The most common phrase imprinted on menus in tavernas and restaurants across Crete is International Cuisine.

And it's no wonder, since Cretan eateries cater to a truly international clientele, not only with tourists, but with its permanent residents as well.

However, those two words take on a special meaning at Bacchus Restaurant in Pano Gouves, since its chef/owner has practiced his profession in some of the finest restaurants in Italy, France, and Germany, as well as mainland Greece and Crete.

"My favourite food is a combination of French sauce, Italian design/presentation and Greek taste," said Vangelis Athanasiadis, "and I strive to have that fusion of tastes in all my original dishes."

Some of his specials include a typical German dish of smoked young piglet in the oven, hand-rolled pasta and many sauces like pesto rosso, pesto Verdi and basiliko.

"I like to use fruits in my sauces for that special twist",  he explained. "A chef must use the least sweet fruits in cooking, like pineapples and papayas. For example, a favourite here is my puff pastry stuffed with crab meat and papaya sauce, and also my king prawns with potato spaghetti in pineapple sauce with pepperoni and garlic."

"Of course, I have not forgotten my roots," he added. "Traditional Greek and Cretan dishes are among the best in the world, and I make my own recipes for favourites like Beef Stifado and Lamb Kleftiko.

In addition to being known for its international cuisine, Bacchus has a faithful following among fish lovers.

"We get our catch fresh every morning, and display it in a glass-enclosed refrigerated case," Vangelis said. "We usually have a varied selection including gilt head bream, red snapper, mullet, bass, lobster and others."

Noticing that beef dishes are prominent on his menu, I asked about the cuts he served.

"You know, Kobe beef, Argentinean beef, Australian beef, they're all very good," he said. "But the truth is, in my opinion, the best beef in the world comes from the central region of France, around Limoge, where they’ve been raising cows for generations they way they should be raised – free-range on grass, with whole cereal and hay. That's where I get my beef!"

A native of Thessaloniki, Vangelis, after cooking his way through various countries, settled in Pano Gouves in 1994 and opened his first taverna, a popular spot located on the village square, in 2000.

"It was a nice little place, and it's still operating as a snack bar with a friend running it," he said. "But with this place we now have what we really wanted. It's big enough, but not too big where we lose control."

What Vangelis was referring to is the beautifully appointed new Bacchus, which he built, designed and opened in February, 2008. Inside, it seats 60 people, and, its spacious outdoor deck accommodates 100 more.

The international chef also has an international marriage. His wife, Veronica, is a native of Moldavia, and they have two children, Grigoris, 15, and Sylvia, 14.

Although it was not yet dinner time when I met with Vangelis at Bacchus, I couldn't help but notice – and comment on – the wonderful aroma coming from his kitchen. He excused himself, and returned moments later carrying a tray of oven-fresh dinner rolls, which he placed on the table, along with some creamy butter.

"Oh, I forgot to tell you, I bake my own bread, too," he said with a smile.

But, I didn't answer . . . my mother always told me not to speak with a full mouth!