Tripadvisor pays homage to Crete through its most iconic dishes, highlighting that an entire trip could be planned around the island’s cuisine. Journalist Jane Foster notes, “Crete is known for its glorious beaches and towering mountains—but it’s also a fantastic destination for food lovers. The Cretans are justifiably proud of their rustic traditional cuisine, where high-quality, fresh ingredients bursting with flavor mean that elaborate preparations or fancy sauces are unnecessary.”
Nature here is incredibly generous: the island is abundant in grapes, olives, tomatoes, zucchini, lemons, avocados, and even bananas. Then, there’s the fresh fish, mountain lamb, and handcrafted goat and sheep cheeses—it’s no wonder Crete claims to have one of the healthiest diets in the world. (And the wine is excellent, too.) Foster shares her memorable experiences of holidaying in Crete—road-tripping across the island, hiking to secluded beaches—and has compiled a list of 11 must-try dishes during your stay.
Let the countdown begin:
- Bougatsa
Start your day Cretan style with a generous slice of bougatsa—a delicious filo pastry filled with myzithra(a soft, creamy white cheese made from sheep’s milk). Bougatsa originated in modern-day Turkey and was brought to Crete by Greeks who fled the region in the 1920s. Typically eaten in the morning, it’s served warm from the oven and cut into bite-sized squares. - Kolokithokeftedes (Zucchini Fritters)
Crispy on the outside, moist and savory in the middle, these fried zucchini fritters make irresistible appetizers, best enjoyed hot. Made from grated zucchini, onion, egg, and flour, and seasoned with fresh mint, parsley, and crumbled feta, they hail from Crete but are popular all over Greece. - Dakos
For centuries, paximadi—double-baked barley bread—was a staple food in Crete, often carried by shepherds as a portable snack while tending their flocks far from home. Today, they are used to make delicious dakos, consisting of paximadi softened with water, drizzled with extra virgin olive oil, and topped with grated tomato, creamy myzithracheese, and oregano. - Graviera Saganaki
You can find saganaki(fried cheese) all over Greece, but Crete is known for its delightful graviera—a rich, sweet, hard cheese made from sheep’s milk and aged for three to six months. When fried, it becomes crispy and golden on the outside and warm and melted inside. Best enjoyed hot with a squeeze of lemon to balance the richness and saltiness. - Grilled Fresh Fish
With 625 miles of coastline, Crete boasts extensive fishing waters. You’ll find delectable sea bass, sea bream, and red mullet on menus everywhere, from rustic seaside taverns to fine dining establishments. Cooks and chefs keep it simple: fresh fish is generally grilled and seasoned with lemon and olive oil. - Kakavia (Fish Stew)
Variations of this hearty fish stew can be found across the Mediterranean. Traditionally, it was a humble meal prepared by fishermen using a mix of the smallest, boniest fish that were unlikely to sell, cooked in a pot with olive oil, onion, potatoes, and seawater. Over time, it has evolved into a more refined dish, using quality fish and fresh herbs. - Tsigariasto
A classic dish from western Crete, this slow-cooked stew features tender pieces of goat or lamb simmered in olive oil, onion, wine, and lemon. As is common in Crete, there are many variations, some using red or white wine, and others adding oregano or bay leaves. - Antikristo
Ever wondered how ancient communities cooked their meat? In Crete, the antikristomethod, mentioned by Homer in the Iliad, has been preserved by shepherds in the mountains of Psiloritis. No pots or pans are needed—just skewers and salt. A young lamb is cut into four pieces, heavily salted, and then placed on large skewers (locals claim Cretan warriors would use their spears) over an open fire. It’s slowly roasted for six hours, losing much of its fat and taking on smoky flavors from the flames. - Snails (Kohli)
Cretans have been eating snails for generations. There are dozens of ways to prepare them, but the classic method is boubouristi, where they are fried in olive oil with a sprig of fresh rosemary and a splash of wine vinegar. - Souvlaki
No visit to Greece would be complete without enjoying souvlaki—delicious grilled meat (usually pork, but sometimes chicken) served in pita bread with optional tomato, onion, fries, and garlic tzatziki sauce. - Sfakiani Pita
A heavenly dessert, these thin dough pies are rolled out as thin as crepes and filled with soft, tangy xinomyzithracheese (a sour version of myzithra). They are cooked on a hot griddle, drizzled with honey, and sprinkled with sesame seeds. The slightly salty, tangy cheese provides the perfect contrast to the sweet honey. As the name suggests, they originate from Sfakia on Crete’s southern coast.
Enjoy these unique Cretan dishes on your next visit to the island!