The flavours of  Crete

Greek food has long been thought of as good value but simple. However nowadays Cretan cooking is experiencing a renaissance with a renewed interest in traditional cooking and delicious new dishes popping up on menus all over the island. There are excellent choices for vegetarians and markets stalls are bright with local  fruit and vegetables. Taverna owners are happy to suggest the dish or catch of the day.  Wine competes on the international market and Cretan olive oil was recently voted the best oil in the world and is exported to every corner of the globe.

Unchanging Crete

The seasons in Crete are the most vibrant. In April, there are swathes of wild flowers on the mountainsides and in  valley pastures and the last of the snow melts on the white mountains. In early summer Bougainvillea begins to blossom and the waterfront cafes are full from lunchtime to the early hours of the morning. High summer sees not a cloud in the sky as mountains turn dry and locals make their way to the beach or mountains to escape the summer heat. Autumn brings coolness in the night air and the hills turn a beautiful golden brown and the grapes and olives ripen. It is at this time that the sea is at its warmest. It is not until November that Crete ever so slowly turns towards winter.