Best restaurants and what to eat
Greece
Jania, on Crete’s northwest coast, reflects the island’s deeply seasonal, Mediterranean way of eating: olive oil, wild greens, cheeses, seafood, and slow-cooked meats. The area’s food culture blends Cretan pastoral traditions with harbor-driven dishes, making it especially strong in rustic pies, fresh seafood, and olive-based specialties.
Cretan graviera is a firm, slightly nutty cow’s- and sheep’s-milk cheese with a buttery finish and a faint caramel note when aged. It is excellent shaved over pies, paired with local honey, or served alongside olives and raki.
This fresh, tangy whey cheese is soft, airy, and pleasantly acidic, with a clean dairy sweetness underneath its sharp edge. It is a classic finishing cheese for pies and pastries and is often enjoyed with tomatoes, herbs, or honey.
Myzithra is a delicate fresh cheese that can be creamy and mild when young or drier and more concentrated when aged. In Crete it appears in savory pies, on pasta, and with honey as a simple but elegant dessert.
Anthotyro is a light, milky cheese with a soft texture and gentle sweetness, often made from sheep’s and goat’s milk. Fresh versions are spreadable and delicate, while dried versions become firmer and more savory, ideal for grating.
A protected Cretan cheese from the Chania area, pichtogalo is thick, spoonable, and subtly tangy, with a lush yogurt-like body. It is often eaten plain, drizzled with olive oil, or used in savory pies and meze plates.
This thin, pan-fried Cretan pie is filled with fresh cheese and shaped into a round, tender flatbread with crisp edges. Traditionally finished with thyme honey, it balances salty, milky filling and fragrant sweetness in a memorable bite.
Cretan raki is a clear grape pomace spirit with a clean, warming bite and a rustic, sociable character. It is typically served after a meal or alongside meze, often as a symbol of hospitality.
Tsikoudia is the island’s traditional pomace spirit, dry and direct, with subtle grape aromatics and a firm finish. It is commonly poured in small glasses and enjoyed with cheeses, olives, and savory bites.
Cretan wine ranges from crisp whites to structured reds, shaped by the island’s sun, limestone, and sea breezes. Local varieties often emphasize freshness, herbs, citrus, and mineral depth, making them ideal with seafood and grilled meats.
Vidiano is a notable Cretan white wine variety known for its aromatic peach, apricot, and citrus profile, with a textured, modern style. It pairs especially well with seafood, greens, and cheese pies.
Liatiko is a historic Cretan red grape producing wines with red fruit, spice, and moderate tannin, often with a sun-warmed, Mediterranean softness. It works well with lamb, braises, and aged cheeses.
Romeiko is a traditional western Cretan grape associated with local table wines and some oxidative styles, often earthy and savory. Its character suits rustic dishes and the island’s meze culture.
Gamopilafo is a celebratory Cretan rice dish enriched with meat broth and finished with butter or local fat for a silky, luxurious texture. It is traditionally served at weddings and festive gatherings, with a savory depth that makes it both humble and ceremonial.
Stamnagathi and other wild greens are often boiled or sautéed and dressed with olive oil and lemon, yielding a bitter, clean, highly aromatic dish. It captures the essence of Cretan foraging and pairs beautifully with fish, cheese, or legumes.
Kalitsounia are small Cretan pastries that can be filled with fresh cheese, herbs, or greens and baked or fried until golden. They are fragrant, tender, and versatile, appearing on both everyday tables and festive platters.
Chania boureki is a layered vegetable pie made with zucchini, potatoes, mint, and cheese, baked slowly until the flavors meld into a creamy, savory whole. Its delicate structure and olive oil richness make it a classic summer dish.
Apaki is a smoked, marinated pork specialty with a concentrated, peppery flavor and a firm, succulent bite. It is often served as meze or used to enrich omelets, salads, and pasta dishes.
This famed Cretan snail dish is pan-fried with olive oil, vinegar, and rosemary or other herbs until the snails become deeply savory and aromatic. The result is earthy, tangy, and distinctly tied to rural island cooking.
Choose how to explore restaurants at this destination.