Hotel Stork

Hotel Stork is located in Ammoudara, 8km west of the city of Heraklion on Crete. It is situated in a lush valley with olive groves only 350m far from the beautiful sandy beach of Ammoudara, where you can enjoy all water sports. The beach has been awarded with the blue flag due to its clearness, safety and touristic amenities.

Hotel Stork offers 37 comfortable bedrooms all with private bathroom, air condition, safe box, fridge,satelate TV,hair dryer and large balcony with magnificent view to the sea and to the surrounding mountains. Also there is a Reception area, bar, salon with TV, internet corner and a restaurant for breakfast. Hotel Stork also offers a lovely swimming pool place with a pool bar and a lush garden where you can enjoy your refreshments, drinks and snacks.

El Greco

The beautiful town of Ierapetra is located south of the island of Crete and is known as one of the sunniest regions of Europe with more than 300 days of sunshine per year.

Endowed as the area is, in the center – just a breath away from its shores – El Greco Hotel is a 4* hotel full of freshness and Cretan hospitality. As a family matter, it was recently redesigned focusing mainly in design as well as detail, ignoring the cost, thus creating with the same ”love” that everyone would give to his home, a beautiful, warm atmosphere with modern character and emphasis on calm.

Astali Hotel

Located in the city center is the ideal location from which you can begin your day exploring the fascinating city of Rethymno. A five minute walk will get you to the sea front and the long sandy beach of Rethymno.

It is walking distance from the main market with all the clothing and souvenir shops, super markets and newsstands. Along the sea side there are numerous bars, coffee shops and restaurants.

Over the years the hotel has proudly received multiple awards for its cleanliness, value for money and for its service.

Filion Suites Resort & Spa

The Filion Suites Resort and Spa is a tranquil traditionally styled property offering excellent accommodation on a 17 acre plot surrounded by olive trees close to the village of Bali (2,5km).

Bali itself has a selection of shops, bars and restaurants and a small, well protected bay that is excellent for swimming and water sports and with a complimentary shuttle bus service 7 times from 09.00am to 18.00 pm daily to the beach, guests can get there with ease. The friendly water sports staff, will welcome the guests for a trip around the bay on a water-ski or fun-ride or take it easy in a canoe or pedalo with local charge. Private yachts, motorboats and catamarans are available for rent and sail, too. Tours/excursions service, wake up service, ironing service and a luggage storage is available.

Sigklino Crete

Sigklino or Siglino is a pork dish served mainly in Crete (but also in other parts of Greece too). This meat is kept inside ‘’glina’’, which is the fat derived from the cooking of pork and allows meat to maintain for a considerable amount of time.

The preparation of the sigklino varies depending on the region. In some areas of Crete they smoke the pieces of meat, in other regions the meat is marinated for a few days in vinegar, while elsewhere they add various spices or e.g. orange zest etc.


Staka is a traditional Cretan dairy product derived from the so-called “tsipa”, i.e. the cream of freshly drawn milk, which is separated from the milk, then is lightly salted and after having accumulated a sufficient quantity, is heated for days on a low heat with the addition of flour. During this period, staka, i.e. the proteins is separated from fat, from which the stakovoutyro (aka staka butter) is derived.
Staka has a strong taste, while its colour varies from white to yellowish. It is used mainly in recipes but it is also consumed on its own.

Cretan paximadi PGI

Cretan rusk (paximadi) is a product connected with the lifestyle and culture of Crete. The preparation is similar to that of bread with the difference that the rusk is cut into slices and baked till it dries. It has a sharp and irregular texture, hard crumb and is kept fresh for a long time. Cretan paximadi can be found in different versions, depending on the ingredients used. Its weight varies between 100gr and 200gr. Depending on the ingredients it changes its color (deep golden yellow for those made from hard wheat, light brown for those made of barley, and darker brown for rusks made from soft whole grain).
The varieties that are certified as Protected Geographical Indication PGI products are the rustic rusk, the barley rusks, the “eptazimos” and wheat and rye rusk.


Apaki is a traditional smoked cold cut of Crete, famous for its taste and aroma. It is fat-free pork that is prepared mainly from the tenderloin or pork leg. After the meat is selected, salt and pepper are added to it, and then it is sprinkled with aromatic herbs (such as sage, basil, savory, oregano, etc.) and marinated for several days with vinegar and wine. After that the meat is hanged in a special place where it is smoked with branches from olive or cedar trees, as well as aromatic herbs.
It is eaten either on its own, either served along with other foods (legumes, pasta, soups, etc.) or as an accompaniment to alcoholic beverages.

Xygalo Siteias PDO

Xygalo Siteias is a traditional Cretan type of cheese made from local sheep’s or goat’s milk or from a mixture of them. It has a soft and creamy texture, along with a sour and fresh flavour, a particular scent and low salt content in general. Since 2011, xygalo Siteias is certified as Protected Designation of Origin (PDO) product.

Pichtogalo Chanion PDO

Pichtogalo Chanion (also known as Chaniotiki Myzithra or Galomyzithra) is a Cretan xinomyzithra made from fresh milk (goat or sheep milk or a combination of both). It differs from other similar types of cheese as it is produced directly from milk and not from whey.

It is a soft and spreadable cheese, exclusively produced in the Region of Chania. It has mainly a white color, fresh taste, no holes and a special aroma, which is similar to yogurt. It has been certified as a product of Protected Designation of Origin (PDO) since 1994.

It is used in various traditional recipes but it can be also consumed on its own.

Portokalia Maleme Chanion Kritis PDO

Portokalia Maleme (part of the Washington Navel variety) are sweet and juicy oranges of medium size, traditionally cultivated in the coastal zone of Chania Regional Unit, in Crete.

Their cultivation began during the 1920s and can be found in many varieties while their exceptional taste is related to the microclimate of Chania area (atmospheric humidity, sunlight during the whole year and abundant water available from irrigation of the White Mountains). They time of harvest begins in October and lasts until the end of May.

Portokalia Maleme were certified as PDO product (Protected Designation of Origin) in 1996, and they are the only Greek citrus fruit under this distinction.

Kalimera Kriti Hotel & Village Resort

Kalimera Kriti is a unique resort on the north coast of Crete, harmoniously spread over 240.000m2 of glorious Mediterranean gardens. The landscape incorporates incredible long sandy beaches with world famous sunsets that evoke a feeling of romance and relaxation set in total harmony with the extraordinary environment.

Zucchini pie of Crete

1 ½ kg green zucchinis
1/2kg feta cheese
½ kg ksinomyzithra cheese
5 eggs beaten slightly
Phyllo dough:
½ kg flour
1 cup oil or margarine
1 cup yoghurt

Grate the zucchini, add salt, squeeze out excess water and strain in seive. Grate the cheeses, mix with the beaten eggs, zucchinis and chopped spearmint. Phyllo dough: In a large bowl, stir yoghurt with the oil or margarine and slowly add flour. Knead well and roll the dough into a ball. Cover with a linen towel and let it rest for about 30 minutes. Cut the dough in halves with one part slightly larger than the other. Roll out the phyllo and spread the larger crust on the bottom of a buttered or oiled baking pan, covering the sides of the pan. Pour the filling evenly on top. Cover with the remaining dough and roll the sides down like a pie. Brush with oil and top with sesame seeds.

Place the baking pan in the oven and bake at 180 C until golden-brown.