Unfortunately, there are no texts referring to the Minoans’ culinary habits, due to the fact that the Minoan civilisation was prehistoric. Archaeologists are studying finds, such as food remains found in earthenware storage vats in Minoan palaces, architectural sites, the colour and texture of the soil, paintings preserved on pottery and murals, as well as stone tools and various types of ceramic objects. Throughout archaeological studies of the Minoan civilization, there is evidence supporting the use of legumes and herbs, the use of oil, honey, as well as sea salt harvesting. The use of Coriander is mentioned both as an herb and as a spice. In archaeological sites where bones, seeds and shells have been well-preserved, we find that the diet of the people of Minoan Crete included plenty of seafood, fish and meat. Archaeologists are also examining Cretan hieroglyphics, as well as Linear A and Linear B. All these findings have helped us establish that the Minoans usually cooked in common spaces, where other activities also took place and that they cooked in tripod cooking pots. These cooking utensils found appear to be suitable for slow cooking all kinds of soup. For several years now, through “Minoan Tastes”, I have been composing “Minoan flavors” according to my own interpretations of the aforementioned archaeological findings, following years of rigorous study. Bellow, I have listed 3 of my Minoan recipes, which are delicious and very easy to follow, so that you can create a special menu with a taste of Minoan Crete.