NYKTERIDA's Restaurant

Come 'n' Cook

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Learn the secrets of the Cretan Diet

Nykterida restaurant with a long experience in quality cooking and traditional flavors gives a chance to all foreign visitors to learn the secrets of the Cretan gastronomic heritage.

Restaurant Organizes “Interactive Cocking Lessons of Traditional Cretan Dices” for small and large groups in English Language.

Each group will get to choose, prepare and finally eat all dishes prepared after the local wine tasting at the restaurant’s cellar. Participation, food selection and Date reservation shall be done at least a week in advance.

Cretan Diet is a perfect sample of Mediterranean diet which was characterized as an “intangible cultural heritage” from Unesco.

Archeological excavations in Minoan Palace discovered elements reveal that the main nutritional ingredients are still the same and unalterable. Big stoneware jars with olive oil, honey, grain and pulses combined with the murals where Cretan wild greens and herbs are depicted, suggest that fundamental nutrition is cherished.

People of the island use almost exclusively olive oil as a main ingredient combined with wild greens, vegetables, pulses and less often meat, fish, cheese and of course always with wine!

Nykterida restaurant with a long experience in quality cooking and traditional flavors gives a chance to all foreign visitors to learn the secrets of the Cretan gastronomic heritage.

Restaurant Organizes “Interactive Cocking Lessons of Traditional Cretan Dices” for small and large groups in English Language.

Each group will get to choose, prepare and finally eat all dishes prepared after the local wine tasting at the restaurant’s cellar. Participation, food selection and Date reservation shall be done at least a week in advance.

Culinary Tour Itinerary

  • Arrive at Nyktenda Restaurant
  • Welcome drink with a shot of Tsikoudia or wild green “stamnagathi” stock served with extra virgin olive oil and lemon
  • Short introduction to the history of Cretan Diet
  • Visit the wine cellar of the restaurant and local wine tasting
  • Cooking Lessons: Group will alternatively prepare starters, salad, main dish and dessert.
  • There will be a detailed recipe analysis with the ingredients uses and their nutritional benefits.
  • Lunch with the dishes prepared and of course local wine.

We are at your disposal, to chat together, to find the best ideas for your event, for the food, the music, the special decoration of the space.
We have the ability for your event to:

  • present
    • Cretan flavors
    • Classic Greek food
    • Flavors from all over the world
    • Ninety Wine Labels from all over Greece
  • framed by
    • Experienced staff for services and reception of guests
    • Experienced DJs, antimatters, clowns, dance groups of Greek and Cretan music
    • Photographer, cameraman
  • includes
    • Inflatable park (for children's events)
    • Fireworks
    • Special decoration, for any kind of event, with flower arrangements, handmade flower arrangements, lighting
    • Menu with your brand name
  • παρουσιάσει
    • Κρητικές γεύσεις
    • Κλασικά ελληνικά φαγητά
    • Γεύσεις από ολόκληρο τον κόσμο
    • Ενενήντα ετικέτες Κρασιών από ολόκληρη την Ελλάδα
  • πλαισιωθεί από
    • Έμπειρο προσωπικό για υπηρεσίες και υποδοχή καλεσμένων
    • Έμπειρους DJ, antimatters, κλόουνς, χορευτικά συγκροτήματα Ελληνικής και Κρητικής μουσικής
    • Φωτογράφο, οπερατέρ
  • περιλαμβάνει
    • Φουσκωτό πάρκο (για παιδικές εκδηλώσεις)
    • Πυροτεχνήματα
    • Ειδική διακόσμηση, για κάθε είδους εκδήλωση, με ανθοστολισμούς, χειροποίητες ανθοσυνθέσεις, φωτισμό
    • Μενού με το εταιρικό σας σήμα

Είμαστε στη διάθεσή σας, για να κουβεντιάσουμε μαζί, ώστε να βρούμε τις καλύτερες ιδέες για την εκδήλωσή σας, για το φαγητό, τη μουσική, την ιδιαίτερη διακόσμηση του χώρου. 
 
For immediate consultation, contact us at +30 28210 69000 or fill out the form by clicking here
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Follow our instructions and tell us your opinion

Zucchini flowers with cheese, fresh mint and quince
Zucchini blossoms
Ingredients
 
  • 10 zucchini flowers
  • 250 gr soft white cheese, well drained
  • a little fresh chopped mint
  • salt

Βreading

  • a little flour
  • 1 beaten egg
  • toast
  • olive oil for the frying
  • quince or anything of your choice

Implementation

We mix the cream cheese with mint and salt in a bowl. We fill kolokythanthous (zucchini) and carefully insure them, closing 4 edges carefully so as not to break. Fry them, putting them first in the flour, then in the egg and finally in the breadcrumbs. Fry over high heat from all sides until browned.
Serve with quince on the top.

Chaniotiko boureki (pie)

With sour cream cheese, zucchini, organic tomato and fresh mint.
Chaniotiko boureki (Chania pie)
Ingredients
 
  • 1 1/2 kg of medium zucchini
  • 1 kg medium sized potatoes
  • 1 of cheese (mezithra)
  • 1 large, ripe tomato, grated
  • 4 tablespoons flour
  • 1 bunch mint
  • 1 cup olive oil
  • Salt, pepper
For the dough
  • 1/2 kg flour
  • 1 glass olive oil
  • 1 teaspoon salt,
  • a little raki (tsikoudia)
  • water for a moderate dough

Implementation

Knead, pretty, leaf, stirring all the dry ingredients to liquid and only homogeneous, let it rest. Cut the zucchini into slices of medium thickness and the potatoes a little thinner and season. Add the mint, the cheese olive oil. Mix well to go our materials everywhere. Roll out the dough, making two leaves moderately thick and oil the pan. Spread one sheet, drizzle with olive oil and lay the potatoes first, then the pumpkins and top sprinkle with two tablespoons of flour. We follow the same procedure until all our materials. Finally add the tomatoes and cover with the second sheet. Wet the dough with a little water and sprinkle with white and black sesame. Bake at 180 degrees in preheated oven for one and a half, about an hour until golden brown. Serve soon after you get it out of the oven.
When iced, it tastes magic.

