A TAVERNA'S MENU

🫒 APPETIZERS & SMALL PLATES (MEZEDES)

• Dakos(koukouvagia) – A type of Cretan bruschetta: paximadi (barley rusk) topped with grated tomatoes, mizithra cheese, olive oil, and oregano.

• Kalitsounia – Small savory or sweet pastries filled with mizithra cheese and sometimes honey or wild herbs.

• Apaki – Pork marinated in vinegar and smoked with Aromatic herbs, a typical Cretan charcuterie.

• Cretan Sausage (Loukaniko) - Handmade pork sausage seasoned with wild herbs and orange peel, lightly smoked and grilled or pan-fried. Bright, aromatic, and unmistakably Cretan.

• Tiropita Sfakianani – These are cheese-filled flatbreads, although there are also fillings made with horta (a type of Cretan herb). The batter is made with the famous raki and olive oil. It is then mixed with various Cretan goat or sheep cheeses, such as myzithra or pictogalo chanion. Finally, it is lightly brushed with olive oil and fried in a pan for a few moments, like a pancake.

• Xerotigana - Crispy spirals of fried dough drizzled with honey and sprinkled with sesame seeds. A festive dessert served at weddings and baptisms.

• Gemista – Tomatoes and peppers stuffed with rice, herbs, and sometimes minced meat.

• Kolokithokeftedes – Zucchini fritters, flavored with dill and feta cheese.

• Taramasalata – Creamy sauce made with fish roe, olive oil, and lemon.

• Horiatiki (Greek salad) – Tomatoes, cucumbers, olives, red onion, feta cheese, and olive oil.

🌿 VEGETABLES & WILD GREENS (HORTA CULTURE)

• Horta Vrasta - Wild mountain greens, carefully gathered and boiled, then dressed simply with lemon and olive oil. Pure expression of the Cretan land.

• Tsigarasta Horta -Wild greens slowly sautéed in olive oil, allowing their natural bitterness and aroma to deepen. Often served warm or at room temperature.

• Stamnagathi – A bitter wild plant typical of Crete, often sautéed in olive oil and served with lemon.

• Fasolakia Ladera - Green beans slowly braised in olive oil, tomatoes, and herbs. A cornerstone of the Cretan “ladera” (olive-oil based) cooking tradition.

• Bamies - Tender okra simmered in a light tomato sauce with olive oil and herbs, cooked slowly to develop natural sweetness.

🧀 TRADITIONAL CRETAN CHEESES

• Graviera Kritis - Hard, pale-gold cheese made mainly from sheep’s milk. Slightly sweet, nutty, and one of the most important cheeses of the island.

• Mizithra (Fresh) - Soft, white whey cheese with a mild, milky flavor. Used in both savory dishes and desserts.

• Xinomizithra - Naturally fermented mizithra with a tangy, sharp taste. Spreadable and bold, often paired with bread or used in pies.

• Anthotyro - Light whey cheese, eaten fresh or dried. Delicate and slightly sweet, perfect with honey or olive oil.

• Kefalotyri - Hard, salty cheese ideal for grating or frying (saganaki). Strong flavor and long aging.

• Staka - Traditional buttercream made from sheep’s milk, used in pilaf, eggs, and sauces. Luxurious and uniquely Cretan.

🍖 MEAT & MOUNTAIN DISHES

• Antikristo - Lamb slowly roasted around an open fire, seasoned only with salt. An ancient shepherd technique that produces tender, smoky meat.

• Ofto (Psito) - Whole lamb baked slowly in a wood-fired oven, traditionally for Easter and village feasts. Juicy, aromatic, and celebratory.

• Gamopilafo - Creamy rice cooked in a broth of lamb or goat meat, often served at weddings

• Kleftiko - Slow-baked lamb sealed with herbs, traditionally cooked underground or in parchment. Meltingly tender and intensely aromatic.

• Kokkinisto- Meat (often goat or beef) slowly stewed in tomato sauce with cinnamon and spices, served with pasta or potatoes.

• Tsikoudato Arnaki -Lamb braised with raki (tsikoudia), herbs, and minimal seasoning, allowing the meat and spirit to shine.

• Chochlioi boubouristi – Small snails fried in olive oil and vinegar, a Cretan classic.

• Skioufichtá – Skioufichtá is a traditional Cretan handmade pasta. The pasta is fried in butter, then sprinkled with a generous amount of grated anthotyro or myzithra.

• Tsigariastó - A deeply traditional Cretan meat dish, usually made with lamb or goat, slowly cooked in its own natural fats with minimal seasoning. The meat is first gently sautéed (tsigarízō = to fry lightly) until it releases its juices, then simmered low and slow until incredibly tender and rich.

• Kolokythakia me Avgolemono - Zucchini gently cooked and finished with egg-lemon sauce, balancing freshness with comforting creaminess.

• Moussaka – A gratin of eggplant, minced meat, and béchamel sauce, one of Greece's most iconic dishes.

• Souvlaki – Small grilled meat skewers, often served in pita bread with tzatziki sauce.

• Gyros – Spit-grilled meat served in pita bread with vegetables and sauce.

• Pastitsio – A pasta bake with a meat sauce and a thick layer of béchamel sauce.

• Fasolada – A white bean soup with tomatoes, olive oil, and vegetables, considered the national dish of Greece.

• Stifado – A slow-cooked beef or rabbit stew with pearl onions, red wine, and spices.

🍯 DESSERTS & SWEETS

• Mizithropita - Cheese pie filled with fresh mizithra, lightly fried and drizzled with honey.

• Loukoumades - Fried dough balls soaked in honey and cinnamon, common across Greece but often paired with local thyme honey in Crete.

• Pasteli - Sesame and honey bar, one of Crete’s oldest sweets, dating back to antiquity.

🥃 DISTILLED SPIRITS

• Tsikoudia (Raki) - The soul of Crete. A clear grape spirit distilled from grape pomace after the wine harvest. Dry, aromatic, and powerful, yet surprisingly smooth when well made. Served year-round as a gesture of hospitality — never rushed, never refused.

• Rakomelo - Tsikoudia gently warmed with honey and spices, usually cinnamon and cloves. Comforting and aromatic, traditionally enjoyed in winter or after meals. Sweet, but never heavy.

• Tsikoudia with Herbs - House-infused raki with local herbs such as sage, thyme, or dittany. Herbal, earthy, and deeply connected to mountain traditions and home distilling.

🍷 CRETAN WINES (LOCAL VARIETALS)

• Vidiano (White) - Crete’s flagship white grape. Medium-bodied with aromas of stone fruit, herbs, and citrus peel. Elegant yet expressive, pairing beautifully with seafood, vegetables, and white meats.

• Vilana (White) - Fresh and crisp with citrus and green apple notes. Light-bodied and refreshing, traditionally enjoyed young. A classic everyday Cretan white.

• Thrapsathiri (White) - Soft, floral, and gently aromatic. Balanced acidity with subtle fruit and herbal tones. A modern revival of an old Cretan variety.

• Malvasia di Candia - Historic sweet wine once exported across Europe in medieval times. Rich, aromatic, and honeyed, with dried fruit and spice notes.

• Kotsifali (Red) - Medium-bodied red with soft tannins and red fruit aromas. Often blended but increasingly bottled alone. Warm, approachable, and very food-friendly.

• Liatiko (Red) - One of Crete’s oldest grape varieties. Elegant and aromatic with notes of dried fruits, herbs, and spices. Used for both dry and naturally sweet wines.

• Mandilari (Red) - Dark, structured, and intense. High tannins and deep color, often blended to add backbone and aging potential.