Greek and Gorgeous City Guide Greece

Total Page:16

File Type:pdf, Size:1020Kb

Greek and Gorgeous City Guide Greece GREEK AND GORGEOUS CITY GUIDE GREECE A HONEYMOONING COUPLE DISCOVERS THE BYZANTINE HISTORY AND SEASIDE CHARMS OF GREECE’S A SALUTE TO SALONICA SECOND CITY, THESSALONIKI BY HUZAN TATA Reconstructed by the Ottomans in the 15th century from 12th-century Byzantine remains, the White Tower is an enduring symbol of Thessaloniki. (LANDSCAPE) VASILIS/SHUTTERSTOCK VERVERIDIS (COVER) SIAATH/SHUTTERSTOCK 3ACK NATGEOTRAVELLER.IN Media Pvt. Ltd. ACK Media Pvt. Ltd.ACK MediaJANUARY Pvt. 2021 Ltd. 4 CITY GUIDE GREECE I suggest to my husband that we visit Thessaloniki as 1 I part of our Greek History and hustle can be found in equal doses in Thessaloniki, be it by the statue of Alexander the Great (1), city markets (2,3), the buzzing Aristotelou’s honeymoon. He Square (4), or along Ano Poli’s (Old Town) historic structures (5). 2 3 sends my way 4 5 a questioning glare that I quell with enticing tales of all the food we could eat there—it is after all Greece’s second city and gastronomic capital. What we don’t know yet is that Thessaloniki will prove to be so much more HUZAN TATA (FLOWERS), COLORMAKER/SHUTTERSTOCK (CHURCH) COLORMAKER/SHUTTERSTOCK (FLOWERS), HUZAN TATA (SQUARE) (MARKET), TRABANTOS/SHUTTERSTOCK KRITIKOS/SHUTTERSTOCK HERACLES (STATUE), YK/SHUTTERSTOCK PAGE: FACING than that. 5ACK NATGEOTRAVELLER.IN Media Pvt. Ltd. ACK Media Pvt. Ltd. ACK Media Pvt. Ltd. JANUARY 2021 6 CITY GUIDE GREECE ANO POLI (OLD TOWN) IS MUCH QUIETER THAN ITS CITY CENTRE, SAVE FOR THE FRISKY STRAY CATS THAT JUMP OUT AT US AT EVERY TURN, LEADING THE WAY TO THE AREA’S BYZANTINE RUINS MUSEUM OF MEMORIES Salonica is Town). Built upon the ruins of old Byzantine palaces, the sogania (baby white onions stuff with minced Like Athens, graffiti graces almost every a graffiti- 14th-century church with its slightly tilted dome makes for a meat and nuts), kebab giaurtlu (lamb, veal and street wall in Thessaloniki (also known as splashed city. striking photo op. pork souvlakis), fava with toasted bread, grilled Facing page: Salonica), some socio-political, others full meatballs in a tomato sauce, and a platter of Don’t miss of artistic rigour that beautifies drab walls the intricate A STROLL AND THE SKYLINE traditional Greek sweets called halva, and end the in what we discover is a very walkable city. mosaic above Ano Poli is much quieter than the city centre, save for night with happy tummies. A minute’s amble from our hotel near the the altar at frisky stray cats that jump out at us at every turn. Our neighbourhood of Agiou Mina is the Jewish the Church of guide, Giorgos, leads us up and down steep roads, along AS ROMANS DO Hosios David (the city was home monasteries, statues, buildings, and even the ancient Fuelled by a hearty breakfast of Greek cheese, Museum of Thessaloniki (bottom); to the country’s largest population of Jews Savour Cretan Acropolis walls, belting out songs on his bouzouki. fruit, bread, cold cuts, juice and salad, we explore until the Holocaust). On the ground level is a dishes like We trudge up to a hilltop for the secluded Church of the city centre on our second day. If Ano Poli is passageway of headstones salvaged from the the sautéed Hosios David, whose pièce de résistance is an intricate home to Thessaloniki’s felines, the main area Jewish cemetery that was desecrated by the lamb with mosaic above the altar. is the abode of stray dogs (who sometimes lead traditional Nazis. We walk around and upstairs, taking The two-hour walk ends at the , our way). Starting at the ever-busy carob pasta Monastery of Vlatadon Aristotelous in the history of Thessaloniki’s Jewry from (top) at the where we’re treated to a gorgeous view of the port city, Square that’s a five-minute walk from our hotel, the 13th century until after the Holocaust. An restaurant, enveloped by the clouds of a gloomy winter day. “No man we wind through the streets and arrive at Kapani exhibit that leaves us without words relates Charoupi. will be without a homeland as long as Salonica exists,” and Modiano markets. Aromas of fresh meats and stories of the Jews, including over 2,000 Giorgos quotes