With garlic and cucumber.
Siglino from Crete and fried eggs.
Cretan graviera with home made marmelade
On a garlic pure, tamarin and bread
Olive oil and fresh arigano.
With katiki Domokou
Slow cooked for 10 hours and served with yogurt
with Florina pepper cream, sage and aged tsipouro.
On a pita with yogurt
