Heraklion & Knossos

Heraklion restaurant focused on forgotten Cretan recipes and heirloom ingredients sourced from the owners' organic farm. The menu changes with the seasons and features dishes cooked in a wood-fired oven. Everything from the olive oil to the wine comes from small Cretan producers.

Seaside taverna in the village of Kokkini Hani east of Heraklion, known for generous portions and seafood meze. The name means a little wine, a little sea, which describes the atmosphere perfectly. Tables are set on a terrace right above the water.

Small shop in Heraklion selling traditional Cretan pies made with handmade phyllo dough. Offerings include kalitsounia (sweet cheese pies), spanakopita (spinach pie), and seasonal vegetable pies. Everything is baked fresh multiple times daily.

Small taverna in Heraklion serving traditional Cretan dishes cooked daily by the owner. The menu includes hard-to-find specialties like stifado (beef stew with pearl onions) and staka (cream made from goat's milk). Simple interior with focus entirely on the food quality.

Modern taverna in Chania's old town courtyard serving creative takes on Cretan classics. The chef sources ingredients from family farms in nearby villages and changes the menu weekly. Dishes like lamb with sour cherry sauce and dakos with sundried tomatoes show traditional flavors with contemporary plating.

Traditional kafeneion in Rethymno's old town where locals gather for Greek coffee, raki, and conversation. The interior has barely changed in decades, with marble tables, wooden chairs, and old photographs on the walls. It operates from early morning until late at night.