DK Travel : Crete : Places to eat

Saganitika

A strongly flavoured cheese that is frequently served fried or grilled as a meze dish.
Sant’Antonio

Produced from Kotsifali and Mantilaria grapes in the Peza region of central Crete by Miliarakis Brothers, this deep red wine is barrel-aged for five to six years.
Sardelles

Sardines are often wrapped in vine leaves to seal in flavour and moisture, then grilled. Salted and pickled sardines are often served as meze.
Sauvignon Blanc Boutari

Dry white, ideal with vegetable dishes, cheeses and cold cuts.
Skorpios

The evil-looking scorpion fish is surprisingly tasty and essential in fish soup.
Spanakopites

Tiny spinach pies made with flaky filo pastry.
Sterna tou Bloumofisi, Vamos

Key part of a restored 19th-century stone village. The taverna serves a wide menu of Cretan specialities, baked in wood-burning ovens, and is open for breakfast, lunch and dinner (see Sterna tou Bloumofisi, Vamos).
Sterna tou Bloumofisi, Vamos

Part of a restored 19th-century stone village, Sterna tou Bloumofisi serves Cretan specialities baked in woodburning ovens.
Ta Douliana, Douliana

A typical village taverna, set in the centre of tiny Douliana. Its rickety wooden tables and chairs are on a terrace shaded by vines, and the menu focuses on hearty local cooking, such as arni avgolemono (lamb with lemon sauce).
Ta Grousouzadika, Irakleio

Old-fashioned grill restaurant in Irakleio’s market area. The lamb and pork chops, steak, chicken and sausages are excellent.