GREEK STREET FOOD across CRETE - Is This The #1 Food in The World¿

Our Cretan road trip continues. Today we'll start in Strang at one of Chania's oldest restaurants, tasting some truly incredible uncooked food. Then we head into the beautiful Lekournas, followed by a visit to one of the last traditional filo workshops in all of Greece. And to finish the day, we'll go to a cozy village tavern for some unforgettable Cretan dishes. But first, breakfast at one of the oldest cafes in the entire country. Let's go! First stop of the day, this is an iconic spot. Kipos Cafe, opened since 1870. We are in the middle of a beautiful park. Lots of people here hanging out, chilling, having their coffee. And what we have in here? Greek coffee, classic coffee cooked on sand, very similar to the Turkish one. We've got some sweets here. Then, we didn't know what to order. There was a selection of pies, but then I said, I can have the pies at local bakeries. And they also became famous for waffles. So we got this waffle with chocolate, strawberries and ice cream. This is for Shirley, freshly squeezed orange juice. And the ambience and vibes is just second to none. This place is iconic. The interior, the inside, it's like stepping into a museum. It's beautiful. Even the toilet is beautiful. Here we are. Let's try the waffle first before it melts. Let's get a piece with a strawberry. Dai Max, buon appetito. I can't remember last time I had a waffle. Years ago probably. Mmm. Nutella. Mamma mia. Mamma mia Nutella. Nice, fresh. Love the ice cream. I can't detect the flavor. Milky for sure. Nice touch from the strawberry. Love it. Now, coffee. Let's try. It's not too strong. Especially light. It's expected a little bit stronger. It's okay. It's another type of coffee. If you want strong espresso, well, that's not the one. Let's try this sweets. I think orange flavor. Reminds me of Turkish delight. Similar. Oh yeah. This is freshly squeezed. Nice. And look at where we are. Surrounded by locals, people of any age, families, tourists, bell church. Beautiful. Make things even better. We got the blessing. Gonna enjoy this and then we go for lunch. Second location of the day. This is iconic as well. Opened since 1928. They opened at the old market in the old town. Now they move there. Famous for patsa, which is a dry stomach soup. Other stew. Lamb stew with pasta. And they also make other dishes. Traditional Greek and Cretan food. Everything looks fantastic. All homemade. At the back, super colorful. The smell in the area is fantastic. I'm super pumped. It's one of the oldest restaurants in the city. It's an institution. What do we have? As I was mentioning, we got the lamb stew with pasta. We wanted to try the patsa, but it's less popular than they sell it out after two hours. So they open at 8 a.m. If you want patsa, you need to come between 8 and 10 a.m. We're here for lunch. We got this. We also got the classic Greek stuffed tomatoes. So tomatoes stuffed with rice and herbs, cooked in the oven. So with some potatoes. Looks beautiful. And we got some chicken. I think this is cooked in the oven. So with fries. Tomatoes as well. Onion. Smells incredible. We also got some yogurt that goes together with the tomatoes. Lemon that needs to be squeezed on top of the soup. Here we are. Let's start with the lamb stew. We got some pasta. Oh my god. Already made a mess. Look at the lamb. Attenzione. Massive chunks. Let's try the broth first. Oh nice. Yeah, definitely lamby. I don't know if that's a term. Certainly tastes like lamb. Let's squeeze some lamb. Let's get some meat. Pasta, everything. Boni. Strong. It looks good. Tastes good. Tastes good. Wow. Tender. If you love lamb, this is for you. It has a strong flavor to it. Nice touch from the lemon. That definitely helped. Oh my god. This broth is nice. Oh, I can't imagine having this during winter. So hearty, rich, flavorful. Lamb is one of my favorites. If not my favorite. Meat together with pork. The master. They've been making this for the past 90 something years. When they started this shop, they started with pasta, other soups, and lamb stew. Right in the market. I can imagine people when they're buying groceries, fighting for maybe fish and meat, going for breakfast, having their stew, their pasta. Amazing. Just need to