Dividing Crete according to orientation, it’s fair to say that on its most eastern edge, the inhabitants consume the largest quantity of wild greens and mushrooms on the island, because there are still some “untrodden” areas.

Lassithi is divided into two; on one side are the plateaus and mountainous areas that remain cool even during the summer, and on the other side is the coastal area that stretches from Agios Nikolaos and Ierapetra to Sitia and the south. Up in the mountains, you can find fresh broad beans in August – a unique accompaniment for raki – and even tomatoes in December, along the coast. All these differences are reflected in Lassithi’s cuisine, which is defined primarily by its home-grown vegetables.

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