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May 2017, Issue No. 5 www.cretepost.gr

the RETHYMNO POST

Reach thousands of readers every month

your monthly independent free newspaper of Rethymno

your local FREE newspaper Offering a selection of local interest articles, interviews, news and ther views from around the region of Rethymno and Western Crete

With a local services section, a range of advertisers and pages of free classfieds, Rethymno Post is an essential resource for anyone living in or just visiting this area

British man teaches Greek cooking to dozens of travelers every day An interesting story of Briton Stephen Akehurst who managed to share his love for Greece through food. He came to Greece alone at the age of 17, after having lied to his parents. “I knew then that I wanted to live in Athens,� says Stephen Akehurst.

Tourists from Norway offered medications... and more to the General Hospital of Rethymno


Rethymno POST

Your local free paper by FTP Publications 73, El. Venizelou str., Chania, 73100 Tel. +30 6977 295075 Owner/Publisher: FTP Publlications Web: http://www.cretepost.gr E-mail: info@ftp-publications.gr FB: http://www.facebook.com/chaniapost Twitter: @chaniapost Editors: Pandelis Giaitsis, Pandelis Spiridakis, Miltiades Markatos, Petros Marinakis, Giorgos Atsalakis, Stavros Tsihlis, Katerina Polizou. Advertising: FTP Publications 73, El. Venizelou str., Chania Tel. +30 6977295075 http://www.ftp-publications.gr DTP: FTP Publications Printed in:

Rethymno photo of the month...

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editorial

Municipal workers planting flowers in the wooden alley of Rethymno beach

Live @ Love @ Laugh May

on Crete is probably the best time by Pandelis Spiridakis Journalist of the year. Spending time during MAY is one thing... one attitude, one mind control! And spending life–shots ...is another one totally different stuff! Time goes by , big plans come! May can be the month we don’t postpone, we act , we chase, we live... Action, summer & kilometers and new people can build a whole new idea for the life we

dream! This is when many flights to Crete commence or airliners increase their flight schedules bringing an influx of visitors to the island. Changes are full of surprises, people suddenly yell or laugh out loudly ...that’s their way to “throw away” silence and winter!!! Groups & people change things.... the first visitors, the first photos in front of the Rethymno Sunset. Great love for Rethymno brings everyone ahead and we become a great summer compa-

ny, a unique and memorable experience... the other side of Crete and the unique taste of mixing, eye looks, languages, countries. Why? Creating a Sunny May, a Shinny Tourist Season! People from all over the world travel, stay, eat, walk, photoshoot, swim or live beautiful moments here. On the other hand people here clean, cook, wash, plant, serve wine, make dakos or offer the Rethymno secret of Simplicity in Life.... So that’s the best way to wake up our inside summer voice – calling!

Now or Never !!! People erase big secret journeys as Life goes by... That’s when we realise that when u Think Loud, U Dream Big We WISH... To get in a card postal... to LIVE there for a while! Happy Joyful May Guys! Welcome to Rethymno... Pantelis • • • •

spiridakisp@gmail.com https://www.facebook.com/pantelis.spiridakis.7 https://twitter.com/spiridakispante https://www.instagram.com/ spiridakispantelis


Tourists from Norway offered medications to the General Hospital of Rethymno Having received such a kind,

warm hospitality and love form the people of Crete all these years, Norwegian tourists and inhabitants of Rethymno wanted to express their gratitude. They did so by a huge container full with hospital equipment for the hospitals and community centers of the island, even with toys for children and house equipment that they will donate to the elderly in the villages. They first talked with Giorgos Sfakianakis the owner of hotel SUMMER on s click ost.gr w e n DREAM re ep for mo ttp://cret h ( h t t p s : / / w w w. f a c e book.com/SummerDreamRethymnon) and his employer Nitsa Aggouridaki. Some of their Norwegian friends stayed there, they started hanging around and

they first trusted to their new Rethymnian friends their thought. The help of Giorgos Sfakianakis and Nitsa Aggouridaki, knowing people, services and all the procedures here ...was very important. The material came all the way

from Norway to Crete in order to fascilitate the conditions of the health system, not only in the cities, but in the villages as well! There is even more to come in the future in cooperation with hospitals in Norway. Employees in the tourism in-

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news & articles

The Melidoni Cave... the experience you can’t miss!!! The Melidoni cave is on the

“Old Heraklion Road” between Rethymno and Heraklion. It is one of the three large caves on Crete which is open for tourists. The other two are the Sfendoni cave near Zoniana and the Dikti cave on the Lasithi plateau.