Cretan cheese pies

Mixed with sour cream cheese, malaka, spinach and wild herbs
Cretan cheese pies

Ingredients
For the pie sheet

 
  • 500 gr flour
  • 1 glass of water
  • 1 shot of raki (tsikoudia)
  • 1 spoon of lemon juice

For the filling

  • 100 gr of any type of Cretan cheese
    (Cream cheese: anthotiros, graviera, malaka, mizithra)
  • 200 gr spinach
  • 200 gr wild greens
  • 40 gr salt
  • 20 gr pepper
  • 1/2 bunch flower, parsley, fennel

Implementation

Wash, drain and thick cut grasses and herbs. Then saute with olive oil, chopped onion and drain.
Mix greens with cheese until it becomes a paste. We make the roll sheet, cut it into squares and place a heaped teaspoon of the filling in the center.
We close, carefully pulling the four corners to the center and fry in olive oil at 170 degrees.

Ascrolibri with broadbeans

Roots from wild greens, fresh peas and agourolado (olive oil).
Ascrolibr with broadbeans
Ingredients
  • 1 kr ascolipmrous
  • 500 gr green beans
  • olive oil
  • salt
  • lemon or vinegar
 

Implementation

Heat plenty of salted water in a saucepan. Boil, their first askolymprous until cooked the roots and just remove them, boil the beans. Serve them askolymprous with a few beans on each plate, throwing more than enough olive oil and lemon or vinegar. Eaten warm or cold as a salad.

Mediterranean salad

With fennel, avocado, orange ... and magic sauce
Mediterranean salad
Ingredients  
  • 2 large oranges
  • 3 avocados
  • 1 fennel

 For the dressing

  • juice of 1 orange
  • 60 gr olive oil
  • 30 gr vinegar
  • 2 teaspoons sugar
  • 3 gr salt
  • 3 gr pepper

Implementation

Peel the oranges and cut into middle size cubes. Peel avocados and cut into vertical slices. Cut the fennel into very thin slices. Put them all together in a bowl.

For the dressing

Pour all the ingredients in a mixer and mix well. Pour over the salad and toss gently.

Chestnuts with mushrooms

Stew with onions and spices, a real explosion on the palate.
Chestnuts with mushrooms
Ingredients  
  • 1 kg chestnuts
  • 1 kg onions for stew
  • 4 cloves garlic
  • 1/2 glass of wine, olive oil
  • 4 large Portobello mushrooms
  • 1/2 glass of white wine
  • 3 large diced tomatoes
  • 1 teaspoon tomate paste
  • salt, pepper, cinnamon, 4-5 μοσχοκάρφια, 2 bay leaves
  • water

Implementation

With a knife, carve the chestnuts and put them in the oven -for more or over high heat so that they can be peeled easily. Keep aside in a pot and sauté the onions and the garlic in olive oil. Add the mushrooms and the wine. Then we add thw chestnuts, and leave them little to get a brown color in a casserole with the remaining ingredients and the, add the crushed tomatoes, tomato paste, salt and spices. Water is added, almost to cover it and just get the food is ready, lower the heat and leave to patiently to be cooked slowly, stirring occasionally. It may need to add water. Once the sauce thickens our food is ready.

Lamb fillet

Wrapped in vine leaf and stuffed with ricotta cheese and rosemary
Lamb fillet
Ingredients
  • 1 kg of goat meat
  • 400 gr Vretan cheese (anthotiros)
  • 200 gr vine leaves
  • 2 sprigs rosemary
  • 30 gr salt
  • 15 gr pepper
  • some olive oil
 

Implementation

With a sharp knife cut the meat into thin slices.
In a counter spread vine leaves, the thin slices of the meat and place it on. Sprinkle salt, pepper and spread the ricotta and rosemary.
Then wrap in a roll, tie with sponge and wrap in foil.
Bake at 160 for 2 hours.

Rooster with small pasta

Homemade with fresh tomato and Cretan gruyere
Rooster with small pasta
Ingredients
  • 2 kr rustic rooster, cut into portions
  • 4 large chopped onions
  • 4 finely chopped cloves of garlic
  • 300 gr red wine
  • 6-7 very ripe grated
  • 100 gr olive oil
  • salt, pepper, a little sugar
  • 500 gr pasta
 

Implementation

In a wide pan pour the oil and let it burn. Then sauté the pieces of rooster on both sides and forced out of the pot. Then add the onion with the garlic, sauté and add the wine. Allow the alcohol to evaporate and then add the tomatoes, salt, pepper, sugar and let them get 1-2 boils. Then add the rooster in the pot with hot water and parboil. When the cock is soft (not too), pour in a pan with the pasta and put it in the oven for about 40 minutes at 180 degrees.

Find us

Souda Airport Highway 3
731 00 Korakies
Chania, Crete, Greece
+30 2821 069000
nikterid@otenet.gr

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Book now

During the winter season the restaurant is open every Thursday, Friday and Saturday

@ 18:00 - 23:55