Crete is the largest of the Greek islands, and feels like a country of its own. It has mountains, gorges, ancient ruins, old Venetian harbour towns and long beaches, all with a strong local identity.
It is big enough to need a car and a plan. Choose a region as a base, rather than trying to cover the whole island in one trip.
How many days: 7
A week allows time for one or two regions, with beach days between sightseeing. A shorter stay works if you base yourself in one place.
The island is roughly 260 kilometres long, and drives take longer than they look on the map. Mountain roads are slow.
What to do in Crete
- Visit the Palace of Knossos
- The ruins of the Minoan palace near Heraklion are the most important archaeological site on the island. Pair it with a visit to the archaeological museum in town.
- Walk in the Samaria Gorge
- One of the longest gorges in Europe, with a long walk down to the sea. It is open in the warmer months only, and requires good shoes and fitness.
- Explore Chania
- A harbour town with Venetian and Ottoman buildings, a lighthouse and narrow lanes. A relaxed, photogenic place.
- Visit Rethymno
- A smaller old town with a fortress and winding lanes. A good stop on the north coast.
- Swim at Elafonissi or Balos
- Two famous beaches with pale sand and clear water. Both are popular, so arrive early.
- Drive into the mountains
- Villages in the mountains keep traditional life, with stone houses and local tavernas. A good escape from the coast.
- Take a boat trip
- Boat trips run to small islands and secluded beaches from many ports. Check the weather and the operator.
- Visit Heraklion
- The island's largest city has a fortified harbour, a busy market and a major archaeological museum. It is more working than pretty, but worth a day.
- Stay in a village
- Small family-run guesthouses in villages give a slower pace and a chance to eat local home cooking. A good alternative to the big resorts.
What to eat and drink
- Cretan salad and dakos
- A rusk topped with tomato and soft cheese, with olive oil. A simple and refreshing local dish.
- Local cheese and honey
- Sheep and goat cheeses are made across the island. Look for thyme honey as well.
- Lamb and goat
- Slow-cooked meat is a speciality in the mountains. Look for traditional tavernas.
- Olive oil
- Crete produces some of the best olive oil in Greece. It is used in almost every dish.
- Raki
- A strong grape spirit served at the end of a meal, often for free. Sip it slowly.
- Fresh vegetables and wild greens
- The Cretan diet is famously healthy, based on vegetables, pulses and olive oil.
- Kalitsounia
- Small cheese or herb pies, baked or fried. Often made for festivals and sold in bakeries.
Getting around
A hire car is the most practical way to see the island. Roads are mostly good, but mountain routes are winding.
Long-distance buses connect the main towns. Local buses reach many beaches and villages.
Ferries connect Crete with Athens and the other islands. Check timetables in advance.
Good to know
- Summer is hot and busy, and the wind can be strong in July and August. Spring and autumn are good for walking.
- Many restaurants and shops outside the cities close in winter. Check in advance.
- The Samaria Gorge and other walks have official opening dates. Check the official site.
- Respect local customs when visiting churches and monasteries. Cover shoulders and knees.
- Dinner starts late, and restaurants often bring a small free dessert or a glass of raki at the end of a meal. Accept it, as it is part of the hospitality.
- Roads in the mountains and along the coast are narrow, and distances take longer than expected. Allow extra time for every drive.