The history of the Melidoni cave The Melidoni cave has been inhabited almost continuously since the Stone age. During excavations artifacts have been found from this age. During the Minoan times the Melidoni cave was used for religious ceremonies. During this age the Great Mother Goddes was worshipped, but probably also the bronze giant Talos. The bronze giant Talos was a son, or at least a creation of the god of Blacksmiths Hephaestus (Vulcan). Talos was made completely of bronze and had one live vain through which supposedly divine blood was flowing. By the hands of Argonauts in corporation with Medea the bronze pin, which kept the blood from

flowing from his body, was removed from the body of Talos, after which he died. During his life Talos had, by order of king Minos, crossed Crete three times a day to chase away or kill all strangers. During the Greek age Hermes and Zeus were worshipped in the Melidoni cave.

During the 19th century the Melidoni cave played an important role in the resistance against the Turkish rulers. The inhabitants of Melidoni took part in the resistance time and again which made the towns people targets of the Turkish rulers. When the Turkish rulers execut-

dustry in Crete, acknowledge the fact that the Norwegian are kind, educated and communicative people that want to help all over the world. So did the staff of the hotel Summer Dream in Rethymno that hosts Scandinavian people so many years now.

ed revenge actions, the villagers fled in the Melidoni cave. During Novembers 1823, 370 villagers sought refuge in the cave, together with 20 - 60 resistance members. The Turkish commancer, Hoessein Pasja surrounded the cave and demanded surrender. The request was denied and the Turks attacked the cave and lost 24 soldiers. Hoessein Pasja was so infuriated by this loss that he ordered burning material to be thrown into the cave. Then the entrance to the cave was blocked. All the people in the cave died because of a lack of oxygen. A large white tomb has been placed inside the cave in which all the bones of the people were lain to rest. Every year the people of Crete come together in the chapel besides the cave to remember their dead. The cave can be reached by 61 steps. The cave itself consists of three separate rooms, of which one is accessible for tourists. The chamber consists of one big room with stalagmites and stalactites. In the cave it can be very slippery, so be careful when walking around.


Manolis Kontaros

The “nightingale” of Crete Manolis Kontaros was born

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news & articles

on June 14, 1968, in Vrisses Apokoronas, Chania. He is the son of John Kontarakis (from Tzitzifes Apokoronas) and Anna, nee Makridakis, from Fre Apokoronas. He has three sisters, Maria, Georgia and Zacharenia. He was married in 1998 Athena Mavridaki and has four children named Giannis, Anna, Iakovos and Helon s click w e n e r r en. He lives with his for mo retepost.g /c http:/ family in Rethymnon. He started playing music at the age of 17 years. Originally written in the music school of Ross Daily, where he took his first lessons on the lute. In addition, from his early years he dealt with cretan dances as a dancer in the artistic group Apokoronou. By the standards of Nick Manias and Manolis Kaklis, he begins his professional activity based on the song. Although his family is not dealing with musical instruments, Manolis Kontaros is coming from deep traditional roots in terms of cretan hospitality and singing. His father, Kontarogiannis, is knowledgeable and performer of rizitiko song. The stimulus to deal with the music came from groups who were regularly at his home. Key spot in his career was his permanent partner for 18 con-

secutive years, the lyre virtuoso George Tsouroupakis, with whom they recorded several records. George, unfairly and suddenly,

died in 2008, spreading sorrow to all lovers of his virtuoso playing. Manolis Kontaros has appeared at events across the island,

in many parts of Greece and abroad. For more than 30 years, Manolis Kontaros is offering his soul for the traditional Cretan music and he has become one of the most famous local artists. His band consists of: • Michael Georvassakis (lyre), • Manolis Kidonakis (lute), • Anthony Lazanakis (guitar), • Dennis Athanasakis (bass) and • Anthony Fylladitakis (percussion) This time, Manolis Kontaros is giving his best, along with another famous Cretan artist, Nikos Zoidakis. More info at www.kontaros.gr


INDICATIVE DESTINATIONS FROM RETHYMNON TO:

CHANIA 6,80 € HERAKLION 8,30 € BALI 3,80 € ARKADI 3,10 € PREVELI 5,00 € AGIA GALINI 6,80 € CHANIA AIRPORT 8,00 € ELEFTHERNA MUSEUM 3,30 €

Scan the QR code to book online your ticket !

