Manarolia fava with askordoulakous and marinated anchovies The local varieties of Crete come from the depths of centuries, and every traditional seed carries a story of adaptation and evolution told...
On 23 September 2025, in Brussels, the European Commission named Peskesi “Best Organic Restaurant/Food Service” in Europe at the EU Organic Awards 2025. For our team, this is a moment...
The sympetherio is born from the “xempostanidia“— the leftover vegetables that grow in small quantities at the end of the summer garden. And just as people become in-laws (sympetheria) to...
Sfouggato (Greek frittata) with Zucchini Summer means tender zucchini everywhere. Stacked at the local market, growing effortlessly in the garden, or shared by a neighbor who can’t keep up with...
Xinochontros with Eggplants *Xinochontros with eggplants is summer in Crete served on a plate. It speaks of simplicity, inventiveness, patience, care and of course, incredible flavor. The sweetness of eggplant...
Sfouggato (Greek frittata) What you often enjoy and casually call an omelet, is the “ace up the sleeve” of the Cretan table. Sfouggato (Greek frittata) vs Omelete! Ingredients Sfouggato: Eggs...