Crete (Κρήτη) Street Food

5 dishes in Greece

5 street foods from Crete (Κρήτη), Greece: Raki, Dakos, Kalitsounia, Bougatsa Chanion and Apaki. Each one has its own page with the story behind it and what to look for.

Street foods of Crete (Κρήτη)

Cretan Hospitality · Pomace Spirit Raki (Tsikoudia) Every autumn, Cretan villages fire up small copper stills for weeks-long distilling gatherings called rakokazana, where the first hot drops are… Raki, also called tsikoudia, is a clear, strong spirit distilled from the leftover skins and stems of pressed grapes, with nothing added — no sugar, no anise, no aging. It's poured as a… Meze Stall · Barley Rusk Salad Dakos The base is a twice-baked barley rusk designed to survive months without going stale — farmers and shepherds carried it as travel food long before… A hard barley rusk is soaked just enough to soften, then piled with grated ripe tomato, crumbled mizithra or feta cheese, olive oil and oregano. Sold as a quick meze at Crete's market food… Village Bakery · Cheese Hand Pies Kalitsounia The same word covers two completely different pies — savory ones stuffed with fresh mizithra cheese and greens, and sweet ones filled with honeyed… Small hand pies of thin dough are folded or crimped around a filling of fresh Cretan mizithra cheese, sometimes mixed with wild greens or finished with honey, then baked or fried. Village… 🥮 Old Town Bakery · Chania-Style Custard Pie Bougatsa Chanion One Chania shop has made it the same way since 1924, when its founder — a shoemaker, not a baker — took over a bakery from a family displaced in the… A Crete-specific take on bougatsa, made with a mizithra-cheese filling rather than the sweet semolina custard more common in northern Greece, wrapped in filo and served hot with sugar and… Meze Counter · Smoked Cured Pork Apaki Apaki isn't smoked over wood chips like most cured meats — it's smoked over burning wild herbs, so villages in different parts of Crete each produce… Strips of lean pork are marinated in vinegar, cumin and pepper, then hung and lightly smoked over smoldering sage, thyme and marjoram until deep red and firm. Sliced thin and served as a…

More of Greece

• Attica (Αττική)5
• Macedonia (Θεσσαλονίκη)5
• Peloponnese (Πελοπόννησος)4
• Ionian Islands (Ιόνια Νησιά)5
• Cyclades (Κυκλάδες)4
• Epirus (Ήπειρος)5
• Dodecanese (Δωδεκάνησα)4
• Thessaly (Θεσσαλία)4