The truth is that being a tourist can be quite hard, if you don’t have the right local references.We strongly believe that experiencing a new city, a new country with a local friend makes us feel at home. It offers us the confidence of making the right choices, so we can relax and enjoy the local spirit.
Knowing that, we decided to create a blog for everyone who wants to be a traveler, not a tourist, because we really believe that the easiest way to discover the best of Greece is through the eyes of the locals.
So, if you don’t have yet a Greek friend, let us be …. Your Local Friend and make your next trip to Greece an authentic and fun one !

Sunday, December 11, 2011

Anchoring in Greece – Mediterranean mooring

Even if you are an experienced sailor, anchoring in Greece when sailing the Greek islands can be a daunting experience due to the particularity of the deep and the waters. Anchoring is about safety. Under the very worst conditions – when leaving the anchorage or port is dangerous – you should be able to rely on your anchor system. In the east Mediterranean – Greece and Turkey – more time is spent at anchor than under sail and you will predominantly anchor off the quay while “stern to” (rarely “bows to”): berthing Mediterranean style.


Anchoring in Greece

Advantages of Mediterranean Anchoring when Sailing in Greece

 1) Any wash of ferries, changes of wind direction, any swell entering the bay, gusts, etc. will be cushioned by the catenary curve of the anchor chain which will keep the yacht clear of the quay: berthing along side won’t protect the yacht.

2) In the Mediterranean – especially when sailing in Greece – berthing along side is often hampered by blocks of ballasting near the quay. No neighbouring crews walking on your deck greatly adds to your privacy, especially so if bows-to.

3) Some islands in Greece are home to rats, cockroaches, etc. Mediterranean mooring (with the gangway raised from the quay!) helps to prevent vermin getting on board.

4) It is much easier to leave a (crowded) port. No skipper likes to be the innermost yacht – four yachts thick – in an along side mooring situation.

 5) As the bow anchor typically offers more holding power and a longer (heavier) anchor chain it is very useful to become an expert in the stern-to variant of berthing Mediterranean-style


Mediterranean mooring  manoeuvre– Tips and Hints

 1.Position the bow the full length of your anchor chain away, or otherwise as far as possible, ready to drop anchor. In a crosswind go a little upwind since by the time the anchor touches seabed you will have drifted out of position.

2.Drop anchor in front of the spot on the quay you are aiming for. Note, that anchoring NOT perpendicular to the quay (as people often do in a crosswind), could well mean crossing and potentially fouling the anchor lines of your neighbors. Also, the wind could be blowing from the opposite direction later.

 3.Just before the anchor reaches the seabed, put the engine in reverse. Maintaining speed helps you to manoeuvre, and moving astern also prevents fouling the anchor with its own chain.  Moreover, if there is room, I would advice a gentle one knot speed in reverse, before dropping the anchor: a)Less chance the anchor will foul. b) Less drifting out of position in case of crosswind. c)The anchor will often set earlier which means a greater distance from quay, maximising the scope.

 4.With the engine in reverse, the “prop walk” will steer the yacht to the left when looking at the intended spot on the quay. Yet, this is only the case when the engine is in reverse and not if it is in neutral. First make speed and counteract the prop walk as much as possible by putting the rudder at 45 degrees (more will only brake), then put the engine in neutral and the yacht will listen to the rudder normally.

 5.The crew on the foredeck should put a mild tension on the anchor line, while reversing, to help the anchor dig deeper. Not too much, since you would lose speed and also the anchor could break out.

 6.Near the quay there is an increased risk on lose lines, fishing nets and other rubble, so it is good practice not to use the prop the last few meters. Braking by feeding the anchor less line works better also helps the anchor set firmly.

7.  With one line on shore (windward one if cross wind), it is time to put pressure on the anchor: take anchor chain in till the catenary curve becomes more of a straight line. If after a while (sometimes immediately) the catenary curve reappears, your anchor has not set... by the time you have winched one third of the anchor line back on board, start considering a second attempt.


So, during this whole Mediterranean mooring manoeuvre, not so much the helmsman but the foredeck is in control. Although it is a first a bit scary to steer backwards into a tight slot between two expensive yachts, speed keeps the yacht manoeuvrable.

 Extra Tip: Plan to arrive early (typically before 15:00) at the port of destination so that there is ample space to manoeuvre and lots of berths at the quay to choose from.


Anchoring Mediterranean Style
 

Friday, December 9, 2011

Golfing Holidays in Greece

Golfing holidays in Greece are flourishing and in a short time, they have developed all the necessary facilities, required by you to have an enjoyable and a relaxed vacation.
Greece is a perfect vacation for golfers as well as their families.
The peak season in Greece begins from May and lasts till September. With bright sunny days you are sure to have a very special vacation and you will not see much of rains in summer, but it can get a little windy.

Golf is a sport that in recent years has developed rapidly in Greece and is continuing to acquire more and more fans. Today there are seven international standard golf courses (18-hole) throughout the country, situated in Athens (Glyfada), on Corfu, on Rhodes, in Chalkidiki, in Messinia (2) and in Hersonisos on Crete, as well as a 9-hole course in Elounda on Crete. Over 1,300 players play regularly on these courses.



1)The Porto Carras Golf Course (in Chalkidiki)offers a combination of difficult holes, tactically placed bunkers and water bodies which require precision with skill.

It is situated near the Aegean Sea on the Sithonia peninsula and is bordered by the pine forest of Mount Melitonas and the Porto Karras Estate vineyards.
It is about 100 kilometers from the airport and is open for play all through the year.

