The Eating Guide to Milos, Greece


Life’s a beach in Milos. When the temperatures are up, it’s time to hit the waters on this island paradise, where the beaches are of another world, and enjoying ‘ouzo time’ on a sailboat is the best way to wile your time away. In Summer, the island is packed with sun-kissed travellers lounging on the volcanic coastline, and explorers sneaking into the numerous caves found all around. 

Look forward to: Rooster cooked with wine 

O Hamos 


Where: Paralia Papikinou-Adamas, Adamas 84801, Greece
What: Lamb baked with dill and cheese
For: Traditional Milos Cuisine

Locals love it for the authentic Greek flavours. Tourists talk about it incessantly amongst one another. Its waiters are fiercely proud of the restaurant they’re serving at, and it’s because O Hamos is famous on Milos island, and they know it. The restaurant’s recipes are boldly shared in little flyers on a rack, but the owners are confident that this wouldn’t prevent a full house during dinner time. Timeless Milos dishes are lovingly handwritten on every piece of menu, of which meats and cheeses are grown and cultivated on the family farm. Opt for the classic O Hamos dishes such as rooster cooked with wine and tomatoes, lamb baked with dill and cheese, and eggplant with pork. 



Where: Plaka 848 00, Greece
What: Ice-cream
For: Greek sweets

The dark wooded interiors of Palaios are far from modern, but is its trays of cakes and honeyed Greek sweets that lures people in for a quick dessert. The large array of ice-cream is great for cooling off in the Mediterranean Summer heat. Go for the traditional Greek desserts like baklava and kataifi for something traditional.

Methismeni Politeia


Where: Trypiti, Greece
What: Souvlaki
For: Grilled meats

Carnivores rejoice – grilled meats are the thing for this Greek taverna. The family-run Methismeni Politeia is where you’ll get Greek homecooking with a view of Milos bay. In the busy Summers, the wood-fired oven is used to roast meats such as lamb and pork. For the not quite meat lover, other dishes such as grilled octopus, stuffed grape leaves and zucchini balls would still tickle your fancy. 


The Eating Guide to Folegandros, Greece


There’s a new kid on the block in the Cyclades. Folegandros has just over 700 inhabitants, a handful of quaint restaurants, and countless trekking routes that will bring you to some of the most glorious views of the Aegean Sea. The best part? You won’t have to fight for a spot on the beach, or wait for your turn to take a picture. Tourists escape the overcrowded islands of Santorini and Mykonos to this little island for some much-needed peace and tranquility. 

Look forward to: Grilled octopus and fava beans





Where: Folegandros Kyklades, Chora Folegandros Kyklades
What: Baked eggs
For: Breakfast

The owner of Rakentia is right in proclaiming that everything on its breakfast menu is good. One bite of the café’s baked eggs and you’ll wonder why eggs are never done this way anywhere else. Sandwiches are in the form of Italian-styled panini, stuffed with fresh prosciutto, Greek cheese and rockets. This all day dining bar has an extensive drinks list, paired with a view of Folegandro’s hilly landscapes. What better way to enjoy a cocktail on the island. 

Eva’s Garden

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Where: Near plateia Kontarini, Greece
What: Crayfish orzo
For: Greek fusion cuisine

Chef Eva cooks Greek fusion cuisine in her restaurant, with ingredients picked from her farm in Livadi. Eva’s Garden is a far cry from Folegandro’s typical casual restaurants. The ambience is nothing short of romantic, with bougainvillea-clad walls and its location in a quiet street of Chora. You’ll find orzo, a type of rice-shaped pasta that resembles risotto, to be particularly tasty. Here, the orzo is soaked in crayfish stock and saffron. 



