Dio. W.
Google
A restaurant truly overlooked by the Michelin Guide
Having dined at countless Michelin-starred and Michelin-recommended restaurants around the world, I can confidently say this is one that Michelin has missed.
From the very first bite, the experience was exceptional. The bread alone set the tone — a crisp crust with a perfectly moist centre, paired with Greek olive oil that lifted the flavours beautifully.
I’m rather fond of beef tartare and tend to order it wherever it appears, but this version was genuinely one of the finest I’ve had. The pickled onions, a hint of acidity in the dressing, the richness of the olive oil and the thoughtful garnishes created a dish of remarkable depth and balance.
The orzo pasta with cuttlefish was another highlight. Each grain had absorbed the seafood broth to perfection, with a texture that struck just the right balance between firm and tender, reminiscent of the best I’ve had in Italy. The cuttlefish itself was satisfyingly firm without being tough.
The ossobuco ragout was so tender it barely required a knife — the meat yielding effortlessly to a fork. While the truffle cream risked being overshadowed by the richness of the meat, I found it delightful on its own (I half-joked it could work as an ice cream flavour!).
And then the cheesecake — without question, the best dessert I’ve had in Crete. Rich, creamy cheese, a wonderfully fragrant biscuit base, and a topping of what seemed to be homemade jam with whole berries. Had I not been short on time, I’d have happily taken a box of ten back with me.
In summary: refined cooking, warm and attentive service, and very fair prices. A restaurant not to be missed if you are in Crete.
