The cheeses of Crete are a winter dinner’s perfect opening act. Graviera offers firm texture and nutty, mellow flavor; athotiros, a sheep’s or goat’s‐milk cheese, usually soft, slightly tangy; and mizithra, soft sheep’s milk cheese and a typical filling for pies, brings a local edge.
Tip: try mizithra with honey or cheese-filled fried Cretan pies

Hand-smoked pork (apaki) and the island’s rustic sausage varieties appear on winter evenings for good reason: the rich smokiness pairs with chill in the air and a good fire inside the tavern. These delights are usually served alone as a starter or side dish for raki or wine, but they are also found in Cretan omelettes.

Often prepared using age-old mountain techniques, the pork is seasoned with local herbs like thyme and oregano, then slowly cured and smoked over aromatic woods. Each bite reflects Crete’s pastoral traditions, offering deep, savory flavors that celebrate simplicity, preservation, and the island’s enduring connection to land and climate.

Less known outside the island, staka is a creamy raw milk product (often sheep or goat) gently heated into a buttery form. In winter, it warms the soul: spread it on bread or accompany it with fries – absolutely delicious!

For a vegetarian twist, the rustic “green-pies”,  hortopítes (wild greens baked under filo or hand-rolled dough) are a typical Cretan winter starter made with seasonal greens like spinach or wild mountain greens.

Wild mushrooms found in Crete’s woodlands add a deeply earthy note to your table. Known as amanites to locals, Cretan mushrooms are cultivated or hand-picked from the Cretan mountains, a typical harvesting practice in Cretan villages. Usually served plain with lemon and olive oil, a simple rich taste that will satisfy your taste buds.