- Elounda Collection plays a central role in Crete’s rise on the global gastronomic tourism map.
- Initiatives like Phāea Farmers bring local produce straight to guest plates.
- Interactive activities engage travellers with Cretan culture and cuisine hands-on.
- International partnerships (including Ferragamo’s Il Borro and nutritionist Emily English) keep the dining scene fresh.
- Sustainable choices, like Nordaq’s premium water, highlight responsible luxury.
- Crete named European Region of Gastronomy for 2026—Elounda Collection sets the pace.
Elounda Collection leads a culinary charge that lends Crete its distinctive flavor in the world of gastronomic tourism. Forget just dipping a toe in the local cuisine—here, travelers get both feet muddy. Thanks to the Phāea Farmers program, the region’s chefs elevate menus by using ingredients sourced directly from nearby producers. Guests don’t just taste Crete, they meet it face-to-face, spending time gathering fresh ingredients and dabbling in hands-on cooking classes.
The only thing more local than the greens in the salad is the advice handed down by celebrated chefs heading up these workshops. Cooking classes aren’t reserved for pros; anyone with two hands and a love for real food finds a welcome apron.
- Using local products thanks to close partnerships with nearby farmers.
- Guest participation in ingredient gathering and immersive cooking sessions.
- Exposure to authentic Cretan traditions through food—culture served alongside cuisine.
It reads like a crash course in honest Mediterranean living, with a passport stamp to prove it.
Luxury Meets Local (With a Hint of Tuscan and British Flair)
Elounda’s food claim isn’t all tradition and village charm. The region stirs in global flavor through collaborations that keep boredom checked at the door. The partnership with Il Borro Tuscan Bistro, straight from the House of Ferragamo, offers guests a taste of Italian fine dining without the hassle of international flights.
Meanwhile, Emily English—nutritionist and best-selling author—takes over the Elies Beach House menu for the 2025 season. Health doesn’t come with a side of dullness; her dishes bridge the gap between wellness and indulgence, offering guests a chance to eat well while lounging by the sea.
- Elies Beach House welcomes a new, health-forward menu guided by Emily English.
- International culinary partners bring fresh ideas and broaden palate horizons.
- Dining concepts combine nutrition, local spirit, and luxurious settings.
And in a page borrowed straight from eco-conscious playbooks, the partnership with Nordaq brings pure still water—less waste, more taste, simple enough. Elounda Collection’s focus remains on the guest experience and the planet, which is a rare combination in high-end tourism.
Crete’s Big Picture: A New Capital for Gastronomic Tourism
Hospitality industry insiders keep a close watch on Crete for good reason. An article in Hospitality and Catering News points out that Crete is outgrowing its reputation as an “island with nice beaches” and is now recognised as a prime destination for gastronomic tourism. Sustainability, support for local producers, and truly immersive experiences are key elements shaping the region’s strategy.
Elounda Collection is no passive player. Each new partnership, menu, and sustainability initiative weaves into Crete’s new identity as a culinary hot spot. In 2026, Crete will wear the crown of European Region of Gastronomy, thanks in part to this commitment to blending responsible practices with contemporary tastes.
The highlights can’t be missed:
- Visitors immerse themselves in cooking activities and savor authentic Cretan flavors.
- New partnerships boost Crete’s international profile in culinary tourism.
- Sustainable choices mingle with cultural heritage and fresh gastronomic ideas.
Crete’s strategy is clear: blend heritage with innovation and invite travelers to do more than just eat—let them experience the island’s true flavors.
For anyone ready to swap tired buffets for wild Cretan herbs, Elounda Collection extends a standing invitation. The island is no longer a culinary secret, and it’s about time.
