Freshly caught fish displayed on ice at a street market in Heraklion, where local vendors offer the day’s catch from nearby waters of Crete.
Credit: Anna Wilson
A local chef prepares traditional dishes during a hands-on cooking lesson at Ouzeri tou Terzaki, a small restaurant near the port of Heraklion, Crete.
Credit: Anna Wilson
Feta cheese and olives prepared to accompany meals at Ouzeri tou Terzaki, where the kitchen uses its own olive oil and vinegar alongside locally sourced, organic ingredients from traditional farmers.
Credit: Anna Wilson
Greek yogurt and garlic are set out for a cooking lesson in Heraklion, key ingredients in tzatziki.
Credit: Anna Wilson
A cook presses grated cucumber to release excess moisture during the preparation of tzatziki.
Credit: Anna Wilson
Grated cucumber rests in a sieve before being combined by hand with other ingredients.
Credit: Anna Wilson
Freshly made tzatziki is served with bread during a cooking lesson in Heraklion, Crete, as participants share the dish they prepared.
Credit: Anna Wilson
A traditional Cretan meal of grilled octopus, Greek salad, and feta is served at Ouzeri tou Terzaki in Heraklion, Crete, reflecting the Mediterranean diet’s emphasis on fresh ingredients and simple preparation.