An international jury comprising four experts, accompanied by IGCAT’s President, Diane Dodd, PhD, evaluated the application of the Crete region for the title of European Region of Gastronomy 2026. After reviewing the bid book, Crete: Experience the Gastronomic Magic of Simplicity submitted on December 5, 2023, the jury visited the region from May 27-31, 2024. The purpose of the visit was to assess the region’s suitability and readiness to host the title in 2026. The jury will prepare a comprehensive report with recommendations to support the region’s journey.
During the visit, the jury met with over 60 stakeholders from across the islands, including associations of municipalities, regional government representatives for agriculture, culture and heritage, chefs, academics, business representatives, educators, and local entities concerned with the development and protection of Crete as a gastronomic region. The jury was pleased to engage with so many stakeholders from public, private, third sector, and academic institutions and commended the efforts of all involved in developing strategies and plans for the region.
General comments
The Jury was impressed by how the vision for Crete, Candidate European Region of Gastronomy 2026 is so closely linked with IGCAT’s focus areas and it also noted how that vision has been inspired and reinforced by Ploigos Education and Development Company’s longstanding and far-reaching work in the region. The work of Ploigos has been exceptional in this regard and it provides a clear roadmap for multiple sectors to work together to ensure a sustainable food future for Crete and to contribute to an excellent European Region of Gastronomy.
The Jury applauds the fact that Ploigos for decades has been working to boost local and regional development through research, education and training, bringing different stakeholders together to support small scale food production, Crete’s circular economy and at the same time strengthen the common gastronomic identity of Crete. The jury were happy to note that their philosophy aligns perfectly with IGCAT’s vision.
While the Jury couldn’t visit the whole of Crete, jury members were able to speak to representatives from the Region of Crete and the jury wish to congratulate the Region for their numerous excellent initiatives to safeguard and promote local cuisine.
The jury noted the exceptional work of the Agronutritional Cooperation of the Region of Crete and their ‘Crete – Land of Values’ certification scheme which identifies high quality, healthy local products and supports their availability in local restaurants, hotels and shops.
Visits to villages, municipalities
The Jury also had the opportunity to either visit or meet with representatives from many municipalities, villages and prefectures and wishes to congratulate all for their dedication to gastronomy, quality food and culture, also noting that their current activities and future plans to further elevate local gastronomy, align with the ambitions of the European Region of Gastronomy title.
The jury also acknowledge the excellent work of:
Anogia Municipality
Prefecture of Lasithi
Municipality of Agios Nikolao
Municipality of Sitia
Kritsa village
Krana village
Rethymnon
Vamos village
Plaka village
Elounda village
Heraklion Municipality (UNESCO City of Gastronomy)
Regional Union of Municipalities of Crete (PED)
Psiloritis UNESCO Global Geopark.
The jury enjoyed seeing how local communities are appreciating, linking and connecting heritage, tangible and intangible, especially those which are promoting the rich inner countryside, the hinterland, of Crete, by developing new economic opportunities, starting from local traditions and recuperating knowledge. This was particularly evident at:
the Shepherd’s Place interpretation centre; a true keeper of the Cretan rural heritage, and the exceptional strategies undertaken by A.K.O.M.M. and S.A. O.T.A. (Developmental Company of Psiloritis)
the Shepherd’s Shelter (Mitato) in Krana village, where visitors can see the full cheese making process from milking to tasting Kalitsounia fried pies.
The jury supports the development of events because the linkage to live music, dance and theatre not only supports the performing arts sector in Crete but it provides memorable experiences and a reason to visit. The jury saw and heard about exceptional examples as in:
The Carob Mill Art & Cultural Centre (Haroupomylos) where the jury got to know about the efforts of Epimenides Cultural Society of Panormo to protect, showcase and maximise the potential of the carob tree.
Fabrica Farm & Houses in Vamos village who have been keeping rural traditions alive and sharing them since 1985
Cretan Women in Business Association’s work on the revival of traditional arts and crafts
Xobli Women’s Weaving Cooperative, a social enterprise promoting and teaching traditional weaving
Ms. Hermioni for demonstrating traditional weaving in Perahori.
The jury encourages the development of educational itineraries within Crete and also, with international partners, because these stimulate exchange of knowledge as well as cross-marketing of food destinations, such as:
Epimenides Cultural Society of Panormo’s proposal to build a “Carob Route” connecting different regions in the Mediterranean area.
Archaeological Museum of Heraklion, a member of the Iter Vitis Cultural Route of the Council of Europe, where visitors can be guided through the ancient origins of the Cretan food and wine tradition, and appreciate the archeological remains from the Minoan civilization linked to wine production, food preparation and consumption.
The jury also used the occasion to express their support for Spinalonga island’s application for UNESCO World Heritage.
