What to Eat in Chania: guide to unmissable flavors

The beautiful city of Chania, in addition to its charm for history, natural beauty and the influences that have shaped it over the centuries, is also a perfect destination for lovers of good food. Famous throughout the island for its originality and the wide range of flavors that combine tradition and raw materials of the highest quality, it will be a real journey that focuses on the passion for its territory and the desire to preserve ancient recipes that tell of a past rich in history.

Whether you decide to stay in the city, rather than venture into the hinterland or the wonderful mountain villages, know that it will be a triumph for the taste buds of genuine and ancient dishes prepared by expert hands that deeply love their land.

Here are some examples to note if for your holidays in Greece 2025 you decide to explore the beautiful and immense island of Crete.

1. Dakos: the iconic Cretan appetizer

Without a doubt a must! When you decide it’s time to eat and you sit down in a typical tavern in Chania, you can’t help but order the legendary dakos as an appetizer. A very simple slice of paximadi, a dry and crunchy ozo bread, moistened with water or oil depending on the recipe and seasoned with tasty fresh tomatoes and cheese (here there are those who prefer the classic feta or mizithra), some black olives, some fresh caper fruit, oregano and obviously a good extra virgin olive oil. A simple dish but one that collects and represents the true essence of Cretan cuisine.

Where to try it: in any tavern in Chania, mostly in the old part or near the port where the fantastic atmosphere mixes with the pleasure of food. In any case, wherever you go you will find dakos, perhaps with some variations but always excellent and tasty!

2. Chaniotiko Boureki: the traditional Chania pie

Chaniotiko Boureki is a traditional Chania pie. It is made with potatoes, zucchini, local cheese (often mizithra but some also use feta) and a touch of fresh mint for extra flavour. All the ingredients are layered and baked in the oven with olive oil, creating a surprisingly balanced and delicious combination of flavours. Some versions also include a light puff pastry crust that makes it even richer.

Where to try it: For the most authentic boureki, head to the mountain villages such as Theriso or Vamos, where the tavernas still offer dishes prepared according to old local recipes.

3. Staka me avga: Chania butter

Staka is a very special Cretan butter, typical of the Chania area. It is prepared by heating goat’s milk cream with a little flour, and the result is a thick and tasty cream. One of the most popular dishes is staka me avga, or staka with fried eggs, a simple but very tasty and nutritious dish.

Where to try it: You will find staka in small local restaurants and mountain taverns, especially in the villages around Chania, such as Nea Chora. It is a breakfast or lunch dish, ideal for enjoying one of the island’s dairy specialties.

4. Typical cheeses of Chania

Crete is famous for its cheeses, and Chania offers a variety of typical cheeses made from goat and sheep milk. Here are some of the most famous:

• Graviera is one of the most popular and appreciated cheeses in Greece. It is a semi-hard cheese, usually made from sheep’s milk or a mix of sheep’s and goat’s milk. Graviera from Chania has a sweet, nutty flavour that becomes more intense with age. It is often served sliced ​​as an appetizer, grilled or fried (saganaki) and accompanied by honey or dried fruit.
• Mizithra is a fresh, soft and creamy cheese, similar to ricotta. It is made from sheep’s or goat’s milk and has a delicate and slightly acidic flavour. Mizithra is used a lot in traditional Cretan dishes such as dakos, and as a filling for kalitsounia, the small local pies, both sweet and savoury. There is also an aged version, harder and tastier, ideal for grating on pasta.
• Anthotyro is a fresh and light cheese, typical of the Cretan tradition, made from sheep’s or goat’s milk. It has a delicate, creamy flavour, with a light herbal aroma, due to the natural diet of the animals from which the milk comes. It is often enjoyed on its own or with honey, and is perfect with fresh fruit.
• Kefalotyri is a hard, strong-flavoured cheese made from sheep and goat milk. It has a firm texture, and a strong, slightly spicy flavour. It is often grated over pasta dishes, but is also excellent fried or grilled. Kefalotyri is perfect for those who love strong, distinctive flavours.
• Staka Although not a traditional cheese in the strict sense, Staka deserves a special mention. It is a thick cream obtained by processing the fatty part of goat’s milk, slowly cooked with flour. The result is a thick, rich cream that is often used to season meat dishes, accompany eggs or as a base for traditional dishes. Staka has a unique flavour and is a rare specialty to find outside Crete.
• Pichtogalo Chanion is a creamy, slightly acidic cheese from the Chania area, which has been awarded the Protected Designation of Origin (PDO). Made from goat or sheep’s milk, it is soft and spreadable, and is often used to enrich salads and appetizers. It has a refreshing flavor, which makes it perfect for summer dishes.