This 6058 meters course was initially designed as 9-holes and in 2003 Roy Machary created the present 18-hole course. S. Cornish and William G. Robinson have also given their contribution in making this an exciting course for professionals as well as amateur players.
The first nine holes are tough with two long Par 5s, two Par 3s and five Par 4s, and the golfers need significant skill to tackle the strategically placed bunkers.
The last nine go on a path along and next to ponds, where the player has to hit daring strikes, which makes a round of golf on the course a challenging experience.

• Hotel Porto Carras Golf Course
Sithonia
630 81 Chalkidiki
Tel: +30 23750-77000,
Fax: +30 23750-71 229
URL: Porto Carras Golf Course
E-Mail: info@portocarras.com


2)The Crete Golf Course  (in Hersonisos) is an excellent addition to rich reservoir of golf courses in Europe and is developing as amongst the best test for golf in the whole of the south Mediterranean. It is a masterpiece from Bob Hunt and can be best expressed as a desert golf course emerging from the undulated countryside, very close to the international Heraklion airport.


There are a number of unforgettable holes here to test every aspect of a golfer's skill with incredible panorama of the magnificent mountainous landscape.
Crete Golf Club provides wide-ranging practice facilities and commendable service at the course and in the club house.

•Hersonisos Golf Course
P.O.Box 106 Hersonisos,
70014 Crete
Tel: +30 28970 26000
Fax: +30 28970-30180
URL: The Crete Golf Club
E-Mail: info@cgc.gr


3)The Corfu Club has a brilliant golf course, considered by many as the hidden gem of Europe. Donald Harradine the well known Swiss architect has designed it by integrating natural wealth of the spectacular Ropa Valley, with the man made perils to add to the difficulty of the course. It is a joy to play here for the scratch golfer as well as a high handicapper.
It also has a junior academy for children between the ages of 8 to 16.


Corfu Golf Course is situated in the Ropa Valley in the heart of the island of Corfu. You can enjoy this 18 hole course all through the year with lots of sunshine and blue skies.
The club has all basic services .There is a bar, a lounge area offering snooker and satellite TV and a restaurant where appetizing meals are served at reasonable prices.
The course has a practice area with a putting green, driving range and chipping area.

Corfu Golf Course is a busy and popular courses especially during May, September and October.

•Corfu Golf Course
P.O.Box 71 - Ropa Valley
49100 Corfu
Tel: +30 26610-94220
Fax: +30 26610-94220
URL: Corfu Golf Club
E-Mail: cfugolf@hol.gr


4) Glyfada Golf Course is situated about 12 kilometers from Athens, the seaside town of Glyfada. It was opened for play in 1966 and is home to the Hellenic Golfing (Greek Golf Federation).


Donald Harradine and Robert Trent Jones Sr have designed this brilliant course and it hosts annual events like the Hellenic Golf Championships in October.
Glyfada Golf Course has been hosting big events regularly like the World Cup Tournament in 1979, the Mediterranean Gamers in 1992, as well as the PGA Senior Greek Open in the last three years.
The golf course is a green sanctuary of gently sloping hills, with mature trees and undergrowth.

•Glyfada Golf Course
P:.O.Box 70034
16610 Glyfada
Tel: +30 210 89.46.820, 210 89.42.338
Fax: +30 210 89.43.721
URL: Glyfada Golf Club of Athens



5)  Afandou Golf Course is situated in Afandou Bay, about 18 km from Rhodes town, on Rhodes Island.
This 18-hole championship course, is open for play all through the year and offers the test of championship golf course with the pleasures of the Rhodes scenery and the Afandou beach.

The well known British golf course architect Donald Harradine has designed the course and it opened for play in 1972.

The initial three holes are along the sea and golfers have a mixed opinion as some find the course as unexpectedly ordinary, while others consider it as a fun course to play. There is a local championship golf course, (international standards), very active Golf Club, which organizes an International Championship Cup twice a year.
The Club House is very simple with all facilities (changing rooms, lockers, showers, pro shop, snack bar) all offered with the friendly and helpful service. The Club is closed on Mondays.

Fall and spring are the best time to visit the club when the famous Greek sun is less intense.

•Afandou Xenia Golf Course
Afantou Beach
Rhodes
Tel: +30 22410-51451
Fax: +30 22410-51122
URL: Afandou Golf Course
E-Mail: info@afandougolfcourse.com

6) Costa Navarino - Dunes Course

The impressive seaside Dunes Course was designed by former two times US Masters Champion and Ryder Cup captain Bernhard Langer in association with European Golf Design.

The championship course, set in a landscape of diverse topography with spectacular sea and river views, incorporates some links-style features in areas closest to the sea, with tall dunes dividing some of the holes adjacent to the golden beach. Parts of the course venture into olive and fruit groves, while some holes run along a small river that meanders through the site.
Each hole has multiple sets of tees to allow the player to select the course length that best suits his or her game. Measuring just over 5000m from the front tees, and almost 6200m, the course has a par of 72. Generously wide fairways and large greens make good targets which will be appreciated by most golfers.

Much of the course had been crafted to reflect the rugged outlines of the distant mountains. As you move further inland, the course evolves as the character softens to fit with its typically Messinian surroundings of olive and citrus groves.

On-course facilities

18-hole, par-72 course measuring almost 6200 meters from the back tees and a little more than 5000 meters from the front tees.
3500m2 clubhouse with full-service locker and guest-changing facilities. Dining and banquet space for pre- and post- tournament activity. A fully-equiped shop offering the latest in golf equipment and apparel from a range of international brands.
Extensive practice facilities including a well-appointed full-size driving range, putting green and short-game practice area.

A team of golf professionals is also available for private lessons and individual coaching lessons.
State-of-the-art fleet of golf carts available for hire.
A selection of quality equipment available for guests traveling without their clubs.
Full-service group and tournament activities, including scoring and tournament services from 10 to 120 players.
Team-building golf packages can be tailor made regardless of playing ability.


