DOCSLIB.ORG

SPECIFICATION for CERTIFICATION / INSPECTION SHEET NAME to Kritiko Kafenio (Cretan Café)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
SPECIFICATION for CERTIFICATION / INSPECTION SHEET NAME to Kritiko Kafenio (Cretan Café) SPECIFICATION FOR CERTIFICATION / INSPECTION SHEET NAME To Kritiko Kafenio (Cretan Café) Number GMB-CKR-26000104-A CSP Type Kafenio with Mezedes Category Traditional Cretan Rakadiko Address Dion. Solomou 17, 54624 Thessaloniki (Bezesteni) Phone (+30) 2310 223647 Capacity Number of tables indoors 20 Number of tables outdoors 10 Number of customers CSP can serve indoors 80 Number of customers CSP can serve outdoors 40 General Requirements GMB Kafenio with Mezedes Food and Drink (this term, under Greek laws, includes all types of businesses legislation YES related to food and drink) CSP applies to the rules and guidelines of HYGIENE GUIDES No 1 (Restaurants) YES by EFET (Hellenic Food Authority) Each Food and Drink enterprise is obliged to keep the following folders: Folder 1: It contains the HYGIENE GUIDE for Food and Drink Enterprises by YES EFET Folder 2: It contains the health booklets of employees, the Basic training Manual for hygiene and aliments handling for Food and Drink Enterprises and YES the Training Certificates of employees. Folder 3: It contains the cleaning and disinfection program YES Folder 4: It contains the rodents and insects fight program YES Folder 5: It contains the contract with the Public Water Corporation YES Remarks sheet and box, visibly available, controlled by certification and / or YES other inspection authority Business belongs to one or more of the following categories and its license is category valid pleasure Pleasure (offering mainly spirits) Α Kafenio (Traditional Greek Coffeehouse) offers table service and emphasizes in Greek coffee and other coffees and beverages and refreshments. Alcoholic beverages such as ouzo, tsipouro, beer are also YES served, together with "mezedes" and/or simple hot or cold dishes. A distinguishing feature is allowing clients to relax and socialize for long periods of time, and are thus frequently chosen as sites for meetings. complete meal Complete meal (hot or cold) restaurant Meze restaurant. Greek appetizers "mezedes" are usually small plates of food YES (tapas style) served with ouzo, raki, tsipouro, wine or beer work hours Open all day, from morning till late at night YES Special Requirements Traditional Cretan Rakadiko CKR Traditional Cretan Rakadiko - Kafenio with traditional Cretan apetizers YES Food and drink with Greek Cuisine of Crete and atmosphere YES Greek Cuisine of Crete is famous for the variety of tastes and is generally considered as very healthy. Based on fresh and pure materials and olive oil, Cretan cuisine combines gastronomy with quality. The term "atmosphere" includes decor, ambience, service, mind-set of restaurant staff and, most importantly, the know-how of how these all combine in order to create a sense of Cretan hospitality and closeness. 26000104.xls Page 1 of 3 Alfa-Cert SA SPECIFICATION FOR CERTIFICATION / INSPECTION SHEET NAME To Kritiko Kafenio (Cretan Café) Offers a variety of Cretan cuisine apetizers and dishes, such as "Sfouggato" (stuffed Cretan omelette), "Chaniotiko Boureki" (pumpkin-potato-cheese pie), "Sfakiani Pita" (thin pie light cheese, served also with honey and nuts), YES "Marathopita" (fennel pie), "Kalitsounia" (tartes), "Kreatotourta" (meat pie) etc. Offers a variety of Cretan meze dishes and appetizers YES Offers a variety of hot and cold salad dishes YES Offers meat dishes YES Offers pasta dishes YES Offers rice dishes YES Offers pulses dishes YES Offers and uses cheeses and dairy products of Crete (such as anthogalo, YES anthotyro, graviera, myzithra, staka etc) Offers bakeries of Crete (such as bread of Crete, barley crackers, olive bread, YES round bread of Crete etc) Offers a variety of accompanying beverages (wines, beers, ouzo, tsipouro, YES cold drinks etc) Only extra virgin olive oil is used in salads YES Offer of Cretan raki (tsikoudia) bottled or not YES Description of dishes in catalog YES Other Information go for Note: Below information is based on customers critics and comments, they are not subject of certification. For the excellent traditional cuisine Because it is next to the archeological site For the service, the big portions and the good prices For the lovely garden work hours Open daily 08:00-03:00 (sometimes up to 06:00) YES Οpen in "after hours" (after 24:00 and until at least 04:00) YES serving style Service is offered ... (more than one answers can be given) In tables with seats YES clientele Clients are more often Greeks and foreigners YES All ages YES décor Décor style