Elia & Diosmos

Elia and Diosmos — meaning Olive and Mint — is a mezedopoleion (meze bar) at Odós Handakos 11 in central Heraklion, tucked into a stone-walled space that feels distinctly Cretan despite its contemporary sensibility. The concept is built around the Cretan tradition of sharing: a procession of small plates, each showcasing a different aspect of the island's larder, accompanied by rounds of raki or a glass of Cretan wine selected from the modest but well-chosen list. The menu reads like a tour of the Cretan delicatessen — local graviera cheese served with raw thyme honey and crushed walnuts, loukaniko (Cretan pork sausage seasoned with orange rind and allspice), chochlioi (snails cooked in olive oil with rosemary, garlic, and wine), and seasonal small plates that change with the market. The snail dish — a classic of rural Cretan cooking that has disappeared from many restaurant menus — is one of Elia & Diosmos's most discussed offerings and worth ordering if present. Cured meats and pickled vegetables from Cretan producers round out the selection. The atmosphere in the stone-walled interior is warm and intimate; the space fills with a mix of Heraklion professionals and tourists who have sought out something beyond the conventional taverna formula. The restaurant operates Monday to Saturday from noon through midnight, making it suitable for both a long lunch and a late evening of grazing. Evening service is busiest and reservations for later sittings are advisable. The format — many small plates, unhurried pace, raki flowing — makes meals here naturally long and convivial. Average spend depends on the number of plates ordered but sits around €25–35 per person with drinks.