Undoubtedly the trademark of PHYLOSOPHIES. Within 100 years of tradition and creation, the authentic recipe of bougatsa, as it arrived in Heraklion by Apostolos Salkintzis in 1922, remains unaltered.
The unique phyllo becomes the basis of creation we highly recommend. One of our favorite suggestions is the bougatsa with cream or mizithra, which is served with powdered sugar and oriental cinnamon that awakens the senses. We highly suggest you try bougatsa with traditional mizithra, which is served with Cretan thyme honey and walnuts.