Part 3/7:
Not one to settle quickly, Mark’s breakfast exploration took a twist with the introduction of the Granary Benedict—a delightful creation featuring a perfectly poached egg, turkey, fresh avocado, and a delightful peanut sauce on brioche. This innovative take on the traditional eggs Benedict showcased the experience that modern Cretan cuisine has garnered.
After a filling breakfast, Mark traveled to the nearby mountain village of Dafnes to visit Douloufakis Winery. There, he explored the vineyards and tasted exceptional wines crafted from local varietals, including Liatiko and Vidiano, as well as popular international blends like Cabernet Sauvignon and Syrah.