Byzantine scholar Nikephoros Choumnos, as produce, candles, Greek cheeses, herbs, fruit, and children, who were sent to Auschwitz. we take in the beauty of the city’s skyline. The blues of the flowers mingle with each other in the aisles. Two A sombre hour later, we stop for a quick Mediterranean Sea in the distance complete the portrait of streets down lies the Roman Agora, a second- lunch at Kebab Grill in the city centre, where posterity. A stone’s throw from the monastery is Byzantio century ruin. We try to get used to Roman or we gorge on scrumptious lamb and chicken Café, where cups of hot chocolate and strong Greek coffee Byzantine structures popping out of every other gyros packed with fries and tzatziki. A mark the end of our Old Town journey. lane. A 10-minute stroll from the markets takes us 15-minute uphill climb is all we need to walk Hungry for local fare, we head to Ladadika, the nightlife to the imposing fourth-century Arch of Galerius it off, for it’s time for our afternoon tour at district, and check out a local favourite, Full tou Meze. We try built to honour the Roman emperor’s victory the Church of Profitis Ilias in Ano Poli (Old small plates of dolmadakias (vine leaves stuffed with rice), (GRAFFITI) HUZAN TATA (FOOD & CHURCH) HUZAN TATA PAGE: FACING XXXXXXXXXXXX (XXXXXXXXX) against the Persians. There’s also the Rotunda, 7 NATGEOTRAVELLER.IN ACK Media Pvt. Ltd. ACK Media Pvt. Ltd. JANUARY 2021 8 CITY GUIDE GREECE Sunsets along the built as a mausoleum for Galerius and later waterfront are converted into a church. Two streets away, doubly special when Essentials we come upon the ruins of the Palace of witnessed beside the Galerius built at the turn of the Roman- “The Umbrellas”— The best way to reach Byzantine era, when the emperor chose an installation by Thessaloniki is by flying into sculptor George Thessaloniki as the seat of the eastern part Athens and then taking a 1-hr Zongolopoulos. of the Empire. domestic flight to the city. A 20-minute walk away is a gateway to The two cities are connected Cretan cuisine: the restaurant Charoupi, by train and bus too (4.5- and which sources ingredients from Greece’s 6-hr journeys respectively). largest island. After a welcome drink of the anise-flavoured local spirit, raki, we dig into an appetiser of cabbage leaves stuffed with rice and herbs, served with a creamy yogurt cheese and olive oil-lemon sauce. My husband savours ravioli stuffed with lamb and egg lemon sauce, while I go for the melt- in-the-mouth sautéed lamb with traditional carob pasta, Graviera cheese and staka (Cretan butter). The fare is nothing like we’ve tasted and only leaves us wishing for more. TOWER BY THE WATER We spend our last day in Salonica along its gorgeous three-kilometre waterfront, Nea Paralia, staying close to the city’s beloved symbol—the 112-foot-tall White Tower. In the 15th century the Ottomans reconstructed it from a 12th-century Byzantine fortification to use as a garrison and prison. Called the Tower of Blood, it was renamed ‘White Tower’ after it was whitewashed in the 1890s. We walk up the steep stairway straight to the roof and are greeted with unparalleled views of the city. Back on the ground, a few feet away lies a 20-foot statue of Macedonia’s most famous king Alexander the Great riding his faithful horse, Bucephalus. Nea Paralia thrums with buskers, cyclists whizzing by on rented bikes as is the norm in Thessaloniki, and locals fishing along the waterfront. We wonder whether we should take the 30-minute harbour cruise around the Thermaic Gulf or sit at a bench enjoying the seaside view, hoping for a glimpse of Mount Olympus. Finally, we decide to treat ourselves to our final Greek sunset at “The Umbrellas”—an art installation along the harbour that lights up at night. As we click our share of romantic photographs under sculptor George Zongolopoulos’ stainless- steel umbrellas in the moonlight, I remember Choumnos’ words: everyone will have a home as long as Salonica exists. And I send out a wish to the city, hoping it’ll beckon us back again, to uncover more secrets. ❚ ISTERGIO/SHUTTERSTOCK 9 NATGEOTRAVELLER.IN ACK Media Pvt. Ltd. ACK Media Pvt. Ltd.ACK MediaJANUARY Pvt. 2021 Ltd. 10.
