Elia + Diosmos (Olive + Mint)

This award-winning restaurant makes an upmarket pit stop after visiting the Minoan Palace of Knossos, 4 kilometers (2.5 miles) away. Chef Argyro Varda focuses on seasonal Greek fare: hand-made pasta twirls with local goat’s cheese, snail and bulgar pilaf, and lamb’s liver risotto, a dish traditionally served at Cretan weddings. The vibe is a little pretentious but the food is consistently good, especially if you’re tired of typical taverna fare.