Their philosophy is to take advantage of the best the Cretan land offers, and they do that extremely well. The menu changes to reflect seasonal local products which Chef Argiro sources herself. Salads are innovative and delicious, featuring wild greens, aromatic mushrooms and organic veggies. Go for the lamb chops with honey, pork tenderloin with figs, plums & pistachios or the free-range rooster in red wine. Be tempted by the desserts, such as home-made cheese pie (sfakianapita) with sour myzithra, drizzled with honey, cinnamon and sesame seeds. The wine list is exceptional. Lunches include a variety of cooked foods, daily fresh fish and vegetarian dishes. There is a pleasantly large, tree-filled porch for cool summertime village dining.