-Costa Navarino - Dunes Course
24 001, Messinia
Greece
Phone(s): +30 (2723) 090-200
Website: Costa Navarino

7) Costa Navarino - Bay Course (Opening Autumn 2011)


 Just a few minutes from Navarino Dunes, at the Navarino Bay development, the Bay Course offers an alternative set of challenges and choices in a quite different setting. Designed by internationally acclaimed architect Robert Trent Jones Jr. The par 71 course places a greater emphasis on strategic play and positional golf than The Dunes Course. The Seaside, Canyon, and Grove holes will provide striking contrasts that create a dramatic and memorable golf round.


-Costa Navarino - Bay Course
24 001, Messinia
Greece
Phone(s): +30 (2723) 090-200
Website: Costa Navarino


The golf courses at Costa Navarino are managed by Troon Golf, the world's largest luxury-brand golf management, development and marketing company.



8) Porto Elounda Golf Course is situated in the Porto Elounda De Luxe Resort on the east coast of the island of Crete. Heraklion is the closest airport which is about 50 minutes from the Resort.

This nine hole course is designed near a hillside with the backdrop of mountains and amalgamates harmoniously with its environment. There is a breathtaking panorama over the Bay of Mirabello.

Chris Pittman has designed the nine hole par 3 course at Hotel Porto Elounda Mare and is the perfect place for relaxing as well as enjoying a game of golf as you holiday in one of the best hotels in Crete.

Every hole offers two playing options and the length of the hole ranges from 25 and 55 meters. The course was established in 1996 and also has a Golf Academy.

The Club House has been built in the pictorial Cretan village square and includes a pro shop also. Only guests of the resort can use the course and proof of handicap is essential.

•Hotel Porto Elounda Mare Golf Course
Elounda, Lasithi, Crete
Tel: +30 28410-41512
Fax: +30 28410-41307
URL: Elounda Mare
E-Mail: mare@elounda-sa.com


For more information about Golfing in Greece :

World Golf
SunGolfer
1Golf eu
Hellenic Golf Federation

Monday, December 5, 2011

Top 10 Restaurants in Greece

Here is a list of the Top 10 Restaurants in Greece according to the reviews in Trip Advisor


(click on each restaurant to read the reviews)

1) TAMAM  in Rhodes

2)Oceanic Chill Out Bar in Zante

3)The New Mill Tavern in Paleros, Central Greece

4)Kerasma in Rhodes

5)Lotus Eaters in Elounda,Crete

6)Vegera in Zaros, Crete

7)Ferryman Taverna in Elounda, Crete

8)Knossos Taverna in Agios Nikolaos, Crete

9)Medusa Restaurant in Gouves, Crete

10)Eva Taverna in Malia, Crete


We will soon post our own list as in this list most restaurants are in Crete and Rhodes and of course these reviews are usually written by tourists, not from locals!

Sunday, November 27, 2011

Greek Independence Day - March 25th




The celebration of Greek Independence Day on March 25th draws inspiration from one of the holiest days for Greek Orthodox Christians, the Annunciation of the Theotokos. This is the day that the Archangel Gabriel announced to Mary that she would bear a child.




Bishop Germanos of Patras seized the opportunity by raising the banner of revolution, in an act of defiance against the Turks and marked the beginning of the War of Independence. Cries of Zito H Ellas and Eleftheria H Thanatos  (Freedom or Death) can still be heard today. These freedom fighters, or klephtes as they were called, of Greece sacrificed much for their country. Kolokotronis, Nikitara, Karaiskakis, Bouboulina, and Mpotsaris are some of the heroes of the revolution. They fought the War of Independence for 9 years (1821-1829) until a small part of modern Greece was finally liberated and it was declared an independent nation.


The struggle for the liberation of all the lands inhabited by Greeks continued. In 1864, the Ionian islands were added to Greece; in 1881 parts of Epirus and Thessaly. Crete, the islands of the Eastern Aegean and Macedonia were added in 1913 and Western Thrace in 1919. After World War II the Dodecanese islands were also returned to Greece

  
Therefore, on March 25th Greeks  celebrate Greece's victory in the War of Independence against the Turks who had occupied the country for 400 years. ( ottoman occupation) .For Greece, the 25th of March is the equivalent to the 4th of July to Americans.

 The Greeks celebrate this day with marches and celebrations throughout the country. Its a full military parade with soldiers, tanks, jets and helicopters, firemen, policemen and representatives of all of the armed forces.


 In Athens and most major Greek cities a school parade for the celebration of the Independance Day takes place  the day before. Some children wear traditional Greek costumes. The "best" student of each school gets the privilege of carrying the Greek Flag on the parade.








March 25th is perhaps the most important celebration for Greeks.

 Everything is closed on this day

 Consequently, the Acropolis and all other archaeological sites and all museums are closed on this day. Nevermind, as if you are in Greece on March 25th it's worth spending the day watching the parade. The Greek Independence Day parade is something that few people grown in the USA or other western countries have ever seen.

Local Tip : You are supposed to eat fried bakaliaro (cod) and skordalia (garlic sauce) on that day.

Sunday, October 30, 2011

Clean Monday (Kathari Deftera )


Clean Monday, called Kathari Deftera in Greece, is a public holiday in Greece and Cyprus, where it is celebrated with outdoor excursions, the consumption of shellfish and other fasting food, a special kind of azyme bread, baked only on that day, named "lagana"  and the widespread custom of flying kites. Eating meat, eggs and dairy products is traditionally forbidden to Orthodox Christians throughout Lent, with fish being eaten only on major feast days, but shellfish is permitted in European denominations. This has created the tradition of eating elaborate dishes based on seafood (shellfish, molluscs, fish roe etc.).




