Pantheon Restaurant (in Iraklia Market)

Tony and food writer Byron Ayanoglu visit the local market to explore the Greek diet. At Pantheon, they enjoy a meal of Greek specialties including tripe soup, the ubiquitous greens, lamb sweet breads, stewed wild goat and chickpeas.

2 Theodosaki Dirty Alley, Iraklion, Crete, Greece

Neoria Seaside Taverna

Tony joins a local fisherman at Neoria Seaside Taverna for a special meal. Offerings include sea urchin roe with bread and olive oil. Grilled octopus, fried cuttlefish, and sheep milk cheese on tomato puree and barley rusk.

¿¿¿¿ ¿¿¿¿¿¿¿, Chania 73100, ¿¿¿¿¿, Greece

Bougatsa Hanion

Tony visits a small shop for a Hanian delicacy, bougatsa. Bougatsa is a sweet cheese and phylo pie. Here the same baker has hand made the gossamer thin phylo from scratch for 20 years.

¿¿¿¿¿¿¿¿¿¿ 35, Chania 73100, ¿¿¿¿¿, Greece

Alitzarini Restaurant

Tony visits Zakynthos' medieval settlement of Koilomenos. Here he eats lamb spleen stuffed with local cheese and flavored with cinnamon and clove. Also the signature dish of rabbit braised in onions, spices and wine.

Koilomenos, Zakynthos Greece

Kydon Hotel

Sofoklis Venizelos Sq. Chania, Crete, Greece