Four must-visit eateries in Greece's newest food destination
The city of Chania, on the north-west coast of Crete, has a charming medieval harbour and an old town full of architectural influences drawing from the Ottomans, Venetians and Egyptians. But now there's another reason to visit: a new generation of food makers making their mark with slick venues.
Red Jane Bakery
If it wasn't for the snaking queues, it would be easy to simply pass by Red Jane Bakery. Tucked behind an abandoned 1930s foundry, it's signed only with a handwritten scrawl on the dilapidated facade. There's a micro roastery, killer desserts (the French pastries all have a contemporary twist) and spectacular sandwiches that rotate throughout the year. Red Jane puts a unique spin on traditional Greek staples such as tyropita, a filo-pastry cheese pie filled with feta and ricotta. Aesthetes will also get a kick out of the industrial interiors by the noted Cypriot-born, London-based designer Michael Anastassiades. The features include soaring ceilings, exposed brick and a monolithic marble counter. Floor-to-ceiling windows offer a view into the bakery area, where uniformed chefs create a bounty of sourdough – a change from the barley rusks that the island is famous for. See redjane.com
Maiami
American-Greek Alexandra Manousakis left a career in New York to return to her Cretan roots, opening a boutique collection of eateries and an organic winery. Manousakis is an artist and the food at Maiami is plated up on her handmade ceramics. The restaurant is located in a salmon-pink 1950s art deco-inspired building and is part painting studio, part boutique and part brasserie where customers eat off Manousakis's plates. The menu is a modern interpretation of classic Mediterranean dishes and perfect for summer. The prawan and ouzo pasta is unbeatable and salads are flavourful: crunchy greens, zesty lemon, spearmint, lime, pomegranate and watermelon. There's also an array of Greek cheeses: mizithra, which is primarily produced on Crete, and arseniko, a spicy cheese from the island of Naxos. See maiamichania.com
Salis
Salis is another venue run by Alexandra Manousakis. It's a traditional taverna with a contemporary twist and the ultimate farm-to-table eatery: almost all of the organic produce is grown nearby and dishes are packed with seasonal wild greens and lashings of herbs. Salis also mills its own flour and ferments its own chillies. With a 100-page wine list (curated in conjunction with the owners' winery) and lots of mezze, cold cuts and cheeses, it's also a great choice for those who want to dive into share plates. For summertime dining it's in prime position overlooking the water (excellent for people watching) and as the weather cools, the tunnel-like interior has a great vibe. See salischania.com
Kross Coffee Roasters and Black Eyed Kate
Greek coffee not your thing? Prefer your caffeine more bougie? The best third wave coffee in Chania is at hipster cafe, Kross Coffee Roasters (tick to almond and soy milk). There's a few locations, but the Dagkli outpost is about a 20-minute walk from the heart of town and the least touristy. Filled with regulars, the sneaker-wearing, tattooed staff are total pros and in addition to coffee they also offer chilled wines and ice-cold craft beer. Kross roasts all its beans in Chania and has an online shop where you can buy everything from its organic coffee capsules to crunchy maple granola. The carbs come courtesy of Black Eyed Kate, the cafe's sister cake shop. See krosscoffeeroasters.com
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Four must-visit eateries in Greece's newest food destination
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