24 Hours of Greek Street Food 🇬🇷 CRETAN FOOD Tour + 100% Natural Meal in Chania!!

24 Hours of Greek Street Food 🇬🇷 CRETAN FOOD Tour + 100% Natural Meal in Chania!!

Welcome to Chopstick Travel and welcome to the beautiful island of Cree here in Greece. In my opinion, Cit is in the top three food destinations worldwide. It’s an absolute food paradise. And today I’m in the town of Ha. It’s going to be a great episode. So, make sure you stay tuned until the end. Let’s go eat some Greek food. I’m once again with my brothers Ryan and Sam. Their first trip to Greece. Take them around for some food here in Ha. So for our first stop today here in Ha Oldtown, we’ve come to a very very popular place both with locals and tourists. This place is called Bugata Hanya and they sell only one thing, the bugata, which is a thin filo pastry that they um use their special technique to get it paper thin and then they fill it with something called mitria which is a type of almost like a cream cheese. And we’re sitting right out on the side of the street served on this uh stainless steel plate here. And you can see just that thin crispy fo and also there’s the sugar. So, you got to load it up with sugar because otherwise it’s a little bit uh cheesy. And then also cinnamon. Oh, that’s a lot. You can see the cheese just kind of like dripping out of there. Let’s try this out. Yeah. There’s no salt in the cheese, but it’s a little bit of a strong cheese flavor. So, you can go generous with the the sugar and the cinnamon. This place is legendary. It’s been around for a really long time. There’s a couple famous Bugatta places here in Hanya, but I think this one is probably the most famous and loved by locals. Yeah, you can really load it up with sugar because otherwise it’s a little bit too cheesy. It’s got so much filling and so thin layer of pastry on the outside. the third generation. I am the third generation. The the scale is 100 years about this. Wow. It’s it’s we bought it and it was old. Yeah. So now it’s even older. I was just talking with the uh owner here. He’s third generation. This shop’s been around for over 50 years. So they’ve got this old school scale too with the weights so they know each portion is equal. Beautiful weather here in November. Sitting out on the street with the locals. This isn’t the tourist season so you get more of a local atmosphere which I love. There’s so much filling to pastry ratio. It’s almost like completely filling. Just a very thin crispy layer. So, it does give it a little bit of a crunch and then you get that creaminess on the inside. So, if you walk down the street just like 1 minute and then uh turn at the pharmacy, you can come and find this window where you can see them actually making the buga back here. They get it so ridiculously thin. Like it’s incredible how stretchy it is without ripping it. And the amount of that misra cheese that they put inside is insane. They take like more than a handful of cheese and put it inside that and then it goes right into the oven. And then they have a like a delivery guy who has a stainless steel box who takes it down the street over to the cafe shop to sell it. Really cool to watch. Welcome to Canada. I just got home and I had these two products in the mail and I wanted to show them to you today. This is the high velocity waist fan and handheld high-speed fan by Aoolie. It is a brisk about 10° November day, but we’re going to try these out anyway. Turbo mode on the back. 10° November day here in Canada. It’s not like I really need it. Let me show you this one because this one is intense. Flow by a and it’s honestly like a little personal AC unit. This thing blows with the LCD screen, couple settings, and it’s got a little kickstand on the back. So, if you do want to sit it on the table, but I got to take the jacket off to show you guys how this one works properly. It is cold out here in Canada, but this is coming to Thailand with me. So, clip it in like this. And then you can kind of still tuck your shirt in right there. But we’ll turn it on first. We’ll turn it up. So, that just took it from like 10° down to it’s about to snow here in Canada. But wow, this is perfect for people who work outside in the hot weather, hikers. I’m going to be using this when I’m in Thailand filming the videos. You can see it’s got that big battery inside. 