Chrissi Island

Chrissi Island or Gaidouronisi (donkey island) lies 8 miles south of Ierapetra from where - from the middle of April to the end of Octomber- there are daily cruises by boats to Chrissi. The residents of Ierapetra simply call it “the island”, as there is a special relationship between them, lost in the depths of time.

Ierapetra

In the wonder of the Libyan sea, the journey is usually in the company of herring seagulls, while occasionally dolphins play within sight. After almost an hour’s sailing, the boats approach the southern coast of the island, which is normally more sheltered. Passengers disembark at “Vougiou Mati” where there is a small wharf and the reception area. 

The vegetation is quite diverse in view of the island’s size. There are mainly cedars, junipers, lentisc, thyme, heath and rockroses and sandy shore vegetation.

The Cedar forest of Chrissi is very rare in its expanse and structure. It covers almost 35 hectares and its density is approximately 28 trees per hectare. Their average height is 3 to 7m tall and their average age is at least 300 years old. Cedars have a root system that spreads across an area which is more than double the height of the tree. Apart from the big roots, a huge amount of tiny roots forms a complex web that keeps the sand in place.

In the sea around Chrisi the variety and abundance of the marine species are impressive, as the water is shallow. The sea bed around the island up to a depth of 20m covers about 30km2 (area six times the size of the island).Most of the island’s animal species have a Mediterranean distribution. None of them pose any threat to humans.

The total length of the island’s pathways is 10km. With three hours of relaxed walking the visitor can obtain a good idea of the variety of the landscape. All you need is a pair of sports shoes, and of course hat, sunscreen and water during the summer months.

One that doesn’t enjoy walking so much can relax by the blue sea either on the jetty or on the northern beach, which is 5 minutes walk. Even on a relaxed, short stay like that, Chrissi remains very impressive.

A few hipsters are "allowed" to live permanently in Chrissi and their presence somehow prevents from environmental degradation. 

You can see their pictoresque and fascinating accomodations between the cedars.

When back in Ierapetra remember is the only town on the south coast of Crete,  Today the area of Ierapetra is one of the most productive regions of Greece  and one of Europe’s main sources of early fresh fruits, vegetables, olive oil and flowers. Ierapetra has a lot to offer to its visitors and is a great place to enjoy beautiful nature and traditional Greek atmosphere. Above all the small and tipical restaurants facing the sea.

Grilled octopus is  on the menu of every seafood tavern in Greece and On the Greek islands  one will often see a clothes line of octopi hanging  outside of a taverna, drying out in the hot Greek sun. This is done to draw out moisture (water) from the octopus, especially important if grilling octopus.

Try the recipe  (makes 1 appetizer serving for 4))

1 medium to large octopus, beak and ink-sac removed (most octopi are already cleaned)

1/3 cup red wine

splash of balsamic or wine vinegar

cracked black pepper

fresh or dried Greek oregano

extra-virgin olive oil

salt to taste

lemon wedges

Place your octopus (throwing in the cork is optional) in a pot over high heat and cover. Allow the octopus to boil for about 5-8 minutes. Take the lid off and have a look to see if the liquid has been released (the octopus should be almost covered in liquid). Place the cover back on and reduce the heat to a medium-low and simmer for about 45 minutes (checking occasionally to see if there’s enough braising liquid). You may add some more water and continue to braise until the octopus is fork-tender.

Remove from the heat and add your wine, balsamic vinegar and some Greek oregano. Allow the octopus to steep until the liquid has cooled or even better, place in the fridge overnight. 

When you’re ready to grill your octopus, pre-heat your gas or charcoal grill to a high heat. You may cut your octopus now or after it’s grilled (your choice). 

Take your octopus out of the liquid and place in a bowl. Add some olive oil, some balsamic vinegar, dried Greek oregano, freshly ground black pepper and if needed at all, some sea salt. 

Place the octopus on the grill and sear for about 2-3 minutes on both sides. Remove from the grill and place on a serving plate. Drizzle with extra-virgin olive oil, a squeeze of fresh lemon juice, a good sprinkle of dried Greek oregano and a little sea salt.

This is only one of the tastes of Greece.