Carpe Diem Restaurant Bar

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Accommodation:  Crete. With a food culture to match its status as Greece's biggest island, Cretan cuisine is distinguished and traditional. In Carpe Diem Restaurant Bar local cheese, famous olive oil and punchy liqueurs are just three of the main ingredient’s foundation of our offered dishes. Based on simple techniques, it’s the variety of local produce that distinguishes Carpe Diem Restaurant Bar dishes: mountain herbs and greens, bulbs, unique cheeses, fresh fish, the famous Cretan oil, and raki a bracing grape brandy. Visit us at Port of Platanias, Platanias, Crete 731 00, Greece and discover one of the most favorite starters - dakos – chopped tomato (and Cretan tomatoes will remind you what the fruit should taste like) and xinomyzithra sprinkled with oregano and liberally doused with extra virgin olive oil. Eating in Carpe Diem Restaurant Bar is really a journey in flavors, special ingredients and combinations that you would never expect to taste. The main feature of Carpe Diem Restaurant Bar cuisine is imagination, high quality meat, greens, legumes and vegetables, sea food, and of course the “blessed” Cretan olive oil! Our cuisine: Mediterranean, European, Greek, Bar, Pub | Our Location: Chania Prefecture, Crete

Intro:  Crete. The unique Cretan Diet is a healthy and tasty diet with centuries-old recipes and modern creative versions, which are always cooked, of course, with the same top quality pure products of the blessed Cretan earth. Don't leave Carpe Diem Restaurant Bar without trying “Chaniotiko bour?ki” a special zucchini-potato pie or “Chochlio? Boumpouristo?” one of the most popular dishes of the Cretan diet! In Carpe Diem Restaurant Bar you can also try “Tsigariast?” – a Cretan goat or lamb, cooked in olive oil or “ap?ki” which is made from a high quality pork meat. The ability of Carpe Diem Restaurant Bar cuisine to combine the unique Cretan cheeses with excellent thyme honey, is magic. Visit us at Port of Platanias, Platanias, Crete 731 00, Greece and try “Kaltso?nia” made of “myz?thra” cheese or greens and herbs or “Marath?pita” a pie filled with fresh fennel. However, if you’re a vegetarian or just temporarily off meat, don’t be shy. Ask the waiter if there are any “orphans” on the menu. “Orfana” is the folk term used for the meatless verions of a dish like, for example, stuffed tomatoes or vineleaves made with rice instead of ground beef and, if you’re lucky, you can order stuffed zuke flowers – a rare treat – tucked among the vineleaves.