The Cretan gastronomy has been an exquisite example of nutritional culture throughout the years. The olive oil, the greens, vegetables, fish, fruit, meat, dairy and aromatic herbs are integral ingredients of the Cretan diet. The simplicity in taste and the mastery synthesis of the recipes are the pillars of the Mediterranean diet.
One of the goals of Natour Lab is to make our guests, travellers of the Cretan gastronomy world. We want the visitors to become aware of the raw materials and gradually introduce them to the know-how of the Cretan nutrition.
We visit and wander around olive groves, orange fields, vineyards, kitchen and honeybee gardens. We come across free range animals and we smell indigenous plants and herbs. We meet in person the people who cultivate the Cretan land, talk with them and get supplied with pure organic raw materials.
With these as ingredients, we set our Workshop of creative everyday cooking. A hands-on experience allowing everyone to synthesise ideas with pure seasonal products and involve in an authentic gastronomy trip.
We come up with new cooking ideas, but always follow “the rules” of Cretan cuisine. We are passionate about food, we insist on using seasonal ingredients and emphasise on the simplicity of tastes.
The visitors’ participation in this complete gastronomy experience gives them the opportunity not only to travel in the Cretan landscape, but also, to acquire knowledge, which they will then transfer and implement in their daily lives.