Reflecting on a tour I’ve designed is something I do a lot in the moment and after I return home. I try to design my tours in the same way I would put together a family trip – with memorable experiences. Our tour to mainland Greece and the Greek islands of Mykonos and Santorini was truly unforgettable. First, the wonderful group! We were a group of 11 women and one man. These were individuals who bonded quickly, gave of themselves when needed, cared for each other and generally embraced the concept of group travel. We had guests from California, Ohio, South Carolina, New Jersey and Colorado. We had two sets of sisters and two repeat clients. Most started off not knowing each other but made friends quickly and have now gone home with 10+ (new) good friends  As I often say, this is more like a group of friends traveling together than the standard ‘canned’ tour.  Seeing people learn through immersive cultural experiences and sharing in that joy with newly-made friends is the greatest reward I could ask for. Thank you to everyone who joined us on another adventure ~ one we will not forget!  

 

We arrived to Athens in a Medicane – a Mediterranean hurricane. The rain and wind was an unusual weather pattern they were experiencing in Greece and we ‘enjoyed’ it for all three days we were there! Nevertheless, we persisted. We visited the Acropolis with a certified Greek guide who was an expert in archaeology and Greek history. The winds were 45mph and the rain did not stop. What better way to visit the Acropolis!? Our guide was a delight and extremely knowledgeable about the Acropolis, its temples and the artifacts in the Acropolis Museum. We learned so much and it was a day we will all remember! 

 

We headed north from Athens to Delphi. Delphi is one of the most important historic sites in Greece. The ancient Greeks considered Delphi to be the ‘center of the world’. They went to Delphi to consult Pythia, the Oracle, who gave advice on everything from when to plant crops to whether to go to war. She sat in Apollo’s Temple, the ruins you see here. Visitors would line up to see her. This site and museum are well worth a visit. Out guide unraveled the mysteries and history surrounding this important Greek site.

 

 

 

 

 

Onward to Kalambaka and the Meteora monasteries in mainland Greece. This area is magical with monasteries built on top of and amongst great rock outcroppings. Beginning in the 14th century, nomadic Greek Orthodox monks built monasteries as a way to create isolation, peace and protection. The monks built them using only ropes, pulleys and baskets and would raise access when they needed to escape invaders. They still use cable cars today (replacing the old baskets) to move people and goods between the monasteries. We had a wonderful hiking guide who entertained and informed us the whole way! 

 

We flew from Athens to Mykonos, a short 35-minute flight. That evening was spent in Chora/Mykonos Town doing some much-anticipated island shopping, eating and imbibing of Greek wines. We visited the Kato Windmill overlooking Little Venice where we dined on the waterfront. It was so lovely to sit and watch the sunset with new friends, enjoy freshly caught fish and take in the magic of this Greek island.

 

 

 

 

 

 

 

OPA!  It was a lively Greek Night on Mykonos! Our guests had a great time watching the show and participating in traditional Greek dancing! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A day spent sailing on a private catamaran is good for the head and the heart! We sailed to two protected coves off Mykonos, swam and enjoy a magnficient lunch on board! 

 

Santorini is simply breathtaking! The white cubiform buildings lining the cliff of the volcano, the views across the caldera, the sparkling sea and the flowers in bloom everywhere are something photos do not adequately convey. Oia, on the tip of the island, is a shoppers’ paradise filled with boutiques and trendy restaurants. Guests loved having some free time to discover the island on their own. This is the sunset one night looking across the caldera from my room – now forever etched in my memory!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Santorini wines are some of the best Greek wines. Grapes grow in  the volcanic soil and absorb the warm sunshine producing wonderful wines. Guests spent the day with a sommelier touring a vineyard, tasting and learning about Santorini viticulture. They then participated in a hands-on cooking class making traditional Santorinian fare: fava dip, tomato fritters, Cretan salad and pork cooked with wild herbs in a local wine reduction sauce. Yum! It was a perfect last day to an incredible 12-day adventure in Greece!

 

 

 

 

 

 

 

Greek cooking is fun for many reasons. The fact that some recipes have existed for thousands of years always creates excitement among those who are preparing Greek food.  Greeks approach food with a combination of seriousness and nostalgia, thinking back to the dishes they grew up on. They don’t eat to live but rather live to eat. A meal is always a social and lively occasion which reflects on the true meaning of companionship and family.  Cooking seems to be a way of ‘speaking to someone’s heart’.

A Greek Tradition

Greek cuisine has five key secrets: good quality, fresh ingredients, distinctive flavoring using herbs and spices, Greek olive oil and simplicity. The traditional Greek diet is (of course) very Mediterranean: fish, meat, vegetables, herbs and grains.