14 and 1/2 hours. So, this thing will just keep going and going. Crank it right up to the top. This is definitely doing the the job. It also comes with a neck band so you can have it around your neck hanging here. Thank you to Aoolie for sponsoring today’s v video. You can uh hit the link down in the description box and pick up Flo by Aoolie. Link is in the description. Something you absolutely must try anywhere in Greece is a Greek pie. They make some of the best pies in the world. This place is a relatively new one called Kalunas. And uh here in Ana, Oldtown, they have a lot of unique types of pies, the classic ones, but also some interesting ones. So, I’ve got one that is with a smoked pork. And then I got another one that’s with cheese and mint. I’m just going to rip this one open so we can take a look inside. Oh, sorry. This is actually the smoked pork one right here with cheese. See little chunks of smoked pork there. Let’s try that. Oh, yeah. It’s like bacon and cheese in a pie. A little bit crispy. Really, really good, actually. Creamy cheese. I think it’s that same cheese that we tried earlier. Okay, let me try the other one. This is cheese and mint. So, you can see little pieces of mint in there. Let’s try this. Oh, yeah. Wow. Never had mint and cheese together in anything. I don’t think that works together really well, surprisingly. Really good. They have tons of different things in there. traditional Greek pies, but also like Nutella, croissant, all kinds of different uh more modern things. This is really good with mint and cheese. I would never have thought that works together, but it does. Yeah, the smoked pork one with cheese is also very good. And we’re just on the outskirts of the old town. This is a relatively modern shop, but way less touristic than some of the places you’ll get down in the center. And huge thank you to my buddy Themis for recommending this place. So, the owner saw us filming. He just brought out another one for us to try. This one is fried uh with the mazitra cheese and then with honey on top. Lots of honey, but this one’s fried. The other two I had were baked. Really good. It’s kind of like the bugata, but instead of sugar, it’s just covered in honey. A lot of cheese in there. Look at that. really packed full of cheese. My god. Super friendly. Just comes out, gives it to us on the house. Yum. Sam’s going to have a go. Oh, wow. Too much seeds. No, that’s good. Amazing. It’s got a cheesiness, so the honey kind of balances it out. Ryan, you’re on camera. is not a big cream cheese fan, but delicious. Honey masks it all in. Yeah, exactly. Man, Greek people are just the nicest. Giving us free food everywhere. Super hospitable, always friendly. I love coming here, especially CIT. It’s just such a beautiful island. So, we’ve come down to the Venetian port. This is probably the most photographed place in Cit for sure. It is beautiful colorful buildings here. You’ve got the lighthouse off in the distance. I’m not This I think that used to be a mosque. I’m not a historian, that’s for sure. It’s my second time here, but it’s just so gorgeous. And the color of the water. I don’t know if you can tell on the camera, but it is so clear, green, blue, beautiful. Just walking around. Going to go grab some more food here in a little bit. Wow. So, we popped in for a euro. Something you’ve got to try here in Greece. This shop is called Opus Pa. They’ve got the the pork euro uh grilling away there. Served on a beautiful toasty pa with um onions, tomato, tatziki, a little bit of oregano on top there. This just looks so good. It smells incredible in here. Let’s go for a bite with all that tatziki. Nothing pretty about eating a euro, but damn, that’s good. So good. I love this suziki. It’s like perfectly balances out the kind of fattiness of the pork and a little bit of crunch from the onions and fresh tomatoes in there. This is like every day here in Greece. You got to have a euro. Yeah. There’s so many shops here in Hana, but this this is delicious. So the euro and the zublagi are the king of street foods here in Greece. But I think I prefer the euro the thin slices. And then you get that nice soft fluffy pa as well. But man, it’s messy. Ugly delicious. Look how much meat is in there, too. You can get pork or chicken. Personally, I think the pork’s better. There’s no uh French fries inside. Sometimes you’ll see they like load it up with the French fries, which is just not the way you want to have it. It’s like a carb overload at that point. Just the meat, uh, the saziki and then onions and tomatoes. Or is so juicy. Heat. Heat. So, we have left the old town of Hanyang, driven way up into the mountains. There’s a big drop in temperature, about 5° cooler up here. It was about a 45minute drive and we’ve come specifically to try this restaurant called Dunas Restaurant where everything is done using products very locally. if not from his own farm, it’s coming just from the surrounding mountains. And everything here is cooked on wood fire. And he just invited me back into the kitchen. You’ve got to see this. So this is Gas, the owner. Thanks for having me. He’s invited me back in the kitchen here. And it just smells so good. There’s a lot going on. Different foods, all traditional Greek, all cooked with a wood fire. Yeah. Original. All original. After Oh, wow. After I have pork with orange juice. With orange juice. Okay. Yes. I have