Editor's pickTa Kochylia
The institution. Grilled fish, octopus, Cretan classics on the harbour.
Mochlos doesn't ask much of you. A pair of swimming shoes, an empty afternoon, an appetite for grilled fish at sunset. The rest, the village teaches you. Here is what we'd whisper to a friend before they arrive.
Tavernas & tables
A handful of waterfront tavernas, a few hidden tables outside the village. We send you to the ones we eat at ourselves.
History & culture
A 30-second swim takes you to one of Europe's oldest known settlements. Half-day drives unlock museums, monasteries, and forgotten chapels.
Beaches
Within walking distance, the village beach. A short drive away, the secret coves and the Caribbean-blue ones.
Walks & nature
From a 20-minute waterfront stroll to a half-day hike through Richtis Gorge with its hidden waterfall.
Sea & boats
Ask at the harbor in the morning. The man with the blue boat usually has space, and he knows where the fish are.
Recommendations coming soon.
Wine, oil & raki
Cretan raki is not a digestif — it is a punctuation mark. The comma between your meal and your conversation.
Day trips
Spinalonga, Vai, the Lasithi plateau. Each one a small expedition. None of them more than 90 minutes away.
Slow living rituals
The small habits the village teaches you. Sunrise swim, ellinikó on the harbour, siesta under olive trees.
The little black book
The numbers we actually use. Tap to call, tap the map to find it. Tavernas answer best in the late afternoon.
Through the year
April – May
Wildflower hikes in Thripti. Easter celebrations in the village. Sea is cool but swimmable; beaches are empty.
June – August
Snorkeling at its peak. Open-air evening dinners. Sunset boat rides. Book the tavernas ahead.
September – October
The locals' favourite. Warm sea, mellow light, fewer crowds. Olive harvest experiences in October.
November – March
Quiet luxury. Long lunches by the fireplace. Hot baths after coastal walks. Apartment & Studio open year-round.
Stay where the locals send their friends
As featured in
The Guardian
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