Traditionally, it is considered to mark  the beginning of the spring season, a notion which was used symbolically in Ivan Bunin's critically acclaimed story, Pure Monday. People on Clean Monday usually take their picnic baskets and put inside fasting foods because it is the day that Lent begins. (40 days before Easter)

Epiphany (Epiphaneia) - January 6th

January 6th

 Epiphany in Greece is known as Theofania or Fota. The first sanctification of the Epiphany (The Enlightenment) takes place in church on the eve of the holiday. Afterwards, the priest goes from house to house holding a cross and a basil branch. As he walks through each house, he uses the basil to sprinkle (bless) all the areas of the home. An old custom in Crete , which is almost forgotten today, was the preparation of the fotokoliva (boiled wheat with peas) on the eve of Epiphany. The fotokoliva was eaten by the people, but they also fed it to their livestock, which was believed to insure good health and fortune in the homes.


The big sanctification takes place the following day, January 6, the day of the Epiphany in Greece. A long procession is formed and follows whatever road that leads to a body of water - the sea, a river or even a reservoir. Up in front of the procession are the cherub icons, followed by the priests dressed in their best holiday splendor, then the VIPs, followed by all the people. In the bigger cities, the procession becomes more elaborate with the addition of music and military contingents. At the end of the sanctification ceremony a priest throws a cross into the water, thus blessing the waters. Then, those who dare - mostly the younger people of the village - jump in the usually icy water and compete in retrieving the cross. The one who brings the cross up to the surface will enjoy good luck and health for the entire year.


If you happen to be in Athens on the 6th of January, keep in mind that  the event is particularly spectacular in Pireaus.
 In Kozani the Lougatsaria or Karnavalia folkloric celebrations are held. Similar celebrations are held in Kastoria known as the Ragoutsiaria and go on until the 8th.

This day is the name day for Fotini and Fotis.

Monday, October 24, 2011

The Greek Orthodox Easter

Planning to visit Greece during the Greek Orthodox Easter?

Excellent choice!!!

You should feel so lucky to visit Greece during that period, and to be able to share with the locals the traditional activities which mark the progress of the forty days (Sarakosti) towards Holy Week (Megali Evdomada) and Easter (Pascha) itself.

Easter does not just happen in Greece on the Holy week. It begins with Apokreas, which is to Orthodox what Mardi Gras and Carnival is to Catholics. Several weeks of partying, a tradition that may go back to the celebrations of Dionysious, take place all over Greece with special celebrations in Patras, Athens, and in various other towns and villages, many with special activities such as the famous Goat dances of Skyros. In Athens the last two weekends of Apokreas people dress up in costume and go to the Plaka, hitting each other with plastic clubs that squeak, and throwing confetti. These clubs are thought to be a remnant of the veneration of the phallus from the ancient Dionysian festivals of Athens and in the town of Tyrnavo in Thessaly giant penises are paraded through the streets There are celebrations in Moschato and Rendi, between Athens and Pireaus, that are similar to being in New Orleans on Fat Tuesday.



 In Patras the celebrating goes on for forty days and as many as fifty-thousand people take part in the parades. But after the last weekend of Apokreas, known as cheese week (the week before is meat week) many Greeks begin their fasting on Clean Monday, which is a day for spending time with friends and family, going to the countryside and flying kites. From clean Monday to the week of Easter things calm down conciderably.

The music associated with Orthodox Easter is beautiful, particularly the hymns of mourning sung on Good Friday. On the first Friday evening of Sarakosti there are the first of the Chairetismoi (Salutations): these are prayers of devotion to the Mother of God, rather like the 'Hail Mary' of the Roman Catholic Church. A different group of these prayers is chanted on each of four Fridays; on the fifth Friday all four are chanted as the Akathistos Hymn. 'Akathistos' literally means 'not sitting', as the congregation stands while the verses are chanted. To listen to the Hymn in the church of Saint Dimitrios, in the Psyrri area of Athens is a really special experience. This church is rather unusual in having a choir as well as chanters, and in parts of the hymn there is an unobtrusive musical accompaniment.

A week after this comes Palm Sunday (Kyriaki Ton Vaïon), when the Church services celebrate the entry of Christ into Jerusalem. In many churches, especially on the islands and in villages, little crosses have been made in the days before Palm Sunday and are given to the people at the end of the service. In Athens it is more likely to be some sprigs of bay leaves, but they are equally prized: people sometimes put them in purses, or keep them in their homes to bring good luck for the next year. For those who have been fasting there is a respite on this day, as fish is allowed.

Now the most important week of the Orthodox calendar begins: this is Megali Evdomada (Literally 'Great Week'), when the pillars in the churches are covered with purple cloth and the services follow the Passion of Christ. Most Greeks, even if they haven't fasted in the previous weeks, will do so now.
In food shops, especially bakeries and patisseries, you see new notices attached to the trays: 'Nistisima' means that the food has been made without animal products. Fasting certainly doesn't mean 'no food'! Some of the pastries and sweets made now are more delicious than at any other season; seafood is allowed and at this time of year it has been freshly caught.

On Megali Pempti (Holy Thursday) the people remember the Last Supper and the Betrayal of Christ. Although so many people have left the city, the churches in Athens are always crowded: you have to go really early if you want to have a place to stand inside. (A place to sit will be almost impossible to find!) In the evening service the account of the Passion of Christ in all four gospels is read, and a cross with the figure of Christ on it is carried in a procession around the church, while the beautiful hymn 'Today he … is hung upon the tree ….' is chanted. Finally the crucifix is placed prominently in the middle of the church.