goat chigarasto. Oh my. I have chestnuts with potatoes. Chicken. Chicken. Okay. Wow. It all looks good. Paper. Yeah. Right in here. Okay. All original, all local, organic, fresh, natural ingredients. The way it should be. Wow. This is a cool kitchen. But what’s even cooler is the outdoor kitchen on the wood fire. Let’s go check that out. So this is the second kitchen, the outdoor kitchen. They’ve got potatoes going. They’ve got some sausages with pepper. They’ve got the snails in the back. And then you can see just the pile of wood here because everything is cooking on wood. like it’s just a stick sticking in there. Like I keep saying, everything’s natural, organic, fresh. That’s the way it should be. And here in Cit, there’s such an emphasis on the freshness. And it’s sustainable. This is an island of only less than 5% of the world that is actually self-sufficient. They don’t import barely anything. And this restaurant is just the quintessential creatin restaurant using all local products. I love it. Yeah. So, the restaurant has an indoor area, but it also has a couple tables outside just on the side of the road. And they’ve got a band inside that is incredible. I honestly thought it was a recording when I first walked in. They sound so good. And I don’t think there’s a menu at this restaurant. Dunius just came over and said, “Is there anything you don’t eat?” And I basically said, “We eat everything.” And then he just walked away. So, everything is cooking on the wood fire, including the bread. They had an oven in the back. And I’m guessing this is homemade olive oil. It’s got to be. We’re surrounded by olive trees here. It’s like a really dense bread. And of course, homemade wine. I don’t know if you can tell, but it’s got sort of a brown color. Very indicative of being homemade. Tastes strong, too. So, Dunas just brought us out the first dish. This is a vegetable dish. some broccoli, some cauliflower, and he said it’s cooked with a like a lamb’s milk that’s aged for 6 months and cooked with wheat. I’m not really sure what the name is in Greek. Let’s try it. Wow. I’ve never had broccoli cooked in milk before, but it’s actually surprisingly good. Very creamy. Yum. And I thought it was going to have like a fermented kind of tangy flavor, but it doesn’t. I don’t know what to expect. He’s just bringing things out. We’ll see what happens. Okay, next dish has arrived. This is a Cretton specialty. The snails cooked over the wood fire. Lots of olive oil. These are snails from the mountain. So, basically from right around where we are now, try to get one of these out with a toothpick. Oh, that’s a fat snail. Let’s try that. Honestly, so good. It’s like a little bit sweet. You know, the texture is very tender. Like if you can get over the look of things and you just focus on the taste, really delicious. So, let’s see what Sam thinks next. Would you consider yourself a picky eater? I am the pickiest eater you’ll ever meet. So, have you ever tried snails before? I’ve never tried snails before. Okay, go ahead. Let’s focus on the taste. There’s a bottom lip quiver going on. It’s actually not bad. Not as bad as I thought. So, there you go. Not bad. I’ve already had some. It’s good. It’s cooked with a lot of olive oil, but also there is some looks like red peppers and some onions in there as well. Really good. Clean snails eating all that fresh herbs in the mountain. So, there’s no grass around here. Barely no grass. So, they’re eating like rosemary and thyme and uh you know, that makes them taste better. Snails eat that, right? These are perfect drinking food. And we’re way up in the mountains in a little village, so you got all kinds of things going on. Dogs going crazy. I love the atmosphere. It’s cool. The snails are great. So, I’m not really sure again exactly what this dish is. It looks like there’s figs in it and uh potatoes for sure. I’m just going to take a big scoop of everything. It’s like a stew and a tomato base. Really nice. Actually, let me try one of these figs right here. I believe it’s a fig. It looks like it. Let’s try that. Oh, no, it’s not. It’s a nut. I think it’s a chestnut. Yeah, chestnuts with potatoes. Very good. And it’s very light. Not too salty, a little bit sweet, tomatoy. Okay, next dish has arrived. This is lamb that’s cooked in paper here. I’m going to try to cut the paper if I can. Maybe that was a bad idea. I should have unwrapped it, but let’s see. There. There we go. Look at that. So, they cook it in the paper. It just contain retains all those juices. Smells incredible. Look at that. Beautiful. Beautiful lamb. Let’s try a piece. Oh yeah, there’s a ton of oregano in there. Oh my god, that’s juicy. So, they cook it right in the oven, wrapped up in the paper. Look at the juices in it. Oh man, that is freaking good lamb. Everything here is just really simple flavors. Emphasis on the freshness and the