The E4 European long-distance path is international; starts at the Pyrenees, crosses the Alps and the whole of Greece, continues on Crete and concludes on Cyprus. It has been signposted by the European Union of Mountaineering Associations and crosses Crete, east to west, connecting Kissamos with Zakros. Trekkers get the chance to explore the extensive diversity of the area, along trails and over rocks, crossing wild canyons and forgotten settlements, to discover hidden places, relish nature in all its grandeur and experience customs by mingling with indigenous population. The colours denoting the route of this path, for those that are willing to take it, are: yellow and black. The section that crosses the Municipality of Kissamos is called Kissamos-Elafonisi, circa 45 km long. Those interested can set off from Kissamos southbound towards the village of Kato Palaiokastro (2 km), then Korfiana (2 km), Grigoriana (2 km), Polyrrhenia (2 km), Galouvases (2 km), Lousakies (2.5 km), Zachariana (2.5 km) and Sfinari (7 km). In total, it spans 22 km and includes sights such as the ancient city of Polyrrhenia, the traditional settlement of Galouvas and the picturesque churches at Zachariana.
DISCOVER ALSO
Culture
FOLKLORE CULTURE Folklore is a culture defined by its namesake: everything the people of a land say, do and act collectively and as a society. Folklore roots across the region of Kissamos are lost in the haze of time, back to Minoan Civilisation times. FOLK ART MUSIC Music and singing are strongly connected to all sides of everyday life for the inhabitants of the area. Traditional musical instruments of Kissamos are the lute and violin, instead of the lyre found in other regions. Locals have dubbed them ‘zygia’ and they are a vital part of days-long celebrations of joyous events like weddings, fairs, engagements, christenings and more. The dancing activities of the people of Kissamos is abundant too, who stomp…
Gastronomy
THE KISSAMOS DIET Kissamos locals, as do all Cretans, are traditionally gourmand and enjoy good, quality food. Their land’s trademark produce is the cornerstone of Mediterranean Diet. Local cuisine is, at its foundation, indigenous and the rule of thumb is the use of olive oil on every dish, with tomato and oregano assuming starring roles. The dietary habits of today’s locals are close to those in ancient times, something that is documented by inscriptions on Linear B tablets regarding cheese, olive oil, honey, wine, herbs and spices, meats and grain. Its basic features are simplicity, sparsity, making use of local and seasonal produce, all cooked with imaginative variation. OLIVE OIL No matter where you land on Crete, be it high…
