Crete is self-sufficient in year-round fresh fruit and vegetables, as well as in seafood, and proud of its culinary traditions. There is nothing delicate or precious about the cooking. Fish is usually baked or grilled with nothing more elaborate than a sauce of oil and lemon, the meat (traditionally lamb or goat) is grilled or cooked as a stew. Spices are minimal: maybe a little pepper and some local herbs. What is of prime importance is not so much the quality of the cooking or its fanciness, but the quality and freshness of the individual ingredients: the oil (always olive oil) must be the best, the fish very fresh, the meat tasty and the vegetables preferably just picked from the garden. Don`t expect much in way of dessert. Traditionally, Cretans may eat some seasonal fruit.