CRETE

Crete, Greece’s largest island and the fifth largest in the Mediterranean, remains an authentic destination with natural beauty, history, tradition and genuine hospitality. Crete is its own separate administrative Region and could almost be considered a world unto itself. From the towering mountains of Lefka Ori, Psiloritis and Dikti to the shimmering waters of the Libyan Sea, visitors to Crete are sure to be impressed by its variety and uniqueness.

The island lies on the southernmost edge of the Aegean Sea and is divided into four prefectures: Chania, Rethymno, Heraklion and Lasithi. Heraklion is the island’s capital and largest city, as well as the administrative seat of the Region of Crete. Crete’s long history dates back to Minoan times, with impressive archaeological sites such as Knossos and Phaistos bearing witness to its historical significance. Crete was home to the Minoans, Europe’s earliest civilisation.

The island’s largest cities – Chania, Rethymno and Agios Nikolaos – are thriving urban centres with a myriad of food and nightlife options, while at the same time preserving aspects of their traditional past and picturesque elements. The Old Town of Chania, with its gorgeous Venetian harbour and lighthouse (Faros), is justifiably a favourite among photographers, while Rethymno boasts an impressive Venetian fortress, the Fortezza, as well as picturesque alleyways. The island’s exotic beaches, including Elafonisi and Balos, and its gorges, such as that of Samaria, are sure to win over nature lovers.

Cuisine

Cretan cuisine has a well-earned reputation as one of the healthiest, most varied and characteristic in the Mediterranean. The key words here are simplicity and top-quality ingredients. The island’s extra virgin olive oil is king, while fresh fish and meat – the local goat meat is exceptional thanks to Crete’s mountainous terrain – round out the picture. Dakos salad, made with local barley rusks topped with grated tomato, olive oil and cheese; fried stamnagathi (spiny chicory); staka; fried chochlioi (snails); kreatopita and gamopilafo; skioufichta pasta and antikristo lamb are just some of the delicacies served in Crete that are sure to win over even the most demanding visitors. Crete produces unique and popular graviera and myzithra cheeses, not to mention raki, which the locals drink – and treat guests to – on just about every occasion. As for sweets, the local kalitsounia are especially popular, as are fried anthotyro-filled pies drizzled with honey and cinnamon.

How to get there

Frequent flights connect the three airports of Crete – at Heraklion, Chania and Siteia – with the rest of Greece and cities abroad. In addition, the island is serviced by ferry from Piraeus as well as from large islands.