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Now, where to eat ?

Probably the first question that comes to mind as the sun starts to fall into the Mediterranean sea. I've mentioned previously about the upheaval to the beachside restaurants in Crete. None of these restaurants feature. It will be a shame if eating by the sea at night becomes a thing of the past.

There are hundreds of really good tavernas scattered throughout Crete and you can enjoy them but if you want fine dining, then you will need to choose a good restaurants and Crete has an abundance of them. But restaurants on Crete are a bit of a ' moveable feast ' as chefs are forever moving around and quality and taste are very subjective.

I've chosen four restaurants from each region that fit the bill of fine dining. None of these are cheap but in my opinion, great value for money. Let me know if I'm wrong.

☰menu

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Chania Region

Rethymno Region

Iraklio Region

Lasithi Region

Update 08/06/2025.
I went to Astrea Garden yesterday evening with my wife. I had previously booked a few days in advance. It was a very easy experience. We were immediately served with menus and updated of any meals unavailable and he took a drinks order. The sommelier arrived soon after with a large wine menu and good knowledge of the wines available. We both chose the pork with a Moschofilero rose accompanied by a Cretan salad and some french fries. I was able to change my sweet potato puree for a cauliflower puree.
The meal was excellent, the wine nicely chilled. Best Cretan salad I have eaten, and I've eaten a few. The next course was a delight as the waiter made the tiramisu next to us, which afforded a large portion but nothing was left in either bowl. The sommelier returned prior to the course and may have been amused that I ordered Raki.
Terry Bridge

Menu
Wine Menu

Update 02/01/2026

I've been to this restaurant in every season, sunny or dark, a crowd or a couple and believe it to be one of if not the best restaurant around the Venetian harbour. Yes it's expensive and it can get noisy by the cocktail bar and because their high standards lead to changes in the staff, they can look a bit cagey before they warm to their tasks. The restaurant is over three floors, a roof terrace with great views. The Millefeuille with the prawns not to be missed if you're hungry. A great place to eat dinner, people view and look across the old port towards the Egyptian lighthouse. Terry Bridge.

🔗

*(Please ask your waiter for vegetarian & vegan choices)

FRESHLY BAKED GOODS BY PALLAS PHILOCALLY

-Freshly baked Dinkel sourdough bread with sunflower & pumpkin seeds,

-17 hour aged hard barley sourdough bread

Served with extra virgin Cretan olive oil, flaky salt and oregano

SALADS
Baby gem lettuce salad, grilled chicken fillets, bacon vinaigrete, Caesar sauce, handmade sourdough bread croutons, dried bacon and parmesan(VGT)

Rocket salad, quinoa, grilled prawns, capers, fennel and ouzo vinaigrette *(GF)

Prosciutto and mango salad, mixed salad leaves, radicchio, parmesan flakes,

roasted almonds and orange dressing *

(VGT-VEGAN-GF)

Caprese salad, with baby rocket, burrata, organic cherry tomatoes, sea salt,

extra virgin olive oil and basil pesto

*(VGT-GF)

Cretan salad with organic cherry tomatoes, Cretan cucumber, kritamon,

carob rusks, goats’ cheese, avocado and extra virgin olive oil *(VGT-VEGAN-GF)

🔗

APPETIZERS
Taramas with black olive oil

Fava beans purée, semi sun dried tomatoes, capers

and extra virgin olive oil *(VGT-VEGAN-GF)

Humus, beetroot, broccolini, almonds, pomegranate, tahini salad,

extra virgin olive oil *(VGT-VEGAN-GF)

Kakavia fish soup, fresh fillet of fish of the day, onion purée, potato, carrot and fennel

Beef carpaccio marinated with fresh herbs and lime, rocket pesto, truffle mayonnaise,

aged Greek graviera cheese, pickled grain mustard *(GF)

Millefeuille with crispy puff, prawns, button mushrooms and white truffle oil

Goats’ cheese wrapped in prosciutto from Evritania, oven baked, caramelized spicy

Cherry tomatoes, sourdough bread bruschetta with tender rocket leaves

Sweet potato dauphinoise, beef tartare, chermoula, mayonnaise with nduja and crispy onion

