A TASTE of CRETE 4 Course Menu 19 €
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Taverna Khione Takeout Menu
Taverna Khione Takeout Menu 4pm-7:30 Wednesday-Saturday 25 Mill St Brunswick ME 04011 207-406-2847 Krasi- Our exclusive wines are now available to enjoy at home! Choose a bottle or grab a half case (20% off!) Greek Retsina- $25 bottle Greek Rosé- $25 bottle- $120 mixed half case Greek Sparkling Wine- $35 bottle Greek White Wine- $20 bottle Greek Red Wine- $20 bottle $25 bottle- $120 mixed half case $25 bottle- $120 mixed half case $30 bottle- $144 mixed half case $30 bottle- $144 mixed half case $45 bottle- $216 mixed half case $35 bottle- $168 mixed half case Mezethes- served with housemade village style bread $8 each 8oz Tzatziki- Greek goat yogurt, garlic, dill, cuke Skorthalia – potato, garlic, vinegar, oil Htipiti- feta, grilled hot & sweet pepper Taramosalata- cod roe, lemon, oil, bread Santorini Fava- fava, garlic, vinegar Orektika-Salatas Htapodi Scharas- grilled octopus with Santorini fava, onions and pickled caper leaves 14 Kalamaria- grilled Maine calamari with oregano, lemon and Olympiana Olive Oil 10 Prasopita- baked filo pie with leeks, scallions, dill and feta 10 Kolokytho Keftedes- baked zucchini fritters with feta, mint and Greek yogurt 10 Horiatiki- Greek village salad with tomatoes, cukes, onions, Kalamata olives, sheep’s milk feta 12 Patzaria Salata- roasted beet salad with toasted walnuts and skorthalia 8 Kyrios Piata Arni Paithakia- grilled lamb loin chops with roasted lemon potatoes and grilled zucchini 28 Katsikaki- braised goat with tomato, red wine and herbs; with hilopites pasta and myzithra cheese 26 Xifias- -
Greek ”Spoon” Salad 10 Scallop Ceviche
FISHTAG GREEK ”SPOON” SALAD 10 tomato, cucumber, feta, onion, peppers, olives, grilled kale, red wine vinaigrette Sparkling Wines SCALLOP CEVICHE 13 Light, Crisp, & pomelo, cucumber, citrus marinade, red onion, aji amarillos Steel Fermented Whites SMOKED TROUT ”FATTOUCHE” SALAD 11 escarole, lobster coral dressing, green apples, flatbread crisps Light & Aromatic sumac, manouri Ales Rice Wine ”HILOPITES” PASTA 22 Calf’s tongue, razor clams, chervil butter, pea shoots Vodka, Gin CHOPPED BULGUR SALAD 10 medjool dates, pomegranate, green olives, breakfast radish, peppers, grilled onions, smoked almonds, pistachio Bright & Complex Whites SOUPE DE POISSON 13 Scallop, clams, saffron and almond skordalia Rose Light or Fruit BACALA & SKORDALIA BRANDADE ”MELT” 9 Driven Reds kefaloteri, smoked eggplant, oven dried tomatoes Easy Drinking GRILLED STRIPED BASS 23 Session Beers Rapini, oyster mushrooms, tomatoes confit, garlic puree Silver Tequila GRILLED PRAWN, FETA & SPICY CHILIES BRUSCHETTA 11 § Silver Rum cumin, cracked peppercorn, garlic ROASTED SALMON 22 § Greek salad, spiced yogurt, red wine vinaigrette GRILLED BABY LEEKS AND RAMPS 14 Explosive & Bold romesco sauce, pickled ramp vinaigrette, mustard seeds, crispy egg Whites Spicy & Complex SHEEP MILK DUMPLINGS 22 Reds loukaniko sausage, white anchovies, saffron, spinach, leek fondutta Full Flavored CATALAN SHRIMP 12 Unique Brews patatas bravas, garlic, zatar Reposado & Anejo Tequila GRILLED BRANZINO STUFFED WITH HEAD CHEESE 26 § fregula sarda, baby asparagus, piquillo peppers, mint Creamy, Lush, Big or Oaky Whites GRILLED SWORDFISH & GREEK SAUSAGE 25 § loukaniko, grilled kale, middle eastern spiced bulgur salad Earthy & Funky Reds TUNA & WHITE BEAN BRUSCHETTA 9 Hoppy or Bitter red endive, truffle & white bean spread, pickled celery Ales piquillo peppers Big & Bold Reds Peaty Scotches SMOKED OCTOPUS 13 § Dark, Bold & new potatoes, hearts of palm, date & green olive puree Strong snow pea leaves, pumpkin seeds Beers Sipping Rum BRAISED P.E.I. -
Annual Sustainability Report 2016