is: Cretan YES architecture Architectural style is: Traditional local YES cuisine details Catalog includes dishes of the following cuisine types Cuisine Greek Crete YES Cuisine Cretan Traditional YES Meze (big variety of small portions) YES Meat YES Vegetarian dishes YES Diabetic menu YES Cretan Brunch Lenten food (in christian fasting periods) YES drinks/beverages Catalog includes drinks and beverages of the following types Ouzo, tsipouro, raki, bottled or not YES Cretan wine YES Beer YES 26000104.xls Page 2 of 3 Alfa-Cert SA SPECIFICATION FOR CERTIFICATION / INSPECTION SHEET NAME To Kritiko Kafenio (Cretan Café) A variety of coffees YES music Music played includes the following types Greek "Kritika" (Crete) YES transportation Restaurant is ... (WD = Walking distance) Easily accessible by private vehicle or TAXI YES Near to bus station WD location Restaurant is ... (WD = Walking distance) In city YES In entertainment district (Bezesteni) YES In historical shopping area ("Μπεζεστένι" οθωμανική αγορά) YES Near an amazing to discover site ("Bezesteni" Ottoman Market) WD Near historic site ("Bezesteni" characteristic architecture) WD Near archeological site (Roman Forum) WD Near ancient monuments ("Kamara" - Arc of Galerios, Roman) WD Near ancient monuments ("Rotonda" - St. George, Roman/Byzantine) WD Near famous shopping street (Tsimiski) WD facilities Facilities offered by Restaurant Free Wi-Fi YES Air-conditioning in all indoors areas YES CSP serves also indoors YES CSP serves also outdoors YES parking Parking facilities offered by Restaurant Public parking near YES languages Foreign languages used CSP has catalogs and instructions in english YES CSP has english speaking personnel YES smoking Regulations for smoking Smoking allowed YES pets Pet (or companion animal), as defined in this specification, is an animal used as a person's company or protection. Unless otherwise agreed before booking with hotel's management, the "pet" can only be one dog or one cat. Pets are NOT allowed YES price category (Related to category and area cost) Choice by Budget (LUXury - MIDrange - ECOnomy) ECO safety Restaurant has Fire extinguishers retreading YES CSP has a small pharmacy YES Staff training Basic training based on the rules and guidelines of HYGIENE GUIDES No 1 by YES EFET (Hellenic Food Authority) 26000104.xls Page 3 of 3 Alfa-Cert SA.
Load more

Recommended publications
  • “Traditional Crete”
    MENU Option 1 “Traditional Crete” Home-made bread with cheese organic olive oil and soft xigalo cheese spread Mezedes green & black olives, pickled artichokes & peppers Dakos Cretan rusks with fresh tomato sauce, organic olive oil and cheese Eggplants in the oven with feta cheese fixed organic vegetables in fresh tomato sauce Fresh beans, “sympetherio” with zucchinis and potatoes in fresh tomato sauce Oven baked suckling pig with roast potatoes Free-range chicken with okra in fresh tomato sauce Farmer’s salad with organic vegetables, home-made vinegar and organic olive oil Variety of traditional desserts kalitsounia, cheese pies with honey lychnarakia, pies with sweet cheese and cinnamon sheep yogurt, with honey and nuts Tsikoudia Variety of seasonal fruit Greek coffee in hovoli hot sand 95€ pp, drinks included* Drinks: bottled water, organic red & white wine, beer, raki, soft drinks *consumption starts from the menu serving and lasts till the dessert time Free kids dining up to 6 years old, while kids 7-12 years old have a 50% discount. MENU Option 2 “Culinary experience” Home-made bread with cheese organic olive oil and soft cheese spread Mezedes Green & black olives, pickled artichokes & peppers Dakos Cretan rusks with fresh tomato sauce, organic olive oil and cheese Organic vegetables stuffed with rice and aromatic herbs Lamb in the oven with roast potatoes Free-range chicken with okra in fresh tomato sauce Farmer’s salad with organic vegetables, home-made vinegar and organic olive oil Variety of traditional desserts kalitsounia, cheese pies with honey lychnarakia, pies with sweet cheese and cinnamon sheep yogurt, with honey and nuts Tsikoudia Variety of seasonal fruit Greek coffee in hovoli hot sand 105€ pp, drinks included* Drinks: bottled water, organic red & white wine, beer, raki, soft drinks *consumption starts from the menu serving and lasts till the dessert time Free kids dining up to 6 years old, while kids 7-12 years old have a 50% discount.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • The Cooking Odyssey
