Crete is the largest of the Aegean islands and the fifth of the Mediterranean Sea.
It is one of thirteen peripheries of Greece or regions.
Its capital is Heraklion.
The island is administratively divided into four provinces or prefectures: Chania (or Chania), Rethymnon, Heraklion (or Candia) and Lasithi.
There are two international airports, one in Khaniá and one in connection with Heraklion to Athens, Mykonos, Santorini, Rhodes and Thessaloniki.
On the north coast there are several important ports.
There are US naval bases in Heraklion and Suda Bay.
Crete 3000-1200. C. was the center of a thriving civilization called the Minoan or Aegean civilization, Egypt and contemporary Mesopotamia, and which probably disappeared as a result of the eruption of the Santorini volcano.

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Crete's special geographical location and continual crossroads of cultures have shaped its history, myths and traditions. Its golden sandy beaches and crystal clear waters in Crete have developed mainly in the north of the island, a major tourist industry that annually receives two million visitors.
In addition to its many beaches are the tourist attractions such as the Knossos Ruins, Lassithi, The Samaria Canyon, the Minotaur Maze.

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The traditional dish of Cretan cuisine usually consists of meat or chicken, the skewered roast kid is definitely the most consumed. Fresh and tasty fish are the foods that are among the most used on the island, especially in the eastern region. Genuine local dishes are generally enjoyed in restaurants and taverns. Among the most famous specialties include Chtapodi, Grilled Octopus, Kalamarakia, Fried or Grilled Squid. Moussaka is made from eggplant combined with ground beef, tomato and potato sauce, Koptopoulo chicken and Gourounopolo pork are served with different cooking methods, while Paidàkia are some savory grilled lamb chops. Each meal is accompanied by the famous Salata Koriatiki salad, which consists of tomatoes, cucumbers, feta cheese, black olives and onion, seasoned with olive oil. In the central regions, Stifado is made of roast veal with onion and natural flavors, usually served along with dolmades, which are stuffed grape leaves with minced meat and rice.
Thick and creamy yogurt is used as a dessert with apples, walnuts and almonds. Typical of Crete island are also crostini preparations as an appetizer with a sauce made with cucumbers and garlic called Tzatziki.
Bougatsa is a specialty of Heraklion town, made up of a cheese-filled pasta eaten for breakfast.

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Crete, situated in the interior of southern Greece, enjoys a typically Mediterranean climate, which is often characterized for a long time, with hot and dry summers and mild, or sometimes quite rainy winters, especially in the north of the island.
However, the best time to visit the island of Crete is from April to November, but the best months are from low season, ie from September to November and April to early June. In addition, in October and November also given the island's latitude, located to the south of the interior of Greece, it is absolutely possible to swim because the weather is still warm and the waters perfect for swimming with a temperature still above 20ºC. However, from June to August it is really hard and it rains every day will be perfect to go to the sea, sunbathe and relax. In addition, for year-round warmer temperature lovers, the southernmost part of the island, for example, the Messara Plain area and the Asterousia Mountains enjoys an almost African climate: dry and still very hot. Finally, Crete is also characterized by high winds, and in some months of the year, although rarely, in some peaks, especially those over 2000 meters, snow can be found.
Average temperatures in Crete in the summer range from 26 to 28ºC, because mitigated by winds, while during winter temperatures can reach 10 or 8ºC.

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