Category: Cretan Traditions
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Vangelis and the Easter Lamb
Every year before Easter, the shop gets a special rhythm. This photo shows Vangelis with one of the lambs chosen for traditional Easter souvla. For many families in Kissamos, Easter isn’t complete without slow-roasted lamb and kokoretsi. Vangelis personally helps select and prepare many of these lambs every season. It’s always a busy but beautiful…
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Thick Cuts for Real Appetites
In our shop, we don’t believe in cutting meat too thin. These thick steaks you see in the photo are how many of our customers like their dry-aged beef — generous portions with plenty of marbling. When you grill or pan-sear a steak this size, you get that perfect contrast: a rich, caramelized crust on…
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Paidakia – The King of the Cretan Grill
If there is one dish that always disappears first when we have guests, it’s paidakia. These thick, beautifully marbled lamb chops are a true Cretan favorite. We cut them generously because we know how they should be enjoyed — grilled slowly over charcoal with just sea salt, oregano, and a squeeze of lemon at the…
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Fresh or Dry-Aged? The Choice is Yours
At our shop you’ll often see both — beautiful fresh cuts like this one, and the darker, more concentrated dry-aged pieces. This fresh biological beef is perfect when you want that bright, clean taste and softer texture. Many locals use these cuts for traditional Greek dishes, stews, or quick grilling. It’s versatile, flavorful, and always…