Taste of Crete: Heraklion Gourmet Food Walking Tour

Taste of Crete, Gourmet Food Walking Tour, involving high-quality ingredients and skilled preparation.

Getting to know Heraklion Crete’s cuisine alone is difficult, unless you’re already familiar with the city and its gastronomy. With this private tour, a guide shows you around top food spots for an introduction to local gourmet delicacies.

The core of the Cretan cuisine consists of food derived from natural sources, whereas food of animal origin was more peripheral in nature. In general, people consumed seasonal products, available in the wider local area, which underwent minimal processing or none at all.

Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine and meat.

The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten.

Book now “Taste of Crete, Gourmet Food Walking Tour” and sample...

Dakos, a Cretan salad consisting of a slice of soaked dried bread or barley rusk (paximadi) topped with chopped tomatoes and crumbled feta or mizithra cheese.

Raki or Tsikoudia, is an alcoholic beverage, a fragrant, grape-based pomace brandy of Cretan origin that contains 25% to 32% alcohol by volume. Raki is made by distilling of pomace, i.e., the pieces of grapes that were pressed for the winemaking process.

A great variety of cheese types including Feta, Graviera, Anthotyros and Mizithra (seasonal).

Organic olive oil

Olives

Greek yogurt

Honey

Wine ( red and white )

Tea and herbal teas

Souvlaki, grilled small pieces of meat (usually pork but also chicken or lamb) served on the skewer for eating out of hand, or served as a sandwich wrapped in pita bread together with tomatoes, onions and tzatziki.

Bougatsa cheese-filled. Greek bougatsa is prepared from phyllo dough wrapped around a filling. After it is baked, it is cut into serving pieces and served hot. If the filling is semolina custard, then the pastry may be lightly dusted with powdered sugar and/or cinnamon.

You’ll uncover the city’s culinary heritage with the benefit of a guide to yourself.