Growing US travel to Greece aligns with Americans’ strong ice cream preferences, creating new opportunities in hospitality and dining.
Food
Why Olive Oil Standards Matter More Than Ever
Online seminar on olive oil contamination in Crete raises concerns for producers and hospitality businesses. What tourism stands to lose.
CretaLive Features FOULI Artisan Cheeses
In a CretaLive interview, FOULI Artisan Cheeses founder Lefteris Kouvidakis shares his philosophy on cheese as memory, heritage, and experience.
Five Things to Cook When It Finally Feels Like Autumn in Crete
When Crete finally cools down, kitchens come alive with chestnuts, lentils, and honey. Here are five comforting Cretan dishes.
The Salad That Broke a Thousand Teeth
Cretan Dakos — the ancient rusk salad that could break teeth, melt hearts, and still taste like summer in Crete.
Cretan Boureki
If Greek cuisine were a family reunion, Boureki would be the cousin who shows up barefoot, carrying olive oil and wisdom, and somehow convinces everyone that layering vegetables counts as an art form.
Why You Should Stop Eating Octopus
When you order your grilled octopus in a tavern by the Cretan sea, the tentacles curl up, the lemon squeezes, the salt dusts. It tastes of sun, surf, and tradition. But beneath the plate lies a question many don’t ask: should it be on your plate at all? In this article, we’ll look at octopuses […]
An Honest Look at Food Choices
Food choices have become identity statements. But are vegans, vegetarians, pescatarians, and omnivores really as different—or as ethical—as they claim?
Europe Finds a Sweeter Future in Carob Not Cocoa
Drought-proof, local, and ethical, carob offers Europe a homegrown alternative to cocoa.
Christmas Flavours in Crete
Bay leaves, cloves, and the scent of rain — a Cretan kitchen remembers Christmas as more than a feast, but a slow, fragrant prayer in winter.
Garlic, the Friend Nobody Invites to Dinner
Garlic is loved, feared, and used for everything from healing to superstition — but rarely eaten.
Authentic Cretan Snail Recipe — Boubouristoi With Rosemary and Vinegar
When the first rain falls on Crete, the snails come out — and so do the villagers. It is an old rhythm, older than recipes. The word “boubouristoi” comes from the sound the snails make in the hot pan — “bouboura,” the soft bubbling of life turning into flavor. This simple, earthy dish is the […]
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