Copyright © Lotus Eaters 2010 - 2017
Restaurant opening hours:
Early April to late October - 11.00 to 15.00 hrs (with kitchen closing at 14.30) and 18.00 to 23.45 hrs (with kitchen closing at 22.45)
From June Every Tuesday lunch times.
Restaurant no: 0030 28410 41538
Mob: 0030 6947640407
Contact Form: Click Here
Our aim at the Lotus Eaters Restaurant is to produce quality Greek and other well known favourite dishes using, wherever possible, locally produced products. We believe we have achieved this through constant communication with the local suppliers and our Greek friends and neighbours.
About The Restaurant (Lotus Eaters)
We buy all our meat from the village butcher who in turn sources from local farmers. Cretan meats are very high quality. Try a dish as simple as a marinated neck chop (pork) and taste for yourself. For a real treat have us order and prepare for you a leg of organic lamb marinated in olive oil, garlic, lemon juice, thyme and oregano then slow roasted ready for your reservation. A small leg is perfect for two.
Greek salad of cucumber, tomato, onion, peppers, olives and Feta
Stifado, a traditional Greek dish of slow cooked beef with onions and red wine.
Crispy fried courgettes.
Dakos, traditional Cretan barley Rusk topped with finely chopped tomatoes and crumbled Feta cheese.
All of our vegetables, salads and fruits are sourced from the village co-op or local markets, with fresh deliveries coming into the village from all over Crete. Whether it is potatoes from the plateau in Lasstiti, oranges from Chania or courgettes and peppers from the villages surrounding Elounda, quality is always at its best.
Vegetables, salads and fruits:
We buy all our fish from a long established local supplier. We believe simplicity is the key to quality fish dishes. Try our grilled sea bream with a traditional lemon based dressing or bass, steamed with spring onions, ginger and light soy.
We have a selection of smaller fish such as sardines, marida and red mullet. Shrimps and calamari are also available.
Deep fried calamari with a hint of paprika.
Prawn Saganaki, prawns cooked in a rich spicy tomato and Feta sauce finished off with a dash of Ouzo.
Grilled sea bream, served with briam (a medley of Mediterranean roast vegetables).