The absence of Cretan wines from the menus of restaurants and hotels on the island, even in traditional wine-producing areas, is highlighted by Giorgos Pelecanakis, president of the Panhellenic Federation of Hotel Managers, in a post.
As he points out in a post, this is a paradox that threatens to alter the image of authentic Cretan hospitality, especially at a time when in 2026 Crete will bear the title of European Region of Gastronomy.
“In almost all restaurants and hotels – even in Archanes, Peza or Messara – one rarely finds labels from local winemakers,” he emphasizes. “Instead, the lists are filled with wines from other regions or cheap imports, while in many cases bulk wine is displayed without any connection to the identity of the place.”
He warns that this practice not only entails the loss of a commercial opportunity for producers, but also a serious cultural deficit. “Food and wine are two sides of the same coin; we cannot talk about ‘local cuisine’ and ignore the wine that is born next to us,” he notes.
To fill this gap, he suggests coordinated cooperation between restaurateurs, hotels, winemakers and local authorities. “We need training seminars for staff, actions to promote local labels and strengthen wine tourism routes,” he points out, posing the crucial question: “If we ourselves do not support our local wine, how do we expect foreign visitors to recognize and love it?”