Recommended publications
  • Annual Sustainability Report 2016
    Annual Sustainability Report 2016 1 INDEX Message from the CEO Message from the Director of Creta Maris 1. About this report 1.1. Scope & reporting standard 6 1.2. Welcome any feedback 6 2. Our Company 2.1. Profile 8 2.2. Governance 12 2.3. Economic Performance 13 3. Our approach to sustainability 3.1. Ethics and ingentity 15 3.2. Integrity and Compliance with the Law 15 3.3 Fair Dealing 15 3.4. Certifications & Awards 16 4. Creating value for our guests and customers 4.1. Location & Facilities 18 4.2. Hotel Facilities 19 4.3. Gastronomy 20 4.4. Outdoor Activities 25 4.5. Cultural Activities 26 4.6. Quality of Service 27 4.7. Customer Health and Safety 28 5. Creating value for our people 5.1. Employment 30 5.2. Training and development 31 5.3. Employee health and safety 33 6. Creating value for the local community 6.1. Job creation for the local community 35 6.2. Infrastructure support & accessibility 35 6.3. Region promotion 37 6.4. Procurement practices 38 7. Creating value for the environment 7.1. Renewable energy use & Efficient use of energy 40 7.2. GHG Protocol principles 42 7.3. Water 43 7.4. Waste 44 7.5. Biodiversity 45 7.6. Preservation of the landscape 46 2 Message from the CEO, Andreas Metaxas «Operating with Tourism Awareness and Engagement» This year’s operation of Creta Maris was, once again, a successful one, with its main characteristics the awareness and the engagement to the guest, the employee, the island and the nature.
    [Show full text]
  • 14 Day Greek Isles Honeymoon- Romance in the Mediterranean
    14 Day Greek Isles Honeymoon- Romance In The Mediterranean CUSTOM ITINERARY – YOUR FLEXIBLE INCLUSIONS DATES –– 14 DAY ITINERARY www.celebrationescapes.com 678-500-9548 14 Day Greek Isles Itinerary: A Mediterranean Honeymoon Sailing The Greek Isles Uncover the enchanting world of Greece with a tour of Athens, Santorini, Mykonos and Crete. Captivating history and enduring mythology entwine in the Greek city of Athens. Set amidst a backdrop of unrivaled archaeological sites, be enlightened by outdoor temples where gods were once worshipped and a trove of world-class treasures were discovered. “Every perfect traveler always creates the country where he travels.” - Nikos Kazantzakis From Athens, retreat to the stunning caldera known as Santorini, a breezy oasis in the Cycladic Islands, with its breathtaking cliffs overlooking a dazzling blue sea. Encounter the endless beaches of Mykonos and its nearby islands, each filled with its own folklore, and toast a chilled glass of ouzo to the home of modern civilization as you cruise aboard your private yacht. Day 1 Arrival Greece: US – Athens Upon arrival in Athens, your English-Speaking Liaison will meet your plane, and welcome you to Greece with an informative first to know guideline of the city. This Liaison is not an official guide and cannot guide you. However, they can offer general information about the city. They will escort you through immigration and customs, then forward through the airport, making your way to meet your private English-speaking driver in the baggage claim area. He will manage your luggage and then transfer you to your 5 STAR hotel; Hotel Grande Bretagne.
