned it widespread acclaim, not just in Greece but around the world. Cretan cuisine is known for its fresh seafood, famed Cretan oil, and raki, a brisk grape brandy, all of which are prepared using just the most basic procedures.