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Cretan Diet

The Cretan Diet has its roots in the Minoan Crete and constitutes an important element of the island’s cultural heritage. It has survived till nowadays, passed on from generation to generation thanks to the Cretan housewives. Today, despite the fact that foreign tasting and cooking trends have become quite popular, the Cretan cuisine has managed to remain dominant in most households on the island.

In an International Conference on Mediterranean Diet that took place in London in 2000, participants unanimously concluded that the term traditional Mediterranean diet is used to determine the dietary habits which are typical in certain areas of the Mediterranean in the beginning of the 1960s, such as Crete, some parts of the rest of Greece and Southern Italy, and it includes:

  • abundance of fiber (fruit, vegetables, different kinds of bread, cereals, potatoes, legumes, nuts and seeds),
  • fresh seasonal local produce,
  • fresh fruit as the most common dessert and sweets with concentrated sugar or honey few times a week,
  • olive oil as the main source of fat,
  • dairy products (mainly cheese and yoghurt) on a daily basis, in small to moderate quantities,
  • fish and poultry in small to moderate amounts
  • one to four eggs per week,
  • restricted amount of red meat,
  • small to moderate quantity of wine, normally accompanying meals.

A famous study, designed by Ancel Keys and conducted in seven countries, when published in 1980, it revealed that the Cretans’ health level was the best in the world. Cancers and cardiovascular diseases were rare, while deaths from such diseases accounted for only 9 out of 100,000 people in Crete, compared to 466 in Finland. Olive oil as the main ingredient of the Cretan diet, turned out to be the main cause of the excellent medical profile of Cretans and it was attributed as the secret of their longevity.

Thus, remaining faithful to the Cretan tradition, we produce all the above in the Manias Mansion gardens, fields, as well as the farm, so as to enjoy them along with our guests, as every generous host would do.