Annual Sustainability Report 2016 1 INDEX Message from the CEO Message from the Director of Creta Maris 1. About this report 1.1. Scope & reporting standard 6 1.2. Welcome any feedback 6 2. Our Company 2.1. Profile 8 2.2. Governance 12 2.3. Economic Performance 13 3. Our approach to sustainability 3.1. Ethics and ingentity 15 3.2. Integrity and Compliance with the Law 15 3.3 Fair Dealing 15 3.4. Certifications & Awards 16 4. Creating value for our guests and customers 4.1. Location & Facilities 18 4.2. Hotel Facilities 19 4.3. Gastronomy 20 4.4. Outdoor Activities 25 4.5. Cultural Activities 26 4.6. Quality of Service 27 4.7. Customer Health and Safety 28 5. Creating value for our people 5.1. Employment 30 5.2. Training and development 31 5.3. Employee health and safety 33 6. Creating value for the local community 6.1. Job creation for the local community 35 6.2. Infrastructure support & accessibility 35 6.3. Region promotion 37 6.4. Procurement practices 38 7. Creating value for the environment 7.1. Renewable energy use & Efficient use of energy 40 7.2. GHG Protocol principles 42 7.3. Water 43 7.4. Waste 44 7.5. Biodiversity 45 7.6. Preservation of the landscape 46 2 Message from the CEO, Andreas Metaxas «Operating with Tourism Awareness and Engagement» This year’s operation of Creta Maris was, once again, a successful one, with its main characteristics the awareness and the engagement to the guest, the employee, the island and the nature. -
Fresh Baked Breads Feast of the Gods
fresh baked breads lalangia charoupi tiropita rolls fried dough, thyme honey 6 carob, petimezi, sea salt 4 halloumi, graviera, olive oil, honey 2 per piece feast of the gods 329 Served with traditional condiments louza Cyclades, pork, smoked paprika, chili flake 8 loukaniko Attica, pork, orange zest, cognac 8 noumboulo Corfu, wild boar, coriander, red wine 8 brizola Evritania, beef, oregano, olive oil 8 octopus mortadella House made, pistachio, peppercorns, lamb suet 12 metsovone PDO Metsovo, cow’s milk, semi-hard, smoked 8 mastelo PDO Chios, cow’s milk, semi-soft, milky 7 graviera PDO Sitia, sheep milk, hard, nutty 8 manouri PDO Macedonia, sheep milk, semi-soft, creamy 6 ladotyri PDO Lesvos, ovine milk, semi-hard, olive oil 7 sfela PDO Messinia, sheep milk, semi-hard, peppery 8 tzatziki Greek yogurt, cucumber, dill, garlic, sea salt, sourdough, make it yourself 14 htipiti whipped feta, roasted red peppers, boukovo, crispy chicken skins 12 taramosalata mullet roe, avgotaraho, village bread 16 politiki shaved Brussels sprouts, butternut squash babanetsa, pumpkin seeds, pomegranate 16 marouli charred baby gem, winter onions, goat’s curd, dill, creamy feta 14 pantzaria sea-salt roasted beets, black garlic skordalia, red wine vinegar 10 patates lemon potatoes, herbed panko crust, oregano béarnaise 10 gigantes butter beans, oven roasted tomatoes, crumbled feta 12 papoutsakia “little shoes” eggplant, mushrooms, béchamel, mizithra 16 pita fresh oven-baked savory pie, changes daily 12 lavraki* sea bass crudo, uni avgolemono, Swiss chard powder, -
14 Day Greek Isles Honeymoon- Romance in the Mediterranean
14 Day Greek Isles Honeymoon- Romance In The Mediterranean CUSTOM ITINERARY – YOUR FLEXIBLE INCLUSIONS DATES –– 14 DAY ITINERARY www.celebrationescapes.com 678-500-9548 14 Day Greek Isles Itinerary: A Mediterranean Honeymoon Sailing The Greek Isles Uncover the enchanting world of Greece with a tour of Athens, Santorini, Mykonos and Crete. Captivating history and enduring mythology entwine in the Greek city of Athens. Set amidst a backdrop of unrivaled archaeological sites, be enlightened by outdoor temples where gods were once worshipped and a trove of world-class treasures were discovered. “Every perfect traveler always creates the country where he travels.” - Nikos Kazantzakis From Athens, retreat to the stunning caldera known as Santorini, a breezy oasis in the Cycladic Islands, with its breathtaking cliffs overlooking a dazzling blue sea. Encounter the endless beaches of Mykonos and its nearby islands, each filled with its own folklore, and toast a chilled glass of ouzo to the home of modern civilization as you cruise aboard your private yacht. Day 1 Arrival Greece: US – Athens Upon arrival in Athens, your English-Speaking Liaison will meet your plane, and welcome you to Greece with an informative first to know guideline of the city. This Liaison is not an official guide and cannot guide you. However, they can offer general information about the city. They will escort you through immigration and customs, then forward through the airport, making your way to meet your private English-speaking driver in the baggage claim area. He will manage your luggage and then transfer you to your 5 STAR hotel; Hotel Grande Bretagne. -
