Greek Food: 5 Must-Try Dishes in Crete

more than a year ago

Cretan Salad

The classic Cretan Salad is similar in many ways to the traditional Greek Salad (Horiathiki) - tomatoes, olives, cucumbers, oregano are included on the island as well as on mainland Greece. Feta or Paximadi cheese is used in the Cretan recipes as well as egg or potato. Another typical appetizer is Dakos – dried and baked bread, moistened in a bit of water, and topped with tomato, olive oil and oregano, sometimes the cheese is added too.


The wedding rice – the literal translation of the dish. It is served on weddings or traditional events but is definitely not a vegan option. The meat used for the Gamopilafo is goat or lamb. Cooked with local herbs this meal is one to order if you want to taste the ultimate Cretan cuisine.


There are various kinds of typical Cretan cheese. Usually made of sheep or goat milk, you can make a delicious choose among tongue twisters such as anthotiros, kefalotiri, mizithra, or katsikithia.

Fried Snails (Chochlioi Boubouristi)

That’s right, snails. Cretan people love snails. You won’t “yuck” if you have the chance to taste Chochlioi Boubouristi the way it is made on the island. The snails are fried with flour and olive oil. Some wine is added too. Another snail delicacy is Coclious me hondro – the fresh snails cooked with olive oil, onion, and red wine served in a cracked wheat stew.

Cuttlefish with Fennel and Olives

It’s an island – so it has to have some sea specialties. There are hundreds, but Cuttlefish with fennel and olives is undoubtedly one to taste. Ordering Kalamari at the tavern is a strong alternative. If you are more about the fish meals, then try the Cretan Baked Fish or Cod with okras.


Sweet desserts will tempt you all the way while on Crete. Kaltsoúnia is one of the favourite choices of local people - a traditional recipe made of “myzíthra” cheese or greens and herbs and wrapped in pastry. If you like the sweeter taste, then go for the Loukoumades – type of donuts covered with honey syrup.


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