The island of Crete is home to the kri-kri wild goat, an endemic species found mainly in the gorges and most remote mountain areas. It is one of the island’s iconic animals and exists exclusively here and on a handful of nearby islets.
In June 2023 we did a road trip across Crete, driving from east to west over roughly eleven days. It was a journey of coastal roads, wild beaches, tiny villages and a landscape that kept shifting — from arid mountain ranges to vivid turquoise coves.
We began in Heraklion, spending our first night taking in the energy of the capital and getting our bearings on the island. On day two we headed towards Agios Nikolaos and from there made our way to the island of Spinalonga — a place steeped in history: a Venetian fortress that later became a leper colony until the mid-twentieth century.
Day three turned out to be one of our favourites. The eastern corner of Crete got under our skin. The beach near the Cape Sidero lighthouse was our absolute highlight: completely deserted, glass-clear water and snorkelling in total solitude among the fish.
On day four we explored Xerokampos, one of the most remote stretches of the island, with landscapes that felt almost desert-like. The following day we stumbled upon an isolated monastery tucked into the mountains — found by chance after a short, aimless walk. Then came Matala, famous for its cave-riddled cliffs and its place in hippie culture during the 1960s.
One of our most exhilarating moments was the quad bike ride to Agiofaraggo and Vathi — two isolated beaches only reachable via dirt tracks and dramatic canyons. The next day we arrived at Balos Lagoon: shallow turquoise water, pale sand and a narrow strip of land opening between sea and lagoon. One of the most photographed spots in Crete, and even more breathtaking in person.
Day nine brought us to Elafonissi, famous for its pinkish sand and crystal-clear shallows. The day after, Seitan Limani — a narrow inlet wedged between towering cliffs. Our last night was spent in Chania, with its beautiful Venetian harbour, before wrapping up in Rethymno amid fortresses and centuries of Venetian history.
Crete showed us a rare balance between history, nature and freedom. Each day was different from the last; every road led to a new landscape. The best way to experience it: without rushing, letting the road and the unexpected guide you.
Cretan cuisine is simple but deeply rooted in local tradition: olive oil, fresh vegetables, cheeses like feta and graviera, grilled meat and fish, wild herbs. A food culture that perfectly reflects the island’s way of life — essential, genuine and tied to the land.