A Journey of Cretan Flavors, Wines & Spirits

Mizithra

Petimezi

Xinomizithra

Graviera

The Feast

Aged Cretan cheese platter

A variety of aged Cretan cheeses that include – Graviera & variations of – Mizithra.

– Dakos

Hard Cretan rusk with grated organic cherry tomatoes and “Mizithra” cheese with a drizzle of extra virgin olive oil.

– Apaki

Cured, smoked & marinated pork cuts seared in extra virgin olive oil and finished off with “Petimezi” (grape molasses). Topped with “Xinomizithra” cheese and rosemary.

– Dolmades

Tender vine leaf rolls stuffed with rice and Cretan herbs, simmered in a lemon broth & served with strained Greek yogurt sauce.

– Kolokithakia

Thinly sliced zucchini, lightly coated in flour & double fried in olive oil. Topped with aged “Graviera” cheese and rosemary.

– Skioufichta

Cretan hand-rolled pasta, boiled in a house-made vegetable broth and finished with “Staka” (sheep’s butter), sautéed Portobello mushrooms, and aged “Graviera” cheese. Topped with “Siglino”, pork shoulder traditionally cured and preserved in its own fat.

– Patates

Fresh thick-cut potatoes, double fried in olive oil, topped with sea salt, thyme & aged goat cheese. Served with “Tzatziki” on the side.

– Tsigariasto

Tender lamb cuts that are simmering in extra virgin olive oil & their own fat, for over 4 hours (as practised by the Minoans 3000 years ago). Topped with salt & fresh thyme.

– Sfakiani Pita

Thin pita bread filled with “Mizithra” cheese, walnuts & topped with thyme honey. Garnished with lemon thyme, “Diples” & chocolate balls rolled in walnut crumbs.

Inform us during checkout about allergies & vegetarianism. Everything will be adjusted. We do not accommodate vegans.
All our ingredients are locally sourced and 100% organic. Everything is cooked or seared in extra virgin olive oil.
We deep-fry exclusively on light olive oil, we do not use any commercial vegetable oils.

The Pairings

Tsikoudia

Crystal-clear Cretan tsikoudia has gentle grape aromas on the nose with light herbal hints, while the palate is smooth, warm and clean. It is made by distilling fermented grape pomace in small copper stills, following the traditional method used across Crete for generations.

Rhoditis

Rhoditis, a white grape variety, produces wines with fresh fruity aromas and lively acidity, while its expression changes according to altitude and winemaking style. In mountain vineyards the wines are crisper, more complex and with mineral notes, while at lower altitudes they are fruitier and softer.

Assyrtiko

Dry Assyrtiko shows aromas of lemon, lime, and subtle yellow fruits with a hint of minerality, and an elegant palate with bright acidity and a persistent finish. As a world-class grape of Santorini, it reflects volcanic soils, native resilience, and a wide modern appeal.

Vidiano

Native Cretan grape, rescued from near extinction, now thrives across Crete and northern Greece. Dry Vidiano, known as the white ‘diva’, shows aromas of apricot, bergamot, and subtle florals, with a rich, well-rounded palate, hints of vanilla, and invigorating citrus acidity.

Muscat Of Spinas

Muscat of Spinas, named after the village near Chania, shows intense floral and citrus aromas with a hint of spice, and a fine, pleasantly dry palate with elegant, delicate character. Native Cretan grape, prized for its small berries and fragrant expression.

Malagousia

Malagousia shows aromas of lemon blossom, rose petal, and white stone fruits, with a firm, mineral-driven palate and refreshing acidity. Once nearly extinct, this Greek grape now thrives mainly in Northern Greece, producing some of the most aromatic examples.

Merlot

Merlot produces medium-bodied red and rosé wines with aromas of black cherry, berries, and subtle toffee, complemented by gentle vegetal hints. Its smooth palate shows balanced acidity, soft tannins, and, when oaked, notes of vanilla, tobacco, and earthy nuances.

Romeiko

Romeiko, grown in the Chania region, shows delicate aromas and a light-colored, smooth palate with moderate acidity and high alcohol. This versatile grape also produces sun-dried sweet wines, white wines, and the traditional dry ‘Marouvas’ with Sherry-like character.

Kotsifali

Cretan red grape, cultivated since at least the 14th century, known for producing soft-colored, aromatic wines with moderate acidity. Kotsifali shows aromas of red summer fruits, dried figs, and hints of wild herbs and sweet spices, with a smooth, medium-bodied palate.

Mavrodaphne

Mavrodaphne produces dry or dessert wines with aromas of dark fruit, chocolate, and coffee, complemented by subtle vegetal notes. Medium to full-bodied, it shows moderate acidity and tannins, and ages gracefully, developing hints of ink, tar, and tea.

Cabernet Sauvignon

Considered by many as the king of red varieties, Cabernet Sauvignon shows aromas of blackcurrant, pepper, and hints of chocolate and eucalyptus, depending on terroir. Medium-bodied with moderate acidity and tannins, its deep purple color softens with age, offering a structured yet approachable palate.

Agiorgitiko

Agiorgitiko, Nemea’s signature red grape, shows aromas of fresh red fruits, sweet spices, and hints of chocolate, with a soft to medium-bodied palate, balanced acidity, and supple tannins. Versatile and elegant, it produces young juicy reds, oak-aged wines with complexity, and even rosés or dessert wines from sun-dried grapes.

Muscat Of Samos

Renowned since the 16th century, this iconic Greek grape thrives on terraced Samos vineyards, producing award-winning dessert wines with elegant complexity. Muscat of Samos shows intense aromas of orange blossom, ripe apricot, and honeyed citrus, with a luscious, sweet palate balanced by bright acidity.

Rakomelo

Rakomelo, a traditional Cretan spirit made by infusing “Tsikoudia” with honey and spices, shows aromas of warm honey, clove, and cinnamon. Smooth and warming on the palate, it delivers a sweet-spiced character with gentle heat, perfect as a digestif or after-dinner treat.

Our Approach

We focus on simple, traditional Cretan dishes, crafted to perfection using the finest local ingredients. We celebrate the flavors of the island in their purest form, honoring centuries-old recipes and techniques. You’ll come here to experience what Crete truly has to offer gastronomically — not fine dining or elaborate presentation.