Let's share our daily bread !

You don’t need a five-course meal to taste the soul of Crete — just a handful of honest ingredients and a slice of summer sun. That’s what Dakos brings to the table. It’s not fancy. It doesn’t need to be. This is village food — rustic, fresh, and quietly brilliant.

At its heart, Dakos is a slice of barley rusk, soaked just enough to soften, then loaded with ripe, juicy tomato, a crumble of myzithra or feta, and a generous splash of Cretan olive oil*. Add a pinch of oregano, maybe a few capers or olives if you like, and that’s it. No frying. No baking. Just layering and flavor.

It’s the kind of dish you throw together in five minutes — but it tastes like the island took its time.

It is now really going to happen, the construction of the long-awaited new airport on Crete is in full swing!

The construction has had many setbacks, the financial crisis and also Corona have caused many years of delay. As well as all the lawsuits from local olive farmers and families who lost their olive trees. Some no longer believed that this airport would ever come true.

The first time I set foot on Crete, I felt an instant connection. The warm Mediterranean breeze, the scent of olive trees and sea salt, and the sight of endless blue horizons welcomed me like an old friend. Every corner of this island holds a story, and I was eager to discover them all.

Driving through rugged mountain roads, I was amazed at how Crete could be both wild and serene at the same time. One moment, I was exploring a hidden mountain village, where time seemed to stand still, sipping raki with a friendly local. The next, I found myself standing on the pink sands of Elafonissi Beach, mesmerized by the crystal-clear waters.