Raki, Wine & Drinking Culture

Raki (also called Tsikoudia in Crete) is not just a spirit—it's the social lubricant of Crete, a sign of hospitality, and a ritual that concludes every meal. The clear pomace brandy (similar to Italian grappa, but milder) is distilled from the leftovers of the grape harvest: grape skins, seeds, and stems are distilled to produce a 35–40% spirit with a distinctive, slightly fruity taste.

The Raki Culture

In every traditional tavern in Crete, you receive raki after the meal—free, unsolicited, and plentiful. Often accompanied by fruits, a piece of cake, or yogurt with honey (the so-called Kerasma—a gift from the house). This is not a marketing trick but lived hospitality. Refusing raki would be impolite—a small sip suffices.

In autumn (October/November), the raki distillation season (Kazanemata) takes place—a major social event. In traditional distilleries (Kazani), family and friends gather, the first batch is tasted, there is grilling, singing, and celebrating. Being invited to Kazanemata offers an authentic glimpse into Cretan life.

Cretan Wine

Crete has a 4,000-year-old wine culture—the Minoans were already excellent winemakers. Today, the island is experiencing a wine renaissance with over 40 modern wineries producing excellent wines from indigenous grape varieties:

• Vidiano: Crete's star wine—an elegant, full-bodied white wine with aromas of stone fruit and citrus. Internationally award-winning.
• Kotsifali: Fruity, soft red wine variety, often blended with the tannin-rich Mandilari.
• Liatiko: An ancient red wine variety that produces light, elegant wines—perfect with Cretan food.
• Vilana: Fresh, light white wine—ideal as an aperitif or with fish.

The house wine (Krasi Varelisio, "barrel wine") in taverns costs 5–8€ for half a carafe and is often surprisingly good. Also try the Retsina (resin wine)—less common in Crete than on the mainland, but an interesting experience.