Cul De Sac

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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 Cul De Sac 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 Cul De Sac dishes: mountain herbs and greens, bulbs, unique cheeses, fresh fish, the famous Cretan oil, and raki a bracing grape brandy. Visit us at 7 Tito Petichaki Square, Rethymnon, Crete 741 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 Cul De Sac is really a journey in flavors, special ingredients and combinations that you would never expect to taste. The main feature of Cul De Sac cuisine is imagination, high quality meat, greens, legumes and vegetables, sea food, and of course the “blessed” Cretan olive oil! Our cuisine: Greek, Bar, Cafe, European | Our Location: Rethymnon 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 Cul De Sac without trying “Chaniotiko bour?ki” a special zucchini-potato pie or “Chochlio? Boumpouristo?” one of the most popular dishes of the Cretan diet! In Cul De Sac 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 Cul De Sac cuisine to combine the unique Cretan cheeses with excellent thyme honey, is magic. Visit us at 7 Tito Petichaki Square, Rethymnon, Crete 741 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.