Epanosifis is a male monastery founded in the late 16th century by a monk from Agios Minas Cathedral of Heraklion. It quickly became a major spiritual and educational center for Crete — and remained so through the Ottoman occupation. This monastery still holds great influence today. It houses over 200 relics of saints, including Saint George, Saint Tryphon, and Saint Charalambos. There's also a library with rare manuscripts, a small ecclesiastical museum, and a working workshop for icon painting and candle-making. Its large courtyard, surrounded by cypress trees, olive groves, and vineyards, is a living example of monastic self-sufficiency. The atmosphere is strict but welcoming — you’ll feel the weight of tradition and quiet discipline, like stepping into another time.

One of the oldest and most historically significant monasteries on the island, Agarathos is believed to date back to the 14th century, or even earlier. Located near the village of Episkopi, it was named after the wild “agarathia” (Jerusalem sage) bush that grew on the site. Agarathos played a key role during Ottoman rule, sheltering rebels and supporting education and literacy. It’s also known for producing prominent theologians and bishops, including Meletios Pegas, Patriarch of Alexandria. The main church is dedicated to the Virgin Mary and features icons of exceptional craftsmanship and spiritual depth. Visitors enter through a grand stone gate, stepping into a walled complex that feels like a hidden ark. The silence is golden, broken only by birds or the tolling of a single bell. In the small museum, you’ll see sacred vestments, handwritten gospels, and a centuries-old sense of resistance grounded in faith.

After the spiritual journey, it's time to nourish the body in the village of Elia — an untouched gem just a short drive away. Lunch is served in a small, family-run taverna surrounded by vineyards and fig trees. Expect Cretan classics: slow-roasted lamb with oregano and lemon, seasonal wild greens, oven-baked stuffed vegetables, local cheeses, and warm village bread. Dessert? Maybe spoon sweets or honey-drizzled raki-soaked xerotigana — always handmade. And don’t be surprised if the owner pours you a raki or tells you a story from the “good old days.”