    The Cooking Odyssey Episode Guide SEASON ONE #101 Santorini – Part 1 Santorini, a cluster of islands created by a volcanic eruption in 3600 BC is home to a unique eco system and amazing food. Chef Yanni learns about local wines and teaches us how to bake a whole fish, fava and a cheese mousse dessert. #102 Santorini – Part 2 Santorini, rumored to have the most beautiful sunsets in the world, is also known for its culinary delights. Chef Yianni demonstrates how to make an octopus eggplant salad, a traditional Greek salad and kolokithokeftedes or simply, zucchini fritters. #103 Mykonos – Part 1 Join Chef Yianni as he explores the sandy coast, windmills, and food of Mykonos and demonstrates how to make “Mostra”, a traditional Mykonian appetizer, and a Greek Risotto with scallops. #104 Mykonos – Part 2 Mykonos’ trademark windmills portray the innovation of the locals, and food is no exception. Chef Yianni demonstrates how to make a light summer meal of grilled cuttlefish accompanied by various salads. #105 Paros While in Paros, Chef Yianni gets a lesson in cheese making, local traditions and has an evening of singing and dancing. Chef Yianni demonstrates how to make “Krithoto”, orzo with squid and saffron, and “Revithia”, traditional baked chickpeas. APT WORLDWIDE * 55 Summer Street, Boston, MA 02110, USA [email protected] * [email protected] * [email protected] APTWW.ORG #106 Naxos Chef Yianni explores Naxos and discovers a restaurant committed to using local organic products, visits a distillery established in 1896 and demonstrates how to make a stuffed pork loin with potatoes and a tart made with figs and cheese.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Greek Cuisine Is Legendary the Actual Reference Describes a Not a Myth! Wide and Flat Dough Made of Flour and Water Which Is Cut Into Strips
    1 4 | Discover Chania 2016 Discover Chania 2016 | 5 Pure fascination The old Harbour will overwhelm you A place to fall when you will see it in love with for the first time The picturesque old Town of Cha- nia is altogether crowned by the buildings looking onto the old har- beautiful old harbor attracting vis- bor will amaze you as they are rem- itors and locals like a magnet and, iniscent to a bygone age when the thus, turning it to the busiest part east was harmoniously ‘flirting’ of the coastal front. with the west. The old harbor of All the little stone-paved alleys of Chania was built by Venetians be- this quarter of Chania lead to the tween 1320 and 1356. Nowadays, old harbor and one way or an- you can do yourself the favor and other, your enchanting walks will take a long walk along the large lead you to it. Pure fascination will bay, from one side to the other, overwhelm you when you will see between the Lighthouse and The it for the first time and the impos- Firkas Fortress. ing Venetian Lighthouse will cer- The harbor is packed with numer- tainly capture your vision at a first ous cute cafes, tavernas serving glance. fresh fish and Cretan dishes and Even if you may not be an archi- bustling small bars promising an tecture enthusiast, the first raw interesting time after dark. 2 8 | Discover Chania 2016 Discover Chania 2016 | 9 Old Town Chania The old town of Chania is burst- The town of Chania is a magical ing with life and activity from the destination itself, accumulating all first sunlight until late at night.
    [Show full text]
  • D8B< K?< DFD<EK C8JK
    D8B<K?< DFD<EKC8JK NXekkf\jZXg\k_\ilj_f]df[\iec`]\6Cfj\pflij\c]fek_\>i\\b`jcXe[f]:i\k\#n_\i\ k`d\j\\djkfjkXe[jk`cc#jXpjIXpdfe[J\`kq%G_fkf^iXg_jYpI\Y\ZZX;lb\ TR30167_V2.indd 3 16/4/09 10:07:19 JLDD<IFE:I<K< WHERE TO STAY farmhouse. Three OAmirandes gorgeous guesthouses, The latest hotel from each with its own Grecotel, Greece’s pool, are set on an largest hotel chain, is organic farm shaded also the classiest. With by palms and lilac 212 rooms, suites and blossoms. Original bungalows around a arches, stone walls lagoon, this is a five- and porthole windows star resort with knobs are offset by fine on. It has an Ayurvedic antiques and hand- spa, six restaurants, crafted furniture. more than 60 private Kitchens are stocked pools and lots of daily with local treats family activities. and fruit from the farm Good for: – the strawberries are A real splurge famous all over Greece. 00 30 28970 41103; Good for: www.amirandes.com. A romantic retreat Doubles from €180 00 30 28210 41321; OAmmos Hotel www.metohi-kindelis.gr. A welcome splash of Guesthouse for two style among the drab from €180, breakfast resorts west of Chania, supplies and daily this seaside hotel has maid service included a whitewashed exterior OKalimera concealing bold colours Archanes Village and striking details To beat the tour buses within: Bisazza tiles, that descend on Marimekko fabrics and Knossos daily, check Paola Navone chairs. into this complex of Owner Nikos Tsepetis three stone villas a makes a point of 15-minute drive away.
    [Show full text]