Many hotels and Taverna close down at the end of October and re-open in March/April. Most are family owned, with the mother in the kitchen with daughter or daughter-in-law, whilst the sons and fathers act as front of house and waiters. During winter they tend to their olives and the picking thereof or they have some other form of income. The lucky ones most probably make enough to tide them over the winter months. So the standard of food varies considerably but is usually good and tasty, though not quite Michelin standard! 60 Taverna, in the small area we stayed in, close for the winter months so tourism is a huge industry for summer and certainly keeps the economy going.
Unfortunately, it was our last day and we had to head back to Heraklion to catch our flight home so we could only sample a taste of what Chania had to offer.