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Like a step back in time, Mouries offers a snapshot of a traditional Crete. In a space styled as a domestic courtyard, where oversized stone
pots, copious mulberry trees, and an abundance of plants take centre stage, Mouries pays homage to Crete’s most time-honored
recipes via Chef Lefteris Iliadis’ authentic menu.

In alignment with the Cretan diet, where greens and vegetables, wild herbs, high quality meat and seafood, and olive oil are revered,
dishes such are suitably honest and simple. This sees plates such as Xynochondros Cretan frumenty brought to life with seasonal
vegetables picked from the hotel’s own garden, and a range of meats and fish cooked ‘parastia’ style over an open fire in Mouries’ central
outdoor kitchen island which, true to authenticity, fully operates without the use of electricity, relying solely on an outdoor stone
oven and grill to prepare dishes. It’s all served in a space defined by stacked earthenware, decorative Cretan baskets and shelves of
preserved fruit and vegetables on display. Rustic wooden bench seating and a large communal table anchor a series of nooks and
hubs shaded by hanging plants and woven straw pendant lights.


19:00 – 21:30


The restaurant also plays host to one of the hotel’s standout activities — Cretan Soul; an immersive
group cooking lesson where guests are invited to prepare and enjoy Cretan dishes made with
ingredients hand-picked from the hotel’s gardens. Indigenous wine and olive oil tastings are also
held at Mouries, further cementing the restaurant’s standing as the hotel’s most authentically Cretan venue.

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