Part 4/7:
As the sun began to set, Mark found himself dining at Thigaterra, an establishment focused on the slow-food movement, emphasizing local ingredients and traditional recipes. Dishes included a unique twist on Saganaki served as a lollipop, flaky Carpaccio made of buffalo, and a succulent Black Angus fillet. A highlight of the meal was the Cretan Paella, flambéed with local raki, served with exquisite whipped potatoes.
Mark’s dinner experience concluded with an extravagant dessert tasting, featuring local specialties like butter tart desserts topped with sweet mushrooms and a luxurious chocolate mousse with olive oil—an unforgettable end to an unforgettable meal.