FOOD, WINE AND GROCERIES

CRETAN FOOD

Eat like the locals: On Crete, it is common to eat many different starters shared by everyone at the table. The same goes for main courses even though it has become usual in recent years personal portions.

Appetizers often consist of a couple of salads, tapas-like dishes of meat, fish, fowl, vegetable dishes, and often a selection of dips.

Both starters and main courses are seasonal, and fresh local produce is valued by all. Main courses are usually served without side dishes, so these are ordered separately. Garnish has in recent years been added in an attempt to follow international trends, which is in my opinion completely unnecessary since most Greeks (and especially those from Crete) are convinced that the Greek food is the world’s best, and they would prefer to keep it as authentic as possible.

Crete produces a multitude of fruit and vegetables throughout the year, and has countless small dairies, and sheep and goat farmers. Each district is proud of its specialties, and many restaurants mention these as ingredients in their menu (though this is mostly only in Greek).

Greek salad, tzatziki, moussaka and souvlaki are among the best known dishes, and certainly what you’d want to taste while visiting Greece. However, Greek food is so much more than that, and Crete is especially known for great food. Unfortunately, the translations of the dishes is often rather incomplete, but try some of my favorites described below which you may not have heard of before:

STARTERS / SNACKS
SAGANAKI fried cheese, most often coated in flour
GARIDES SAGANAKI shrimp in tomato sauce, topped with cheese, baked in the oven
TARAMOSALATA caviar dip
MELITZANOSALALTA eggplant dip
DOLMADES grapevine leaves filled with rice and herbs
SKORDALIA garlic dip
KALITZOUNIA small pies, filled with cheese, spinach, horta (wild greens), or a mixture of both
LOUKANIKA village sausages, usually grilled
HORTA common denomination for edible greens, served with olive oil and lemon
ANTHOUS zucchini flowers (squash) filled with rice and herbs
DAKOS Cretan rusks, topped with tomato, cheese and olive oil
PIPERIES FLORINIS grilled paprika in an oil-vinegar dressing
MARATHOPITES small fennel pie
TYROKAFTERI spicy cheese dip
MELITZANES TIGANITES lightly fried eggplant in thin slices
KOLOKITHIA TIGANITA lightly fried zucchini (squash) in thin slices
OKTAPODI SHARAS grilled octopus
OKTAPODI XIDATO boiled octopus in an olive oil-vinegar dressing
BATZARIA freshly cooked beets, served with olive oil, lemon, and often a garlic dip (skordalia)
KOHLIOUS snails – cooked in many variations
FAVA dip of local type yellow peas
KOLOKITHOKEFTEDES fried zucchini (squash) balls
TOMATOKEFTEDES fried tomato balls
AHINIOUS sea urchins (raw) – remember lemon and olive oil that you have to add yourself
MANITARIA SHARAS grilled mushrooms – often portobello
APAKI small pieces of fried smoked pork
STAKA local cheese served hot and eaten with bread
VEGETABLE DISHES / MAIN COURSES
GEMISTA stuffed vegetables with rice and herbs, sometimes also with minced meat
IMAM BAILDI | PAPOUTSAKIA stuffed eggplants, baked in the oven
REVITHIA chickpeas, usually as a soup or baked in the oven
FASOLADA large white-bean soup
FASOLIA string-beans with tomato, onion and spices
SPANAKORIZO risotto with spinach
BOUREKI pie with zucchini (squash), cheese, and potato
SPANAKOPITA spinach pie
GIGANTES large white beans in light tomato sauce
BRIAM mix of vegetables baked in the oven
LAHANODOLMADES cabbage rolls with, often with minced meat
FAKES lentil soup
ANGIARES LEMONATES artichokes with lemon sauce
BAMIES okra in tomato sauce
FISH AND SHELLFISH / MAIN COURSES
BAKALIAROS rehydrated, fried cod with garlic dip
SARDELES sardines, grilled or baked
OKTAPODI STIFADO octopus stew with wine and spices
GOPES small fish lightly fried
BARBOUNI lightly fried red Mullet fish
KAKAVIA fish soup with a little potato, olive oil, and lemon
KALAMARIA GEMISTA stuffed calamari, often with cheese and herbs
SOUPIA SHARAS grilled cuttlefish (larger than calamari)
SOUPIES ME MARATHO stew of cuttlefish with fennel
PSARI PLAKI fish baked in the oven with tomato, onion and herbs
MEAT / MAIN COURSES
PASTITSIO Greek lasagne
TSIGARIASTO most often kid or lamb, confit-style with olive oil
ARNI LEMONATO lamb casserole with lemon sauce
ARNI ME PRASA stew of lamb and leeks
GOUVARLAKIA meatballs with rice and herbs in an egg-lemon sauce
ZOUZOUKAKIA pork meatballs in the oven with tomato sauce
DESSERTS
GALAKTOBOUREKO pie of filo dough filled with vanilla custard and topped with honey syrup
LOUKOUMADES deep fried pieces of dough topped with honey syrup, cinnamon and sesame seeds
SFAKIANI PITA thin pancake filled with cheese, topped with honey syrup

WINE

Crete produces a lot of good wine. Two of my favorite producers are Dourakis Winery and Manousakis Winery, the latter considered one of Greece’s best. Both produce a limited number of bottles, but you can find them in the large and better supermarkets. Of Dourakis’ I can recommend the white wines Vilana and Malvazia. Of Manousakis’ I recommend the white wine Roussanne and the red wines Nostos and Alexandra. Both wineries have guided tours by appointment. Other good wine producers from Crete which you’ll find in shops and restaurants are Boutari, Karavtiaki, Agia Triada and Lyrarakis. Two good sparkling Greek wines are Amalia and Akakies.

Chania’s best wine shop is without a doubt Miden Agan located at the end of Daskalogianni Street in the Splanzia area near the Venetian harbor. The proprietors, Maria and Nektarios (friends of mine) have in-depth knowledge of Greek wine which they’ll happily share with you. There is also the possibility of private wine tasting sessions with them. See MAP

Read about Cretan wines, vineyard tours, and more.

GROCERIES

Crete produces a multitude of fruits and vegetables, cheese and other dairy products, meat and meat products, and many other types of foods. Most supermarkets have a good selection of local and produce, but I usually buy fruit and vegetables in small specialty shops. I always buy fish from the local fishmonger, meat at the butcher’s shop, and bread from the bakeries. It’s impossible to mention all the producers but these are some of the ones I recommend which also have labels in English.

OLYMPOS makes fresh juices, milk, cheese, and yogurt.

CRETA FARM produce cold cuts, good sausages and yummy salamis.

Local fruit juices from CRETA FRESH.

BEER, most you may know Mythos, but I prefer Alfa, Harma, Fix, and Vergina.

FAGE / ΦΑΓΕ also has very good dairy products, especially Greek yogurt.

All types of locally produced mineral water from GERANI.

Olive oil, sauces, and condiments from GAEA.

BALANTINOS Dairy in Crete makes traditional cheese. Try MISITHRA, a fresh goat cheese, ANTHOTYRO, a fresh type of ricotta, GRAVIERA, similar to Gruyere, and yogurt of sheep’s milk.