Greek Seafood

Being a maritime nation, the Greeks incorporate plenty of seafood into their diet. Fish and seafood is a staple in Greek cuisine. Enter the local catch of fish, mussels, clams, shrimp, lobster, squid, sea bass, anchovies, crab, cod, cuttlefish, sardines, octopus, sea urchin and more!  Just a little lemon, olive oil, salt and pepper and you have heaven on a plate! Simple and fresh. Greece is also a major consumer of meats such as lamb, beef, pork and chicken. Traditional vegetarian dishes are widely available in Greece. Greek vegetarian dishes are made with tomatoes, eggplant, zucchini, peppers, onions, potatoes, green beans and wild greens (horta), to name just a few. Beans and legumes are often added. After dinner, Greeks often treat customers to seasonal fruits such as karpoozi (watermelon), peponi (honeydew) and apples, pears, cherries or oranges. Figs, which are ripe from mid-August to September, have to be tasted to be believed!

Classic Greek Dishes

Moussaka: a rich oven baked dish of eggplant, minced meat, tomato and Béchamel sauce – it’s Greek comfort food

Soulvaki:  marinated meat such as chicken, pork or lamb cooked on a skewer; can be eaten straight off the stick or wrapped in pita bread; often served with tzatziki sauce

Spanakopita: Greek spinach pie that has a rich phyllo crust filled with spinach, onions, cheese and herbs

Fasolada: a white bean soup sometimes called ‘the national food of the Greeks’; made of beans, tomatoes, carrot and generous amount of celery; sometimes served with a variety of salty side dishes such as olives or anchovies

Horiatiki

Horiatiki: a traditional Greek salad made of tomatoes, cucumber, green pepper, onions, olives, feta cheese and herbs

Paidakia: Greek lamb chops marinated in olive oil, thyme, oregano, rosemary, garlic, lemon zest, mustard and peppercorns; usually served with roasted potatoes

Tzatziki: made from Greek yogurt, olive oil, garlic, chopped cucumbers and dill or mint

Galaktoboureko: a  traditional Greek dessert made from a crispy phyllo pastry crust, filled with creamy custard, sprinkled with melted butter and bathed in scented syrup

Loukoumades:  Greek honey dumplings; pastries made of deep fried dough soaked in syrup, chocolate sauce or honey and often sprinkled with sesame seeds or chopped walnuts

Greek Cultural & Culinary Terms

mezes – a collection of small dishes usually served with various dips, spreads and accompaniments  arni – lamb brizola – chops (beef, pork or lamb) psari – fish fourno – oven kotopoulo – chicken retsina – a white wine infused with pine flavoring ouzo – an anise-flavored apertif  meli – honey octopodi – octopus, traditionally served grilled lathera –  dishes cooked in oil; often vegetarian taverna – a small restaurant serving traditional cuisine kafenio – a cafe where people often socialize and play card games metaxa – a spirit that is a blend of brandy, spices and wine kali orexi – Bon Appétit!

Santorini is probably the most famous Greek island. Its white-washed cube-like architecture, bright-blue domed Byzantine churches and glorious views over the expanse of the Aegean Sea are symbols of this little paradise. 

Santorini is a volcanic island and it was centuries – or even millennia – in the making. Santorini’s half-moon shaped bay is the center of the Caldera. A caldera is a cauldron-like depression that occurs after the mouth of the volcano collapses from the eruption of the volcano.

Santorini is actually a group of islands located in the heart of the Aegean Sea. It’s comprised of five distinct islands: Santorini (the main island, also known as Thira), Thirasia, Aspronisi on the periphery and the two Kameni islands in center.

Santorini’s biggest volcano eruption was during the Minoan civilization 3500 years ago. Studies have shown that the island was the cradle of this advanced civilization which was ultimately destroyed by the explosion of the volcano.  The eruption was so massive that it was possibly one of the biggest volcanic eruptions on earth. Santorini’s volcano also erupted in 97BC, 1570AD, 1707, 1866 and 1926, shaping the caldera and the islands, as we know them today. 

The landscape consists of cliffs and rock along he caldera’s edge almost 1000’ above sea level. They also extend underneath the sea for an additional 1000’ – thereby creating the perfect harbor in the center. 

At the northernmost end of the caldera lies the quaint village of Oia (pronouced eee-uh) perched on the rim of the Caldera. Oia is famous for its panoramic views over the Caldera during sunset. The capital city of Fira is located on the eastern edge of the Caldera and also affords beautiful views of the Caldera from a different perspective. 

 

During our tour, Greece & the Greek Islands, September 26 – October 8, 2018, we will visit the towns of Oia and Fira. We’ll also hike a portion of the Caldera Trail to Oia. This is really the best way to experience the Caldera and the incredible views that are the hallmark of Santorini.