    [Show full text]
  • WEDDING MENU .2020 .Pdf
    We would like to thank you for your interest to organize your wedding in Agrecofarms, the farm of Grecotel. Please, note that Agrecofarms was recently presented with an Award as a “Unique Greek Example of Cretan Hospitality” at the Tourism awards 2014. Also, the Farm has previously featured as Best Organic Restaurant in Vanity Fair and holds the Bio Cuisine award for organic cuisine. The events may take place at Agrecofarms’ square. The tables could be either the long Agrecofarms’ tables with tablecloths or round tables with tablecloths. We highly recommend one of the 3 menus you may find below. For the events, a private agreement should be submitted to the Rethymnon’s tax office, indicating the number of the guests and all accompanying details. The private agreement will be signed by both parties (from Agrecofarms and from you). We would like to assure you that we will personally take care of your guests to make their experience at the Agrecofarms a unique one. I, always, remain at your disposal for any further information. Sincerely yours, Christoulaki Maria AGRECOFARMS Adele village Rethymno 74100 Crete Greece web page: http://www.agreco.gr THE AGRECOFARMS WAS AWARDED AS “THE BEST ORGANIC RESTAURANT IN THE WORLD” BY THE “VANITY FAIR” MAGAZINE, UK, 2009. THIS FARM was originally an olive grove and the summerhouse of the Grecotel owners, the Daskalantonakis family. It is an innovative display of environmentally friendly methods for traditional and modern cultivation and breeding. The idea behind is to give visitors a firsthand experience of the traditional production methods of Greek products, such as: olive oil, wine, raki, raisins, jam and glazed fruits.
    [Show full text]
  • Menu in English
    MAIN COURSES Beetroot risotto, served with goat cheese and caramelized figs (v,d) 65 Chesnut and Mushroom Stifado stew, with rosemary, bulgur & vegetables (v) 67 SOUP Greek summer pasta, with sundried tomatoes, Kalamata olives, capers and Metsovone cheese (v,d,g) 75 Traditional Chicken soup with Ksinoxontros and Vegetables (d,g) 69 Gemista stuffed tomato and capsicum with rice, zucchini, herbs and Feta cheese (v,d) 65 STARTERS Grilled Prawns served with herb salad and orange dressing 110\ Tzatziki dip made of Greek yoghurt, garlic, dill and extra virgin olive oil (v,d) 34 Fillet of Fresh Sole Fish, served with black eye beans, green peas, fresh clums and butter sauce (d,a) 72 Tyrokafteri our own spicy Feta Greek cheese dip (v,d) 34 Seafood Giouvetsi orzo pasta cooked with shrimps, calamari, mussels and fresh tomato (a,d) 85 Taramosalata roe fish eggs with extra virgin olive oil and lemon 34 Sea Bream on the grill accompanied with boiled wild greens and garlic sauce 135 Melitzanosalata eggpland dip garlic, capsicum, herbs and olive oil (v) 34 Sea Bass whole (800-1kg) stuffed with horta, baked in wood oven and Greek egg lemon sauce 332 Pita Bread traditional homemade served with oregano and Extra Virgin Olive Oil (v,d,g) 8 Sea Bass fillet (400-500 gr) with horta, baked in wood oven and Greek egg lemon sauce 176 Tomatokeftes from Santorini Island with diced fresh tomato and fine herbs (v,g) 32 Moussaka made with minced beef and lamb, eggplant, topped with béchamel sauce (d) 79 Grilled Cypriot Halloumi "the Traditional" served with Fig marmalade
    [Show full text]
  • Girit Yemek Kültürü Ve Sürdürülebilirliği (Cretan Food Culture and It’S Sustainability)
    Girit Yemek Kültürü ve Sürdürülebilirliği (Cretan Food Culture and It’s Sustainability) * Oya Berkay KARACAa, Oya YILDIRIMa, A. Celil ÇAKICIb aÇukurova University, Karataş School of Tourism and Hotel Management, Adana/Turkey. aÇukurova University, Karataş School of Tourism and Hotel Management, Adana/Turkey. bMersin University, Faculty of Tourism, Çiftlikköy Campus, Mersin/ Turkey. Makale Geçmişi Öz Gönderim Tarihi: 07.11.2014 Ülke ekonomileri içinde oldukça önemli bir yere sahip olan turizmin en hızlı gelişim gösteren çeşitlerinden biri de gastronomi turizmidir. Günümüzde yemek yeme fizyolojik Kabul Tarihi: bir ihtiyaç olmaktan çıkmış, farklı ülke veya bölgelerin sahip olduğu mutfak kültürlerini 29.12.2014 tanımak ve deneyimlemek en önemli seyahat nedeni olarak gelişim göstermiştir. Ülkeye/bölgeye özgü farklı ve zengin bir yemek kültürüne sahip olmak tek başına yeterli olmamakta, bu kültürün sürdürülebilirliğini sağlamak da önem kazanmaktadır. Yemek Anahtar Kelimeler kültürü açısından bakıldığında bol yabani ot ve zeytinyağı ile az