Cretan cuisine

Arriving at the lush, green paradise that is now the Ascordalos area of Chania, it’s hard to believe that only 20 years ago, this breathtaking landscape was nothing but scorched earth. A devastating fire in 2003 destroyed everything, leaving behind a barren wasteland. But where others saw destruction, Petros Marinakis, a native of the area, saw an opportunity.

Two Cretan producers of traditional tsikoudia, a clear spirit made by distilling grape pomace that is also known as raki, face hundreds of thousands of euros in fines after being caught without the proper permits.

The Turkish behaviour over the Aegean is increasingly reckless

Set out on an exhilarating journey of gastronomic imagination to Chania or Haniá, one of the most desired Cretan destinations!

A bouyátsa with cream, a delicious cream pie dusted with powdered sugar based on an old Asia Minor recipe, is the sweetest way to start your day! Continue your culinary quest with a visit to the “temple of gastronomy”, the Chania Municipal Market.

You’ve heard of the Mediterranean Diet and its derivatives, the “Aegean Diet”, or even better yet, the “Cretan Diet”, now get ready for the “Cretan aspirin”, which manufacturers hope will soon be found on store shelves near you.
According to information posted on the cretapost.gr site, the so—called “Cretan Aspirin” will be ready this summer.