Crete

The Cretans themselves eat out late, after 10 or 11 PM, and often in a group. They prefer dinner in a good taverna, a small local restaurant offering the local cuisine. Most dishes are fresh from that day. The menu is only for tourists, Cretans ask the waiter for specialties, and have a look in the kitchen or in a 'vitrine', glass display case. Dinner is usually outside.

Fresh fish becomes more and more rare, and is expensive, priced by its weight. Restaurants and tavernas by law have to display if the fish that they offer is fresh or frozen. Thus, always ask your waiter to show you the fish and weight it in front of you before you order.

Common Appetizers:

Tsatziki Famous cucumber dip that can go well with almost anythingTaramosalata Cod roe-based dipKalamari Deep fried squidSkorthalia Greek garlic mashed potatoesGigantes Lima beans in a tomato sauce can be spicy or not

Common Entrees:

Bifteki Greek hamburger pattiesSouvlaki Sticks of meat served in or without a pita breadFricasse Lamb and garden beans in a creamy lemon saucePilafi Greek style ricePsari A way to prepare Black Grouper or other types of fishMoussaka Famous eggplant casserole Greek people seldom have breakfast. They do enjoy a copious lunch.

There are options of cheap Greek fast food Called "gyropitta" by Cretans mainland Greeks call it "giros pitta" as two separate words, and their definition is somewhat different as a single mainland Greece "giros pitta" is usually too small to replace a decent meal, instead of Cretan Giropitta which is bigger by far, having almost a serving of french fries added and with bigger pitta. As always, there are tourist-traps among those. Prefer those that locals do.

Crete is famous for its tasty and healthy cuisine. The Cretan Diet was the subject of study that revealed its great health benefits and nutritional value. Studies have actually shown that Cretan peoples' diets are so nutricious that it has prevented the population from having heart attacks and some cancers which are caused by unhealthy eating habits.

A good tip is to join any of the hundreds of traditional fiestas in villages which offer great food, wine and live folk music.

side dishes

Dips and sauces

Salads and Vegetables:

Dakos Greek: Ντάκος - Cretan rusk with tomato, feta cheese, olives, oregano and olive oil, Horta vrasta boiled greens with olive oil and lemon juice.Xoriatiki Known as the Greek Salad,Sheperd's Salad Salad with a east style twist,Salata Marouli Romaine Lettuce Salad, andLahano Salata A traditionally tart cabbage salad are other types of Cretan salads.

Soups:

Kotosoupa A chicken based soup with a lemon sauceFakkes Tomato soup in a lintel baseFasolatha A hearty been soup in a tomato baseNisiotiki A hearty seafood soup

cheese

Unlike in most regions in Greece, Feta is not produced and is not very popular in Crete.However you will find a very good variety of delicious locally produced Cretan cheeses, such as:

Graviera: Greek: Γραβιέρα The standard hard cheese; there are many types and tastes. Taste before buying, as early cheese cut before mature will have a spicy taste, when a mature one will be salty and milk-sweet.

Myzitra: Greek: Μυζίθρα A fresh cheese made of ewe's milk. It is sometimes made of goat's milk in which case it is called "katsikisia" or mixed milk. A good goat's one will taste like these expensive French "chèvre frais".

Anthotiros: Greek: Ανθότυρος from the words "anthos" flower and "tiros" cheese it is a very mild, soft spring cheese made when the sheep pastures are still full of flowers. The closest popular cheese is the Italian mascarpone as they are both high in fat and are both creamy in texture unlike mozzarella which is high in protein and chewy in texture.