baharat kullanımı, otların kendi suyunda pişirilmesi gibi kendine özgü belirleyici ve ayırt edici özellikleri olan Yemek Kültürü sağlıklı bir beslenme modelini içeren mutfaklardan biri de Girit mutfağıdır. İnsanoğlunun Gastronomi turizmi doğayı kullanmasının en rafine örneklerinden biri olan Girit mutfağı, 1923 yılında Türkiye’nin farklı bölgelerine yerleşen Giritli Türkler tarafından en bozulmamış hali ile Sürdürülebilirlik sürdürülerek Anadolu mutfağının zenginleşmesine önemli katkılarda bulunmuştur. Giritliler Çalışmada, Girit yemek kültürünün sürdürülebilirliğinin sağlanabilmesi için çeşitli öneriler geliştirilmiştir. Keywords Abstract One of the fastest-growing types of tourism, which has an important role in the economies Food culture all over the world, is the gastronomic tourism. Today, eating is not a physiological need anymore; however, knowing and experiencing the culinary culture of different countries Gastronomy tourism or regions has emerged as one of the most important reasons for travelling.
    [Show full text]
  • Crete Restaurant Guide
    MEETand EAT inCRETE FINE DINING GUIDE 2008 SUMMER FREE from LETTER the EDITOR THERE'S MORE TO CRETAN CUISINE THAN LUKE-WARM MOUSSAKA… I've long held the belief that quite often food is the point of entry into the core of a country's culture, and for many, a country's cuisine is the primary reason for visiting a destination. Eating what and where the locals eat is a great way to scratch below the surface of a country, to understand its history and to become a part of its community. A summertime visit to a Greek Island offers many opportunities unique to this time of year. This is when home-grown produce is at its peak-bursting with color and flavor. And you will find no better location to indulge in this foodfest than Crete. Always celebrated as a tourist destination for beaches and antiquities, the Island, a treasure trove of wild foods and deeply rooted cooking traditions, is becoming a foodie hotspot, which could rival many of the European capitals in the gourmet game. But finding a great meal here on the Mediterranean's 5th largest island is not an easy task, which is why Meet and Eat in Crete was created-to help you go out of the way and off the tourist track. New to the Guide this summer is a selection of some of our top chosen tavernas in and around the island. As an antidote to the ubiquitous beach scene, try one of our agrotourism tavernas in a breathtaking mountain village, such as Prinos in Ano Asites.
    [Show full text]
  • A Grounded Theory of Authenticity and Quality Constructions for Ethnic Restaurants: Implications for Effective Marketing Strategies
    A grounded theory of authenticity and quality constructions for ethnic restaurants: implications for effective marketing strategies Eleni (Elena) Chatzopoulou Newcastle University Business School PhD Thesis submitted to the Faculty of Humanities and Social Sciences at the University of Newcastle upon Tyne for the degree of Doctor of Philosophy January 2018 ii Declaration No portion of the work referred to in this thesis has been submitted in support of an application for any other degree or qualification from this, or any other, University or institute of learning. (signature)…………………………………,(date)………………..... iii Acknowledgements During the PhD journey, there have been many people who supported me and believed in me. I wish to begin, though, with my beloved family: Giorgos Tetradis, Katerina Bendopoulou, Joyce Chatzopoulou and Markos Tetradis, who shared their endless love with me during the PhD years and they were always reminding me of how proud they were of me. Nor could I exclude my friends and relatives, whose messages and comforting words have accompanied me during this journey. Either in person or via Facebook, Viber and Skype they have been around during the good or bad times of the last years. Apart from my friends and family, my supervisors, Prof. Matthew Gorton and Dr Sharron Kuznesof, have been the cornerstone of the current thesis. They have heard my complaints, they have seen me disappointed and tired but thanks to their patience and support this research has been completed. Special thanks to the interview participants, the restaurant owners and the consumers, as without them this study wouldn’t be completed. They agreed to be interviewed even if they were busy, they shared their valuable experiences and some of them have been kind enough to treat me with food of their restaurants during our interview.