imagine what used to happen back in the days. So nice. And look at the atmosphere. All locals. Over there, there is a picture of the market when they started this place. And that's the old sign, I believe. Pazzas Agnos Marmarizzaki. Cool, huh? Estiatorio. Still remember to read Greek. In Italy, we studied Greek for a couple of years in high school. Still remember a little bit, but I don't know how to speak. That's it. Now, let's go for the tomatoes. Got the tomatoes with rice and herbs. My grandma used to make this as well on Sunday as an entree. Unforgettable. Every Sunday, we used to have lunch all together in Italy. My grandma's house used to have pomodori ripieni. Stuffed tomatoes with rice. Great memories. This is illiquid. Oh, this is illiquid. Sweet. Sweet tomatoes. The rice is almost mushy. Cook in the oven with a bit of dill. I believe there is a bit of dill in it. Filling, but not too rich. Let's get a potato. Give me this and I'm done. Can be filling, but it's delicious. Nice potatoes cooked in the oven. Mamma mia. Doesn't get any better than this. This is a fantastic entree that takes me back to when I was little. Nonna Rosa, my grandma, used to make this. I just realized that this is a stuffed pepper and I forgot the yogurt. So, let's try the stuffed pepper with yogurt. Maybe this one is a little bit bitter. Just a little bit. Oh, definitely different. This is bitter. I like pepper, so it doesn't affect me at all. Let's start from the yogurt, which is not too sour. Nice, refreshing. Intensivity. Oh, nice. Now, what a contrast. Certainly, they are best friends. Now, last but not least, we got the chicken. Look at this beauty. We got chicken, a bit of tomato, onion, and fried potatoes. Let's get some chicken. You can't get wrong with chicken. Cook in the oven, slow cook, disintegrates in your mouth. Get some fries. Look at the sauce here. Look, look. Mamma mia. Yeah, so tender. Oh, nice, nice. Comfortable, comfortable. Lots of locals, during their lunch break, they come here, get their rich, filling meal. A super local eatery in the heart of the city. When people eat, I mean, we order three dishes for the two of us. People get two, sometimes three dishes for themselves only. It's amazing. Hello, everyone, from Lake Kurnas. Beautiful lake, the only freshwater lake on the island, an hour away from Kanya. It's amazing. The water is crystal clear. Lots of people renting kayak and pedalo. Oh, my God, it's beautiful. Mountains all over, swans. This is a paradise. You got taverna, places where you can get a drink. It's nice. And look at this. Someone, I think, spent a lot of time putting all these rocks on top of each other. This became an attraction. I think we'll see whether we're gonna rent, sorry, we're gonna rent a pedalo or not. And stay tuned. We're about to get our pedal boat. We spent 10 euros for an hour, which is a fair price. Let's do it. Let's do this. Attenzione, we started. Oh, it's nice, huh? And the weather is amazing. The following morning, we arrive in the beautiful city of Rethymno. And our day started in the best possible way. Take a look at this. Buongiorno, guys. We made it to Rethymno. It's a small town on the coastline, an hour away from Kanya, for a very special reason. Coming to probably the last standing traditional phyllo workshop. Opened since 1958, standing to this day. They are in their third generation. The gentleman who opened it, Giorgos, opened this place in 1958 and passed it down to his son and then grandson. They make everything by hand. Still, the traditional way is absolutely amazing. As soon as you enter, it's beautiful. And it's inside this Venetian house. You stand there and together with other tourists, this is a must visit place. And then you see what the master does, stretching the dough. It's very thin and wide and somehow it creates the bubble, which is nice to see. Where you can try anything on the spot. So, they make something fresh. They make baklava and other phyllo pastry. We bought some. Oopala, mamma mia. You got nuts, pistachio. Of course, the super thin pastry. Buon appetito. Soaks in syrup. But, funny enough, it's not too sweet. Crunchy. You can really taste all the layers. Mamma mia. Decades and decades and decades of experience. That is really nice. Shirley will love this. She loves