Back to the Roots of Cretan Tradition

Tag: samaria gorge

Grandfather’s window.


The Libyan sea an October morning.

after the rain

The south coast of Crete under the clouds.


October has reached the gorge of Samaria.


This was once a booming factory.

One of many old factories we find along the river in the gorge of Samaria. We now think a place like this is the closest we can get to nature, but in the old days it was actually a buisy place to be! For example, the gorge was considered a “highway” to get to Chania. There were many small factories that used the strong current of the river. Flour and olive oil for the whole region were produced this way. People would come with loads of wood all the way from south Heraklion to use the saw mills.

Formations in the rock.


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.

A new review of our programme on Trip Advisor!

Here it is.

Thank you so much Joan for your kind words! We are very happy you enjoyed the tour!

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.