Back to the Roots of Cretan Tradition

Tag: griechenland

Walking up from the turkish castle above Agia Roumeli on an autumn day.



It was an autumn day and the Samaria Gorge was closed due to the rain in the previous days. We walked up from the turkish castle above Agia Roumeli. Five condors were cirkeling around in the sky. Then they started flying horizontically left and right breathtakingly close to us. I had never been so close to them before. It was an amazing experience.

The south coast of Crete under the clouds.


October has reached the gorge of Samaria.


Deep in the valley


Havesting the thyme honey 2014

More pictures here.

The first step in the process is to choose which honeycombs are at the right state and remove them from the apiary. We then use an electrical knife on the top of the honeycombs to melt away the protective wax layer and expose the honey. As the honey has been exposed, the honey can drip out of the combs if placed in the right angle. This however would be a very slow process , so instead the honey is extracted by centrifugal force and collected at the bottom of the machine.

Boureki: a vegetarian dish from Crete with pumpkin, misithra and lots of fresh mint!

1For boureki (μπουρέκι) you need pumpkin, zucchini, potatoes and misithra. If you don’t have misithra you can choose a goat cheese from your area that could resemble it in taste.

Slice up your ingredients and mix them all together with salt, pepper, oregano, basil and a lot of fresh mint. Do not foget to use plenty of olive oil!

Place in a pan and pour some more misithra mixed with greek yogurt and bread crumbs over it.

Let it cook in a preheated oven at 200 Celcius for about an hour until the potatoes are soft and creamy.

Καλή όρεξη!

More pictures here.

*Misithra: creamy white goat cheese from the mountains of Chania.


Our walk in the gorge with Julianne and Dena.

??????????????????????????????? Roussos Viglis was the guide, as always ready to answer any questions and prepared with many stories. When we reached Samaria village we had a pick nick with tomatoes, olives, graviera cheese, sea salt and rusk. The houses in the village look very old and abandoned but in fact they were inhabited untill 1962, when the national Park was created and all the locals had to leave the area. The renovated house that you see, is the Viglis family house and the sign on it explains a bit of its history. Here is a rough translation:

“This was Theodoros Viglis house and after his death (killed January 1897 in the batlle against the Tourkish occupation at Xilokamaria Nerokourou) it was passed along to his first cousin Roussos Viglis (our Roussos grandfather) that died in 1941.

In may 1941 the government of Greece along with the prime minister Emmanouel Tsouderos and the king George the second with his escorts were fleeing to Kairo through the gorge and stayed in this house. Fom here they composed their last message to the greek people urging them to continue the fight against the German occupation.”
Roussos explained that his father, Stavros Viglis didn’t like having the king in their house and was held back by his brothers as to not create a fight.

For more pictures here.


Cooking lesson with Dena and Julianne.

Fruit gathering from the garden and cooking lesson with Julianne and Dena.

We started early in the morning and went to grandfather’s house to collect figs and peaches. We also made a short inspection of the garden and the rest of the trees.The mango tree was doing well. Back in the kitchen we seared pork chops and let them cook  in claypots with honey, wine and tomato sause as well as the fresh fruit we had gathered. As you can see in the pictures, the katsouna (traditional cretan walking stick) is a multitasker.



Light contrast in the gorge.




Good morning from Sfakia! Let’s go on a boat trip!