    [Show full text]
  • FOUR-WHEELING GREEK ADVENTURE Exploring the History and Hospitality Found on the Island of Crete by Rental Car
    International Travel FOUR-WHEELING GREEK ADVENTURE Exploring the history and hospitality found on the island of Crete by rental car Written and photographs by Katherine Lacksen Mahlberg 24 LAKELIFE MAGAZINE • WINTER 2018 Exploring the Matala caves where a community of backpacking hippies settled in the 1960s in a sleepy fshing village. LAKELIFE MAGAZINE • WINTER 2018 25 VERYTHING I READ ABOUT Crete, Greece, intrigued me – the E rich history, the nAturAl beAuty And the distinct cuisine. While the Greek islAnd of SAntorini tAkes the No. 1 spot on Almost every list of top honeymoon destinAtions, my reseArch in the months leAding up to my wedding led me to believe thAt the is- lAnd of Crete might just offer some of the best kept secrets in the eastern MediterrA- nean. Looking to go somewhere neither of us hAd trAveled to before, my then-fiAncé Nick And I booked our flight And left A week After our wedding to go explore the lArgest islAnd of Greece for ourselves. Due to the mAssive size of the islAnd And its mountAinous, rugged lAndscApe, we rented A mAnuAl, four-wheel drive Suzuki Jimny. The tiny, bright red cAr gAve us the freedom And flexibility – two key require- ments thAt I look for in my trAvels – to visit remote beAches, where Nick completed his scuba diving certificAtion, And the out-of- the-wAy mountAin villAges. After trAversing the mountain roads full of groves of olive trees And herds of sheep, we were Always grAciously wel- comed by our hosts with A fiery shot of rAki. This Cretan brAndy is An integrAl part of locAl culture And is offered As A complimentary welcome or end-of-meal drink.
    [Show full text]
  • Greek Cuisine Is Legendary the Actual Reference Describes a Not a Myth! Wide and Flat Dough Made of Flour and Water Which Is Cut Into Strips
    1 4 | Discover Chania 2016 Discover Chania 2016 | 5 Pure fascination The old Harbour will overwhelm you A place to fall when you will see it in love with for the first time The picturesque old Town of Cha- nia is altogether crowned by the buildings looking onto the old har- beautiful old harbor attracting vis- bor will amaze you as they are rem- itors and locals like a magnet and, iniscent to a bygone age when the thus, turning it to the busiest part east was harmoniously ‘flirting’ of the coastal front. with the west. The old harbor of All the little stone-paved alleys of Chania was built by Venetians be- this quarter of Chania lead to the tween 1320 and 1356. Nowadays, old harbor and one way or an- you can do yourself the favor and other, your enchanting walks will take a long walk along the large lead you to it. Pure fascination will bay, from one side to the other, overwhelm you when you will see between the Lighthouse and The it for the first time and the impos- Firkas Fortress. ing Venetian Lighthouse will cer- The harbor is packed with numer- tainly capture your vision at a first ous cute cafes, tavernas serving glance. fresh fish and Cretan dishes and Even if you may not be an archi- bustling small bars promising an tecture enthusiast, the first raw interesting time after dark. 2 8 | Discover Chania 2016 Discover Chania 2016 | 9 Old Town Chania The old town of Chania is burst- The town of Chania is a magical ing with life and activity from the destination itself, accumulating all first sunlight until late at night.
