The Ferryman was first opened by the Sfirogiannikis family in 1974 as the Vasilis taverna. The name Ferryman came from the 1977 hit TV series "Who Pays the Ferryman?" as much of the action of this drama was filmed at the taverna.
The restaurant is now run by Akis Sfirogiannikis who personally welcomed us at our table each night. His wife Sophie and the other staff were charming and warm as well. We felt very much at home in the perfectly relaxed outdoor setting, and greatly enjoyed the smooth flow of the evening, with wonderful views of the sea and the setting sun.
The food served at Ferryman is excellent. The dishes here are the best examples of classic Greek and Cretan cuisines. Everything is homemade from scratch, using the freshest ingredients, perfectly cooked and beautifully presented. We selected a Greek wine from the Atalanti Valley, Domaine Hatzimichalis Cabernet Savignon 2005, and found it paired nicely with the different foods that we tried. Here then are some of the very special courses we enjoyed:
Tzatziki, made with yogurt, cucumber, and garlic, was perfectly creamy and delicious.
Melitzanosalata, a Greek-style eggplant salad, are homemade with aubergines, mayonnaise, and a little garlic.
Pitas and Garlic Toasts were served to accompany all of the meze.
Fresh Fried Courgettes are thinly sliced ribbons of zucchini, lightly fried and wonderfully crispy.
Dolmades, grape leaves stuffed with rice, were truly incredible at the Ferryman taverna. The grape leaves are handmade and the rice filling was exceptionally flavorful.
Cretan Beans are special local white beans cooked in fresh tomato sauce and garlic.
Mushroom Ferryman was prepared with cheese in cream and cognac sauce.
A wonderful Cheese Saganaki, breaded and crispy fried cheese, was one of our favorites.
Boureki are the deep-friend aubergine rolls filled with cheese.
The Spanakopita at Ferryman was unbelievably delicious, prepared with handmade phyllo dough and filled with fresh spinach, leeks, and feta cheese. It was the best spanakopita we have ever had!
The local catch of the day was Sea Bream. Its fresh flavors shone in its simple preparation, served with lemon butter sauce, vegetables, and rice.
Stifado is a specialty of beef cooked with onions, balsamic vinegar, and sweet red wine, served with a puree of fresh potatoes and mushrooms.
Cretan Lamb is a traditional dish of soft and tender local lamb, slowly cooked with vegetables and homemade olive oil and aromatic basmati rice.
The Homemade Lamb Kebabs were also wonderful, served with tzatziki and pitas.
For dessert, we tried a homemade Baklava with ice cream, and found it to be delightful.
On our last night enjoying dinner there, the mother of the Ferryman's family made Sweet Boureki filled with cream especially for us. This dish was delightful and most surprising. We were extremely touched.
Every night we had a Greek coffee which was particularly excellent, made from finer grains than we have had elsewhere and thus more delicate and flavorful than many Greek coffees. Finally, at the end of the meal we were offered complimentary drinks - Metaxa (Greek Brandy) and a Greek cherry liqueur. My daughter was also given special treatment in this very child friendly family restaurant, and she enjoyed after-dinner treats including a platter of fresh fruits and other sweets.
We greatly enjoyed our dining experience at Ferryman Taverna and would recommend this restaurant highly to anyone who visits Crete. With mastery of local Greek and Cretan cuisine, carefully prepared with the freshest top quality ingredients, and with an unbeatable family touch, we believe it is the best on the island and a rare opportunity to enjoy the island spirit and still feel home away from home!
