The Cretan diet is a time-tested successful model that promises longevity and good health. The six core elements of the Cretan dietary model form the heart of one of the most studied and esteemed dietary patterns worldwide. Rooted in the island's rich culinary traditions, these elements highlight the importance of consuming whole, minimally processed foods, including fruits and vegetables, whole grains, legumes, nuts, and using olive oil as the main fat source. Specifically:
Olive Oil: Cretans consume a significant amount of olive oil daily, unique globally for its high olive oil intake. Studies show an average Cretan consumes about 25 liters of olive oil annually.
Wild Greens, Fruits, Vegetables, and Legumes: These foods form the diet's foundation. The island's biodiversity allows almost universal consumption of wild greens, cooked in various ways and enriched with olive oil. Remarkably, Cretans know how to distinguish poisonous from edible wild greens, knowledge passed down through generations.
Locality and Seasonality: Especially in villages, more than in cities, people following the Cretan diet philosophy are aware of local and seasonal produce, adjusting their diet accordingly, aligning with this rationale.
No Fixed Recipes: There are no fixed recipes for many reasons. After the Minoan period, due to various dominations over Crete through centuries—Roman, Arab, Venetian, and finally Ottoman—Cretans primarily focused on survival. Though Crete joined modern Greece about a century ago, its residents remained economically challenged, emphasizing primary needs over culinary experimentation. Adaptation to local and seasonal availability was necessary; for example, the abundance of wild greens due to the island's rich biodiversity became the preferred choice.
Wine: An accompaniment to lunch and sometimes dinner. The historical bond between Cretans and wine production dates back to Minoan times, making wine an irreplaceable part of the Cretan diet.
Daily Walking: The average Cretan walks 10-15 km per day, embodying the diet's philosophy: olive oil, local and seasonal ingredients, vegetables, legumes, fruits, wild greens, no strict recipes, a glass of wine, and daily walking. Meat wasn't always a dietary staple, even historically, and many families today still consume meat only once a week.
By embracing these elements, we strive to promote a healthier lifestyle through the Cretan diet's philosophy. This approach could nutritionally enrich our world.
At the Botanical Garden, we aim to connect visitors with both the local economy and society. Supported by a restaurant and a local product promotion center, efforts are made to advocate a healthy lifestyle via the Cretan diet philosophy, reinforced by research attesting to the Cretan cuisine's nutritional quality. Experience the Botanical Garden's restaurant, certified with the "Cretan cuisine quality mark" by the regional company, and combine your visit with authentic local flavors, stunning views, and fresh food using local ingredients, herbs, and fruits from the park.
"For the first time in human history, humans are disconnected from their natural environment and Mother Earth. It's the first era where living in a technological milieu, surrounded by the stimuli of a virtual reality, dominates our spaces, from homes to offices, with gadgets like TVs, computers, and smartphones shaping our lives. It's a time when people visit supermarkets, choose from endless product varieties without knowing their origin or production process, and some even wonder if oranges grow on large trees or bushes, or underground like potatoes.
These thoughts overwhelmed me when in 2003, a wildfire, sparked by a power cable, ravaged the area around the Botanical Park, destroying 150,000 to 200,000 olive trees from the Venetian period. Crete harbors some of the world's oldest olive trees, including the oldest in Vouves, dating back 3,500 years. Yet, in a moment, a whole history, a civilization was turned to ash; the area was utterly devastated, both economically and environmentally."
- Petros Marinakis
Thus, the idea was born to create a Botanical Garden where visitors could connect with nature and explore local and global flora. Spread over approximately 150 acres owned by four siblings, the Botanical Garden of Crete, led by Petros Marinakis, offers an immersive experience in the diversity of plant life.
