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 end.
It still makes me smile when I hear that in some Greek restaurants in Northern Europe they charge up to €90 per kilo for paidakia. Here in Kissamos we are lucky to enjoy this fantastic cut at a fair price, cut fresh in our shop.
Simple food, done right. That’s what we believe in.