A conversation with International Documentary Festival of Ierapetra explored potential collaborations with IGCAT’s International Food Film Menu, aiming to promote Cretan gastronomy through food films.
Finally, the jury noted that their overall experience in the areas of culture, citizen involvement, empowerment, and heritage was one of strong evidence of social cohesion, community empowerment, of women leaders in society and in successful entrepreneurial initiatives, of authenticity – which is strong if you still have it, but once lost will be difficult to retrieve.
The Cretan contemporary way of life is typical of island communities, strong, resilient and persevering and recognising opportunity. The hospitable and evident autonomous identities of its people is a result of it history, its geographic location in the Mediterranean, and its will to forge sustainable social, environmental and economic Cretan futures.
The jury has been hugely impressed by cross-sectoral collaborations with the academic sector to identify, verify and research practical solutions, as witnessed the work of:
The University of Crete,
Department of Nutrition and Dietetics of the Hellenic Mediterranean University
Mediterranean Agrofood Competence Centre (MACC)
Mediterranean Agronomic Institute of Chania – MAICH
The Cretan Diet recognised by research as one of the healthiest diets and the Mediterranean Diet recognised by UNESCO as intangible cultural heritage are indeed huge assets.
Research, preservation and promotion of local cuisine and products involves key stakeholders, and the jury was pleased to note that researchers went to the farms. The importance of the primary sector (farmers and fishermen/women), who shape landscapes and have a key role in preserving the local products & biodiversity are as important as, restaurants, hotels, and consumers (local & tourists).
The jury was deeply impressed by the Foundation for Research and Technology – Hellas (FORTH) and Science and Technology Park of Crete (STEP-C), these research hubs are a catalyst for innovation and entrepreneurship, connecting the academic environment and the business sector, offering research services and technology solutions for start-ups and companies in many different sectors. The Jury had the opportunity to hear presentations and visit some of the Foundation’s facilities and labs, witnessing outstanding examples of how scientific research and state-of-the-art technologies can be applied to sustainable agriculture, agrofood, heritage preservation, visitor experiences and tourism. The jury was particularly impressed that school pupils can visit the labs and participate in experiments to encourage future young researchers.
Also, the jury appreciated the work of Agricultural Cooperative of Rethymno and Agroxenia (Union of Agrotourism in Greece).
The jury’s conversations with many experts, researchers and academics covered many important topics and current challenges such as the risks posed by increasingly globalised diets and climate change that can be averted by promoting sustainable agricultural practices, organic farming, conservation of local plant and animal varieties, and revival of traditional food ways and know-how.
Cretan breakfast by Heraklion Hoteliers Association
The jury noted the Heraklion Hoteliers Association’s efforts to integrate local gastronomy into hotels by offering a Cretan breakfast and connecting guests with local producers through unforgetible memories. The jury wished to thank specifically for the hospitality and generosity during the visit:
Olive Green Hotel
Avli Restaurant in Rethymnon,
The Association of Winemakers
Fabrica Farm & Houses
Women Association of Kritsa, an organisation dedicated to safeguarding and giving visibility to local traditional gastronomy
Kanali Restaurant in Elounda village
Ligo Krasi, Ligo Thalassa restaurant
Kafeneio Aivaliotis
All inspiring hospitality businesses that are encouraging and boosting Cretan diet and providing the most tailored and beautiful experiences for everyone. The jury however, singled out Peskesi restaurant, stating that they deserved a special mention as they work for 0 food waste and circular economy, showcasing didactic resources as illustrative graphics for guests. This restaurant clearly understands their educational potential and their role in recovering plant/animal varieties and recipes. Their attention to detail: concepts, principals, practices, values, service, dishes, food and Maitre d’ were all exceptional!
Jury composition
Dr. Diane Dodd, IGCAT President accompanied the independent jury to ensure that all financial, governance and legal aspects will ensure a long-term legacy for the region. The independent jury members were:
Dr Edith M Szivas, IGCAT Vice-President and expert on tourism focussed her attention on creativity, tourism and job opportunities as well as public sector governance;
Davinia Galea, from Gozo, candidate European Region of Gastronomy 2026 and IGCAT Expert on Culture, focussed her attention on culture, citizen engagement, empowerment and heritage initiatives;
Ramon Sentmartí, from Catalonia, European Region of Gastronomy 2016 / World Region of Gastronomy 2025 as well as an IGCAT Ambassador with expertise in in the Agrofood sector, focussed his attention on research, innovation, communication, marketing, legacy and evaluation;
Jaume Gomila, Menorca, a biosphere reserve and European Region of Gastronomy 2022, focussed his attention on environment, hospitality and sustainability.
The article Crete recommended for the title of European Region of Gastronomy 2026 first appeared in TravelDailyNews International.