From the endless variety of Cretan delicacies, we randomly indicate here only a few of the most characteristic dishes:

• Cretan pilaf: Rice boiled in broth of lamb, goat or local chicken, dipped in stakovoutiro (a local kind of butter from milk crest). It is accompanied by the boiled meat that gave the broth.
• Dakos: Rye rusk (double baked bread) with fresh tomato, low-fat white cheese (mizithra), olive oil and local herbs.
• Boureki: Zucchini, potatoes, onion and white local cheese, wrapped in puff pastry baked in the oven.
• Kalitsounia: Small fried or baked pies with filling of handpicked mountain greens or white local cheese or even a mixture of both. The pies just with cheese can also be served with honey as a desert.
• Meat pie: Lamb or goat with mizithra (white mild local cheese), wrapped in puff pastry baked in the oven.
• Dolmades in vine leaf: A mixture of rice, onion, local herbs and olive oil, wrapped in vine leafs.
• Dolmades in sorrel: A mixture of rice, fresh tomato, onion, local herbs and olive oil wrapped in sorrel leafs (a broad-leaf local wild green). Served in fresh lemon juice and yogurt or just yogurt.
• Fennel pie: Extremely thin pie that is filled with fennel and onion, and then fried.
• Tsigariasto: Lamb or goat sautι in olive oil.
• Hohlii: Fried snails with a touch of vinegar (these are called "boubouristi") or cooked in a pot with zucchini, potatoes and fresh tomato.
• Sfakian pie: Very thin pie with mizithra (white mild local cheese). Served as desert with honey.