It’s easy to believe you’re living in the Garden of Eden when you grow up in Crete, surrounded by olive groves, picking fruits from trees and vines, and harvesting vegetables for dinner from your garden.
Cretans eat mostly organic foods, with a wide variety of fresh salads and cooked vegetable-only dishes. As a result, vegetarians in Crete can choose from a wide variety of greens, vegetables, and legumes, all of which are seasoned with mountain herbs like thyme and basil.
Early spring brings asparagus, courgettes, and split peas made into a delicious dip called fava; May offers beans, peppers, aubergines, and fennel; summer brings tomatoes, potatoes, squash, and okra; and winter bears carrots, broccoli, beetroot, cauliflower, spinach, and avocado.
We believe that food consumed in season is fresher, tastier, and more nutritious than food consumed out of season, so we serve vegetable dishes directly from our local producer once they are harvested.