The area of Chania has utopian beaches (415 kilometers of coast line) many of which are organized as swimming beaches and are combined with superb hotel complexes. There are, of course, more isolated and less organized beaches which offer their own quaintness and physical beauty. The sparkling clean seas of Chania consistently win Europe's "Blue Flags" and are accessible year round to all age groups.


The Cretan diet is a very well known dietary model. The Cretan diet was researched immediately after the Second World War when the longevity of Cretans was first observed because Cretans had the lowest mortality rate due to cardiovascular disease. Recent studies verified these facts.

The climate in the area helps the growth of olive trees, vines and fruit trees. Wild and cultivated greens always held a special place in Cretan cuisine as did a few glasses of wine. Legumes, vegetables, grains, fish, free range meat, dairy products, honey and beverages made of mountainous herbs are the basis of this diet.

To this day, especially in the villages, Cretans have small or large vegetable patch (called Bostani) that cover their family's needs and many have rabbits as well. Almost every family has its own olive grove and probably some orange trees as well. It must however be mentioned that the geomorphology of the island and the population's agricultural synthesis, up to some decades ago, forced locals to difficult manual labor. In antithesis with urban cultures where a more immobile lifestyle is the norm, the Cretan are always in motion.

Cretan cuisine used olive oil as it only fatty source. Recent studies show that today Cretans consume an average of 25 liters of olive oil per person per year, a number that far exceeds the consumption of olive oil anywhere in the world.

Important steps have been taken in the area of organic farming. Many larger and smaller producers are realizing the importance of this upgrade in quality and are mainly producing certified organic olive oil. Similarly the cultivation of organic citrus fruit, vines and vegetables is beginning to thrive.

The cooking process has always been an equally important part of the Cretan diet. The ritual sometimes begins early in the morning so that lunch is ready on time because the Cretan homemakers do believe that food should not be hurried.

The dishes of Cretan gastronomy are countless: Snails boiled or fried with vinegar and rosemary, Squid with fennel and olives, Stamnagathi (greens) with lamb, pilaf and a traditional Easter meat pie, avronies (greens) with eggs, chestnut stew that is equally good as rabbit stew, pies with greens, cheeses like Myzithra and Malaka in the oven or fried, fried or grilled mushrooms, pork tenderloin smokes with sage (apaki) and all kinds of fish and seafood.

Cheese products have a very special place at the table. Thousands of free range sheep and goats produce milk of the highest quality that producers use to produce excellent cheeses like graviera, anthotyro, myzithra, staka, tyromalama and yogurt that is often served with thyme honey. Naturally, bread is a big part of the Cretan diet. Traditionally it was made at home. Rusks made from wheat, barley, a mixture of both or multigrain (called Eptazimo) is also very important on the Cretan table.

Wine is always present on the Cretan table. The basic traditional variety, Romeiko, gives an alcoholic red wine with a very interesting taste. It is often enriched with other varieties like Kotsifali, Moschato, Liatico and others. The antioxidant qualities of wine are also a strong contributing factor to the longevity of the Cretans.

Let us also not forget desert as well as the welcome drink in Crete which is no other than the traditional distillation product called Tsikoudia (or Raki).


Visitors can enjoy traditional Cretan festivities and share all types of events with the locals, from modest religious ceremonies and traditional festivals to grand celebrations of national holidays like the 28th of October and the 25th of March. The anniversary of the Battle of Crete with the participation of war veterans from Great Britain, Australia and New Zealand in May is also event worth seeing.

Cretans always find occasions to celebrate: The production of Tsikoudia (or Raki) – called Rakokazano, wine making, the gathering of olives or oranges are all perfect opportunities for a traditional celebration in many villages. The chestnut harvest in the villages Elos and Prasses in October and the harvesting of cherries in Karanos in June are celebrated with grand festivities.

Engagement ceremonies, weddings and baptisms are often open to everyone. These celebrations have an abundance of food and drinks are always accompanied by live Cretan music, dancing and a hospitable demeanor.

Your entertainment options, however, are not limited to traditional festivities. During the day you can combine your swim with fun at any of the hundreds of beach bars that are mainly located in the Chania Bay, Agia Marina, Platanias, Gerani, Maleme, Tavronitis, Kissamos, Paleochora and Georgioupoli.

Nightlife begins at the quaint Venetian harbor of Chania that houses many hotels, coffee shops and bars. This area is preferred by older crowds and those seeking something more romantic.

The younger crowds who are seeking something more intense gather in cosmopolitan Platanias that is full of bars and night clubs. Many beach parties are also organized during the summer months in the area.

Chania is place where you will always find something fun to do. Here celebrations, dancing and fun last for as long as you wish...

The Climate

The climate in Chania is temperate Mediterranean. Of course, due to the mountain ranges in Crete, there are significant differences in the climates from area to area. In autumn and winter there are strong northern and northwestern winds. The winter starts in December with mild rainfalls that last till March. During the winter we also have snowfall in the areas of higher altitude (over 1000 meters). The snow covers a large portion of the mountainous area of the Lefka Ori mountain range and usually does not melt till April.

Chania has the most water in Crete (65%) which is why there is such rich vegetation and so many fruit trees (citrus trees, olive trees, vines, etc.). Spring is not too long. It lasts from April to the middle of May and is usually dry with little precipitation. Summers are especially warm and dry. They begin around the middle of May and last till the end of September. The warmest summer month is July and sometimes August.

Fall begins at the end of September and is relatively warm and wet with precipitation during the months of October and November.

What is considered the gift of God to this land, not only to Chania but to the entire island is the sunshine. The sun shines more in Crete than in any other place in Europe. In the southern coast of Crete the sun shines approximately 320 days a year!

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  1. About Chania

More About Rea Hotel

Rea Resort Hotel in
Chania, Crete, Greece

Stavros, Akrotiri, Chania
Tel:  +30 28210 39001-4
Fax: +30 28210 97504