The Cretans know the art of slow cooking

Here, slow food means respecting nature’s rhythms, preparing seasonal recipes with the freshest ingredients, and valuing honesty from the initial seed to the final dish. It means delight and, most of all, it means Cretan diet.

So, if you happen to see Stelios Trilyrakis over the burning casseroles, kneading, stirring and cooking patiently for hours until the food is ready, don’t be puzzled. Nature and tradition require patience, labour and humility in order to bestow their most precious of fruits.

Educational farm 
The experience at the Ntounias Traditional Cretan Food is not limited to the amazing food. At the Ntounias educational farm you can savour how life is in a village, surrounded by nature, by partaking in various activities such as milking cattle, curdling cheese, harvesting honey, grape picking, collecting fruit and vegetables from the organic patch, and of course cooking at the taverna’s kitchen. Among the animals living freely in the farm you will see the rare breed of Cretan “gidomouschara” (cows with goat-like feet).