Phyllosophies - The Cretan masters of Phyllo and Bougatsa
In Crete, in a prominent spot in the center of Heraklion, right next to the Lions of the Morozini fountain, for 100 years, a historic gourmet restaurant has been living and growing.
The chronicle of its existence begins in 1922 with the Asia Minor disaster, when Apostolos Salkintzis – master of the bougatsa and phyllo of Smyrna – comes to Heraklion carrying with him his craft and passion, his dreams and memories and a stubbornness to take root here, in the new place that accepted him.
Thus, he creates his first pastry shop, Ta Leontaria (The Lions), in Lions’ Square, making with pure local ingredients and with his mastery, traditional Smyrna sweets, but – above all – his famous Bougatsa.
Thus, he creates his first pastry shop, Ta Leontaria (The Lions), in Lions’ Square, making with pure local ingredients and with his mastery, traditional Smyrna sweets, but – above all – his famous Bougatsa.
The chronicle of its existence begins in 1922 with the Asia Minor disaster, when Apostolos Salkintzis – master of the bougatsa and phyllo of Smyrna – comes to Heraklion carrying with him his craft and passion, his dreams and memories and a stubbornness to take root here, in the new place that accepted him.
Thus, he creates his first pastry shop, Ta Leontaria (The Lions), in Lions’ Square, making with pure local ingredients and with his mastery, traditional Smyrna sweets, but – above all – his famous Bougatsa.
The craft of Apostolos Salkintzis and his love for the authentic Asia Minor Bougatsa, gave birth to a product with character and identity, making his sweet shop famous with locals, but also Asia Minor refugees looking for it, as “Apostolis’ Bougatsa”.
Despite his success, the restless spirit of “grandfather Apostolos” was not satisfied with just the traditional sweets he was making until then.
He experimented with the new ingredients the island offered, combining them with the recipes he brought from Hamidiye (modern Muradiye) and created – for the first time on the island – a new taste, the famous Bougatsa with Cretan myzithra.
Despite his success, the restless spirit of “grandfather Apostolos” was not satisfied with just the traditional sweets he was making until then.
He experimented with the new ingredients the island offered, combining them with the recipes he brought from Hamidiye (modern Muradiye) and created – for the first time on the island – a new taste, the famous Bougatsa with Cretan myzithra.
He bequeathed his pioneering spirit along with his craft and compliance to tradition to the following generations and they reached today, to Yiannis Salkintzis, who, since 2000, has taken over the reins of the “Best Bougatsa of Crete”.
Yiannis undertook to continue and develop the tradition left to him by his family.
And indeed, as a true alchemist of traditional and modern taste trends, he introduced new flavors, but always – despite the times modernization and against the industrialization of products, he remained loyal to both tradition and the non-negotiable quality that accompanies it.
The now award-won “PHYLLOSOPHIES”, having won first place in the category of overall patisserie experience in the “Estia Awards” competition, are moving forward on a creative path of development.
Yiannis undertook to continue and develop the tradition left to him by his family.
And indeed, as a true alchemist of traditional and modern taste trends, he introduced new flavors, but always – despite the times modernization and against the industrialization of products, he remained loyal to both tradition and the non-negotiable quality that accompanies it.
The now award-won “PHYLLOSOPHIES”, having won first place in the category of overall patisserie experience in the “Estia Awards” competition, are moving forward on a creative path of development.
He bequeathed his pioneering spirit along with his craft and compliance to tradition to the following generations and they reached today, to Yiannis Salkintzis, who, since 2000, has taken over the reins of the “Best Bougatsa of Crete”.
Yiannis undertook to continue and develop the tradition left to him by his family.
And indeed, as a true alchemist of traditional and modern taste trends, he introduced new flavors, but always – despite the times modernization and against the industrialization of products, he remained loyal to both tradition and the non-negotiable quality that accompanies it.
The now award-won “PHYLLOSOPHIES”, having won first place in the category of overall patisserie experience in the “Estia Awards” competition, are moving forward on a creative path of development.
And indeed, as a true alchemist of traditional and modern taste trends, he introduced new flavors, but always – despite the times modernization and against the industrialization of products, he remained loyal to both tradition and the non-negotiable quality that accompanies it.
The now award-won “PHYLLOSOPHIES”, having won first place in the category of overall patisserie experience in the “Estia Awards” competition, are moving forward on a creative path of development.
So, today, in addition to the famous bougatsa with cream or with myzithra prepared with the traditional recipe and the unique air-phyllo, one can enjoy vegan bougatsa with almond cream and Indian coconut, bougatsa with chocolate cream or apple custard, crumble and salted caramel, bougatsa with goat cheese and zuccini, quiche with minced meat, vegan moussaka bougatsa with eggplant, carrot, mushroom and coconut yogurt, as well as vegetable bougatsa with or without sour-myzithra.
And not only these. The “PHYLLOSOPHIES” of 2022, with their now three restaurants in Heraklion, have created a complete proposal of tasty options, which starts in the morning and ends in the evening.
Enjoyable coffee and amazing breakfasts, rich snacks, omelets, pizzas, salads, but also creative suggestions, come to offer a full palette of tastes.
And not only these. The “PHYLLOSOPHIES” of 2022, with their now three restaurants in Heraklion, have created a complete proposal of tasty options, which starts in the morning and ends in the evening.
Enjoyable coffee and amazing breakfasts, rich snacks, omelets, pizzas, salads, but also creative suggestions, come to offer a full palette of tastes.
Boutique flavors that are constantly renewed, including homemade refreshments, topped with black tea, lovage, almond and cinnamon syrup, genuine Cretan herbal infusions, low-alcohol aperitifs and signature cocktails that will enchant you.
Special mention should be made of Phyllosophies’ today’s patisserie, which continues the tradition of oriental sweets such as baklava, kadaifi and the noble byzantine.
Of course, one could not pass up the tasty feast offered by the traditional Loukoumades of Phyllosophies in various flavor variants and toppings.
Special mention should be made of Phyllosophies’ today’s patisserie, which continues the tradition of oriental sweets such as baklava, kadaifi and the noble byzantine.
Of course, one could not pass up the tasty feast offered by the traditional Loukoumades of Phyllosophies in various flavor variants and toppings.
