From the very first day to the present, our journey continues with undiminished passion. For us, gastronomy is a cultural expression, rooted in tradition and the natural richness of our
land. Every flavor, every scent of Crete is a part of our story. Since our farm began in 1998 and our restaurant opened in 2014, up to today, we faithfully
serve our vision, caring for the preservation, revival, promotion, and display of both the tangible and intangible wealth of Cretan diet.
Our primary concern is the production of healthy products with genuine nutritional value that do not burden the environment and reach “From Farm to Table” But we do not stop here, we continue “From Table to Farm” following the principles of sustainable gastronomy. Thus, we reach 10 years of Peskesi, discovering 10 milestones that have shaped us into what we are today. They are the flavors you loved, the aromas that transport you back in time, the moments we shared, and the experiences that have united us.
Restaurant: Authentic Cretan Cuisine in the heart of Heraklion
In the heart of Heraklion, hidden within the narrow streets of the city, lies the restored historic mansion of Captain Polyxigis, which houses our establishment.
This unique space exudes a sense of peace and familiarity, transformed into a welcoming restaurant filled with fragrances and flavors that are etched in memory. Upon opening, the restaurant was honored with the Restaurant & Bar Design Awards, establishing it as one of the most creative and innovative dining spaces on a global level.
Our dedication to authentic Cretan cuisine led us to the 18th position in the world at the Taste Atlas Awards 2021 in the category “World’s Best Food Place”.
Peskesi Farm: A Heaven of tradition and sustainability
Since 1998, in the village of Charasso, we began our journey towards sustainability, creating a farm that now spreads over 240 acres with more than 240 local varieties of vegetables, legumes, fruits, and grains, olive groves with edible and oil-producing olives, herb gardens, a seed bank, a vermicomposting facility, beehives, and domesticated animals.
Our philosophy of “From the Farm to the Table” comes to life with every dish we serve, offering a taste experience that respects nature and empowers the local community. We work closely with local producers, artisanal workshops, and women’s cooperatives, while also reviving traditional recipes and cooking practices and techniques, keeping alive the rich gastronomic heritage of Crete. Our farm is not just the source of our ingredients. It is a living organism that follows the rules and rhythms of nature, protects and enhances biodiversity, and the harmonious coexistence of all living organisms. Every dish served at our restaurant is the result of a comprehensive effort that starts with cultivation and ends at your table, and what is leftover returns “From the Table to the Farm”, contributing to the circular economy and sustainability.
With our seed bank, we ensure that future generations can enjoy the same old local seeds that we cultivate today. The Peskesi farm is the heart of our philosophy, the proof that love for the land and tradition can be transformed into a living reality that nourishes and inspires.
10 Years of Premier Cretan Gastronomy and International Recognition
Over the course of a decade, Peskesi has become synonymous with authentic Cretan cuisine – a cuisine that honors sustainability and traditions. Each award we’ve received is a validation of our commitment to these values and acknowledges the efforts of everyone on the Peskesi team.
From the 2023 FNL Best Restaurant Awards, the Green Key eco-label, our restaurant’s recognition at the HORECA – Greece for our unique gastronomic and zero food waste philosophy, the Greek Cuisine Awards by Athinorama, the Horeca Tourism Awards, the “Restaurant 100” awards which have honored us for six consecutive years, and the awards from Gault & Millau, each accolade is a testament to our dedication to the authentic flavors of our region.
Recognition from the 2021 TasteAtlas Awards, where we were ranked 18th in the world in the “World’s Best Food Place” category, and the honorary distinction from the “Gastronomos” magazine and “Kathimerini” in 2021, reaffirm our commitment to the “From Farm to Table” philosophy.
Our participation in top international productions, such as the finals of the World Cook, the 2023 Kitchen Impossible finals, and coverage by the renowned German newspaper Bild about the chef duels at our farm, as well as participation in the documentary by the famous German chef Tim Raue, are moments that make us particularly proud. These experiences are a great honor for our restaurant and farm, and at the same time, bring our island to the forefront of the global culinary scene.
International journalistic organizations and travel guides, such as CNN, Le Figaro, WELT, Evening Standard, Telegraph, Travel & Leisure, Lonely Planet, and many others, feature articles about our restaurant and farm. Each award, each distinction, is a success story that would not have been possible without our team, our partners, and you, our supporters. Together, we continue to write the story of Peskesi, a story of love for Crete and its flavors.
Sustainability and Certifications
At Peskesi, organic certification is not just a mark of quality; it is the core of our philosophy. With the sustainable farming methods we employ, such as organic, seasonal, biodynamic, and regenerative agriculture, we aim to enhance the resilience of our agri-food systems.