Taco, handmade falafel, chickpea cream, criolla sauce *(VGT-VEGAN)

🔗

RISOTTO & PASTA
Prawn pasta, San Marzano tomato sauce, basil, lime, chilli and prawn bisque

Langoustine with wild rice, beef fillets and prawn bisque *(GF)

Risotto with fresh wild mushrooms, fresh truffle *(VGT-VEGAN-GF))

Fresh orecchiette pasta with chicken, pistachio pesto and asparagus *(VGT)

Handmade lobster ravioli, parmesan cream, bisque foam

🔗

MAIN DISHES

Lemon & thyme baked chicken breast, strained Greek yogurt,

potato purée and leeks *(GF)

Beef fillet, caramelized onion purée, molasses sauce

fried crispy onions and baby potatoes

Salmon pave with aromatic tabouleh salad with bulgur wheat, tomato,olive oil & lemon dressing

Fresh fillet of fish of the day with carrot purée, beurre blanc, mackerel eggs,

asparagus and baby carrots *(GF)

Slow cooked lamb shank, with confit garlic, crushed potato purée,

sauteed red cabbage and smoked pork belly with apple vinegar *(GF)

Slow cooked pork belly, smoked on charcoal, smoked pork chutney, parsnip purée, mustard grain and carob sauce

Celery root filled with slow cooked lamb and artichoke, smoked celery root purée and crispy pasta fresco

🔗

STEAK MENU

(all beef cuts are tagliata)

Flat iron steak Black Angus Creekstone USA 450 gr

Hanging tender Black Angus Creekstone USA 250 gr

Rib eye Black Angus Uruguay 350 gr

Picanha Black Angus Creekstone 450 gr

Prime rib eye Creekstone USA 350 gr

Wagyu rib eye Australia (A 5-6)

Prime rib Creekstone USA 1000gr

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SIDE DISHES

Fries with flaky salt from Elafonisi served with crushed spicy feta and paprika *(VGT-VEGAN-GF)

(the fries are only sold with the beef cuts)

Potato mash with black truffle and smoked parmesan *(VGT-GF)

Seasonal greens, beetroot, asparagus, baby potatoes with yuzu dressing *(VGT-VEGAN-GF)

SIDE SAUCES

Green peppercorn sauce

Chimichurri sauce

Garlic emulsion

🔗

PLATTER

Cretan graviera with chilli flakes, smoked Cretan graviera, kariki from Tinos,

galeni cream cheese, Parmesan Grana Padano, pistachio mortadella

Spanish chorizo, walnuts, breadsticks and tomato marmalade

🔗

Vanilla mille-feuille, homemade pastry sheet, vanilla cream, served

with Madagascar vanilla ice cream

Choux filled with vanilla cream, banana flambe, caramel sauce, cinnamon crumble
Dark chocolate mousse, crunchy base, vanilla ice cream and chocolate sauce

Namelaka dulcey tart, crispy butter tart, with caramelized white chocolate,

mango and passion fruit coulis

Tiramisu with Kahlύa, espresso caramel, handmade savoyar, cocoa crumble,

dessert wine Liasto gel, chocolate parfait ice cream with cocoa beans

OK, maybe this wouldn't come under the umbrella of fine dining, but I was struggling for another restaurant on the famous Hatzimichali Daliani Street. They are all very similar. So after reading hundreds of reviews, I think this would be my choice to visit. Park the car in the Splantzia area and walk through the street to gather the atmosphere that explodes at the weekends. Roll on spring, I'm looking forward to sampling the delights from this restaurant.
Terry Bridge

I have to say I've spent many a great night dining here. Is it as good as it was ? maybe, maybe not. Ownership changed and maybe the classic englishness went but it is still a restaurant worthy of the name " fine dining ".

A good friend of mine who likes a bit of fine dining and certainly a good cellar reckons there is nothing on the menu that he could eat. Whilst I may agree that the menu could do with widening it should cater for every taste but note to the owner " all businesses thrive with returning customers ". Terry Bridge.