Fresh and dried fruits, pulses, endemic wild herbs, aromatic plants, and rough cereals, whose cultivation was favored by the regional climate, are consumed in great amounts and represent the base of the Cretan cuisine. Dairy products are consumed on a daily basis in low to moderate quantities. Poultry and fish are consumed on a weekly basis in moderate quantities, whereas red meat is consumed only a few times a month.
The main supply of fat was effectuated by olive oil, which was used not only in salads but also in cooking, unlike the northern European countries which primarily used animal fat.
Cretans mainly maintain the same diet nowadays but with more meat and meat derived products consumption.
Another essential feature of the Cretan cuisine was the moderate use of alcohol, mainly red wine which accompanied meals. Finally, the most common dessert was fresh fruits, while traditional pastry based on honey had been consumed a few times a week.
At Regina Hotel, you will get a unique experience combining flavorful fresh goods from the land and nourishing local drinks for a tasty summer stay.