Kydonias & Parth. Kelaidi, Chania 73100 Info: 2821 093052 |Storehouse : 2821 97497

Th e reli abl e cho ice in you r tra nsp ort atio ns

www.e-ktel.com email: info@e-ktel.gr

Kefalogiannidon Street, Rethymnon 74100 Info: 2831 022785 |Storehouse : 2831 022659


Donkey mini Trips...

Will make this tour the one you will always remember

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Donkey is a very gentle and patient animal and offers a very peachful ride. Our guests from Europe, get surprised and live an unforgotten experience when choosing a donkey ride!!! They were very popular in Greece untils the end of 60’s. Each family, lived in the countryside, had it’s own donkey that mainly used for movings and agricultural activities. In Plakias Horse Riding Center DONKEYS seem to have the most loveable piece n o k c li from the visitors. They sc re new ost.gr for mo p://cretep even are more famous htt from the rest animals...many photographs and caress. Plakias Horse Riding Center was founded by Nikos Vardakis, who’d liked to combine his love for horses with his business, tourism. The stable started in 2004 and gradually grew bigger to what is now known as “the place to ride” in Plakias and surroundings. Our stables

are managed along North-European standards. Our staff is competent and multilingual. They have lots of experience in guiding trails and teaching, and will provide you with an

enjoyable and safe ride experience. All the riding tours on the beaches of Plakias, the olive groves, or the surrounding mountains are amazing and very picturesque. The scenery

up to 4 hours. In the non-guided tours you can go out toward the mountains for an hour or longer. The parents will lead the donkey while the children ride. It’s desirable that they have a little

with it’s beautiful flora and fauna is very enjoyable to take at an easy pace,but also suitable for active riding. The duration of the guided tours can be about 20 minutes

riding experience. We will give you a route description and detailed information about the visiting area as well as the appropriate equipment. A trip unique takes the riders to

an amazing ride beside the sea, with direction to Damnoni and Ammoudi beaches. Starting from the horse riding center, the riders follow a path through flowers and olive groves with direction to Damnoni beach. During this short path they can enjoy the flora and fauna of south Crete as well as the view to the Damnoni beach. By arriving at the beach, the riders follow a path beside the sea to the east, with direction to Ammoudi Beach. The view of the coast of southern Crete and the Libyan Sea is fantastic. After exploring the Ammoudi Beach, the riders take the way back, where they can discern the top of the White Mountains (usually with snow until June) and enjoy the view of the small mountains around Plakias. If you won’t live it , you can’t imagine the Peace + the Freedom inside you... Plakias Horse Riding Center

7460 Plakias Rethimno Crete, Greece Phone: +30.28320.31196, 32033, 32034, 32018 Email: info@cretehorseriding.com


Sinatsakis Villas

Not only a place to stay...

If you can dream your hol-

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iday destination , then you can be happy for your colorfoul vacation. Pigi is such a place that fascinates most people and it’s the atmosphere all around It’s where delightful private villas close to sandy beach - Villa Anna, Maria and Ioanna will elevate your accommodation needs for your holidays Sinatsakis villas located in a peaceful and graphic village of Crete named Pigi. And the distances are n o like a mini excursion to s click ost.gr re new ep for mo ttp://cret a magic landscape... h Pigi is a large village with pharmacy, mini market, butcher shop, tavern, cafe bar, bakery, basket court and playground - 10 kilometers away from the town of Rethymno -14 kilometers away from Arkadi Monastery -2 kilometers from the sandy beach of Pigianos kampos. It is in the middle of two prefectures Chania and Heraklion so you can visit twice as many destinations as you wish during your vacation. The villas were created by a young man named Sinatsakis Matthew in 2016. Matthew is 25 years old and studied in the Tourism Professions School from 2008 to 2010. He worked in great hotels as a waiter and later as a reception assistant. This experience was that made him realize the meaning of the right hospitality and the appropriate infrastructure. A Big HOTEL usually sticks in common problems... The big number of the clients brings a negative issue...

Τhey treat the hotel customers as room numbers, and not as people. And there is the other matter. People there often miss their privacy!