On this day the red eggs which are traditionally associated with Easter in Greece, are prepared. Packets containing the red dye are on sale everywhere this week. (Also blue and green!) In the homes hard boiled eggs are died red in memory of the blood of Christ.



Megali Paraskevi (Holy Friday) is the most solemn day of Holy Week. The shops are closed till 1.00 p.m., so that everyone can go to the church to venerate the crucifix. It's impossible not to be affected by the atmosphere of mourning: the church bells toll all morning, and the flags on official buildings are at half mast. The chanting from the cathedral is relayed by loudspeakers, so the people sitting in the cafés around the square are conscious that something memorable is taking place. After the evening service on Thursday, the women of each parish will have decorated a funeral bier with garlands of fresh flowers. During the Friday morning service the figure of Christ is taken down from the cross and wrapped in a white cloth, which is then placed in the sanctuary. An embroidered cloth, the Epitaphios, is placed on the bier; this is then sprinkled with flower petals. The priest places the Gospel (Evangelion) upon the Epitaphios. (This word is also used to refer to the bier itself).

During the rest of the day, the churches are filled with people paying reverence to the Epitaphios.


In the evening comes the service of the Epitaphios (Funeral Service). The bier is taken out of the church and carried round the streets in solemn procession, while a Lament, mourning the death of Christ, is sung. This is one of the most moving parts of the Easter rituals: a band comes first, playing solemn music; the Epitaphios congregation follows the with lighted candles, while people in the flats which the procession passes watch from their balconies, holding candles or incense burners. In some areas, like Piraeus, the processions from different churches will converge in a square: the sight of several processions coming together, each with its own Epitaphios, is really impressive. Finally the procession returns to the church. This used to be a signal for people to descend upon the Epitaphios and to strip it of most of the flowers. However, in the church of Saint Spyridon in Piraeus, the Epitaphios is placed safely behind the gates at the front of the church; a priest then distributes handfuls of flower petals to the congregation. I think this is a perfect solution – everyone has a reminder of the occasion to take home, but the decoration of the Epitaphios remains intact, to be enjoyed by visitors to the church until Easter has passed.

On the next day, Megalo Savvato (Holy Saturday), the sorrowful mood of Friday has abated. Now the people concentrate on the final preparations for Easter itself. This is the last chance to buy the Easter lamb, and the atmosphere in the meat market is frenetic as people try to secure a last minute bargain. At home, the mageiritsa   is being prepared. This is the traditional Easter soup, which will be eaten after the midnight liturgy - the first meal to break the fast after nearly fifty days. It's very rich, made from a variety of herbs and the intestines and offal of the lamb which will be roasted for celebratory lunch on Easter Sunday. Surprisingly,  many Greeks don't actually like this soup, but it is an essential element in the ritual, and no Easter table would be complete without it. (you have to try it ! )


At about 11.00 p.m. the churches are full again for the service of the Anastasis – Resurrection. There is a feeling of anticipation as the people stand waiting, holding white candles.

Many of these will have a sort of plastic cup fitted to the top, designed to prevent the hot wax from falling on to hands, or the church floor! Just before midnight the lights in the church are extinguished, then the priest comes from the sanctuary holding a lighted candle. From this, at the stroke of midnight he lights someone else's candle; people begin to light their candles from each others' and the church gradually becomes bright with the light of the candles. All over the city, church bells are pealing, as the priest chants 'Christos anesti' ' ( Christ has risen from the dead ) . There is a feeling of relief and happiness, as people repeat 'ChristosAnesti' to each other and the reply is given 'Alithos Anesti!' ( 'He is risen indeed ) ! Outside, the noise increases until all the bells are pealing.(Not all the churches reach midnight at exactly the same moment!)



 Fire crackers are set off (unfortunately, every year we have lethal accidents caused by fire crackers!) , the ships in the harbour sound their horns. The chanting continues outside the church, but now most people begin to make their way home, in groups of family or fiends, holding their lighted candles. The aim is to get your candle home without losing the flame, but this can be difficult, especially if there's a wind. People are constantly stopping to relight strangers' candles and this adds to the jollity – it's always a memorable experience to be walking throught the streets in the early hours, surrounded by people carrying candles. Even the interiors of the cars that pass are glowing with them! When the people reach home, the head of the family makes the sign of the cross three times over the door with the candle. The smoky mark of the cross will remain until next year.

Now the Easter feasting begins, but in the churches the Easter liturgy, or mass, is still going on. You could stay until the end of the service – the chanting is beautiful, and now you can be sure of finding a seat! In Saint Spyridon's church, in Piraeus,  the members of the congregation are given a packet at the end of the service, containing a small tsoureki, the traditional sweet Easter bread, an Easter koulouri (biscuit), a little paper icon depicting the Resurrection and a red egg.


These eggs are an essential part of the Easter tradition. A game is played with them in which each person tries to crack someone else's egg with his own. The winner is the person whose egg lasts the longest: the prize is good luck all year!


Although the family will have shared the eating of the mageiritsa, eggs and Easter bread on returning from church, the real Easter feast takes place at lunchtime on Easter Sunday (Kyriaki Tou Pascha).


 In the country, people will spend the morning roasting whole lambs, or kids, turning them slowly on spits over charcoal fires in the open air. Even in Athens, you could see  people roasting their lamb in the street - there's very little traffic in the city on Easter Day!

The church celebrations do not end with the midnight liturgy: on Sunday there is another service in the afternoon, called Vespers of Agape (Love). This is really beautiful in the cathedral in Athens: it is celebrated by the Archbishop and literally dozens of priests, all in gorgeous robes. The hymn 'Christ is risen from the Dead' is repeated, as it will be in every church service for forty days, until Ascension Day. Sometimes a choir sings Byzantine hymns, but for me the most memorable part is the chanting of the gospel, which on Easter Sunday is the story of the disciple Thomas, who didn't believe that Jesus had appeared to the other disciples after the Crucifixion. This is traditionally chanted in different languages – as many as the priests can provide.