The Botanical Garden adopts a completely different approach, deviating from the academic gardens typically cultivated in greenhouses. It is a garden where cultivation is carried out naturally, within a forest, embracing permaculture - the concept that everything is recycled, preventing any soil processing, such as soil folding, etc. A small percentage of the fruit trees is left in the ground to enrich the soil's pH and microorganisms. Planting is done on stone walls and terraces. Currently, a unique ecosystem has been created, in absolute harmony and balance, as it was before the use of chemicals and monocultures. Visitors connect with nature, contributing to their psychological boost, visual pleasure, and ultimately their mental uplift and health. It offers a circular route, approximately 2.5 km long, with a 1,250m descent and 1,250m ascent on a spiral path.
The Garden is home to plants from three different climate zones: alpine, Mediterranean, and tropical. Despite the lack of winter protection, plants from all three zones coexist. Specifically, in the Chania plain, tropical fruit trees have been grown in recent years (mango, lychee, guava, papaya, etc.) without winter protection. Moving upward, we encounter the Mediterranean zone with numerous olive trees, and starting from 650-700 m, the alpine zone begins. In essence, the Botanical Garden's area combines tropical-temperate, Mediterranean, and alpine zones simultaneously.
This phenomenon is unique and not commonly found globally! It is primarily due to the island's geographical location, as Crete is surrounded by three different continents at equidistant ranges. Moreover, the significant mountain mass of the White Mountains and the consequent water flow throughout the Botanical Park area, combined with increased atmospheric humidity, collectively contribute to the balanced coexistence of the three climate zones, maintaining all conditions for the flourishing of plants in such a limited area!
Crete boasts the richest flora in Europe, hosting the world's most endemic plants relative to its size. Over 200 endemic plant species exist solely on this island. Although the Botanical Garden is a private initiative, it remains a garden of senses with a different philosophy – not so commercial – aiming to reconnect humans with their natural environment.
In this way, the Garden is supported by a restaurant and a center promoting local products. These efforts aim to highlight a healthy lifestyle through the philosophy of the Cretan diet, which research and studies have repeatedly proven to be nutritionally superior.
Visit the Botanical Garden of Crete for a unique experience! Contact us for more information.
Cretan hospitality has its own history and tradition and is known throughout the world.
Besides, it is the main characteristic of all Cretans; opening their home to every foreigner, offering them what they have.
Cretan hospitality owes its meaning to these roots.
Cretans are as such distinguished for this characteristic; they are special people. And it is the reason that the island attracts more and more people every summer.
They make you feel immediately welcomed, offering their help, their advice and their knowledge, but also generously sharing their food.
The tradition of hospitality in Chania and Crete has a centuries old history and is traced back to the core of the Minoan Civilization.
Today, however, the traditional hospitality has evolved and has become more organized and professional, satisfying every need of the traveler.
Crete is still home to the most authentic hospitality, with roots in the historical tradition of centuries.
So, do not be afraid of the traditional treat in the restaurant when you ask for the bill and do not be surprised if a stranger treats you to a tsikoudia in a cafe.
Coming to Crete, you automatically partake in the beautiful ritual of traditional hospitality with a history of centuries.
Few traditional drinks or local products in general are more inextricably linked to their place of production, than tsikoudia is with Crete.
Is it tsikoudia or raki, then? No matter how one may call it, the traditional drink of Crete has the same taste and encloses the whole tradition of our island. It is the drink of welcome and treat.
From the first days of October until the end of November, after the harvest and the presses of the must, comes the production of tsikoudia.
Using what is left from the pressed grapes, the rakokazana are lit and its preparation begins.
As for the festivities that take place around the Cretan cauldrons at the time of distillation, they are such that enough quantity does not even reach the barrels for storage!
The production of tsikoudia in Crete is, among other things, an activity of great emotional and economic importance.
In the life of the Cretans, tsikoudia is a point of reference and an integral part of their famous hospitality.
The soul of Cretan soul in a bottle! Tsikoudia!
Between cheese and yogurt with a special taste, staka is a different dairy product in Cretan gastronomy.