If you decide to stay in Sinatsakis villas get ready to learn what does hospitality actually means, Cretan luxury and professionalism together. Villas “Anna”, “Maria” and “Ioan-

So Matthew felt the desire to create a small business that respects the visitors and to assist them 24hr in everything they need as a friend and a happy host.... and not as manager.

na” are totally refurbished in a minimal and romantic style with all the modern amenities. Each of them have 1 or 2 bedrooms and they are perfect holiday destinations for couples or

families with young children. Services - Cleaning, linen/towel change every 3 days - Pool & garden maintenance - Holiday advisor service available by landline - Concierge service, Dinner & excursion arrangements Check out the website for more photos, videos and informations: www.sinatsakisvillas.gr And don’t hesitate to dare and make now the reservation – surpse in the e-mail: sinatsakisvillas@yahoo.com and earn -20% discount !!! (you can ask everything you want at e-mail about the villas, the values and the availability). Rethymno is a life-changing island. It’s a place in which you feel you belong and in which you’ll always return. In this mesmerizing location we have created a dreamy villa where you can experience heaven on earth.


Find your Ithaca in Rethymno Passionate Travel expects meters from the hotel. Stretch-

enough to make you observe the intimacy and warmth the first look Odyssia beach Hotel transmits. And this is the reason many visitors come again every summer. They have a way of feeeling they can’ t find some-

18, Mandilara str. Missiria, 74 100 Rethymno, Tel. +30 28310, 50020, www.odyssia.gr Odyssia@grecian.net www.hotelodyssia.com, www.odyssia.gr

The One And Only. The state-of-the-art hotel compound has been designed in striking colour combinations that blend in with the surrounding landscape. The interior design of the rooms is based predominantly on s click .gr w e n t e r s on wood and glass, crefor mo p://cretepo htt ating an ambience that

Choose from 16 luxurious and spacious rooms, Junior Suites, King Suites and One Bedroom Suites and wind down in a light-filled, beautifully decorated room featuring ornamental wood elements on the ceilings and furniture. All suites feature a modern and sophisticated

where else. Feels like home... Odyssia beach Hotel is a family managed three plus star hotel situated in the north side of Crete in the county of Rethymno and in the region of Missiria, only 3 Km from the Center of the old Venetian town of Rethymno.

8 * Top Tips with EXTRA JOY for your staying... • Swimming pool • Children pool • Playground & baby playground from 1-5 years old: the playground is at the beach • and the baby playground is

is bound to bring you back to Omiros Boutique Hotel time and again. The Omiros Boutique Hotel is located in the north of the Rethymnon district in the Misiria region, 150 meters from the beach and 3 km from downtown Rethymnon. The coastal road and the footpath start 200

design with solid oak furniture, spacious bathrooms, and comfortable mattresses ensuring a good night’s sleep. OMIROS BOUTIQUE HOTEL Ionias, Rethymno Town, 74100, Crete, Greece Tel: +30 28310 27874 or +30 28310 50020 In the same area a walk tour is

It has 104 rooms with availability to accommodate up to 350 people. One of its great advantages is that it has immediate access to the beach giving the impression that you are still in the hotel even when you are in the sea having your bath or enjoying the sun at the beach. ODYSSIA BEACH HOTEL

at the playroom. Fitness and wellness center: Playroom Mini golf: 6-hole mini-golf is next to the bar & the lounge café (on charge) Beach volley: at the beach! Mini Market – News stand: centrally in the main garden of the hotel

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news & articles

someone to feel the Surprise Alive-If you Believe You WIN! Go North where everything is beautiful like a neighbour you seek to explore and discover... OMIROS BOUTIQUE HOTEL is

ing for 3 km along the coast, the footpath is ideal for a stroll, leading straight to the heart of the old Venetian town of Rethymnon and the Venetian harbour.

Margarites... The pottery village a unique spirit of cutting But in case that you feel the tifact edge design. Using a combinaneed for a short runaway to the mountains with good company, perfect food, afternoon walks and generally slow life and of course if you would love to have this special touch with clay – here we go: in Margarites Village, that stands out of the crowd, with two passionate ceramic arts and lovely owners. Inspire yourself ... On the island of Crete EA Ceramics uses locally sourced materials and carefully selected glazes to produce ceramic art of exceptional craftsmanship. Many of the pieces incorporate the innovation, functional form and aesthetics of the ceramics created by the ancient civilisations who once inhabited the island. A modern twist gives each ar-