Where to taste them: The best cheeses can be tasted in the mountain taverns, especially in the villages of Theriso and Vamos, where many local producers also sell freshly produced cheese. In Chania city, in the Agora, there is the central market, an ideal place to try and buy them. Another alternative is to go directly to the cheese factories. The ones in Kissamos and Kolymbari are particularly special. Finally, you can participate in the various gastronomic festivals that are held periodically. Ask at the tourist office where they have the calendar of such events.

5. Kalitsounia: the small savory and sweet pies

Kalitsounia are small pies made of filo pastry or regular pastry depending on the recipe and taste, filled with cheese or herbs, and can be sweet or savory. The savory version is often filled with mizithra and spinach, while the sweet one is garnished with honey. They are a real treat and can be enjoyed at different times of the day. Perfect for breakfast or as a snack to break the hunger or for a quick and light lunch.

Where to try them: kalitsounia are found in almost all bakeries and taverns in Chania, but to try the more traditional ones visit the villages such as Anogeia or the artisanal patisseries of the old town.

6. Kakavia fish and fresh seafood soup

Kakavia is a very simple but typical dish of the Chania area cuisine. It is the traditional fish soup of fishermen who in the past prepared lunch with the unsold catch. Light but very tasty, it manages to enhance the flavors of the fish used to the maximum levels, which are mainly rock fish, with the addition of seafood to taste. The recipe also includes potatoes, courgettes, carrots and onions. A simple dish that also uses the less valuable part of the sea’s gifts, but which offers authentic flavors.

Where to try it: The Venetian port of Chania is the ideal place to enjoy fresh fish, with numerous restaurants and taverns that offer dishes based on the catch of the day. The Nea Chora area is also renowned for its fish restaurants, with dishes prepared on the spot. The historic taverns are always the ones where it is easier to find these types of dishes.

7. Sfakianes pites: the pies of Sfakia Sfakianes

Pites are a specialty of the mountain villages, thin round pies filled with mizithra cheese and served with honey and to be eaten strictly hot. This dish combines sweet and savory in a unique way and is perfect for a hearty breakfast or an afternoon snack. It has ancient roots and reflects the ability of the local shepherds and farmers to create simple but nutritious and uniquely flavored dishes with ingredients linked to the territory and the traditions of the island. Sfakianes Pites were not only an everyday dish, but were also prepared on the occasion of celebrations and holidays, as a sign of hospitality and abundance.

Where to try them: Sfakianes Pites originate from Sfakia, a village located in the mountains of the southern coast of Crete, but can also be found in the traditional taverns of Chania. Look for small restaurants that still use the ancient recipes for an authentic experience,

8. Loukoumades: honey sweets to end a meal in style

Loukoumades are a must. These small fried puffs, similar to donuts, are dipped in honey and sprinkled with cinnamon and sesame seeds or covered in melted chocolate. They are sweet, crunchy on the outside and soft on the inside, and are one of the most loved desserts in Crete.

Where to try them: You will find loukoumades in the cafes and patisseries of Chania, especially in the old town, where they are served fresh and hot, ideal for sharing with friends or family. The ones you will find in the hinterland or in the mountain villages are the most delicious.

9. Raki and local wine

A meal in Chania is not complete without a glass of Raki, the Cretan brandy often served as a digestif after a meal. Raki is produced locally and often served with small sweets or dried fruit. Additionally, the Chania area is full of wineries producing fine wines, such as Vidiano (an aromatic white) and Kotsifali (a full-bodied red).

Where to try them: Wineries in the Chania area, such as those around Kissamos and Kolymbari, offer tours and tastings, while raki is ubiquitous in every tavern in Chania.

10. Olives and olive Oil

Cretan olive oil is renowned throughout the world, with Chania being one of its main producers. Local olives, often served as an appetizer or side dish, are tasty and full of nutrients. Extra virgin olive oil, used in almost all dishes, is considered one of the secrets of Cretan cuisine. Its virtues are a precious asset for physical health, as demonstrated by the many centenarians present in Crete.

Where to taste it: everywhere, but the best one is found on the farms in the hinterland