it. Not too sweet. No doubt this matches a nice red espresso here in Greece. Wow. I can see myself having this with a coffee. And this became also a popular tourist attraction. When people come to Retino, they always stop by this place, check the gentlemen, work in the dough, buy some to take home. It's a really cool experience. I absolutely loved it and I'm sure you will love it too. Next up, the moment that truly made our day. Unmatched hospitality and home-cooked dishes so good, they felt like a hug. Then we have a beef meatballs with potatoes and lemon sauce. Greek pastitsio, we say that. Greek lasagna. Beautiful. Then we have moussaka. Yeah. Chicken boiled with small pasta. We have fillet chicken with peppers. The meat we serve it with rice, pork spaghetti. Okay. Then we have pork with lemon sauce. Nice. That looks nice. We have fresh beans, fresh wheat beans. Okay. Nice. That looks good. Everything looks great. Thank you, chef. Grazie. Thank you. It's so sweet. What's your name? Maria. Maria. Oh yeah, Maria. Of course. Of course. Oh my gosh, she's so sweet. As soon as we entered, he showed us around. Mamma mia, that's a great portion. Let's put a little bit more. Thank you. Oh my god, that's amazing. So the menu changes seasonally or it depends on the mood. Yes, yes. Pretty much all the time. Thank you so much. Your smile is contagious. You are the star. Do you need bread with your food? A little bit. Sold. Done. Okay. Oh, but the hospitality. What are we talking about? I barely stepped in and the smile brightened the room. She's so sweet. Maria. We got Greek moussaka with meat, eggplants, I believe, and bechamel cream. Mamma mia, this looks fantastic. Like Greek lasagna. We got beans. She really wanted us to try these beans. And slow cooked beef with rice. Oh, that looks fantastic. Shirley will love it. And let's dig in. And let's start with the beef. Mamma mia, I'm dying to try this. Oh, with rice. Wow, the meat is so tender. I'm salivating. Buon appetito. The meat is mega tender. Mamma mia. Oh, attenzione. And the rice complements very well. Savory. The beef tomato. Maybe there is some wine in it. Unexpected. Attenzione. And the rice is a little bit al dente. They seriously know what they do. No, no, illegal. Attenzione. Illegal. This is fantastic. What I noticed is that there are lots of regular customers, even among tourists. And this is amazing because the owner, Maria, makes everyone feel at home. And she's very welcome. Oh, Maria. This is illegal. Thank you. Too good. Thank you. And I haven't tried this one yet. Thank you. So sweet. Let's go for the moussaka. We need bechamel eggplants, I believe. Veggies. Wow. Wow. Oh, that's rich. That's like Greek lasagna. The bechamel cream is a thick, creamy layer. Then you got veggies, eggplants, mincemeat. Greek moussaka is a must-try dish. First time. Oh, I love it. Rich, but a lot. And it's just nice to see. So you see the eggplant at the bottom. Thick layer of mincemeat. Then eggplant again. And maybe potatoes. And then the thick layer of bechamel cream. And almost sort of burnt on top, which is very nice to see. This is my kind of thing. You give me this parmigiana or a lasagna, forget about. Because the only difficult thing is digesting it in the soft weather. It's October. Still, it's 25, 26 degrees. Now, last but not least, beans. Carrots, tomato, herbs. Yeah, she really wanted us to try this. Oh. Oh. The touch of acidity, nice. Nice and moochy. You got carrots. Of course, you can taste tomato, onion. After this, tomorrow, we're going for a marathon. We go back to Kenya by walk. Oh, man. Love. Love this place. Vibes. Hospitality. Maria is the queen of this place. The food speaks for itself. I mean, if you get greeted by a person like that with a huge smile and hospitality, the food will be even better. It's time for dinner. We made it to a local tavern deep in the village. It's a family-run business. The waiter recommended to us a few dishes. They're really famous for this place. Oh, my God. It really does have a village feel. It's in the middle of the nature, and it's so peaceful. This is really what we needed, and this is what Cretan life is all about. Good choices. So, this is cheese, egg, and pork. That's like a milk, but more fatty. Okay. And it's local egg and apaki. Apaki is smoked