In August, Cretan cuisine shines with fresh summer produce, wild herbs, and traditional recipes that reflect the island’s seasonal abundance and the Mediterranean lifestyle. Here's what to eat in Crete during August — perfect whether you’re dining in a village taverna, at a beachside café, or enjoying a local food experience on a guided tour.
Greek yogurt with thyme honey and walnuts
Breakfast (Light & Fresh)
- Greek yogurt with thyme honey and walnuts
- Seasonal fruit: figs, watermelon, grapes, melon
- Dakos: Barley rusk with tomato, mizithra cheese, and olive oil
- Fresh bread with local jam or carob honey
- Cretan herbal tea (diktamos, sage) or Greek coffee
Fava: Yellow split pea puree with capers and olive oil
Lunch (Main Meal)
Typically served between 1:00–3:00 PM, often vegetarian and olive-oil rich:
- Gemista (γεμιστά): Tomatoes and peppers stuffed with rice, herbs
- Briam (μπριάμ): Oven-roasted zucchini, potatoes, eggplant, and tomato
- Fava: Yellow split pea puree with capers and olive oil
- Kolokithokeftedes: Zucchini fritters with mint and feta
- Chorta (χόρτα): Boiled wild greens with lemon and olive oil
- Greek salad with local feta, olives, and oregano
- Fresh fish (like sardines or red mullet) grilled seaside
Loukoumades (Greek honey donuts)
Afternoon / Snack
- Fresh figs or cold watermelon
- Loukoumades (Greek honey donuts), often found at festivals
- Kalitsounia: Cheese pies, either savory or sweet with honey
Dakos - olive oil-drizzled barley rusks and feta
Dinner (Shared, Lighter Than Lunch)
- Grilled lamb or goat (especially at panigiria – local feasts)
- Octopus with vinegar or fried calamari
- Stuffed vine leaves (dolmadakia)
- Local cheeses: graviera, kefalotyri, anthotyros
- Side of olive oil-drizzled barley rusks and tzatziki
Raki (tsikoudia) – traditional spirit served after meals
Drinks
- Raki (tsikoudia) – traditional spirit served after meals
- Local wine – white or rosé is ideal for summer
- Fresh-squeezed lemonade or orange juice
Spoon sweets (grape, quince, or fig preserves)
Desserts
- Spoon sweets (grape, quince, or fig preserves)
- Watermelon with feta – a sweet-savory combo
- Baklava or galaktoboureko – honey-rich pastries
- Frozen yogurt or local ice cream with carob or honey