What to Eat in Crete: Dakos, Antikristo Lamb, Kalitsounia, Olive Oil and Raki

When American physiologist Ancel Keys published the landmark Seven Countries Study that introduced the concept of the healthy "Mediterranean Diet" to the world, his #1 benchmark population with the longest life expectancy and lowest heart disease on earth was rural Crete.

Six Signature Cretan Dishes You Must Order

1. Dakos: never order a regular "Greek salad" with hard block feta in Crete when you can order Dakos. A thick, crunchy ring-shaped wholegrain barley rusk (kritharokouloura) is lightly moistened with water and fruity extra-virgin olive oil, piled high with freshly grated ripe tomatoes, oregano and capers, and crowned with a snowy mound of soft, creamy, tangy sheep-and-goat's milk xynomyzithra or mizithra cheese.
2. Antikristo & Gamopilafo: the oldest pastoral cooking method in the White Mountains and Mount Ida (mentioned in Homer's Iliad). Quarters of young mountain lamb seasoned with nothing but coarse sea salt areskewered onto tall wooden stakes arranged in a circle around a central bonfire of olive wood (antikristo means "facing the fire") so radiant heat slow-roasts the meat for 4 to 5 hours until crispy outside and juicy inside. Pair it with Gamopilafo, creamy risotto-like rice simmered in rich lamb-and-rooster broth and finished with lemon juice and焦-browned sheep's butter (staka).
3. Kalitsounia & Sfakiani Pita: small half-moon or square pastries stuffed with sweet mizithra cheese, mint or wild fennel greens (myronia), fried crisp and drizzled generously with warm Cretan wild-thyme honey and sesame seeds, or paper-thin griddle-cooked Sfakiani pita from Sfakia.
4. Apaki & Chochlioi Boubouristi: lean pork tenderloin marinated in wine vinegar and smoked over burning sage, rosemary and cypress twigs (apaki); and for adventurous eaters, chochlioi boubouristi, snails popped face-down in a pan of hot olive oil, coarse salt, wine vinegar and wild rosemary.
5. Chaniotiko Boureki: a specialty of Chania, crustless atau phyllo-wrapped layers of thinly sliced courgettes, potatoes, fresh spearmint and creamy mizithra baked until golden.

Where to Eat Like a Cretan: Mountain Villages

For the most memorable meals on the island, drive 25 minutes inland from the coast into the mountain villages: from Chania, drive through the dramatic gorge to Theriso (for antikristo lamb at Madares) or up to Drakona, where famous slow-food taverna Ntourountous / Dounias cooks every single dish over open wood fires without a single electric stove. From Heraklion, head 15 minutes south to the colourful wine-making village of Archanes.