The decorated Epitaphios is less prominent now: it is empty, except for a sign which says 'He is Risen; He is not here'. This sign will remain until next year – a message of hope.

If you want to have a ....traditional Greek Easter we strongly recommend to head for an island or the countryside.
However, during this week (Megali Evdomada) Athens steadily becomes empty, as people leave to go to their family village or island. For those who remain, and for visitors to Athens, this has the advantage that it's easier to get an unrestricted view of activities!

Want to see how serious Greeks take Easter?...........The computerised signs on the front of the city buses also have a message. On Saturday it is 'Kali Anastasi' (Literally 'Good Resurrection'); on Sunday it is 'Kalo Pascha' – 'Happy Easter'. I don't think there are many countries where you'll see that on public transport!

For the Coffee Lovers !


Coffee is the ....unofficial national Greek drink!




For most Greeks, the consumption of coffee is a beloved habit, a daily ritual, a fundamental addiction. Almost all of the adult population, and not only, have made the pleasure of drinking coffee an inseparable part of their lives.

As other nationalities throughout the world have, so too have the Greeks modified their cultural customs according to the consumption of coffee, a custom in its own right which is nourished by the general way of life and the temperament of the people. As such, it is characteristic that the enjoyment of drinking coffee is not represented by a fleeting instant in one’s busy day, but a prolonged recess, which becomes the motive for socializing and interaction.

Greeks do not (usually) drink their coffee from a plastic cup, standing up, in a hurry on their way to work. On the contrary,you can find a Greek in a café, sitting down for hours (!) on end, combining his daily dose of caffeine with a variety of other things.
In particular, the many cafeterias which are found in almost all of the central areas and neighbourhoods of Athens as well as in the countryside, are meeting points for social contact and enjoyment, appealing equally to the young, as to the more mature crowd who devote many hours a week there, to meet friends, and exchange news. In an attractively designed environment accompanied by music, widely diversified, according to the style and atmosphere each owner wishes to convey, the patrons are required to choose from a variety of coffee types {most of the varieties of coffee available worldwide} and other hot and cold drinks, alcoholic drinks, sweets and snacks.



Whilst drinking a coffee, you may see people playing board games, which most cafes have at their disposal, or traditional backgammon ( tavli ).

For those with an enthusiasm for technology, there are of course internet coffee shops available. It should also be pointed out that the self service system is very rarely implemented in cafes, and such there are hardly any such cafes.

Within this framework, it can be understood to a certain degree, why Greeks pay for their cup of coffee more extravagantly than in other countries. These inflated costs associated with all coffee related products, are in part, due to the fact that a cup of coffee is not defined by a plastic cup, but it is accompanied by other services, provided during its consumption. Of course it would be an oversimplification to ascertain that the cost of coffee is influenced exclusively by the Greek custom of spending lengthy hours in a cafe, drinking only one hot drink. The reasons are primarily financially related, reflecting the general rate of inflation.

The traditional Greek coffee:


The Greek coffee is served hot in a small cup and saucer. It is prepared very easily and quickly in boiling water. The various proportions, or, the absence of sugar and milk, undoubtedly, determine the taste.



Apart from the traditional Greek coffee, Greeks also prefer the frappe. This comprises of a chilled glass of strong coffee, served in a tall glass and apart from sugar and milk, may also contain ice-cream. The frappe is especially preferred during the summer months.

A variety of coffee especially popular in Greece, is Nescafe. It is prepared quite easily with boiling water, preferred hot with sugar, and is served in a cup with saucer.




Take away coffee:
For those who yearn to enjoy a quick cup of coffee, there are various locations where one may purchase one, apart from the cafes. Throughout all of the central streets of Athens, and in the suburbs, there are at least 2 or 3 casual snack bars per area, serving coffee, not to mention the fast food chain stores. The prices are clearly less expensive, with relation to café prices, although there is definitely not the same variety to choose from.

Traditional coffee shops: (kafenio)


For those who adore tradition, and the old customary way of life, the traditional coffee shops or “kafeneia” can be found. It is true to say that in the 21st century, in Athens, there are only a few that retain the traditional style, mainly located within the suburbs. A tourist may see them more often in the countryside, at the main squares or “plateias” of villages or small towns.








The atmosphere is traditional, the comforts minimal in relation to cafes, and the selection of coffee offered, is limited. The patrons usually represent the mature-old age bracket, and are usually very familiar with one another.







In a coffee house in Greece you might find anything from handcrafted straw-bottomed chairs to modern plastic stools. Tables could be the plain wooden variety to fine marble. Whatever the decor, the kafenio remains an important institution in Greek society.

It's a place to sit and relax, so you needn't be in a hurry to order. It also provides a spot from where to observe the day's or evening's activities going on street side or dockside.



It's the norm to see men playing cards or enjoying a game of tavli, often staying for hours. The traditional Kafeneio is a man's world in Greece.
Even today, men far outnumber the women patrons. On hot summer days, you may be joined by a few local cats also in need of a break from the Greek sun. And tourists eager to order their first frappe (iced coffee)

Some coffee houses close for the siesta time, but many remain open from the early morning hours to late into the night. The best time for socializing in a kafenio is after 6 p.m., when the air starts to cool and friends begin to meet for a chat over drinks.

Apart from socializing, business is frequently conducted within the walls of cafes all over Greece. Merchants talk their deals and lawyers meet with clients. House or boat prices are discussed. Mayors hold open town meetings and Orthodox priests set up their various appointments for weddings and baptisms.




