Culinary traditions and nature
In the mountain regions of Crete we can find two precious treasures:
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The making of daily products, like cheese, bread, wine and oil, in the traditional way
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A vast variety of wild herbs for culinary, medicinal or cosmetic use
During this special week you will get to know the real meaning of the modern and popular expression “slow food”. It takes time to get quality! And you will experience pure flavors and fragrances when used in an authentic way of preparation. Sometimes less can be more…
Day one
Arrival
Transfer from Heraklion airport to Mirtos.
Day two
A special meeting
We drive to the mountain village Anatoli and during a short walk enjoy the flowers (only in spring!) and views to the south coast. Then we visit Stefanos, a local man who decided to use his own products like bee wax, essential oils from his herbs and olive oil to make natural creams and other nature products.
Day three
In the mountains
After a walk in the surroundings of the almost abandoned village Kalami with its unique history we go to Kato Simi. In this mountain village shepherds are still making their local cheese. We can watch the process of their work and of course taste it.
Day four
Wild herbs
Today we go to the north coast and walk from the mountain village Lastros through an almost remote landscape down to the coast. In the dry riverbed we will find a lot of wild herbs and get an introduction on how to use it in our diet and for our health.
Day five
Free day
Or you can do on your own one of the 7 marked tours from Mirtos Hiking Village with starting point at the edge of the village.
Day six
The making of bread
In Selakano, a beautiful mountain area on approx. 1000 m altitude we can watch and participate in the traditional way of making bread. While the bread is in the oven we have time to make a short walk in the settlement. Coming back we taste different local dishes and of course the homemade bread.
Day seven
Let’s cook together
It is time to use our new knowledge of the whole week and to cook together with Popi, the owner of Hotel Esperides. She is our “teacher” for healthy and clean food, simply made and tasty. Our final supper will include our own creations, combined with the Cretan way of Parea (being together) with food, drinks and music.
Day eight
Departure
Transfer to Heraklion airport
Price: depends on your choice of having a whole package including transfers from the airport and accommodation or just the program including guide and transfers
Please ask per email for more information
This program can be in co-operation with any agency or privately booked by an individual group!
For the autumn season we offer the same program with some changes. Being the time of harvest, wine tasting in September or raki distillation in Oktober will replace the making of cheese.
Photography: Angela Sturmayr
