My recent travels to the island of Crete left me deeply inspired — especially in the kitchen, but also in life. There’s something about the Cretan way of being: unhurried, light, and content with the present moment. Their quiet confidence in “everything will get done” is beautifully grounding next to the often frantic tempo of Estonian daily life. And really, they’re right — what’s the point in worrying? The right things always come exactly at the right time.
On the culinary side, Crete reminded me the beauty of less is more. The food there is so simple, so full of soul, and so naturally delicious. Mediterranean cuisine has long been considered one of the healthiest in the world, and it's no mystery why — generous olive oil, fresh produce, very little meat, and ingredients that are so alive they hardly need dressing up.
One afternoon in the Cretan hills, I joined a local cooking class. We were greeted by a kind lady who spoke no English, and as she cooked, a gentleman translated her instructions with affection and care. Among the dishes she taught us the classic recipe for these humble stuffed vegetables — a dish I later saw everywhere, from seaside tavernas to family-run eateries.
Now, I know what you might be thinking: stuffed peppers without meat? Surely something must be missing. I thought the same at first. But then I ate one. And then a tomato. And I was full — truly, deeply satisfied. When food is this flavourful, hearty, and well-seasoned, nothing is missing at all.