Greece · Crete notes

Chania

Rustic pies and braises, modern raw-fish plates, fragrant herbs and generous vegetables. A visual notebook from meals around Chania.

Braised main

Braised meat with a creamy purée

Slow-cooked pieces of meat in a rich tomato sauce, set inside a ring of silky vegetable purée and finished with pine nuts.

Greek classic

Layers of eggplant, savory filling and creamy topping baked until the surface is dark and caramelized.

Fish

Crisp-edged fish fillets served with a smooth herb-flecked sauce and a small mound of seasoned grains.

Savory pie

A generous slice of crisp layered pastry filled with tender greens, tomato and soft cheese.

Raw fish

Hand-cut tuna layered over creamy avocado, crowned with bright red roe and small drops of golden sauce.

Vegetable dish

A rich, creamy vegetable dish hidden beneath a generous nest of very thin, golden potato crisps.

Raw fish

A neatly formed tuna tartare finished with leafy greens, herb oil, a creamy sauce and small dark pearls of roe.

Beef

Tender glazed beef paired with artichoke hearts, a smooth earthy purée, herbs and cool dots of creamy sauce.

Raw fish

Finely diced fish and herbs surrounded by a vivid yellow citrus sauce and bright green herb oil.

Vegetables & cheese

Juicy tomatoes, peppers and olives served warm beneath a large mound of soft, herb-dusted cheese.

The notebook is open

We’ll keep adding the dishes worth remembering as the collection grows.