In the last fifty years, the scientific community set the Cretan diet as a standard, to create that food model which was later called the " Mediterranean diet. While doing their research, nutritionists and other related professionals tried to analyze the reasons for the longevity of the Cretans, attributing it to good nutrition and local products. The original materials of the Cretan cuisine are simple: many wild greens (avronies, stamnagathi, askolymproi, rodikio, galatsides, xestachia, black mustard) and cultivated herbs, many vegetables are eaten other boiled or raw in salads and even pan-fried with eggs. Another food category that is widely consumed is the legumes which are cooked in various ways, and of course meat and fish in small portions.

So, if you are a vegetarian then Crete is your island with the plethora of options that are offered. Where to find them? Well there are some great vegetarian restaurants on the island such as:

‘To Stachi’ Bio Slow Food in Chania
To Stachi Bio Slow Food is more than just a restaurant; it’s a culinary journey into the heart of Crete’s organic bounty. As you step inside, the warm and rustic decor envelops you like an old friend, setting the stage for a meal that celebrates the art of slow cooking. Each dish, from the fragrant stuffed vine leaves to the hearty vegetable moussaka, is crafted with love by the owners, who believe in the power of locally sourced ingredients. Here, time slows down as you savor the simple, yet profound pleasures of wholesome food.
Defkaliona, Epimenidou 5, Chania 731 34, Tel: +30 2821 042589

Το ροβύθι – The chickpea in Heraklion
Το Ροβύθι – The Chickpea stands as a sanctuary for those yearning for plant-based delights infused with the essence of the Mediterranean. This cozy nook, beloved by locals and visitors alike, is where traditional Cretan recipes meet a modern vegetarian twist. The inviting aroma of roasted chickpeas and fresh herbs wafts through the air, guiding you to a table where dishes tell stories of the land and sea. Whether indulging in a hearty chickpea stew or a zesty lemon-infused salad, you’ll find yourself wrapped in the comforting embrace of Crete’s rich culinary heritage.
Meramvellou 9, Iraklio 712 02, Tel: +30 281 024 0257

Educational Farm – Ntounias in Chania
Educational Farm – Ntounias offers an extraordinary dining experience that reconnects you with nature. This enchanting farm invites you to wander through its lush gardens and fields before settling in for a meal that is as much about discovery as it is about taste. The menu changes with the seasons, featuring vibrant vegetables plucked straight from the earth and cooked to perfection using time-honored techniques. Each bite tells a story of sustainability and tradition, drawing you into the rhythms of rural Crete. At Ntounias, every meal is a lesson in the beauty of simplicity and the richness of the land.
Keramion, Nerokouros 731 00, Tel: +30 2821 065083

1600 raki ba raki in Rethymnon
1600 Raki Ba Raki stands out as a vibrant hub for adventurous vegetarians. This lively eatery pulses with energy, offering a menu that dances between traditional Cretan dishes and contemporary innovations. Each plate is a celebration of flavors, featuring fresh produce infused with the island’s aromatic herbs. As you sip on a glass of raki, the namesake spirit, and enjoy dishes like raki-marinated vegetables or a crisp summer salad, you’re invited to partake in a Cretan feast that is both timeless and refreshingly novel.
Xanthoudidou 22 & Radamanthios, 74100, Rethymno, Crete, Tel: +30 2831 058250

But honestly, you can find vegetarian dishes in almost every restaurant. Just to know, during the Greek Orthodox feast or fasting days, which as a total are about 186 days a year, certain kinds of food, such as meats, fish, dairy, and the like are not consumed so that has created a wide range of Vegetarian dishes! What to eat? There are countless dishes but some of our favorites and the most common in restaurants are:

Dakos or Ntakos

Dakos is similar to the Italian bruschetta, but instead of being made with a toasted bread base in Crete, they use barley rusks. It is soaked in olive oil and topped with fresh tomatoes, olives, capers, oregano, parsley, salt, and pepper plus of course the Cretan soft cheese called Mizithra.

Horta or Cretan wild greens

There are more than 100 edible horta (wild greens) on Crete and it is a very popular dish for the locals. You can find different greens during the different seasons as mostly Cretans cook and consume what is available during the year. Greens can be eaten raw as a salad but most of the times they are boiled or cooked with other recipes. The most common greens are black nightshade, nettle, mallow, sorrel, amaranth, chicory, purslane, vetch, golden thistle, and avronies, a kind of wild asparagus.

Broad beans with artichokes

Broad beans have been consumed in our country since antiquity, fresh – raw and cooked – and dried, alone or in mixtures with other legumes and fruits. There are many recipes around but we love them with artichokes and lemon sauce.

Fava

It might look like a dip but it’s actually puréed yellow split peas! It is delicious, incredibly nutritious, and almost always served with chopped onions and olive oil on top.

Greek Salad or Horiatiki (meaning from the village)

Of course, the Greek salad is one of the most popular and well-known Greek dishes which you can enjoy at every restaurant on Crete. It is so simple that you can even make it by yourselves as the only ingredients that you will need are the following: Tomatoes, Cucumbers (peeled and sliced), Red Onions, Green Bell Peppers, olives, Traditional Greek Feta, Extra virgin olive oil (for dressing) and dry oregano.

Gemista

Gemista (which in Greek means ‘filled with’) is a traditional recipe all around Greece but have you ever tried stuffed zucchini flowers? Yes, you read that right! The blossoms are stuffed with rice and herbs and are simply mouth-watering.

Briam

This is a traditional Greek roasted vegetable dish, made with a mix of zucchini, potatoes, tomatoes, and eggplants, all baked in olive oil and seasoned with herbs. The vegetables are cooked to perfection, making for a hearty, satisfying dish.

Kalitsounia

These are small, savory Cretan pies, typically filled with local cheeses like mizithra or spinach and herbs, similar to spanakopita. They can be either fried or baked and are often enjoyed as a snack or appetizer.

Kali orexi (Bon Appetit)