pork, like smoked sausages. Okay. It's already smoked and after in olive oil in a minute. I break the bread and I dip. Not the egg. Just the cheese. Yes. And do it now. Mamma mia. Buon appetito. It's nice. Later with egg and apaki is more unique, but slowly. So, this is an entrée. See, I didn't even have the time to introduce it to you. This is an entrée that the guy recommended to me. So, smoked sausage, egg, and cheese, local cheese. This is what this village is famous for. So, they have this sausage, which is already smoked. Mamma mia. My mouth is watering. And look at the egg. Wow. When you break into it, wow, it will explode completely. Now, we also have another dish, another entrée. This is fried zucchini flour and stuff. Oh, we've also been given this, which is a local cheese with parsley, this bread, and olives, of course, bread. We've got some house wine, extra virgin olive oil. Amazing. Let's go for round two. Let's try to break the yolk. Oh, my God. Mamma mia. Now, I understand why he insisted. Because we didn't know what to order, and we said, you know what? Just bring whatever you think is good. Look at the sausage, yolk, cheese. Leave me here. Charlie, I think I will stay here. Is that okay for you? Yeah. So, the cheese is unbelievable. So creamy, fatty. You've got the explosion of yolk and the sausage, which is smoked. What a combo. Oh, mamma mia. If you come to this place, this is a must try. This is illegal. It can't be real. Illegal. Illegal. Let's try the fried zucchini. Let's squeeze some lemon. Oh, nice. Oh, hefty. Let's go for it. Oh, my God, the cheese. I think there is meat and cheese, the local cheese. Mamma mia. Oh, you know what? I think you understood, amore. So creamy. I think there is meat, cheese, herbs. Oh, attenzione. So far, with the entrée, we are reaching the sky. Attenzione, we are flying. Mamma mia. Leave me here. Leave me here. After those unbelievable, not to say shocking entrées, we got our mains. We have slow-cooked lamb with misitra, which is a local Cretan cheese. Then we have some fries on steroids. Then, second main, this is the chef's invention, the mum of the waiter. This is chicken cooked with sun-dried tomatoes, honey, finished with toasted sesame, and also they add a bit of cream in it, so with rice. Look, they also have black rice. This is definitely unique. That's why we wanted to order it. But, let's start with the lamb. Oh, my God. Mamma mia. Sweet meat and cheese. Super tender. My mouth is watering. Buon appetito. Mega tender, and the cheese is not overpowering the flavor. Let me try, maybe, this part with more cheese, because it's not overpowering the flavor profile. Ridiculously tender. I love the cheese so much. It's delicate, it's sour, granular, thick, almost pasty, and then they add mint. Nice touch, and if you love lamb, this is a dish to try. These are real potatoes. They're not frozen. Now, let's try the chef's invention. I know this is Shirley's dish. That's the one that she loves, because of the rice especially. Nice. Creamy chicken with this aromatic rice. Oh, look at this. Buon appetito. Oh, this is not even grease. This is different, but what an invention. So, first of all, illegally tender. You can taste the cream. Somehow, it's like a fusion between Greece and India, oh, but in a positive way. The rice is light and aromatic, nice and creamy, tender. The toasted black sesame, you'll feel them between your teeth. It's just super pleasant. I would have never expected to find a dish like this in the middle of a village in Creta. Mamma mia, it's really good. I don't know how to categorize it, but it's really good. This is done well. Shirley, we love it one million percent. We finished our mains, but our meal hasn't finished yet. They brought us two mini magnums. And a chocolate cake. Also, they brought us some raki. This one is honey infused, and I heard many good things. And let's try the cake. This is a sacrifice that someone needs to do. Nice, sweet, perfect way to end. I always love a small dessert after a meal. And this is honey with raki. So, cheers to you, to our community, and all the beautiful Greek people that we met. So aromatic. Unbelievable. It smells honey, almost, it smells somehow rosemary. This is a raki that I've never tried before. What a way to end the day.