OUR PASSION FOR LOCAL INGREDIENTS

When we moved to Crete from Athens, and built “Creta Blue”, it never came into our mind that I could cook here. In the first years, the bar offered only drinks and snacks.

We had two gas burners in the small kitchen in order to cook for the family, as we spent all day there. But, guests started questioning about the nice smells coming out of the kitchen! This gave Helen the inspiration that maybe she could do something more for them like have a special dish of the day, since she was cooking for the family anyway.

In the following years, it grew into today’s small restaurant, where Helen is one of the cooks of course, and the organizer.

moussaka

We always buy everything ourselves, like Helen always did for the family, we never bulk order fruit and vegetables as many restaurants do, we go and hand pick them ourselves to ensure the highest of quality.

We always buy meat and poultry and certain fish fresh, so you are guaranteed the finest of meals at Creta Blue.

Helen says: I never cook big quantities, maximum for twenty five to thirty people. I do not believe cooking in large amounts (like they do in the all inclusive hotels) so we can give you quality food.

I still have the feeling that I cook for family and friends and not for paying guests, that is why sometimes when you ask me for the bill; I pass you over to George.

It is still a strange feeling for me to get paid for the food I cook, since my family never does! I am not used to that yet, and maybe never will be; as I cook with love and the greatest joy for me is seeing that you really enjoyed your dish.
I think that cooking for me will always be a creative art and a great joy of giving.

INTERESTED IN OUR DISHES?

Then take a look at the recipes that our Chefs cook throughout the year, using locally sourced ingredients.

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