The Papadovasilakis family used to reserve its farm for a long time for its personal needs as well as for its friends and relatives!
As the years have gone by, the farm has changed; it has been enriched in terms of animals and plants and it has become a self-sufficient and productive family farm.
Following thecreation of our KERAMOS hostel at Zaros, the farm has been further developed and it has been also turned into a visiting site for the audience!
Nowadays and after almost 20 years of successive developments, the Kamihis farm has visitors from all around the world that want to get to know the real traditional rural life of the Cretans by learning and by obtaining experience through experiential knowledge!
We are waiting for all of you!
Who are we
I am Michalis Papadovasilakis, a lover of the cretan tradition and the ecological way of life. The Cretans always knew how to survive using only what they needed. That is how they were the more long living people of the Mediteranean.
This is what I have always wanted for me and my family. To eat what i can grow in my fields, to create a handmade house with natural materials, to consume what i really need and not more. Respect to the natural resources, the water, the wood, respect to the plants and the wild birds and animals.
Kamihis Farm House Experience gives the chanse to every person who wants to feel how the people used to live in the crete of the last century. No electricity, no modern faucets.. Only oil lamps and candles, the moonlight, and the wonderful natural sounds. It was a dream that came true and i want to share it with people around the world who share the same philosophy.
Our farm is in perfect co-operation with nature, as we follow the natural growth rates of plants and animals, because we focus on quality rather than quantity. That is why we have reduced the feed to 70%, and we have turned to organic non-genetically modified feeders.
We also have full exploitation of solar energy with which we produce the electricity we need. We produce our own olive oil in the ancient way, pressing the olives with a stone cylinder and without mechanical means.
We use the natural dew of the soil to keep the food for a short time cool, placing it in clay pots buried in the soil.
We produce raki with the Minoan system in a clay distillery.
We cook in minoan clay pots with a tripod on charcoal and bake in the parastia (traditional oven) by lighting the woods.
We also emphasize that , at last, we all sit together at the table and enjoy the fruit of our effort, chatting and eating … a companionship like
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