WEDDING MENU .2020 .Pdf
We would like to thank you for your interest to organize your wedding in Agrecofarms, the farm of Grecotel. Please, note that Agrecofarms was recently presented with an Award as a “Unique Greek Example of Cretan Hospitality” at the Tourism awards 2014. Also, the Farm has previously featured as Best Organic Restaurant in Vanity Fair and holds the Bio Cuisine award for organic cuisine. The events may take place at Agrecofarms’ square. The tables could be either the long Agrecofarms’ tables with tablecloths or round tables with tablecloths. We highly recommend one of the 3 menus you may find below. For the events, a private agreement should be submitted to the Rethymnon’s tax office, indicating the number of the guests and all accompanying details. The private agreement will be signed by both parties (from Agrecofarms and from you). We would like to assure you that we will personally take care of your guests to make their experience at the Agrecofarms a unique one. I, always, remain at your disposal for any further information. Sincerely yours, Christoulaki Maria AGRECOFARMS Adele village Rethymno 74100 Crete Greece web page: http://www.agreco.gr THE AGRECOFARMS WAS AWARDED AS “THE BEST ORGANIC RESTAURANT IN THE WORLD” BY THE “VANITY FAIR” MAGAZINE, UK, 2009. THIS FARM was originally an olive grove and the summerhouse of the Grecotel owners, the Daskalantonakis family. It is an innovative display of environmentally friendly methods for traditional and modern cultivation and breeding. The idea behind is to give visitors a firsthand experience of the traditional production methods of Greek products, such as: olive oil, wine, raki, raisins, jam and glazed fruits. -
Menu in English
MAIN COURSES Beetroot risotto, served with goat cheese and caramelized figs (v,d) 65 Chesnut and Mushroom Stifado stew, with rosemary, bulgur & vegetables (v) 67 SOUP Greek summer pasta, with sundried tomatoes, Kalamata olives, capers and Metsovone cheese (v,d,g) 75 Traditional Chicken soup with Ksinoxontros and Vegetables (d,g) 69 Gemista stuffed tomato and capsicum with rice, zucchini, herbs and Feta cheese (v,d) 65 STARTERS Grilled Prawns served with herb salad and orange dressing 110\ Tzatziki dip made of Greek yoghurt, garlic, dill and extra virgin olive oil (v,d) 34 Fillet of Fresh Sole Fish, served with black eye beans, green peas, fresh clums and butter sauce (d,a) 72 Tyrokafteri our own spicy Feta Greek cheese dip (v,d) 34 Seafood Giouvetsi orzo pasta cooked with shrimps, calamari, mussels and fresh tomato (a,d) 85 Taramosalata roe fish eggs with extra virgin olive oil and lemon 34 Sea Bream on the grill accompanied with boiled wild greens and garlic sauce 135 Melitzanosalata eggpland dip garlic, capsicum, herbs and olive oil (v) 34 Sea Bass whole (800-1kg) stuffed with horta, baked in wood oven and Greek egg lemon sauce 332 Pita Bread traditional homemade served with oregano and Extra Virgin Olive Oil (v,d,g) 8 Sea Bass fillet (400-500 gr) with horta, baked in wood oven and Greek egg lemon sauce 176 Tomatokeftes from Santorini Island with diced fresh tomato and fine herbs (v,g) 32 Moussaka made with minced beef and lamb, eggplant, topped with béchamel sauce (d) 79 Grilled Cypriot Halloumi "the Traditional" served with Fig marmalade -
Girit Yemek Kültürü Ve Sürdürülebilirliği (Cretan Food Culture and It’S Sustainability)
Girit Yemek Kültürü ve Sürdürülebilirliği (Cretan Food Culture and It’s Sustainability) * Oya Berkay KARACAa, Oya YILDIRIMa, A. Celil ÇAKICIb aÇukurova University, Karataş School of Tourism and Hotel Management, Adana/Turkey. aÇukurova University, Karataş School of Tourism and Hotel Management, Adana/Turkey. bMersin University, Faculty of Tourism, Çiftlikköy Campus, Mersin/ Turkey. Makale Geçmişi Öz Gönderim Tarihi: 07.11.2014 Ülke ekonomileri içinde oldukça önemli bir yere sahip olan turizmin en hızlı gelişim gösteren çeşitlerinden biri de gastronomi turizmidir. Günümüzde yemek yeme fizyolojik Kabul Tarihi: bir ihtiyaç olmaktan çıkmış, farklı ülke veya bölgelerin sahip olduğu