You will find most restaurants and tavernas serve their own interpretation of local, traditional dishes. The standard of cooking is generally high; Cretans take their food very seriously. Oil and wine are used copiously
in the creation of mouth-watering dishes using primarily seasonal produce. If you ask for and are served moussaka during the winter, it will almost certainly have been frozen during late summer after the last aubergines were picked.
Most visitors discover
that eating out in Crete represents excellent value for money; the price per head in local tavernas is usually less than the home equivalent and frequently includes wine, beer or a soft drink.
We can recommend places to suit all pockets – places
we know and trust where the food is good and the service reliable.
If you are looking for a cheap and cheerful souvlaki bar whose kebabs and chips are spot-on or a classy “estiatorio”, a cut above the traditional Cretan taverna, featuring
dishes with a wider culinary influence, we feel confident that we will be able to point you in the right direction.
Lunch and dinner at Ecoxorio are by arrangement; similarly, dedicated gorge walkers can set off with
a hearty packed lunch if we are given sufficient notice.