It contains quite a lot of calories and fat, but it makes up for it with a taste that transcends anything it accompanies. In its simplest versions, it accompanies fries or eggs, while it is used like fresh butter in spaghetti and pilaf, and gives special flavor to pies such as the meat cake and the boureki of Chania.
Stakia is the skin (cream) of milk from milking, lightly salted and stored. When a sufficient amount is collected, it is heated on low heat for several days and a small amount of flour os added, thus separating the proteins from the fat.
The fat is then collected separately, which is the famous staka-butter, while the white and condensed mass of protein is the famous staka.
The Minoan civilization is placed from the end of the Neolithic Age to the beginning of the Iron Age (3200 – 1000 BC). Its name is due to the explorer of Knossos, Sir Arthur Evans, who was inspired by the name of the king of the island, also known from mythology as Minos.
The palaces were the center of organization of life in Crete. Starting with the palace of Knossos, other palaces of significant importance have been discovered, such as those of Phaistos, Zakros and Malia, whose construction is placed around 1900 BC. The form of the palace of Knossos, as it survives to this day – which belongs to the Second Palace Period – was not the same throughout the long Minoan Period. It suffered, like other palaces, two major catastrophes, most likely due to strong seismic vibrations. The first major catastrophe occurred around 1700 BC and the palaces were rebuilt even more brilliantly only shortly after, transitioning to their developing course. The second destruction took place around 1450 BC, when the palaces were completely destroyed, except for the palace of Knossos which was inhabited until the Mycenaean rule.
The palace of Knossos is located five kilometers southeast of Heraklion, on the hill of Kefala next to which the river Kairatos flows. The complex spreads over an area of 22,000sq.m. The construction of the palace was based on a circular organization of multi-storey buildings in four wings around a central courtyard measuring about 50 by 25 meters, which channeled light and air into the palace buildings. It had three entrances located on the north, west and south sides. To the west were the ceremonial halls, a number of storerooms, long narrow rooms with storage jars, the treasuries, the sanctuaries and the throne room. In the southwestern part expanded the western courtyard, the entrance that led to the Corridor of Procession, and to the south was the southern Propylos. On the east wing were the royal apartments, the royal warehouses and various workshops. Particular interest holds the toilet, which led to the corridor that connected with the Queen’s apartment. The surprise lies in the connection of the toilet with a sewer system, which dates back to the Old Palace Period (1900 – 1600 BC), constituting the oldest sewer construction in Europe. On the north side was the customs, purification tanks and a theater, which was a place of public gatherings and celebrations.
The pyramid of the social hierarchy in Minoan Crete was as follows:
• The kings were representatives of the deities. Their power was concentrated mainly around the religious element, which as confirmed by the numerous finds, played a significant part in social life. So, the king was a leading figure, having administrative and legislative, but predominantly religious authority.
• The nobles and relatives of the royal family had the role of the king’s advisory body.
• The priesthood consisted of men and women who were divided into varying degrees of power.
• Professional craftsmen, clerks and high-ranking officials belonged to the palace staff and due to their specialization, they had special privileges.
• People in the cities were engaged in agriculture, raising of livestock. Handicrafts, shipping and trade.
• Domestic helpers and slaves were needed, as evidenced by the needs arising from the social enlightenment of Minoan society.
Religion in the life of the Minoans was at the top of their social life. The first religious elements appeared in the Pre-Palace Period. The basis of their religious belief was the goddess of fertility or the Great Mother, accompanied by the myth that followed the cycle of birth and death of the goddess’s lover. Symbolically, the two events concerning the beginning and the end of life coincide with the cycle of life in nature; spring with the birth of new buds and the resurgence from repression and winter with the quagmire of cooling-death of nature. The priesthood was responsible for all religious matters. His duties included: rituals, which often aimed to provoke the birth of the god (goddess’s lover) – life in nature, but also the Epiphany, the appearance of the goddess to people through an ecstatic dance, which led to her vision. They sacrificed both animals, mainly bulls, and people, as can be seen from evidence found by a recent search in the area of Archanes. The exorcisms, which were part of magical ceremonies aimed at curing diseases and removing other difficulties of life. Finally, the religious processions had the character of displaying valuable objects of worship and offering to the gods.
