Cretan in Anogia

This big restaurant in a modern stone house in the upper village is highly regarded for its hearty mountain fare and gracious hospitality. Local specialities include the flame-teased lamb or goat (ofto) and the deceptively simple but tasty dish of spaghetti cooked in stock and topped with athotiros (white cheese). If you're ordering mezedhes, be sure to get the dakos (Cretan rusks).