A culinary tour
Amongst other things, visitors strolling through Heraklion city centre can savour hot bougatsa, sweet pastry filled with cream and cheese, made by the city's skilled confectioners in a tradition stretching back over eighty years.

Light barley rusks famed throughout Greece, sea urchin salad, small dolmades made from tender young vine leaves, stuffed vegetables such as tomatoes, aubergines, courgette flowers and potatoes, fried snails in wine, pickled onions and fresh salads all offer visitors a gastronomic experience without parallel.

Barley rusks with feta cheese and tomato
Bougatsa - traditional cream and cheese pie
Boubouristi chochli - fried snails with rosemary, a Cretan delicacy, 2004 (photograph: Multimedia Lab)
Salad is eaten on a daily basis as part of the Cretan diet, 2004 (photograph: Multimedia Lab)
Appetizer eaten as an accompaniment to raki
Kalitsounia - open cheese pies made with myzithra