Forget everything you think you know about Greek cooking. At 600 metres, Stelios Trirakis has rebuilt the gastronomic soul of Crete.
No menu, no frying, no electricity for the cooking. Everything simmers slowly in clay pots (tsikalia) over olive-wood fires. The vegetables grow in front of the taverna, the meat comes from the surrounding pastures. It's a culinary pilgrimage that takes time: you come here to slow down, talk with the owner, and savour lamb that has braised for six hours.
What to know
- A 100% locavore, authentic experience
- Traditional olive-wood fire cooking
- Produce from the garden and nearby pastures
- Deliberately very slow service (Slow Food)
- Very winding mountain road from Chania
Practical tip
Come at lunchtime and allow plenty of time: nothing is rushed here. Let the owner guide you rather than looking for a menu — there isn't one.
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