Where: Pounta, Chora, Folegandros 84011, Greece
What: Fava beans puree and deep fried eggplant
For: Traditional Greek cuisine

A restaurant in a garden – Pounta serves up Mediterranean cuisine flavoured with herbs characteristic to this island. The small signboard is easily missed even if you walk around the main square more than once, but this unassuming restaurant is where traditional Greek cooking reigns the kitchen. Dishes include souroto cheese, fava bean puree, grilled octopus, deep-fried eggplant and freshly squeezed juices. 

Anemomilos Apartments 



Where: Chora, Folegandros Island Cyclades, Folegandros 840 11, Greece
What: Steamed mussels
For: Views of Folegandro’s cliffs 

While Anemomilos Apartments is known for its astounding views of Folegandro’s rugged cliffs, its restaurant does not disappoint. En route to the hilltop Church of Panagia, the entrance to Anemomilos is a gateway to a small luxurious abode. Take a breather in the alfresco setting of the dining area, while digging into bread paired with olives and pesto, steamed mussels, and pastas. 

Folegandros deserves to be paid a visit – even if you only have a few days. Visit our 72 hour guide to this beautiful island here. 

The Eating Guide to Crete, Greece


Greece’s largest island is a world away from what you would typically picture a Greek island. Crete is big – big enough to have three airports. What Crete lacks in caldera views and whitewashed stone architecture, makes up for in rolling hills of olive groves, rugged mountainous landscapes, and a culture that’s all on its own. Much of the land is used for agriculture, making for impressive landscapes. 

While a gyro is always nearby, you would be missing out as it is the traditional Cretan cuisine that adds to the uniqueness of the island. What makes Cretan cuisine stand out is the use of wholesome, locally grown produce and simple cooking techniques to come up with tasty and flavourful dishes that are often seasonal. There’s a Cretan version of everything from cheeses to honey to salads, and you’ll be hard pressed to find anything similar in other parts of Greece, unless you stumble upon a Cretan restaurant that is. 

Look forward to: Honey with thyme, rusk bread and pork. 



City: Heraklion
Where: Kidonias 15, Iraklio 712 02, Greece
What: Traditional Cretan food
For: Snails and lamb

When it comes to traditional Cretan food, Peskesi has got it down pat. While a reservation is always recommended for this local favourite, there is always some seating place in every nook and cranny which the waiter will take you to if you turn up without one. The stone clad walls, wooden furniture and bread served in a wicker basket will remind you of a bygone era, and it is the traditions of Cretan cooking that Peskesi wants to bring to the table. Ingredients are taken from their farm in Harasso. In their garden, chemical fertilizers and pesticides are not used, and crops are picked by hand. 

You can’t miss seeing fried snails in a bowl among the tables. The waiter will shake the bowl covered with a lid, to mix thyme sauce with the snails in front of you before placing it on your table. This, being a Cretan specialty, is a must-try. There’s a variety of pork and goat dishes, of which the grilled pork smoked with sage and thyme and goat baked with yogurt are unforgettable dishes. 

Prima Plora 


City: Rethymno
Where: Akrotiriou 8, Rethymno 741 00, Greece
What: Seafood
For: The best view of the fortezza

Prima Plora is right smack on the beach, with a view of the Rethymno fortezza to boot. While you can’t find this restaurant conveniently in the city centre, its location is what gives it the spectacular ocean view. Sunset views are the best, as you experience the glow of the setting sun while you dine next to sound of ocean waves crashing over rocks. Food served here is cooked with a Greek twist, and be sure to sample the sea bass carpaccio with chilli and lemon. 

Herbs’ Garden



City: Heraklion
Where: Epimenidou 15, Iraklio, Greece
What: Romantic dinners
For: Views of the Venetian Fortress

This popular restaurant is carefully hidden in Lato Boutique Hotel, a cosy and stylish establishment close to the old port of Heraklion. The receptionist will direct you to take an elevator to the rooftop, where Herbs’ Garden is, with a view overlooking the Venetian Fortress. With only a handful of tables, the restaurant is easily full during high season. Contemporary concoctions rule the table here, but the use of local Cretan ingredients are not forgotten.