Caring for the soil, protecting biodiversity, and producing healthy foods are key for us to deliver the authentic flavors of Cretan cuisine. Every dish we serve is high in nutritional value, brimming with the rich taste and unparalleled quality of our organic raw materials.
Our organic certification by DIO confirms our commitment to sustainability and authenticity, ensuring our products are free from synthetic chemical pesticides, fertilizers, genetically modified organisms (GMOs), and are produced in a way that respects the environment and encourages the conservation of natural resources.
Our primary concern is a sustainable future where the flavors of Crete continue to inspire and nourish future generations, allowing us to enjoy the gifts of our land with respect and responsibility.
Showcasing Cretan Cuisine through its products
At Peskesi, our love for the land and tradition is reflected in the production of unique culinary products such as olive oil, edible olives, dried herbs, wild greens, pickles, jams, and care products like ointments, dyes, and aromatic oils. A portion of our production is transformed into packaged handmade products, reflecting our commitment to the circular economy and sustainability.
In 2017, Peskesi set a new milestone in Cretan gastronomy by innovating with the creation of the “TOP 10 EVOO in Gastronomy” list. Our specialized team selects the top ten exceptional virgin olive oils from Crete each year. These olive oils are showcased on the list and introduced to the public through food pairing and olive oil tasting, offering a unique tasting experience.
Our farm is the gateway to a magical place where nature speaks through its flavors and aromas. With a stroll, visitors discover the fresh ingredients that will transform their dishes. In the stone house of our farm, local housewives together with our chef cook authentic Cretan recipes, revealing the secrets of the world’s healthiest diet. Simultaneously, visitors have the opportunity to participate in olive oil tasting, learning to recognize the subtle differences and remarkable properties of extra virgin olive oils.
Enhancing culture and society through Cretan Culinary Tradition
For us, gastronomy is a cultural expression rooted in tradition and the natural richness of our land. Preserving local varieties and reviving traditional recipes and techniques are central to our efforts to keep alive the traditions, practices, and customs handed down from generation to generation. We collaborate with cultural associations and support local producers who strengthen the community and promote the cultural identity of Crete, keeping alive the memories and traditions, linking the past with the present and the future.
The World Day of Gastronomy and Locality is an opportunity for us at Peskesi to annually honor and showcase authentic Cretan cuisine and our rich local heritage. This day calls us to act locally while always keeping an eye on the global needs of our planet, the importance of sustainability, and the preservation of local traditions, while simultaneously empowering our local community and promoting our cultural identity.
Education and training in Cretan Cuisine
Connecting with the local community, educating and training our team, along with disseminating knowledge about Cretan cuisine and sustainable practices, are fundamental to our mission. We inform and train our visitors about authentic Cretan cuisine, sustainable agriculture, and gastronomy, as well as environmental protection.
The last two years have been particularly rich in educational activities, with our team participating in two Cretan Cuisine seminars, four environmental protection seminars, and four customer service training sessions. Specifically, 20 members of our team specialized as Wine Stewards and Olive Oil Tasters, enhancing the experience we offer our visitors. Additionally, we have trained members of our team in areas such as meat processing, bread making, and soap making.
Our sustainable approach allows us to meet the needs of the present without compromising the ability of future generations to meet their own, thus ensuring a sustainable and resilient society that respects the raw materials of its region.
The next day at Peskesi
Tomorrow finds us even more dedicated to our vision of sustainability, the cornerstone of our philosophy. With a focus on enhanced standardization, we embrace strict quality control standards so that every product that leaves our hands to your table reflects ethical values and excellence.
Our new line of products made from “wild herbs” draws on the island’s biodiversity, bringing to light a tradition of foraging that has defined generations of Cretans and constitutes intangible cultural heritage, strengthening our roots.
To meet increasing demand, we plan to expand our production capacity, including extensions and the adoption of techniques that reduce environmental footprint, ensuring harmony with the natural environment.
Our efforts to cultivate drought-resistant varieties and develop fire safety zones will enhance our resilience to climate change, while rainwater harvesting projects and the implementation of smart agricultural systems are steps toward more comprehensive sustainability.
With the launch of the Peskesi Academy, we aspire to become a hub of learning and awareness for environmental and social protection and regeneration. This journey is not just for us, but for every visitor and every child who will inherit this land.
At Peskesi, the next day is as important as today, as every step towards sustainability is a step towards a more sustainable Crete.
Peskesi: Sustainable Authentic Cretan Cuisine
Peskesi is not just a place, it is the people who bring it to life every day. Its success is the result of a collective effort, where love and passion are the essential ingredients. The journey to achieving our goals has not always been easy, but it has been authentic. Looking towards the future, we continue to inspire and be inspired, keeping alive the heritage and flavors of our island, with the same dedication and love that has brought us this far.