tion of traditional thrown and hand moulding techniques, no piece is exactly the same and so carries it’s own unique character in looks and touch Margarites with 300 inhabitants, is located 27 kilometers from Rethymnon at 300 m above sea level near the amcient town of Eleftherna. Margarites, is a village with Venetian roots, mentioned by sixteenth-century travellers. In the nineteenth century, Margarites was a flourishing town, whose centuries-old ceramic tradition began at least as early as the Ottoman period. Margarites is undoubtedly the most important pottery centre in western Crete. Visitors can still visit the remains of stone-built workshops and pottery kilns that once produced all of the necessary

household utensils, including storage vessels, ritual vases, and even toys. Nowadays, modern ceramic workshops produce a variety of utilitarian and decorative objects. Many craftsmen still use ageold traditional techniques and skills, whether for small pieces of pottery or the large storage jars used on the island in the Minoan period, as evidences by the large jars found in all Minoan palaces. The craftsmen, each of whom has a particular specialization, supervise the entire production process from the right choice of clay, the sifting and moistening of the soil, the gradual formation of the large jars on the wheel, their decoration in typical patterns, and finally, their firing in special kilns. In the past, since these jars were not easy to transport, it

• • • • •

was the craftsmen themselves who moved around. Groups of potters (from Margarites and Thrapsano in the Heraklion Prefecture) traveled around the villages, took orders and set up their workshops and kilns wherever there was a demand. While exploring Margarites, do not forget to visit the monastery of Saint Gideon, also called the Karakalou monastery. It’s situated on the outskirts of the village, on the north-eastern side. A steep little road leads you up to the entrance. The monastery is rather small which is typical for Crete. Most monasteries are not to be compared to the large abbeys of the Northwest Europe. However, it is very well looked after and will remind you of an oasis with all its different species of plants, some of which are quite exotic.


Preveli ...The Exotic Paradise Beach with the Palm Forest Preveli beach is located

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35km south of Rethymno and almost 10km east of Plakias village.Beach of Preveli, also known as Lake Preveli or Phoenix, is located at the exit of the amazing Kourtaliotiko Gorge, where the Great River Megas Potamosi is flowing. This landscape, characterized as one of the most beautiful in Europe, seems to have attracted homo erectus who might used to swim here, before 130,000 years… The area of Preveli is without doubt one of the most striking in Crete: it combines the impressive geomorphology of the Kourtalioti gorge with an ecosystem of n o significance and a beach s click .gr re new st for mo p://cretepo of rare beauty. htt Preveli Lake is formed by the estuary of the river Kourtalioti, which runs all year round. The sources of the river are located in the middle of the gorge itself. It is not a true lake, but a product of the river’s estuary. The estuary is sandy, due to the continuous deposition of silt: in this way the ‘lake’ is formed, small and rectangular – a body of water of some 15 stremmata (3.7 acres). On the east side amongst the native pines is a small Byzantine church to Aghios Savva. It is certainly the most famous beach in southern Crete, ac-

cepting thousands of visitors every summer. During the 60s and 70s, it was a favorite destination for hippies. On the banks of the Grand River there is a large colony of Theophrastus palm trees, which give the region a sense of an African landscape. The river, forming a large lake, 500m long, before emptying into the sea, has water all year round. You can walk along the river, under the shade of palm trees and other trees, and start ascending in the beautiful canyon. You can swim in the cold ponds formed in the gorge. A big fire in 2010 burnt almost everything of this

paradise, but paradoxically the palmgrove recovered most of its damage. At the exit of the river, a sandy beach with pebbles and sand is formed, with sea water being very cool due to the river. In the eastern part of the beach, there is a beautiful rock reminding of a mast. It is poorly organized because the area is protected, without any umbrellas, but with a few restaurants and snack bars nearby. Moreover, you could rent pedal boats for a ride in the river. You have two basic options for accessing Preveli, from the west or east. The first option

is to drive from Plakias to the Monastery Preveli, following the relevant signs. 1.5km after the Kato Monastery of Preveli, you will stop at a large parking lot, where a path that descends to the beach starts. The parking is located near towering vertical cliffs, west of the beach, where you can take some fantastic photographs. To reach the beach walk the footpath that takes about 1520 minutes. However, return is tedious as the ascent is rather steep. To avoid the difficult climb, you can alternatively drive in the dirt road leading to nearby Drimiskiano Amoudi (see related article for instructions) and walk the short path that leads to Preveli in just 5 minutes. However, you won’t have the chance to see the spectacular view from the tall cliffs on the west side. Lastly, there are small boats running to Preveli from Agia Galini and Plakias. Preveli gets its name after the nearby historic monastery of Preveli. It is a men-only monastery, founded in the 16th or 17th century and is dedicated to St. John the Theologian. There are two monasteries, the old and the new, called Piso and Kato Monastery respectively. The old is abandoned and you will meet that a few meters south of the old stone bridge, on the road to Preveli.

