In what is being billed as the finest Italian restaurant in the area, Limoncello, located at the Terra Maris Hotel in Hersonissos, has been receiving rave reviews from its diners, both local and foreign, since opening earlier in the year.

"We never expected an Italian menu such as this on Crete," said a tourist from Milan. "It is a true taste of Italy…what a delightful surprise."

But the credos are not just coming from foreigners; many Greeks, from Iraklion, as well as the local townships, have added Limoncello to their list of fine-dining establishments.

The secret to Limoncello's success is two-fold.

First, of course, is its creative kitchen, and its top chef Matteo Masciocchi, one of Italy's renowned culinary experts.  

"I make everything myself, with only the best ingredients, many imported from Italy," chef Matteo told us. "All the pasta, like penne, ravioli, tagliatelle, is made fresh."

The second secret to Limoncello's success is its friendly, warm and luxurious, but minimalistic, inner and outer setting, in a tastefully-appointed space next to the hotel's large swimming-pool.

Before leaving Limoncello, we challenged chef Matteo with what we thought would be a trick question: What about the olive oil, is it from Italy or Greece? "Ah," he nodded, smiling slowly. "What does it matter? We all know that much of Italian olive oil is made with Greek olives."