One foreign tourist on a small Greek island reported how she happened by a pleasant-looking kafenio and selected an outside table under an olive tree. She asked the waiter for a coffee, then enjoyed a quiet morning sitting there watching passers-by in the nearby square.

Only when she asked to pay was she was politely informed she had seated herself outside the man's private home.






In the countryside or on small islands, the kafenio is the center of life, a so-called "second living room" to discuss politics or talk sports. It used to be the town's sole public telephone was located in the kafenio. There are usually local and regional newspapers available for patrons to borrow and a television is kept on whether or not anybody bothers to watch it.

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Even in touristy areas, at least one coffee house will be set aside for locals. Tourists who chance to wander in will be served, of course, but are not encouraged by any flashy signs posted outside in English. In fact, tourists may not even notice these little gems.




(Local Tip)
Pay attention to the color of the doors (and sometimes window banks) of the kafenio, you'll learn something about the political affiliation of the owner! (in the countryside and small islands)
Blue stands for the conservative New Democrats, while green means PASOK, the Socialists. Red signifies the Communists, or KKE. Of course, this isn't true of all coffee houses. Not all owners wish to declare their party of choice so boldly!

Usually you can't order much in the way of food in a kafenio, although you probably can order sweets of some sort. You can order water, hot tea or beer. All foreign label beers are made in Greece under license. Various soft drinks are available. You'll also find spirits, such as anised-based ouzo and brandy (often the Metaxa brand) on the menu card. You'll probably get a mix of mezes (small appetizers).

If you want a mild instant coffee, simply ask for Nescafe (or Nes). Most patons order traditional Greek coffee, which is prepared in a variety of ways. Ask for sketo if you want unsweetened. Metrio is medium, where coffee powder and sugar are mixed. Double- sweetened is called glyko. But that's just an overview, the list of ways to get your coffee goes on.

For tourists, a kafenio might be the perfect spot to wait for the afternoon ferry or to get out of the sun between hikes. But it plays a far greater role in Greek society than what you might take in at first glance.



Traditional Greek Drinks

Greece is famous of its wines and strong drinks. There is a huge variety of Greek wines, each region being famous for their own variety of grapes.

The Wines of Santorini are unique in Greece as the grapes grown on the volcanic soil, which gives the wine an interesting mineral aftertaste.


Mavrodafni  is a sweet wine made in Patras. It’s dark and is usually served as a digestive or a late night drink.


Retsina is a famous Greek white wine with a particular resin taste which is obtained during production. In Greek Tavernas they usually serve Retsina.


Ouzo – the national drink of Greece

Ouzo is the most well known traditional beverage. Greeks adore it, and prefer it especially during the summer months, when they may enjoy it with company, during the afternoon after a day at the beach.

It is prepared exclusively within Greece through a distilled procedure of alcohol, water, anise, and other aromatic substances [usually cinnamon, cloves and nutmeg] It is difficult to determine when the production of ouzo first began, nevertheless we already know that already from the 19th century, quite a few areas within Greece had substantially developed the manufacture of distillery production.

The cost a bottle of ouzo is approximately 5 euro, whilst in taverns or restaurants it is served in a carafe which costs around 3 euro each.

Ouzo, which resembles water because it is colourless, is usually served as an appetizer. As it is a particularly strong spirit, many water it down. With contact with water, it becomes cloudy and turbid, more refreshing and its potency is reduced.

Greeks accompany ouzo drinking with their favourite appetizers (mezedes). Many combine it with grilled octopus, cut into small pieces, as well as other seafood [such as anchovy, whitebait and sardines]. It is also preferred with the traditional Greek salad [tomato, cucumber, olives, feta cheese] and with an assortment of cheeses. A less common mix is ouzo with fried zucchini and egg-plant, or with pickles.

Brief details about Ouzo:

There are three versions about the naming of ouzo. In reference to the first, its name is derived from the phrase “uso di Massiglia,” or in other words, towards the use of Marseilles, where it once had trade relations. The second version refers to its origins in the ancient Greek verb, “ozo” [that is, I smell], whilst the third, and less likely version states that it is derived from the phrase “ouzo’ [that is, that one cannot live without ouzo]
Ouzo contains 40% alcohol.
Ouzo is also used as an ingredient in cocktails. It may be combined with orange juice or tomato juice and a dash of pepper.
Ouzo may be combined with Greek coffee. Once the coffee is prepared in the usual manner [boiled in a “briki’ or traditional coffee pot, with sugar and water], a teaspoon of ouzo may be added.
Ouzo which is produced in the South of Greece contains sugar, whilst alternatively in the North of Greece it is preferred significantly potent.
Ouzo is an exclusive Greek product and is protected by law by the European Union.

There is an ouzo museum in Mytilini, Lesvos, at Plomari, belonging to the Varvayianni family who are involved in its production. Exhibits within the museum include the first evaporators, which date back to 1858, tools and containers and bottles for its storing, photographs and books.

Where to drink Ouzo in Athens (Ouzeri):

Naxos: located in Psyrri. It provides a pleasant atmosphere with reasonable prices. It also serves tsipouro.
Marko Antonio: This is an ouzeri on the Piraeus coast [Akti Themistokleos No. 22]. It provides a lovely view, good food and prices.
Thomas: It is situated at the main square at Halandri. It is widely visited, and its prices are approximately 15 euro per person.
Athinaiko: Located in the centre of Athens, on Themistokleous street. It is a little on the expensive side. Closed on Sundays. Tel: 210- 3828484.
Mantho’s Steki: This is an ouzeri in Ano Patisia [Halepa Street No. 68] It provides a pleasing atmosphere with good prices. On Fridays and Saturdays, its patrons may enjoy live music.


