The title of this article may be confusing, but we can resolve this confusion in a moment. It is again an evening in good company – the famous “kali paréa” here in the village. As agreed upon at noontime the […]Weiterlesen
Pit says: „Thanks to Paleochora“.
Thanks to Paleochora and Radio Kreta. Often it is certain places that give us back strength and courage after a long exhausting illness. It is as if an empty bowl is slowly but steadily filling up with many sweet fruits. […]Weiterlesen
From the cooking studio: Tsigariastó.
Now we want to present you a dish that is available in this form probably only here in the (south) western „corner“ of Crete – just like Kalitsounia (puff pastry pockets filled with wild vegetables, mint and / or cheese) […]Weiterlesen
Rebels in Crete – May I introduce Geórgios Tzobanákis and Spíros Blazákis?
By Egbert Scheunemann The following article is a revised preprint of a chapter of my book “KRETA. Eine Reise durch seine Landschaften, Geschichte und Sprache”. A book about friendship and miraculous ways of thinking. And a declaration of love. Rebels […]Weiterlesen
Mezedes: Fried olives
Fried olives are a nutritious starter that you should not forget to try in a Cretan summer. Fried tomatoes with rosemary and olives are really tasty and colorful. The dish fits perfectly with Ouzo in the shade. Or take it […]Weiterlesen
Unknown Crete: What Are Tsounates?
Olives ! With almost 90%, the Koroneiki olive is the most common olive tree species in Crete. In some regional districts you can also find rare sorts such as the Tsounati olive in the Chania district, Thrumbolia in Rethymno and the […]Weiterlesen
Book tip: „Byzantinische Kirchen um Paleochora“ by Hans Kieser.
When reading Pit’s story some of you may wonder: “Who are these wonderful culturally and socially engaged people Marianne and Hans? We have the answer – including a very special book tip: Marianne and Hans have been coming to Paleochora […]Weiterlesen
11 questions asked to … Manfred Ertel.
Manfred Ertel (* 1950 in Hamburg) was political journalist for the news magazine “Der Spiegel” and Chairman of the Board of the Hamburger SV. Currently he works as author, speaker and political advisor. Regarding the book „Der Foul Spieler“: You […]Weiterlesen
Olive leaf tea!
It is a real “for and against everything” drink, which is also inexpensive to produce and, above all, tastes delicious! Tea made from olive leaves. How to prepare it? Simply cut a few branches from wild olive trees – this […]Weiterlesen
News from the cooking studio: The Western Strawberry Tree.
By Uta Wagner, The Taste of Crete. The western strawberry tree belongs to the heather family (Ericaceae). It is evergreen and the leaves remind of narrow bay leaves. The tree can bloom twice a year and the flowers are light […]Weiterlesen
Crete’s National Shrine: The Arkadi Monastery – „Freedom or Death.“
„Freedom or death!” – The tragedy of the Arkadi Monastery in the Cretan struggle for independence in November 1866. by Dr. Holger Czitrich Stahl. The island of Crete is considered the cradle of European civilization. The Minoan palace culture, which […]Weiterlesen
Harvesting Olives in Crete.
Let us introduce the various harvesting methods: OLIVE HARVEST BY HAND With this method, the olives are literally picked from the tree by hand or streaked from the branches of the olive trees and collected in a kind of „shoulder […]Weiterlesen
The Cretan Soul.
The Cretan soul. What does it mean to be Cretan? And what does being Cretan have to do with the strange Greek word „Kouzoulada“, which describes a combination of craziness and passion unique to this island? Thoughtful insights into the […]Weiterlesen
The „Xoumas“ taverna near Paleochora.
You will find the tavern „Choumas“ (Χουμας) directly on the beach road from Paleochora about 5 km west towards Koundouras on the left hand. A view on Paleochora. It looks rather unspectacular from the street side, but offers a little […]Weiterlesen
Stories from Crete: „Jorgos, the shepherd.“
„Jorgos, the shepherd.“ By guest author Paul Gourgai. Sipping our welcome drink, the Tsipoura, we tried to explain to Athanasios, the innkeeper of the tavern „To the Good Heart“ that we were living in one of the apartments at the […]Weiterlesen