Heraklion. Crete, Greece.

A little break to Heraklion, the capital of the Greek island Crete, resulted in food heaven. The Greek’s know how to create simple indulgent food items and this is exactly what I enjoyed in my 3-day stay in the small city. 

Λίγο Κρασί Λίγο Θάλασσα – A Bit of Wine, A Little Sea

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The place that stood out the most was this little traditional restaurant called Λίγο Κρασί Λίγο Θάλασσα, roughly translating to “a bit of wine, a little sea”, which is the perfect way to describe this restaurant. If you’re looking for authentic cuisine and vibe, then this is the place to be – with true ‘grandma style’ home recipes, this restaurant proved to be the best place to try time-honoured Greek classics. 

Starting with the appetisers, I had to the desire to try the Traditional Greek Salad – something so simple yet so delicious. Some roughly chopped tomatoes, cucumbers, onions and green peppers, mixed in with a handful of insatiable black olives, and a huge block of freshly made feta cheese, drizzled with local olive oil and sprinkled with oregano. It was the most delicious salad I had ever come across, something so simple, yet so satisfying, and definitely extremely easy to replicate. 

Next, I tried the Shrimp Saganaki, a dish that has made it on to my top favourite foods. From what I have researched after arriving home, Saganaki is a type of melted Greek cheese, and the way this dish is prepared is so that it is served straight from oven to table. A mouth-watering combination of fresh juicy shrimps, in a rich tomato and feta cheese sauce, served bubbling hot with gooey cheese on top. Honestly, it is a combination that satisfies all those naughty cravings, without being all that unhealthy. Will definitely be going back for more…

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Traditionally after a meal in Greece, they will serve you a digestif – this is usually Ouzo or Raki. In Crete, they have their own style of Raki, which is made from crushed grape skins left over from wine production. This drink is extremely strong and quite similar to moonshine, and therefore served with fruit to calm the warmth that the drink creates after consuming it.

Paralia – Seaside Restaurant

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The second restaurant that is a definite must visit, was a little place next to the seafront called Paralia. This place is quite popular with the tourists, and therefore during peak time it is very busy. The best spot is the tables that are reserved outside of the restaurant, where you can sit with a view of the seafront. The food in Paralia is a good mix of traditional but modern.

Naturally, I started with another Greek salad, this time without the feta, which I definitely recommend – although feta is flavoursome, it’s very easy to get lost with it’s creamy texture and forget to taste how naturally fresh and sweet the tomatoes and cucumbers are. 

My main meal was a cuttlefish dish, cooked in it’s own ink. This was my first time trying cuttlefish, and I was pleasantly surprised how fresh this dish tasted. Cuttlefish is like a cross between squid and octopus, so therefore the taste and texture is very similar. I usually like to try things off a menu that I’ve not experienced before, and this was the perfect opportunity to try such an authentic native dish. The texture of the cuttlefish combined with it’s ink is quite a match made in heaven; very creamy, rich and a beautifully vivid colour.

The last thing I tried was stuffed vine leaves – Now these are a delicacy in Greece and you can find them just about everywhere. Served under the name ‘dolmades’, these bitesize beauties are so simple yet extremely tasty. The grapevine leaves are preserved in a salty brine to make them incredibly soft and flexible, then filled and rolled with lightly seasoned rice and mince, and served drizzled with olive oil, lemon and a reasonable dollop of yoghurt.