mutfak kültürlerini 29.12.2014 tanımak ve deneyimlemek en önemli seyahat nedeni olarak gelişim göstermiştir. Ülkeye/bölgeye özgü farklı ve zengin bir yemek kültürüne sahip olmak tek başına yeterli olmamakta, bu kültürün sürdürülebilirliğini sağlamak da önem kazanmaktadır. Yemek Anahtar Kelimeler kültürü açısından bakıldığında bol yabani ot ve zeytinyağı ile az baharat kullanımı, otların kendi suyunda pişirilmesi gibi kendine özgü belirleyici ve ayırt edici özellikleri olan Yemek Kültürü sağlıklı bir beslenme modelini içeren mutfaklardan biri de Girit mutfağıdır. İnsanoğlunun Gastronomi turizmi doğayı kullanmasının en rafine örneklerinden biri olan Girit mutfağı, 1923 yılında Türkiye’nin farklı bölgelerine yerleşen Giritli Türkler tarafından en bozulmamış hali ile Sürdürülebilirlik sürdürülerek Anadolu mutfağının zenginleşmesine önemli katkılarda bulunmuştur. Giritliler Çalışmada, Girit yemek kültürünün sürdürülebilirliğinin sağlanabilmesi için çeşitli öneriler geliştirilmiştir. Keywords Abstract One of the fastest-growing types of tourism, which has an important role in the economies Food culture all over the world, is the gastronomic tourism. Today, eating is not a physiological need anymore; however, knowing and experiencing the culinary culture of different countries Gastronomy tourism or regions has emerged as one of the most important reasons for travelling. -
Crete Restaurant Guide
MEETand EAT inCRETE FINE DINING GUIDE 2008 SUMMER FREE from LETTER the EDITOR THERE'S MORE TO CRETAN CUISINE THAN LUKE-WARM MOUSSAKA… I've long held the belief that quite often food is the point of entry into the core of a country's culture, and for many, a country's cuisine is the primary reason for visiting a destination. Eating what and where the locals eat is a great way to scratch below the surface of a country, to understand its history and to become a part of its community. A summertime visit to a Greek Island offers many opportunities unique to this time of year. This is when home-grown produce is at its peak-bursting with color and flavor. And you will find no better location to indulge in this foodfest than Crete. Always celebrated as a tourist destination for beaches and antiquities, the Island, a treasure trove of wild foods and deeply rooted cooking traditions, is becoming a foodie hotspot, which could rival many of the European capitals in the gourmet game. But finding a great meal here on the Mediterranean's 5th largest island is not an easy task, which is why Meet and Eat in Crete was created-to help you go out of the way and off the tourist track. New to the Guide this summer is a selection of some of our top chosen tavernas in and around the island. As an antidote to the ubiquitous beach scene, try one of our agrotourism tavernas in a breathtaking mountain village, such as Prinos in Ano Asites. -
Menupro Dinner
Mezedes / Small Plates Oktapodi sta Karvouna GF - Grilled octopus, fennel, capers, revithia, kale, fresh herbs and latholemono. 19 Baked Feta wrapped in Filo Three Cheese Saganaki With wild cherry preserves and Kefalograviera, Feta and Haloumi sesame seeds. 10 cheeses, lemon juice and Metaxa. 12 Fig and Goat Cheese Flat Bread Cold Spreads (choice of three) With caramelized onions. 8 Tyrokafteri, Hummus,Tzatziki, Calamari (fried or grilled) Taramosalata, Melitsanosalata. 10 with tzatziki and Tyrokafteri. 10 Spanakopita Patzaria and Goat Cheese Filo, spinach, leeks, fresh herbs and GF- Golden and red beets, arugula, Epiros Feta. 10 sun-flower seeds and latholemono. 10 Drunken Clams and Mussels Kavourokeftedes GF - P.E.I. mussels and little neck Jumbo lump crab cakes served with clams with tomatoes, garlic, fresh Tyrokafteri. 14 herbs and ouzo. 12 Kakavia GF - Traditional Ionian fish soup with mussels, clams, shrimp, calamari, and see bass in saffron chardonnay wine broth. 14 Whole Fish Tsipoura G.F. -Mediterranean Gilthead Sea Bream. White firm flakes 29 Lythrini G.F.- Red snapper. White, moist and lean, with distinctive sweet flavor. 30 Lavraki G.F. - Mediterranean sea bass. Sweet delicate flavor. 28 Dover Sole G.F - Mild sweet flavor with firm small flake flesh. 36 Kirios Piata / Our Specialties Solomos Avgolemono Xifias Potatoes, spinach, capers and G.F.- Grilled swordfish, beluga Avgolemono sauce. 24 lentils, roasted red peppers, spinach, Thalasina Yuvetsi tomatoes capers kalamata olives. 24 Clams, mussels, shrimp, and kalamari, Astakomakaronada garlic, white wine and tomato orzo Lobster meat, spaghetti, pasta. 26 kefalograviera, ouzo infused tomato Garides Kritharoto cream sauce and spinach. 30 Prawns, orzo, grilled vegetables, fresh Makaronia Melani Soupias Garides herbs, pine nuts and goat cheese. -
