The snails are one of the gastronomic specialties of Cretan cuisine and cooked with dozens of ways. With thick, with fennel, green beans with wild greens with zucchini, and okra, and eggplant.

Especially famous are the "boubouristoi" snails with arismari, fried in olive oil and finished with local wine vinegar. The best for good company and plenty of wine or raki...