Sterna of Bloumosifis
Vamos (Apokoronas)
Stone-oven Cretan institution in the centre of Vamos
Wood-fire farm taverna cooking only over fire from its own land
At 600m in Drakona on the flank of the White Mountains, Stelios Trilyrakis cooks everything over open wood fire and in clay pots — no electric appliances — using meat, dairy, vegetables, olive oil and even wine raised on the family's own land. The menu is whatever is in season until it runs out. Featured by the New York Times among essential travel experiences; the upland-substance benchmark.
Quality Label of Cretan Cuisine; New York Times feature
Risposte rapide su Dounias (Ntounias) — prenotazioni, orari, dress code e fascia di prezzo.
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Splantzia
Cretan-Ottoman cooking in a 600-year-old hammam off Splantzia