Sheep Shearing ..The Cretan Custom you should LIVE as A Farmer for one day! Crete’s economy once re- they could shear their sheep sheep breeders, they could lowship is the rich meal at the lied on fertile plains and mountains. Now these areas attract those looking for a dose of country living ...with farm stays and hands-on rural experiences popping up all over the island. This is one of the most impressive feasts, taking place in June, in the context of which each stock-breeder invites his friends and relatives to help him with this difficult task and share food and drinks. In the past, whoever did not have their own sheep, they asked their friends to invite them to sheep shearing events in order to take “mpokari” (sheep wool) as a gift and make woolen clothes and wefts with it. It is worth noting that sheep shearing has been an important factor in the “economy of mountains” since the Minoan era. In the past, people would await for the summer when

and gather the wool they needed to make clothes, beddings, and their girls’ trousseau Shearing is a difficult procedure, demanding lots of hands and good technique. This is whe every breeder invites friends and relatives to help him, offering a rich meal in exchange. Back in the day, villagers who had no sheep of their own used to beg to be invited to take part in the shearing process, not only for the great meal, but also to receive a “bokari” (the wool of one sheep). By helping the many

actually obtain the wool they would need to clothe their family for a year. Complete summer shearing is preceded by spring shearing. This is when breeders shear their tails and back legs. During springtime, sheep roll on the ground and are more likely to get dirty. People are bound together Today’s shearing of the sheep may not offer a financial profit to breeders, but it definitely contributes to the fellowship and friendship among the villagers. The climax of this fel-

end of this tiring procedure, a tradition preserved throughout the years. Relationships that have nothing to do with financial profit are common in Crete and help create a tightknit community Sheep shearing also contributes to the preservation of tradition and Cretan character, since it includes the participation of men only, men of all ages, even boys in elementary school. Perhaps breeders in Greece, but also in other countries, consider shearing as a troublesome and tiring job. It is one of the most impressive events taking place yearly in June. The sheep breeder invites all his friends and relatives to help him carry out this difficult task. When the shearing is over they all enjoy the meal which has been prepared and which includes a very rich meal as well as feasting, drinking, singing and even dancing .


Do it like a Cretan... Eat Good! The diet world is a very

crowded place, and advice is constantly changing. But, very slowly, we’re coming to realize what the physicians of Greek antiquity well understood — that “food” is far more than something we put in our mouths and swallow. In fact, the ancient diet of the Cretans is once again gaining favor. What is the Cretan diet? A eureka moment early in our own societies’ attempts to understand the relationship between food and health took place 70 years ago. In wealthy America, heart n o disease was on the rise. s click ost.gr re new ep for mo ttp://cret A U.S. researcher, Anh cel Keys, discovered that in war-torn Europe, especially in poverty-stricken Crete, heart disease was relatively rare. He concluded that it was because of the Cretans’ diet and way of life.

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Love those green leaves, the wilder the better A neighbor of mine on Crete was able to identify more than 60 wild greens and herbs. She knew exactly where and when to find certain species, and how they were best served. She was well known locally for her remarkable skill, but every Cretan cook could — and many still can — identify a dozen or so wild greens. Wild greens contain more, and a greater variety of, nutrients than garden- or commercially grown greens. Many of the best garden greens, as far as nutrients

and flavor, end up on the compost heap — beet, turnip and radish greens. Farmers markets are now a good source of these greens and others, and many of us enjoy foraging in the countryside, wherever we are. Turned into salads or side dishes, Cretan-style, with plenty of olive oil, they make very good eating. Look for sheep-milk and goat-milk cheeses Not only do Cretans have an admirable capacity for consuming olive oil, they are also among the world’s largest consumers of cheese. But their cheeses are different from many available in our stores. Made with milk (mostly sheep, some goat) from animals that eat a melange of wild herbs and greens, and graze outside year-round, they possess nutrients that are