Most of the religious information is due to the art, thanks to the large number of surviving religious artifacts and murals. One such example is the rites, which were ritual vessels used in sacrifices. The most famous rite is the bull head, a great achievement of stone carving, of the Late Minoan II Period (1550-1500 BC).
The vessel was filled with the necessary fluid from one hole in the cervix and emptied from another through the muzzle.
Bullfighting is based on this characteristic symbol of the Minoan religion, the well-known dangerous religious sport in which the contestant, the bullfighter, had catch the bull’s horns, then flexibly jump over the animal’s back to finally ride it.
The economy of Crete throughout the Bronze Age remained preferential, meaning it was based on product exchange and not currency. The main economic resources were agriculture, the raising of livestock and the trade of handicrafts. During the Palace Period, the palaces had complete control over the organization of trade. Trade with distant lands was achieved by trading posts established by the Minoans in major Mediterranean ports. The main products they imported were metals, precious stones, ivory, as well as luxury items of Eastern Egyptian origin. As expected, due to the agricultural and livestock economy, the export products were agricultural products, timber and handicrafts.
In the field of arts, the Minoan civilization experienced a varied development. Metallurgy made its appearance in the Aegean area in the Late Neolithic Age 3500 BC. However, the lack of ores in the Cretan land led to the search for copper, tin and gold in other countries, thanks to their trading brilliance and well-organized shipping. Of great importance was the field of goldsmithing.Gold and silver were used as raw materials for jewelry, weapons and ritual utensils. The art of goldsmithing reached its peak in the period of 1900-1450 BC, and it served as a proof of the prestige of the upper social classes. During the Pre-Palace, Early Minoan Period, the arts of seal carving, stonework, faience and ceramics were developed. The composition of the faience material is interesting. The mixture consisted of mortar, quartz, sandstone or flint and a solution of sodium carbonate, which was baked after being placed in special molds at 870oC. The result was the solidification of ivory-like material. In the Pre-Palace, Middle Minoan Period, the frescoes made their dynamic appearance. The colorful representations appeared as decoration in palaces and luxurious villas and followed the technique of fresco painting. The painting style went through several stages, which were characterized by the use of different colors each time. It started in the Middle Minoan I with a simple two-tone, passing to the multi-color of the Middle Minoan II and continued during the same period, ending with the characteristic trichrome of red, black and white. In the Neo-Palace Period, the color chart of the paintings focused more on yellow and blue, as can be seen from the “women’s mural” in Knossos. The writing systems used, according to A. Evans, during the 2nd millennium, were hieroglyphics, Linear A and Linear B. Of the writings, only Linear B has been read which was deciphered in 1952 by M. Ventris and J. Chadwick. Its common features with Linear A are that they are both syllabic scripts, which means each symbol corresponds to a syllable of a word and not to a character (letter), and that they both share the same conceptual content, economical character. The content of the hieroglyphics on the other hand, although their reading has not yet been achieved, has been found to be of religious nature.
The White Mountains... The Cretan Madares... Perhaps the most sung of mountain range of Crete.
Where to start? From its plateaus, the imposing gorges, the wild ravines, or the legendary caves?
In the White Mountains, one can encounter the most interesting of gorges for the texplorers of gorges in Greece; the largest and most famous of them being the Samaria Gorge.
There are other gorges according to the locals, such as Aradena, Tripiti etc. that one should lose themselves in and take time to discover their beauties.
In the plateaus of Omalos and Askifos, one will get to know the Cretan Hospitality and they will taste the wonderful delicacies of Crete.
With about 50 peaks with altitudes of over 2000m and the highest mountain peak of Pachnes at an altitude of 2453 meters, the White Mountains are generally the highest mountainous volume of the island.
