{"id":18627,"date":"2022-08-18T08:00:00","date_gmt":"2022-08-18T06:00:00","guid":{"rendered":"https:\/\/volare.volotea.com\/?post_type=inspiracion&p=18627"},"modified":"2022-08-17T17:35:43","modified_gmt":"2022-08-17T15:35:43","slug":"where-to-eat-heraklion","status":"publish","type":"inspiracion","link":"https:\/\/volare.volotea.com\/en\/cities\/heraclion\/where-to-eat-heraklion\/","title":{"rendered":"Eat like a Greek in Heraklion"},"content":{"rendered":"
Cretan cuisine is well known to culinary experts as one of the best the Mediterranean has to offer. It is tasty and healthy at the same time, as it uses local fresh ingredients. But is it possible to experience the real thing as a tourist, while visiting the island just for a few days? I believe you can if you know what to look for and where to go. In this short list, I will point out my personal favorite restaurants and taverns.<\/h5>\n

Unique Cretan dishes to try<\/strong><\/h2>\n

If you want to really experience the traditional cuisine (and I most certainly hope you do, as it is delicious!), you first have to know the available dishes. Cretans eat what their environment provides: lots of vegetables and plants and meat (most notably goat). The local specialties are:<\/p>\n

Dolmades or Dolmadakia<\/h3>\n

You can find these all over Greece and perhaps Turkey, too, but in Crete they make them with local wine leaves and without meat. They usually combine them with yogurt or some kind of spread cheese, like \u201cKsigalo\u201d.<\/p>\n

\"dolmades<\/figure>\n

Ofto<\/h3>\n

It\u2019s just meat in the oven with as little other ingredients as possible: just salt and olive oil. Its name literally means \u201cplain\u201d in the local dialect.<\/p>\n

Oftes patates<\/h3>\n

A potato is baked inside the coals. It is served with your choice of salt, olive oil, perhaps butter or lemon.<\/p>\n

Antikristo<\/h3>\n

Large parts of meat are grilled against the fire (not on top of it). It is usually goat or lamb.<\/p>\n

\"antikristo\"<\/figure>\n

Ntakos<\/h3>\n

A rusk is topped up with graded tomato and feta cheese. Simple yet a classic.<\/p>\n

Sfougkato<\/h3>\n

A thin omelete with zucchini.<\/p>\n

Chocli<\/h3>\n

Snails are eaten in Crete, in various ways. You may notice that a lot of forks in traditional restaurants are bended. This is because there is a special way to use your fork to get the eatable part out of the shell, that usually bends the fork!<\/p>\n

Graviera cheese<\/h3>\n

Although my personal favourites are Kefalotiri, Anthotiros and Xigalo, Graviera is the most famous Cretan cheese. The cheese making tradition is strong in Crete and most areas have their own unique cheese!<\/p>\n

\"graviera<\/figure>\n

Chorta<\/h3>\n

This is the generic name for any eatable plant. The plate is seasonal and every season is a different plant. Add some lemon and olive oil to get the most out of it.<\/p>\n

Pilafi<\/h3>\n

Similar to eastern\u2019s pilaf, but with a lot of lamp fat. It is usually served in weddings, so you may find it as \u201cGamopilafo\u201d (it translates as the wedding\u2019s pilaf).<\/p>\n

Skioufichta<\/h3>\n

Local twisted pasta, usually served with Anthotiros, as a soup.<\/p>\n

Also keep in mind that most of the dishes in Crete are meant to be shared!<\/p>\n

Where to eat the best local cuisine in Heraklion<\/strong><\/h2>\n

There are a lot of traditional taverns that offer a great selection of dishes to enjoy for lunch or dinner. Here is a list of the places I usually eat:<\/p>\n