Savoring Greece’s Most Unexpected Dishes | Anthony Bourdain: No Reservations | Travel Channel

As soon as Anthony arrived on the Greek island of Crete, he was treated to the wide assortment of the food it has to offer — something he admits he doesn’t know too much about. At the home of Manolis, a former chef, Tony’s treated to a traditional Cretan meal. Manolis has cooked the staple food of all Greek dinner tables, wild greens, as well as fresh bread, a dip made from milkfat and flour, and a stew made from fresh local snails and stewed tomatoes. It is truly a delicious—yet very healthy—meal. The next day, Tony and Byron go to Hania, a town known for its exceptional seafood. There, Tony meets a local fisherman with a fresh catch of sea urchin, Tony’s favorite. From there he takes Tony to a seaside tavern to sample even more local seafood. They enjoy a meal of sea urchin roe, fresh cuttlefish, sautéed octopus, and an olive oil dip infused with the urchin roe, followed by rounds of raki, a legal form of moonshine created by many Cretans in their own homes.

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