Anyone who had visited the White Mountains admits that it is one of the wildest and most impressive mountains in existence, with huge craters that may have been created by meteorites or volcanoes thousands of years ago.
There are many mitata (shepherd lodgings) in the area, some of which are still operating.
The beauty of the White Mountains is unparalleled and no matter how many times one has crossed it, it is impossible to see every single one of its beauties.
It is even honored with a celebration in the village of Fournes each May.
It is one of the most picturesque orange-villages of the Municipality of Platanias in the Valley of Keritis.
Flower water is made from the distillation of aromatic plants and flowers through steam.
In the case of Cretan flower water, it is mainly made from citrus fruits (orange, neratzi).
It was considered one of the cosmetics of ancient times and even today its abilities in the cleaning of the skin are remarkable.
However, flower water is also widely used in pastry making, as it offers special flavor and unforgettable smells in pastries.
It is most commonly known as rose water, but in the orange-villages of Crete one will most likely find neroli, the flower water made from the neratzi fruit.
Spices offer special, unique aromas and enrich the taste of our food.
Let us learn some of them.
Afrina: The flower of salt from the rocks of Crete that has stored sea water, until the Greek sun evaporates it and the raw natural sea salt appears.
Cretan Basil: It looks like anise and has an intense, sweet, aromatic and maybe a little spicy taste. It is combined with garlic, rosemary, sage and raw oil.
Cretan Bay Leaves: They are often used in cooking however those of Crete bring out a special “power” in the taste.
Throubi: One cannot praise this herb enough! Throubi is a unique product that has been used for over 2000 years; an aromatic plant that has a strong, pungent aroma and a characteristic spicy taste. But what makes it stand out from the common Throubi is the cool aftertaste which has intensity and quite a long duration.
Thyme: Not just a spice, but a medicinal spice! It is recommended for stomach and intestinal problems, for the relief of coughs, colds and the flu, for the stimulation of the nervous system and as a sedative.
Lemongrass: Although its use in cooking is less common than that of thyme, it gives equal results that will amaze. It can be perfectly combined in both fresh and dried form, with almost all grilled meats. As a decoction, it relieves the symptoms of the flu and acts as a tonic for the immune and nervous systems.
When someone mentions the cheeses of Crete, they certainly add to the “picture” the mizithra, the gruyere and the athotyro.
In Crete, cheese is consumed in every hour of the day, from morning until late at night, as an accompaniment or as a main meze, an appetizer or even as a dessert.
It is never absent from the Cretan table and its quality competes with those of top quality cheeses abroad.
ATHOTYROS: Soft cheese made from a mixture of whey and fresh milk, with cohesive mass and minimum salt, without skin; produced from sheep and goat milk. It matures over time and with the help of salt, hardens and loses moisture and becomes suitable for spaghetti. When matured, it looks as if coated with ashes.
MIZITHRA: A simple cheese, almost of primitive cheese-making, where the milk is converted into cheese with natural acidification. Delicious, soft and a little sour, it is considered ideal for the Cretan dakos.
GRUYERE: Goat and sheep’s milk cheese with a slightly salty taste and full of the milk’s butter and proteins. However, the best quality is achieved when it is produced from pure sheep’s milk. It is eaten in literally every way!
ΚΗΠΟΣ & ΕΣΤΙΑΤΟΡΙΟ ΑΝΟΙΧΤΑ
Απολαύστε τοπικές γεύσεις έως τις 18.00.
Είσοδος: 7€ / 6-12 ετών 4€ | Έλληνες -30% Παιδιά < 6 ετών δωρεάν (με συνοδό).
Τελευταία είσοδος στον κήπο 2 ώρες πριν τη δύση του Ηλίου.
GARDEN & RESTAURANT OPEN
Enjoy local flavors until 18.00.
Entrance: 7€ / 6-12 years old 4€ | Children < 6 years old free (with a companion).
Last entrance to the garden 2 hours before sunset.
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