Geraki Cheese Factory, situated in Heraklion, Crete, specifically in the Geraki area, is a family-owned business that has been operating for four generations. They specialise in the production and distribution of traditional cheese products.

Over the years, Geraki cheese has become one of the most renowned and beloved cheeses in the broader area of Heraklion and throughout Crete. This is attributed to its exceptional quality and exquisite taste, setting it apart from the rest.

The cheese factory offers a variety of products, including feta, anthotyro, gruyere, and kefalotyri cheese made from sheep's milk. These cheeses boast a distinctive flavour profile, different from what one might typically expect, and are characterised by a robust aroma that tantalises the palate, delivering a truly unique taste experience.

Located in Kastelli, Pediada, Peponi Street Food revolutionises the fast-food experience, challenging everything you thought you knew about quick bites!

Nestled in a pristine setting, indulge in high-quality meats, gyro-filled pittas, flavourful nuggets, ‘skepasti’ pittas (wrapped), Cypriot pittas, succulent burgers paired with crispy potatoes, and indulgent club sandwiches at Peponi Street Food.

Complement your meal with a freshly prepared salad featuring organically grown vegetables sourced directly from the family's estate.

Savour your meal in-store, benefitting from friendly and prompt service, or opt for the convenient delivery service to relish the authentic street food flavours of Peponi in the comfort of your own home!

Sarakina Taverna in Tsoutsouros is among the top choices, offering a perfect blend of fresh fish and an ideal seaside location.

Savour delectable dishes along the serene coastal road where the fish taverna is situated, and enjoy the freshly prepared fish of the day.

The owners are courteous and cheerful, ready to serve you in a place perfect for relaxation.

Combine a refreshing swim getaway with delicious, flavourful food and create a wonderful experience.

Strataridakis Winery is located in Agioi Apostoli, in Kastelliana.

In February 2006, the construction of the winery commenced at the estate's entrance. By April 2007, it was fully completed and now encompasses facilities for winemaking, bottling, a chemical laboratory, finished product warehouses, a cellar, a tasting room, and more. The current annual production capacity of the winery is 200,000 bottles, with the potential for expansion. The equipment utilised includes cutting-edge machinery. The winemaking section is equipped with stainless steel tanks for both white and red vinification, complete with winemakers. These tanks collectively feature an automatic and precise temperature control system managed through a central temperature control system.

Within the storage areas, a cooling-heating system is in place to maintain the optimal conditions needed for both preserving and aging wines. The cellar primarily houses French oak barrels, with a smaller proportion of American barrels.

The primary and most extensive section of the estate is situated at an elevation ranging from 180 to 250 metres. Additionally, there are separate vineyards located at 350 metres and 500 metres. The microclimate in these vineyards significantly deviates from the broader Mediterranean climate typical of the area. Unique conditions within the terroir, such as a substantial temperature variation between day and night, which can exceed 20 degrees Celsius, allow the vines to recuperate from the high temperatures. When combined with a low yield per hectare, this results in the production of higher-quality fruits that effectively highlight the distinctive characteristics of each grape variety.

The agricultural practices employed are geared towards achieving the optimal representation of the terroir and ensuring the complete well-being of both the soil and the plants. Hand-harvesting is consistently employed to guarantee that only robust and fully ripe grapes are chosen for the final bottling process.

The winery cultivates a range of indigenous grape varieties, including Muscat Spinas, Vidiano, Vilana, Thrapsathiri, Assyrtiko, Liatiko, and Kotsifali. They also work with international grape varieties like Chardonnay, Cabernet, Merlot, and Syrah.

MINOS company is currently in its eighth decade and specialises in producing wines from indigenous grape varieties. These include Kotsifali and Mandilari for red wines, and Vilana, Vidiano, and Thrapsathiri for white wines. The company employs state-of-the-art machinery and modern vinification techniques to process and bottle these wines.

MINOS company takes part of its red wine production and matures it in specially designed basements using French oak barrels of 225 and 300 litres. These barrels are kept under ideal temperature and humidity conditions.

Furthermore, the company endeavours to showcase the diversity of the Cretan vineyard by embracing innovative methods that were previously unexplored in Crete. Some examples of this innovation include the production of white wine from the red Kotsifali grape variety (known as Kotsifali white wine), the introduction of white wine from Vilana Fume, a first in Crete, and the successful reintroduction of the white Malvasia variety in dry wine production, which has a historical association with the island.

In addition to native varieties, MINOS has incorporated foreign red grape varieties into its portfolio, with Syrah and Mourvedre being notable examples.

MINOS manages a privately owned vineyard spanning 220 acres and collaborates with local growers to guarantee the exceptional quality of grapes. The winery remains under the stewardship of the founding family, led by Takis Miliarakis, a member of the third generation. Since 1998, Nikos Miliarakis, representing the fourth generation, has also joined the workforce, and in recent years, Maria Miliaraki, Takis's daughter, has become part of the team. Throughout the year, the winery employs 10 individuals who, with their expertise and passion, play a vital role in maintaining the quality of the final product at every stage of production.

MINOS currently produces between 350,000 and 400,000 bottles of wine annually. Out of this production, approximately 70% is enjoyed on the island of Crete, while 15% is distributed to other regions of Greece. The remaining 15% is exported to various destinations abroad, including Belgium, Luxembourg, Serbia, Germany, France, and Japan.