Dakos... The Cretan Meze King! Dakos (ντάκος) or koukou- Then the shovelling into mouth vayia (κουκουβάγια) - is a Cretan meze consisting of a hunk of soaked dried bread or barley rusk topped with chopped tomatoes, crumbled feta and dried herbs. Drizzled with olive oil and sprinkled with salt and pepper, dakos makes a perfectly light and summery snack or appetiser, or for anyone with a savoury tooth in the morning, enjoy it as a traditional Cretan breakfast. Vine ripened, and crushed tomatoes are spooned over Cretan style (barley or rye) rusks (more on them below too!) and topped with Feta cheese (in Crete it can also be Mizithra cheese), oregano, olives, sometimes capers, and then drowned in olive oil.

with groans of foodie pleasure operation will commence!

About the name… Having lived in Crete for several years I knew Dakos Bread, not by the label of “Dakos Bread”, but by its Cretan name: Koukouvayia (κουκουβάγια – which literally translates to “owl” – why? I don’t and never want to know?) I didn’t know koukouvayia by any other name and, frankly, did not know that it was named

missing from cheeses made with highly processed factory-farmed milk. If you can’t buy Cretan cheeses, seek out cheeses made with milk from pasture-raised cows or goats.

good life on the island. Honey is more than sugar-sweetener — it has nutritional and medicinal qualities, too. But only when the bees have a healthy environment.

Measure herbs with your hand, not with a spoon Measuring spoons are unknown in traditional Cretan kitchens. Your hand is the perfect measure for herbs and spices. You see what you are adding to a dish and, with dried herbs and spices, the heat of your palm releases their wonderful aromas, in the process delighting you, the cook.

Drink like a Cretan, too Existing right at the heart of the ancient “wine world,” it’s no wonder wine is as much part of a Cretan’s diet as olive oil. Like olive oil, wine to a Cretan is a drink made that year from grapes nearby (village wine) and consumed with gusto. Appreciated as it is, village wine takes getting used to, so it’s good news that, today, some of the island’s wineries are winning medals on the world stage. Well-made, modern Cretan wines are particularly interesting when made with the island’s unique, and sometimes ancient, grape varietals.

Cretan super food HONEY Honey is another “super food” that Crete has in abundance. With only a few days a year without sunshine and much pesticide-free land, bees have a

anything else in other parts of Greece. And of course, daily conversation would always return to the Greek homeland, usually with food as the main topic of discussion. And, of course, once every other Greek dish had been discussed,I mentioned Koukouvayia… I was met with blank stares and, honestly, the question of “did you really eat an owl?” Ah! Dakos Bread! Came the exclamations of realisation after I

had explained what I meant by koukouvayia, you mean Cretan Dakos Bread! In certain parts of Crete Dakos also goes by the name of kouloukopsomo and, in the poorly but enthusiastically translated menus of the tourist-aimed restaurants “Cretan Bread Salad” It’s all Greek to you all but, thankfully, the language of delicious food is universal. Dakos are super healthy. The rusks being made simply with barley flour, salt and yeast, the topping of fresh tomatoes, olive oil, olives, capers, oregano, parsley, salt and pepper plus of course cheese. So Go for it and have as much DAKOS as your system needs to fullfill with the ultimate mediterranean taste!!!


Mio Gusto... more than just Italian food MiO Gusto is considered to

be the most special place to enjoy your time right under the blue sky and right next to the sound of the sea... The most people look up to the sky when they realise the open roof ...it certainly makes them feel lucky to be in such a special place. It’s the atmosphere, the romance, the shining stars ...that makes it something totally different!!! Mediterranean menu at the mediterranean landscape? Irresistable!!! Giannis Gioukakis welcomes everyone givon k c li c s ing the best ingredi.gr re new epost for mo ttp://cret h ents, the most delicate smells and the appetite that wants some more. Gianni’s SeaFood Good Secrets? Everyone admitts that when the cookman is at the same time the host...

