Time out in a small stone house in the middle of Crete's mountains. The morning mountain air is clear and fresh. Birds chirp in the plane trees and chestnut trees, from time to time a goat complains. Otherwise: complete rest.
Time seems to stand still in Milia, a mountain village in the west of the Greek island of Crete. The 17th century settlement is its own little world, far away from the hustle and bustle, tight deadlines and mass tourism. In the 80s, the Cretans Jakob Tsourounaki and Jorgos Makrakis breathed life back into the abandoned village and created a place where hospitality, harmony and respect for nature are at stake: by hand, they rebuilt the houses made of limestone and chestnut wood as they once stood and equipped them with solar systems. They created gardens, built stairs and terraces, planted flowers, fruits and vegetables. Most of the ingredients that are served in the restaurant as fresh, typical dishes come from our own organic farm.
This holiday is all about spending time with and in nature: walking and hiking trails invite you to discover the picturesque mountain landscape directly from the village. Archaeological sites and beautiful beaches can be reached by car. The owners also arrange visits to local winemakers and beekeepers.
ArchitectureThe hotel founders Jakob Tsourounaki and Jorgos Makrakis have rebuilt the farming village Milia as originally as possible. Only locally occurring materials were used. The houses made of limestone and chestnut wood are just as high on the mountain as they were 300 years ago. Sometimes the rock even replaces the walls. Only small bathrooms were newly installed. The decor is just as authentic: old, rustic furniture has been beautifully restored to retain its original charm. Handicrafts from the region make the rooms cozy. Courtyards and gardens are laid out between the houses, narrow paths and steps lead through the small village and even to a small amphitheater.
FoodCretan cuisine offers many surprises: potatoes with chestnuts, pork with oranges and an eggplant salad that you would hardly find anywhere else. Seasonal dishes are served in the on-site restaurant. In winter there are many dishes made from chestnuts, during the hotter days in summer the traditional courgette quark bake tastes particularly good. The ingredients are grown around the village in organic farming. That is why the kitchen focuses on traditional foods such as dairy products and fresh vegetables. Wild herbs complete the taste. Olive oil, which is also produced here, should never be missing. The smell of freshly baked bread permeates the village all year round. For breakfast there is a buffet with homemade jam, honey, cheese, fruit and cake.
EnvironmentThe Milia Mountain Resort can supply itself completely with energy through photovoltaic systems. Jakob Tsourounaki and his friends also rely on the cooperation of the guests: the lighting in the houses is economical, electronic devices can only be charged in the restaurant. The plant's wastewater is filtered and used to water the trees. Cooking is done with wood stoves. Attention is also paid to environmental friendliness when it comes to cleaning agents.
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The nearest airport is Chania (approx. 60 km away). There is a bus to Vlatos once a day from the bus station in Chania on weekdays. A pick-up can be arranged from there. It takes about 1.5 hours by car from Chania airport to Milia. You will receive a detailed description of how to get there with the booking confirmation.
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