Must-try food in Crete: 10 yummy dishes to remember

The flavors of Crete, Greece’s largest island, are just as rich and diverse as its landscape. Cretan cuisine is heavily influenced by its unique geography, climate, and history, producing dishes you won’t find anywhere else in Greece.

Learn the shepherds’ way of preparing meats, or indulge in flavors foraged from the land with wild greens and sautéed snails. Crete is also home to feta’s biggest rival and semolina custard pastries that will satisfy your sweet tooth. This guide to the best food in Crete will make your mouth water.

1. Dakos

Dakos has become such a staple in the Cretan culinary tradition that it rivals Greek salad in popularity. Made solely of barley rusk, or twice-baked bread, covered in olive oil and topped with a mixture of chopped tomatoes, cheese, olives and herbs, it is a celebration of the simplicity of Greek cuisine.

How to eat the best dakos in Crete?

You can find dakos at every traditional taverna in Crete. It’s best enjoyed as a light lunch or a starter before a main meal.

2. Mizithra

Move over feta, in Crete mizithra is the star of the show. This fresh, soft cheese, made from the whey of sheep or goat milk, has been produced by Cretans for thousands of years. Both creamy and slightly tangy, it perfectly complements a variety of traditional Greek dishes.

How to eat the best mizithra in Crete?

To understand why mizithra is so popular, try a cheese tasting in Crete to experience its different versions. Fresh mizithra is spreadable and often enjoyed in pastries, salads, or with fruits. In contrast, aged mizithra is crumbly and best eaten grated over pasta, in savory pies, and as a table cheese.

3. Gamopilafo

Also known as “wedding pilaf,” gamopilafo symbolizes celebration and abundance in Crete. It has been served at Cretan weddings for centuries, and once you taste it, you’ll know why it has withstood the test of time. Rice is slow-cooked in a rich meat broth, typically from lamb or goat, and is finished with a touch of lemon and butter. Simple, hearty, and nourishing, it is a must-eat food in Crete.

How to eat the best gamopilafo in Crete?

Pair it with a glass of local red wine or raki and a fresh salad on the side to balance out the dish’s warm and hearty flavors. A Crete winery tour will share the best local varieties.

4. Stamnagathi

Considered a Cretan superfood, stamnagathi is a wild green native to Crete that has been traditionally foraged by locals for centuries for both medicinal and culinary use — you may find it in the mountains when hiking in Crete. It’s known for its slightly bitter taste, highly nutritious properties, and versatility — it can be enjoyed boiled, as a base for salads, inside of a pie, or alongside Crete’s popular meat dishes.

How to eat the best stamnagathi in Crete?

It is typically available in the spring in Crete and early summer when greens are at their best, and is easily found at tavernas across Crete as a side dish.

5. Antikristo

When it comes to eating meat in Crete, you can’t get any more traditional than antikristo, or roasted lamb. Historically prepared by shepherds, what makes antikristo unique is its cooking method. The lamb is cut into quarters, salted, and placed on wooden skewers in a circular formation around a fire. It’s then slow-cooked for up to six hours, the distance between the meat and fire ensuring an even cooking that creates a juicy interior and crispy exterior.

How to eat the best antikristo in Crete?

Antikristo is served in traditional tavernas in Chania and Heraklion, as well as some rural areas.

6. Chaniotiko boureki

The perfect choice for vegetarians, chaniotiko boureki is a layered casserole named after the city of Chania. Thinly sliced potatoes and zucchini are layered with mizithra or feta cheese and mint, and baked until golden and bubbly — it’s the perfect example of Greek comfort food.

How to eat the best chaniotiko boureki in Crete?

Try it at a traditional taverna in its city of origin, Chania. It’s best enjoyed in summer in Crete, when zucchini is in season, and paired with a crisp white wine and fresh bread.

7. Apaki

Apaki is a traditional Cretan delicacy that celebrates the lean cuts of pork it’s made with and the combination of fresh herbs that bring out its flavors. Known for its rich, smoky aroma and tender texture, what makes it unique is its marinade of vinegar, olive oil, oregano, thyme, rosemary, and bay leaves. Smoking the meat reflects the dish’s origins, when shepherds used the method to preserve the meat and store it for longer periods.

How to eat the best apaki in Crete?

It’s often enjoyed as part of a meze platter but can also be ordered in salads, sandwiches, and as a main dish.

8. Chochlioi boubouristi

France isn’t the only place to serve snails as a delicacy, for Cretans have been foraging and cooking snails as far back as the Minoan civilization. This ancient tradition developed into the dish now known as chochlioi boubouristi, the perfect option for travelers looking for adventurous food to eat in Crete. The flavors are quite simple — the snails are sautéed in olive oil with rosemary and finished with a splash of vinegar, an example of how decadent flavors can stem from humble origins.

How to eat the best chochlioi boubouristi in Crete?

Variations of the dish can be found in different parts of Crete, and you can order them as a meze or a main course. Pair them with a glass of raki, a grape-based spirit, to complement the rich earthiness of the snails. To learn more about raki, you can join a Crete distillery tour, too.

9. Bougatsa

Said to have originated in the Byzantine period, bougatsa didn’t become a staple in Crete until the early 20th century. While in northern Greece this flaky pastry is enjoyed with custard, cheese, and meat fillings, the sweet version reigns in Crete. Layers of phyllo dough encase the semolina custard filling, and powdered sugar and cinnamon are dusted on top. Its melt-in-your-mouth consistency makes it one of the most popular foods to try in Crete.

How to eat the best bougatsa in Crete?

Grab it either on a Crete food tour or at a bakery in Chania. For best results, get there early when it’s fresh out of the oven.

10. Kalitsounia

Famously eaten during Easter in Crete or at festive gatherings, kalitsounia is a sweet treat that’s ingrained in local Cretan culture. Imagine soft, pillowy dough filled with smooth mizithra cheese and drizzled with honey. Or if you prefer savory flavors, you can find them filled with stamnagathi or other wild greens and mixed with cheese. No matter how you take them, one thing’s for certain — they’re highly addictive and will keep you coming back for more.

How to eat the best kalitsounia in Crete?

You can find them in bakeries across Crete year-round or learn how to make them in a Crete cooking class. Outside of festive occasions, they are a popular snack or dessert that’s regularly paired with raki or a warm cup of Greek coffee or tea.

FAQ

Is Cretan food different from Greek food?

While Cretan food is a subset of Greek cuisine, it has its own unique characteristics. Cretan cuisine emphasizes fresh, locally sourced, and foraged ingredients. Famous foods native to Crete are stamnagathi, mizithra cheese, and sautéed snails.

What is the drink of Crete?

The traditional drink of Crete is raki, a clear, strong spirit distilled from grapes. Said to have originated in the Ottoman Empire, it’s popular throughout Greece, Turkey, and other Mediterranean countries.

How expensive is it to eat out in Crete?

Eating out in Crete is generally affordable. A meal at a mid-range taverna costs around €10-€20 per person. Many tavernas in Crete offer complimentary desserts and digestifs, which make the meal great value for money, especially if you’re travelling alone in Crete.

Is Crete good for vegetarians?

Crete is excellent for vegetarians, with many dishes made from fresh vegetables, legumes, and wild greens. Classic vegetarian dishes in Crete include dakos, kalitsounia, chaniotiko boureki, and various salads and vegetable stews.

Is Crete known for seafood?

While many of Crete’s most popular dishes are meat-based, the island offers an abundance of fresh seafood. Popular options include psarosoupa, fish soup, kakavia, fisherman’s stew, and gavros marinatos, or marinated anchovies. Fresh octopus and squid are also commonly served grilled or in stews.