This place gave us legends, traditions and history…

About Cretan Nutrition

“Initially, the protective effect of Cretan cuisine on human health was attributed to its high monounsaturated fat content, due to the daily use of olive oil, as well as low saturated fat, due to the low consumption of red meat. Today, it is recognized that this particular diet has significant additional potential, providing the necessary micro-components (e.g. vitamins and minerals), which are rich in ω-3 fatty acids, plant fibers, antioxidants and various phytochemicals, which have significant influence on several body functions, and a beneficial effect on health.”

_{Michalis Panagiotakis (Chef) – Institute of Cretan Nutrition}