The Cretan Art of Cooking

In Spring 1977 Kalypso Taverna was opened. The area around the Taverna - Malia and Stalis - where habited by farmers & fishers, it was the only Tavern in the region. The owner and Chef Christoforos Veneris started cooking using only the freshest and most healthy ingredients - vegetables from the neighbourhood, fresh fish from the fishermen, many legumes and of course extra virgin olive oil - the basic ingredients from the Cretan diet.

Seasonal Offers

This selection of food was just due to the seasonal offers the freshest and consequently the cheapest. Entitled by the own engagement in agricultureing legumes, wine and olives only the best ingredients are good enough.

Since 1977 and still many people enjoy the atmosphere and experience the delicate Cretan flavours.

Today, although faithful to its roots the menu is enhanced with a variety of delicious meat specialities.

• lifetime experience in the art of cooking
• fresh seasonal ingredients
• on request we prepare any dish you have in mind