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Hiking in Palekastro area with view to Kastri hill and to Kouremenos bay

The small plateau south of Palekastro and the pictursque chapel in the midst

Sunrise in Karoumes bay, exceptional beach between Palekastro and Kato Zakros

Windsurfing in Kouremenos Bay

The bay of Kato Zakros and the Deads Gorge in the background

Palm Beach Vai, 7km north of Palekastro village

Xerokambos Beach, 10km south from  Zakros

Traditional Cretan Food

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Cretan Traditional food


We damp dacus (toasted and hardened bread - wheat orbarley bread).We add salt, olive oil, finely chopped tomatoes.


They are made from large intestines of pork and filled with rise, small pieces of liver, onion and almonds. Cooked in salted water.


Is made from various pieces of fresh fish. We add pieces of onion and potatoes in the saucepan. We then add fish, olive oil and water until the food is covered. We sprinkle salt and pepper and cook in high temperature.

Skari with tomato

We fry skari (native fish with a distinct taste). We add sauce from fresh tomatoes, pepper, salt, parsley and capsicum.


We first prepare dough from flour, olive oil, water and lemon .Then we make a pastry and with an (ordinary) glass we make circular pieces. In half of each piece we place mizithra (Iocal traditional cheese) and cover with the other half. We deep fry them and serve.

Artichokes with broad beans

We cook fresh broad beans in olive oil and water. We add fresh artichokes, garlic, anise and salt. When cooked we make a dense mixture (from flour and water). We then pour it in the saucepan letting it cook for a while.

Octopus in Vinegar

We cook the octopus until it softness. Then we add olive oil and vinegar. Instead of vinegar we can add wine or water.

Chochli (snails) boumbouristi

We wash well large chochli (snails) and fry them with their tongue lacing the frying pan. We add salt and olive oil. When fried we add tomatoes and vinegar.

Dolmades with vine leaves

We take half a kilo of vine leaves, 700 gr. Of rise, potatoes, onion, pepper, cumin. We then roll them up and place them to boil over medium heat.

Traditional Cretan Sweets


We first prepare dough out of one kilo of flour, lemon juice and olive oil. Then we make rectangular pieces of pastry. We wrap them up and deep fry them in olive oil. In the end we pour over honey, sesame and sugar.


We make a pastry from one kilo of flour, 4 cups of olive oil, and 2 cups of orange juice, sugar and soda. We then cut pastry into small pieces and fill them up with grated raisins and bake them in an oven.


We make a pastry with 1 kilo of flour, sugar, olive oil, 4 eggs. We cut the pastry into circles using a (drinking) glass. We then fill them with fresh mizythra (Local traditional cheese) in which we have added sugar, honey, cinnamon, vanilla. We bake them in an oven.

Read 2864 times Last modified on Saturday, 11 May 2013 13:45
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