Tsipouro – A really strong spirit


Tsipouro is a particularly favoured spirit of the Greeks. It is also renowned as tsikoudia and raki (in Crete). It is a very strong spirit, produced through a very complicated distillery procedure of pomace [residue of the wine press] in Crete, Thessaly, Epirus and Macedonia. Alternatively, other fruits or nuts may be used [berries, sour apple, fig, quince and arbutus]. It represents a long tradition in Greece but it was legalized at the end of the 1980’s. In some particular parts, such as in Crete, it is drunk at all hours of the day. It is usually preferred before a meal.


The price of tsipouro varies from 5-9 euro. It is flavoured with anise or fennel, and is drunk either warm [at room temperature] or chilled. It is served with appetizers such as potatoes, stuffed vine leaves, olives, peppers and pickles. In some areas it is accompanied with seafood appetizers just as ouzo is.
Brief details about tsipouro:

The word “tsipouro” initially referred to the pips of the grapes.
Tsipouro contains 38-47% alcohol.
Until 1988, the sale of distilled pomace [tsipouro] was illegal in Greece
It is believed that the distillery of wine press residue is deep rooted and was common practice dating as far back as the Byzantine era.
The Italians compounded grappa from distilled wine press residue, which resembles tsipouro. It the Middle East, there is also a similar beverage which is named arak.

 Where to drink Tsipouro  in Athens (Tsipouradaka):

The Voliotiko: Located on Mesoghion Street in Holargo. Its prices are quite reasonable. Tel: 210-6543594.
Rakosillektes: This is a tsipouradiko at Psyrri [Karaiskaki Street and Aisopou No. 2] with good prices. On the weekends, it is open also for lunch. Tel: 210 3222240.
The Voliotiko: A tsipouradiko in Thission [Erisihthonos Street No. 6 and Eptahalkou Street]. Prices range from 15-20 euro per person. Tel 3468315.
The Matinades: This is a tsipouradiko offering traditional local products from Crete. It is located in Paleion Phaleron [Zisimopoulou No. 79] It is open from 11 a.m. Tel 210 9419686.
Faros: This is located at Glyfada [Aretis and Antheon streets]. Its prices vary from 10-15 euro per person. Tel 210-9640389.



Rakomello, the type of drink preferred by young people


It is prepared with raki, cinnamon and cloves which once heated, honey is added. It is served in a small glass, accompanied by a cinnamon stick.
In winter it is drunk warm [at room temperature], whilst in the summer, chilled.
It is the traditional beverage of Amorgos, and its visitors may find it in every tavern and restaurant.
Rakomelo was used in the past in Crete, as a remedy for the common cold.

Tuesday, October 18, 2011

Tower towns in Greece

Beautifully preserved stone-built settlements and fortified towns spread all over Greece form a harmonious combination of local architecture and western influences. Silent witnesses of the country’s fascinating history are the ideal settings for you to rediscover romance. Whether in mainland Greece or on an island, beautiful sites await to offer you a journey through time and the opportunity to find yourself in places where the past and the present meet.


Be the knight or princess of your childhood fairytales in the Byzantine town of Mystrás, Peloponesse.



The mystical tower town of Mystrás, was declared in 1989 a UNESCO World Heritage Site. Wander around the castle city and sense through the silence the city's sheer grandeur: the Palace of the Despots (Anáktora), the Houses of Laskaris and Frangopoulos, the beautiful Cathedral of Saint Dimitrios and the impressive Monasteries of Our Lady Pantánassa, and of Our Lady Perivleptos.



Monemvasia: Unveil a medieval mystery!


Monemvasiá, founded by the Byzantines in the sixth century, is a breathtaking medieval tower town located on the south-eastern coast of the Peloponnese. Upon entering the castle, your journey through time begins. Peer into the history of the fortress –the so-called “Gibraltar of the East”–, which was occupied by the Byzantines, the Crusaders, the Venetians, and the Turks in the past.



Sérvia: A lesser-known fortified town in Macedonia



Visit Sérvia, “the Mystrás of Macedonia”, a breathtaking castle city on the southern part of Kozaniarea in Western Macedonia. “Sérvia” actually means “observe” or “guard” from the Latin verb “servo”. This beautifully preserved Byzantine fortress and its settlement are situated at the top of a naturally fortified hill overlooking the valley of the Haliakmon River.


Mestá: A medieval treasure hidden on the island of Chios



Mestá is a famous traditional medieval settlement on the south-western part of Chios.Upon entering the gateway of the castle, the “Door of the Captain”, you will sense the awe-inspiring atmosphere of this medieval village, which was built during the Genoese domination, and is a model of defensive architecture.


Rhodes: The island of the knights




As you enter one of the largest medieval towns in Europe through the Gate of Freedom, it soon becomes obvious that the Old Town of Rhodes is a mosaic of different cultures and civilizations; rarely does a visitor have the chance to stroll within medieval walls and explore twenty-four centuries of history. The fascinating medieval fortress-like buildings, the bastions, walls, gates, narrow alleys, minarets, old houses, fountains, tranquil and busy squares make it feel like you have stepped back into medieval times.


Vathia’s traditional settlements , Peloponnese




Váthia is located in the southern part of Laconian Mani; it belongs to the group of settlements called "Inner Villages" (Mesa Horia). On the top of a 200m high hill, Váthia is a dense, stone-built settlement consisting of 144 buildings grouped into four distinct neighbourhoods. The architectural style of the buildings and the village's spatial organisation reflect the struggle between Mani families competing to settle on the hilltop, Váthia’s dominant strategic point during the medieval times.