As You Pass, the Branches Bloom
The route has a total length of 51 kilometers and lasts about 1.5 hours by car or motorcycle, without stops. It is easy, accessible all year round, and ideal for visitors interested in local culture, nature, the environment, mountaineering, hiking, and good food.
In Mylopotamos, at the heart of Mount Psiloritis, unfolds a route of about 1.5 hours that forever remains in the visitor’s memory. From Sisses and Doxaro to Axos and Anogeia, you feel the magic of the Psiloritis UNESCO Global Geopark, which can easily be explored through one of the many hiking trails. The Ideon Cave, where Zeus was raised; the Minoan palace of Zominthos (a UNESCO monument); the Sfendoni Cave in Zoniana; and the monasteries of Chalepa and Vossakos compose a unique cultural panorama, culminating in Anogeia, a village-symbol of Psiloritis. The heritage of nature and humanity lives on in the shepherds’ mitata, the dry-stone walls, the weaving, the mantinades, the Cretan dances, and the sound of the lyra.
Yet nothing reveals Mylopotamos more than its table. Oftó, roasted slowly around the fire in the traditional antikristo style, is a life experience, a folk ritual, and a rare delight. Apaki, sausages, pilafi (rice simmered in rich broth with pepper and lemon), pasta with anthotyro cheese, Aimona’s stuffed vine leaves, and the famous pork of Drosia are dishes that embody the creativity, passion, and generosity of the people, keeping tradition alive. To end on a sweet note, the renowned Anogeia galaktoboureko, with its crunchy pastry and velvety cream made from local sheep and goat milk, leaves the sweetest memory on the palate.
Local products are born from the self-sufficiency and wisdom of a society that learned to survive with respect for and harmony with nature. Graviera cheese with thyme honey and local tsikoudia accompany every table with joy. Wild greens and askolymbroi (wild cardoons) from the mountains, the citrons of Garazos, and the apricots of Achlades—together with tsikoudia—are lasting symbols of hospitality and human friendship.
The Mylopotamos route is a vast journey of culture, flavors, and aromas—an open invitation for the visitor to experience Crete in its purest form. At every stop, seek authentic local products and foods in tavernas and cafés, and enjoy genuine hospitality in one of the many rooms, guesthouses, or agritourism lodgings in the area.
Route Products
PDO products: Graviera of Crete, Xinomizithra of Crete, Pine-thyme honey of Crete, Olive oil of Northern Mylopotamos.
PGI products: Cretan rusk, Rethymno wine.
Special products: Dairy products, aromatic herbs, honey, Aimona rusk, Garazos citrons, Achlades apricots, tsikoudia, meats, cheeses, and cured meats (apaki and sausages).
Route Delicacies
Oftó (antikristo): The signature dish of Mylopotamos, especially during feasts and festivals, and one of the most representative and delicious dishes of Cretan cuisine. Large pieces of meat are placed around an open fire and, after slow roasting, acquire unique flavors, known as antikristo.
Pilafi: A traditional dish served at weddings (gamopilafi), major celebrations, and at everyday tables. Rice cooked in a rich broth from boiled meat, gaining a creamy texture and distinctive taste.
Drosia Pork (Gení Gavé): Famous as the tastiest pork in Crete. The meat is salted, skewered, and roasted over coals, resulting in a crispy skin and juicy, aromatic flesh.
Dolmadakia: A traditional, much-loved dish across Crete, but in Mylopotamos it carries its own identity and flavor. Made with tender vine leaves stuffed with rice and finely chopped vegetables, it accompanies all kinds of social occasions, both joyful and solemn.
Anogeia Galaktoboureko: The most renowned galaktoboureko in Crete and a jewel of traditional Cretan pastry-making. Its secret lies in the rich cream made from local sheep and goat milk, wrapped in crunchy phyllo, sprinkled with cinnamon, and served with plenty of appetite.