quality of the ingredients, though. Fatty lamb. Delicious. Strong oregano flavor. I love it. This is phenomenal. So juicy. That paper really does a good job of keeping it all in. And I think it’s just salt, oregano, and then just the juices of the lamb. Olive oil. Like, yeah, you can just squish that with your tongue. You don’t even need teeth. Look at this lamb. So tender. Just falls off the bone. Yeah, that’s definitely the best dish so far. So, these are the potatoes that were cooked on the wood fire. Looks like some sea salt and oregano. I heard about the potatoes before coming here. Wow. It’s like super crispy but really creamy on the inside. Just cooking away in a vat of oil over wood fire. Yum. That’s like such a good potato, actually. That’s about as good as a potato can get. So, we’ve got the cabbage rolls with some fresh yogurt here. So, whenever you guys come to Greece, be be prepared to just be stuffed all the time. Like the owners of the restaurants, they’re so friendly. Everybody’s so nice and they just they bring this one out. They say this one’s on the house. And then they just feed you and feed you and feed you. They say the Mediterranean diet is the healthiest diet in the world, but when you eat like a Greek, you’re definitely going to gain some weight. Oh my god, that’s so good. That was always my favorite. It’s like the doadakia but with the cabbage. Oh my god. Fresh yogurt. Really good. So I just call it doadakia but I was wrong. This is called yamista. So this one is with a pepper. The doadaki is actually with the grape leaves. It just kind of falls apart. But it’s so good with the yogurt. Oh gosh, it’s really falling apart. And there’s dill in there, all kinds of herbs. Yeah, it’s one of my favorite Greek dishes. I love anything with the yogurt. It’s so good. Thank you. Thank you. Thanks. What a meal that was. We’ve got some cake for dessert cooked in the woodfire oven. This restaurant is just so cool. Oh my god. It kind of looks dry, but it’s full of flavor. This is such a cool place. I think if you’re staying in Hanya, it’s worth it to drive up here. It’s a beautiful drive. The mountains are incredible. Really friendly. Um Dona, the owner, and just really good quality food. Loved it. Another incredible meal here in Cit. This has got to be top three food destinations worldwide for me. Honestly, everything here is just so delicious. And I know I say that a lot on this channel, but really top three for sure. Cree is just a food paradise. We just came back down to Ha just in time. Sort of missed the sunset, but I just wanted to also recommend this place that we’re staying. So, a huge thank you to our friend George for hooking us up with this crazy villa. Like, look at this place. six bedrooms. There is a sauna, infinity pool, outdoor kitchen, and it is way more than we need, but huge thank you for letting us stay here, and I highly recommend it for anybody who wants to splurge on their trip to CIT. You’ve got this incredible view over HA, enjoy the pool, maybe come in the summer, it’ll be a little bit warmer, but just look at this place. It is so stunning. So, huge thank you to George. This is Villa Mika. You can find the link down in the description box if you guys want to stay at this crazy place. Like probably definitely the craziest place I’ve ever stayed. It’s more than enough for me and my two brothers. And a huge thank you to you for watching today’s video. And we’ll see you guys on the next episode of Chopstick Travel. Bye.

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Welcome TO Crete, Greece! One of my top 3 food destinations world wide. Crete is one of less than 5% of islands world wide that produce all the ingredients they need. Totally self sufficient. That means everything you taste here is guaranteed fresh and local. Today I am taking my brothers, Sam and Ryan, around Chania’s old town to taste some classic Greek street foods before heading deep into the mountains to dine at one of the islands most iconic restaurants.

Bougatsa Chania : https://maps.app.goo.gl/aKsPU7BbcwjQcMAE6
Kalitsounas : https://maps.app.goo.gl/o3Bf6jubdB1p5N4i9
Το Σουβλάκι Όπως Παλιά : https://maps.app.goo.gl/8Hwn4dbM8LbMJEPr8
Ntounias Restaurant : https://share.google/2ezTKrk0RETp9snbk

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I’m Luke Martin, food lover and world traveller! I make videos about local, authentic and unique foods from across the globe. I particularly like to sample street food across Asia. I’ve eaten my way across Asia, Europe, the Middle East, parts of Africa, North America and the list is still growing! My mission is to create content that is entertaining, informative, honest and fun! I love what I do and I’m always grateful for your support! Thank you and see you on the next episode!

Camera Operator : Nichakarn (Mink)
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