Matt Barrett's guide to Chania recommended Tamam as the most successful tavern in the past 20 years and Well of the Turk as a quieter but famous and unmissable place to eat.
Naturally we went a tiny bit more off the beaten path to Turk, but unfortunately lack of availability meant heading back to Tamam instead. Oh well, it was hardly a compromise.
- Giaourtlou (boneless lamb in tomato sauce with raisins & fresh mint);
- Tender goat fillet with “staka” butter & baked potatoes;
- Halvas semolina pudding with raki (complimentary);
- Cretan cheese pie with honey.