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Age-old traditional local recipes afford unforgettable gastronomic experiences.
The region’s traditional tavernas and rakadika are key features, but the real star is always the fresh local produce, grown in the earth
of Crete and nurtured by the Mediterranean climate. Dishes are flavoured with mountain herbs like thyme and basil, and the diet is based on Sitia’s prize-winning virgin olive oil.
The island also produces plenty of vegetables, greens, pulses and fruit, and meals are almost always accompanied by wine from local vineyards.

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