The island has a culinary tradition as old as its ancient olive trees. Our writer savours its family-run tavernas, village bakeries and local produce
As someone with Cypriot roots and distant Greek heritage, I’m often asked the question: which is the best island? People lean in, expecting a secret – some tiny, untouched haven, known only to locals. My answer is always the same: Crete. With its fiercely proud identity, warm communities and exceptional food, it feels both deeply Greek and entirely itself.
For our anniversary weekend, my husband and I head to Lassithi, in the island’s far eastern corner. As a chef and food writer, I’m drawn to the area’s reputation for exceptional produce: Sitia extra virgin olive oil, creamy xigalo cheese, mountain honey and an abundance of excellent tavernas.