…he deserves to earn all impressions. Everything fresh. But is this the only one secret? More secrets to follow... Dishes you should not miss... -Sea Salad with Sanmon -Shrimb Spaghetti -Tuna Pizza -Shrimb Risoto cooked with ouzo -Mediterranean Surprise Barley -Mini Octopus Clear blue water, beautiful fresh seafood, and an abun-

and lower-calorie lifestyle. – Taste the smell of the sea – Mix and match with the right tastes (ask Giannis) – Get it with the right wine ...it will complement your seafood properly. Cuisines and recipes that you can enjoy at Mio Gusto include Greek, Hamburgers, Italian, Seafood, Vegetarian, Continental, Café, Pizza & Pasta, Grill dance of hummus (my favor- and Fish & Chips. ite) is what I imagine it would Mio Gusto is also good for a nice Breakfast or Brunch. be like eating in Greece. I enjoy the restaurants that Ari Velouchiobring me as close to that expe- 56, ti str., Rethymno 741 00 rience at their table. Mio Gusto is another delicious Τelephone: 0030 2831 054063 culture that has an array of Email: miogustogioukakis@ flavor experiences from light, gmail.com delicate dishes to rich, deeper The slogan LIKE HERE NOWHERE... seems to become a dishes. Along with this variation is also live experience... a range in caloric experiences. Breath the difference and live Here is where you will discov- the quality in a place that er how to keep Mediterranean could be the painting of your fare as part of your healthier own holidays!!!

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food & wine

British man teaches Greek cooking to dozens of travelers every day our mother tongues.” market in the neighborhood of Greek daily newspaper months ago.

Kathimerini reports in the following article the interesting story of Briton Stephen Akehurst who managed to share his love for Greece through food: “He came to Greece alone at the age of 17 after having lied to his parents. “I knew then that I wanted to live in Athens,” says Stephen Akehurst, now 38, as he welcomes me into a beautifully renovated space in the Greek capital, where he teaches Greek cooking to dozens of travelers every day. Here they learn how to make briam, tzatziki and moussaka – both regular and vegan – hear stories about dramatic or funny meals and learn some of the “secrets” of successful recipes, the kind that even mothers may hide from their daughters. “The goal here is to have fun, not become chefs,” says Akehurst, the life and soul of “The Greek Kitchen: Culinary Experiences,” which started operating in the Varvakeios Market in downtown Athens about two

“I chose this location on purpose, because it is the block that best represents Greek gastronomy. In the market you can find every type of meat or fish, while the streets around it sell the weirdest spices and best koulouria [sesame-covered bread rings] in town,” says Akehurst, who also organizes food tours. At the same time, he adds, you will find grocery stores run by immigrants from countries such as India, Pakistan, Bangladesh, Georgia and Poland, to name but a few, who stock ingredients for dishes from around the world. “Some shops tell the story of different chapters of Greek history, as is the case with Miran and the population exchange with Turkey, which inevitably influenced modern gastronomy,” notes Akehurst, who is taking Greek lessons, as is his Bulgarian partner, Nevyana Kolarova. “By combining our knowledge, we offer services in Russian, Spanish, Turkish, Dutch, Danish, Norwegian, Swedish and, of course,

But is it possible that two European expats know enough about Greek cuisine to teach it? “Our Greek associate, Vasoula Sakka, is entirely responsible for the cooking classes and the storytelling,” Akehurst explains, saying that he is always learning new recipes and modern versions of traditional ones by her side. Akehurst’s love for Greece did not start with food. “I had seen a photograph of the Temple of Apollo at Sounio and it moved me,” he remembers. “I told my mother I was just popping over to London, but I came back with a sunburnt back.” His first surreptitious visit was followed by dozens more, but back then the young Briton did not stay put anywhere for long, living in several countries. “I started in Latin America and then went on to live in Amsterdam and Copenhagen, paying frequent visits to Greece, and in 2013 I started bringing traveler groups to Greece,” says Akehurst. “I went to my first farmers’

Gyzi and realized how much I missed having an open-air market with fresh and affordable products in the the UK.” He was surprised by the range of cheeses Greece has to offer, which he puts at over 200. As a result, he’s not surprised that Greeks eat more cheese annually than the French.” Akehurst also noted differences in food cultures. “Dutch people eat for sustenance; here, people take pleasure in cooking and indulging in long meals. Cooking is important to Greeks and it is also associated with close family ties,” he says. “My parents never traveled, but I had a deep desire to discover the world that I heard was out there, beyond my village, beyond Brighton.” Despite his globetrotting ways, Akehurst says he is determined to stay in Athens, “just as I had originally planned” – for now, at least. “I imagine myself an old man living in Monemvasia, or Porto Heli if I’m rich.” eKathimerini


May 2017  
May 2017  
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