Crete · Food

Barley rusk under grated tomato, mizithra and oil — Crete's answer to bruschetta, but older.

Whole cuts roasted facing the fire for hours — mountain-village Sundays.

The rakadiko ritual: every carafe arrives with free plates until you surrender.

Kalitsounia with honey, staka butter, graviera aged in caves.

Chochlioi boubouristi (fried snails) and zucchini boureki — Crete cooks like nowhere else in Greece.