    [Show full text]
  • D8B< K?< DFD<EK C8JK
    D8B<K?< DFD<EKC8JK NXekkf\jZXg\k_\ilj_f]df[\iec`]\6Cfj\pflij\c]fek_\>i\\b`jcXe[f]:i\k\#n_\i\ k`d\j\\djkfjkXe[jk`cc#jXpjIXpdfe[J\`kq%G_fkf^iXg_jYpI\Y\ZZX;lb\ TR30167_V2.indd 3 16/4/09 10:07:19 JLDD<IFE:I<K< WHERE TO STAY farmhouse. Three OAmirandes gorgeous guesthouses, The latest hotel from each with its own Grecotel, Greece’s pool, are set on an largest hotel chain, is organic farm shaded also the classiest. With by palms and lilac 212 rooms, suites and blossoms. Original bungalows around a arches, stone walls lagoon, this is a five- and porthole windows star resort with knobs are offset by fine on. It has an Ayurvedic antiques and hand- spa, six restaurants, crafted furniture. more than 60 private Kitchens are stocked pools and lots of daily with local treats family activities. and fruit from the farm Good for: – the strawberries are A real splurge famous all over Greece. 00 30 28970 41103; Good for: www.amirandes.com. A romantic retreat Doubles from €180 00 30 28210 41321; OAmmos Hotel www.metohi-kindelis.gr. A welcome splash of Guesthouse for two style among the drab from €180, breakfast resorts west of Chania, supplies and daily this seaside hotel has maid service included a whitewashed exterior OKalimera concealing bold colours Archanes Village and striking details To beat the tour buses within: Bisazza tiles, that descend on Marimekko fabrics and Knossos daily, check Paola Navone chairs. into this complex of Owner Nikos Tsepetis three stone villas a makes a point of 15-minute drive away.
    [Show full text]
  • GREECE Athens
    EXPERT GUEST LECTURER Dear Member, It is with pleasure and excitement that I invite you to join me on a magical springtime journey to Greece and the Greek islands at the time of year when the entire country becomes a vast natural garden. Greece is home to a stunning number of plant species, comprising the richest flora in Europe. More than 6,000 species thrive here, of which about ten percent are unique and can be found nowhere else in the world. This is also the land that gave birth to the science of botany, beginning in the 4th century BC. Ancient Athenians planted the Agora with trees and plants and created leisure parks, considered to be the first public gardens. On this springtime journey we will witness the beautiful display of wild flowers that cover the land as we explore ancient sites, old villages and notable islands. We start in Athens, the city where democracy and so many other ideas and concepts of the Western tradition had their origins, where we will tour its celebrated monuments and witness its vibrant contemporary culture. From Athens, we will continue to Crete, home of the Minoans, who, during the Bronze Age, created the first civilization of Europe. Our three days on this fabled island will give us time to discover leisurely its Minoan palaces, see treasures housed in museums, explore the Dr. Sarada Krishnan is Director of Horticulture magnificent countryside and taste the food, considered to be the source of the widely-sought and Center for Global Initiatives at Denver Mediterranean diet.
    [Show full text]
  • Ecotourism-Greece-Com-Brochure.Pdf
    Greece, like never before! Contents PELOPONNESE 3 Our Partners CENTRAL GREECE 8 EPIRUS AND NORTHERN GREECE 11 IONIAN ISLANDS 16 PELION AND SPORADES 22 AEGEAN ISLANDS 29 CRETE 33 PARTNERS 39 Get in touch, and we’ll arrange bookings for any of these wonderful places and tours. [email protected] +30 215 2151725 PELOPONNESE Rocabella Hellinikon Country Hotel Agnantio Studios Melas, Epidaurus Olive Oil Domain Kyrimai Hotel Kyrimai Hotel Fall in love with Mani! Mani, Peloponnese Old world sophistication and chic simplicity ensure stays at Kyrimai Hotel are once-in-a- lifetime experiences. Originally built in 1870 as a trading centre for merchants exporting wares between East and West, the extensive property recently underwent meticulous restoration which preserved its historic legacy. The property’s romantic interior courtyards and seaside terrace transport guests far away from city life, with the pool adding the perfect touch. A restored stone jetty provides guests with an alternative sunbathing spot where the deep turquoise waters of the sea gently lap below stylish chaise lounges. Kyrimai’s highly esteemed restaurant takes guests on a visual and gastronomical journey into the heart of Mani. Set in the trading centre’s former warehouse, diners are immersed in the past as they indulge in the succulent creations of award winning and chef. Local, organic ingredients from Mani’s soil are utilised in new, imaginative combinations and cooking techniques. The breakfast is also impressive and features homemade marmalades from locally grown produce in addition to local cheeses, homemade pies and freshly squeezed juices enjoyed from the outdoor veranda with panoramic views to the sea.
    [Show full text]