Will Crete Become the European Region of Gastronomy 2026?

A panel of four experts, led by IGCAT’s President, Diane Dodd, PhD, evaluated Crete’s application for the European Region of Gastronomy 2026 title. After examining the bid book “Crete: Experience the Gastronomic Magic of Simplicity”, submitted on December 5, 2023, the jury visited the region from May 27-31, 2024, to assess its suitability and readiness for the title. They will compile a comprehensive report with recommendations to support Crete’s journey.

During their visit, the panel engaged with over 60 stakeholders, including municipal associations, regional government officials in agriculture, culture and heritage, chefs, academics, business representatives, educators, and local entities dedicated to developing and protecting Crete’s gastronomic heritage. The jury praised the collective efforts in formulating regional strategies and plans.

Local Communities Promoting Cretan Heritage

All members of the jury appreciated how local communities value and connect their tangible and intangible heritage, particularly in promoting Crete’s rich inner countryside. They noted the development of new economic opportunities rooted in local traditions and knowledge recovery, particularly evident in areas like:

• The Shepherd’s Place Interpretation Centre and initiatives by AKOMM and SA OTA (Developmental Company of Psiloritis) preserve Cretan’s rural heritage.
• The Shepherd’s Shelter (Mitato) in Krana village, where visitors can observe the complete cheese-making process, from milking to tasting Kalitsounia fried pies.
• The Carob Mill Art & Cultural Center (Haroupomylos), where the jury learned about the Epimenides Cultural Society of Panormo’s efforts to maximize the potential of the carob tree.
• Fabrica Farm & Houses in Vamos village, which has preserved and shared rural traditions since 1985.
• The Cretan Women in Business Association’s work on reviving traditional arts and crafts.
• The Xobli Women’s Weaving Cooperative, a social enterprise promoting traditional weaving.
• Ms. Hermioni’s demonstrations of traditional weaving in Perahori.
• Epimenides Cultural Society of Panormo’s plan for a “Carob Route” connecting Mediterranean regions.
• The Archaeological Museum of Heraklion, a member of the Iter Vitis Cultural Route of the Council of Europe, which guides visitors through the ancient origins of Cretan food and wine traditions.

Crete’s contemporary lifestyle reflects a typical island community’s strength, resilience, and perseverance. The hospitable and distinct identities of its people, shaped by its history and Mediterranean location, contribute to its sustainable social, environmental, and economic future.

The panel was pleased to see the involvement of essential stakeholders in the research, preservation, and promotion of local cuisine and products. They noted that researchers visit farms, highlighting the importance of the primary sector—farmers and fishermen/women—in shaping landscapes and preserving local products and biodiversity. Equally important are restaurants, hotels, and consumers, both local and tourists.

FORTH and STEP-C, renowned research hubs, are catalysts for innovation and entrepreneurship, linking the academic and business sectors. They offer research services and technology solutions for startups and companies across various fields. The panel witnessed outstanding examples of applying scientific research and advanced technologies to sustainable agriculture, agro-food, heritage preservation, and tourism.

Cretan Gastronomy in Hotels

The Heraklion Hoteliers Association’s efforts to integrate local gastronomy into hotels, such as offering a Cretan breakfast and connecting guests with local producers, were noted. Specific thanks were extended for the hospitality and generosity during the visit to:

• Olive Green Hotel
• Avli Restaurant in Rethymnon
• The Association of Winemakers
• Fabrica Farm & Houses
• Women Association of Kritsa, dedicated to preserving and promoting local traditional gastronomy
• Kanali Restaurant in Elounda village
• Ligo Krasi, Ligo Thalassa restaurant
• Kafeneio Aivaliotis

These hospitality businesses promote the Cretan diet, offering tailored and beautiful experiences. A special mention was given to Peskesi restaurant for its commitment to zero food waste and a circular economy. They showcased educational resources and illustrative graphics for guests, emphasizing their role in recovering traditional plant and animal varieties and recipes. Their attention to detail in concepts, principles, practices, values, service, dishes, and maître d’ was exceptional.