Savoring Greece’s Most Unexpected Dishes | Anthony Bourdain: No Reservations | Travel Channel

As quickly as Anthony arrived on the Greek island of Crete, he was handled to the vast assortment of the meals it has to supply — one thing he admits he would not know an excessive amount of about. At the house of Manolis, a former chef, Tony’s handled to a conventional Cretan meal. Manolis has cooked the staple meals of all Greek dinner tables, wild greens, in addition to recent bread, a dip constituted of milkfat and flour, and a stew constituted of recent native snails and stewed tomatoes. It is really a scrumptious—but very wholesome—meal. The subsequent day, Tony and Byron go to Hania, a city recognized for its distinctive seafood. There, Tony meets an area fisherman with a recent catch of sea urchin, Tony’s favourite. From there he takes Tony to a seaside tavern to pattern much more native seafood. They get pleasure from a meal of sea urchin roe, recent cuttlefish, sautéed octopus, and an olive oil dip infused with the urchin roe, adopted by rounds of raki, a authorized type of moonshine created by many Cretans in their very own houses.

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