A Grounded Theory of Authenticity and Quality Constructions for Ethnic Restaurants: Implications for Effective Marketing Strategies
A grounded theory of authenticity and quality constructions for ethnic restaurants: implications for effective marketing strategies Eleni (Elena) Chatzopoulou Newcastle University Business School PhD Thesis submitted to the Faculty of Humanities and Social Sciences at the University of Newcastle upon Tyne for the degree of Doctor of Philosophy January 2018 ii Declaration No portion of the work referred to in this thesis has been submitted in support of an application for any other degree or qualification from this, or any other, University or institute of learning. (signature)…………………………………,(date)………………..... iii Acknowledgements During the PhD journey, there have been many people who supported me and believed in me. I wish to begin, though, with my beloved family: Giorgos Tetradis, Katerina Bendopoulou, Joyce Chatzopoulou and Markos Tetradis, who shared their endless love with me during the PhD years and they were always reminding me of how proud they were of me. Nor could I exclude my friends and relatives, whose messages and comforting words have accompanied me during this journey. Either in person or via Facebook, Viber and Skype they have been around during the good or bad times of the last years. Apart from my friends and family, my supervisors, Prof. Matthew Gorton and Dr Sharron Kuznesof, have been the cornerstone of the current thesis. They have heard my complaints, they have seen me disappointed and tired but thanks to their patience and support this research has been completed. Special thanks to the interview participants, the restaurant owners and the consumers, as without them this study wouldn’t be completed. They agreed to be interviewed even if they were busy, they shared their valuable experiences and some of them have been kind enough to treat me with food of their restaurants during our interview. -
FOUR-WHEELING GREEK ADVENTURE Exploring the History and Hospitality Found on the Island of Crete by Rental Car
International Travel FOUR-WHEELING GREEK ADVENTURE Exploring the history and hospitality found on the island of Crete by rental car Written and photographs by Katherine Lacksen Mahlberg 24 LAKELIFE MAGAZINE • WINTER 2018 Exploring the Matala caves where a community of backpacking hippies settled in the 1960s in a sleepy fshing village. LAKELIFE MAGAZINE • WINTER 2018 25 VERYTHING I READ ABOUT Crete, Greece, intrigued me – the E rich history, the nAturAl beAuty And the distinct cuisine. While the Greek islAnd of SAntorini tAkes the No. 1 spot on Almost every list of top honeymoon destinAtions, my reseArch in the months leAding up to my wedding led me to believe thAt the is- lAnd of Crete might just offer some of the best kept secrets in the eastern MediterrA- nean. Looking to go somewhere neither of us hAd trAveled to before, my then-fiAncé Nick And I booked our flight And left A week After our wedding to go explore the lArgest islAnd of Greece for ourselves. Due to the mAssive size of the islAnd And its mountAinous, rugged lAndscApe, we rented A mAnuAl, four-wheel drive Suzuki Jimny. The tiny, bright red cAr gAve us the freedom And flexibility – two key require- ments thAt I look for in my trAvels – to visit remote beAches, where Nick completed his scuba diving certificAtion, And the out-of- the-wAy mountAin villAges. After trAversing the mountain roads full of groves of olive trees And herds of sheep, we were Always grAciously wel- comed by our hosts with A fiery shot of rAki. This Cretan brAndy is An integrAl part of locAl culture And is offered As A complimentary welcome or end-of-meal drink.