Day 16 Athens to Toronto

September 14, 2023

We were up early. The bustle at the port was in full swing, ferries unloading and loading. The sunrise was beautiful. 

Air Canada advised us to get to the airport four hours early, so we took the 9 o’clock hotel shuttle for our one o’clock flight. We thought getting there early was a good idea since the last time we were in Athens in 2019 the lineups were horrendous. Not this time. We were checked in and through security in twenty minutes. I bought a bottle of Seven Star Metaxa at the duty free then off to our gate. We scored a table next to our gate so that we could play some scrabble while we waited. 

We moved to our gate and were surprised at how many people were in wheelchairs. We stopped counting at forty and then more arrived. 10% of the passengers in wheel chairs, wow!It delayed boarding, along with a baggage loading issue. We left the gate at two and took off at 2:20 (scheduled for 1:10). I took some pictures as I marvelled at how spread out Athens is. I didn’t see any skyscrapers or tall condos like Toronto. Probably because it is in an earthquake zone. I’ll have to see what the population is.

Our meal was probably the best we’ve had on a plane. The caterers out of Athens delivered delicious, fresh, plentiful meals. First we had wine service and then a refill. I had a Henry of Pelham Riesling, excellent. Jill had the Italian Soave, also excellent. Jill mentioned that we were celebrating our 50th anniversary and they brought us two glasses of champagne and congratulations from many crew members and also passengers, so thoughtful. We had chicken gyro with roasted potatoes and baked tomato. It was delicious. The salad was arugula and cherry tomato with an olive oil balsamic dressing, so good. The Greeks know how to make simple but delicious food. It didn’t compare to the catering out of Toronto. 

Since we flew with daylight the whole way home, I couldn’t resist taking pictures of the clouds we never see unless we fly. Clouds and rocks intrigue me ;) Our route took us over the mountains of northern Italy, northern France, over a bit of Whales, then Ireland, before the Atlantic Ocean.

Now for the review. Our unanimous choice for the best island is Koufonissi. Beautiful light sand beaches with azure blue water. Number two was Syros for its architecture, challenging climbs and our outstanding accommodations. Number three was the northern port of Aegiali in Amorgos. A great walking beach and great views from our top floor accommodations. Our accommodations in Rafina gets special mention as it was a great way to end our Greek Odyssey. And a special mention to Air Canada, which was awesome in so many ways and Red Car which transported us to and from the airport.

Until we travel again, cheers!

Day 15 Naxos to Athens

September 13, 2023

We were up early and after a shower and coffee, we retraced our steps from when we were here last with our good friends Pam and Bruce Davies. I easily found where we stayed last time in a multi level Airbnb. It brought back so many fun memories, particularly the time we ran out of wine (surprise) and Bruce ran down to the local taverna to fill up our wine bottle with wine from their barrel - out of a spigot, which I believe cost €4. Forever known as spigot wine.

We walked over to see the Portara, which is the remains of the Temple of Apollo. Winds were very strong today and the water was rough. It was splashing onto the narrow walk up to the Portara so we decided not to climb up. The town was a lot calmer than when we arrived yesterday evening. Today is the ferry strike so the port was quiet. We passed a taverna with octopus drying. This is done so that when grilled, it crisps up. Many tavernas have huge basil bushes outside. Hornets hate basil, so I’m guessing it’s to keep them away.

Our accommodation included a key to get up to the roof terrace where I took some pictures of the town. Back to our place for breakfast and another pack for our 1 o’clock flight to Athens. We have come to the conclusion that our next trip will be with carry-on. Our host drove us to Naxos airport, tiny. Our flight to Athens was a little short of 45 minutes. We waited by the bus depot for our hotel shuttle amongst the throngs of group travellers getting on coaches. The shuttle took the narrow country roads, past vineyards and olive groves to Rafina, a half hour somewhat wild ride. The four story hotel was like entering the lap of luxury. Finally, an elevator. Jill asked for a top floor room, with a balcony, overlooking the ocean. Room 417 - awesome. The room was tight but very modern, with a good shower and comfy beds. It was the most expensive room of our journey, but what a nice way to end our Greek Odyssey. We are happy as Larry.

I switched from black T-shirt to white T-shirt to check out the tavernas along the port. They all looked good but we decided to have a celebratory dinner on our last night at the hotel. We walked to a large supermarket and bought a bottle of South African Chenin Blanc from the cooler to enjoy on our balcony. I also found some black figs. 

On every island, I looked for figs. I was told, to my disappointment, that the fig season was over ten days ago. I thought I had found some in Koufonissi and I bought four. They were hard. When I cut into them, I realized they were small brown skinned pears. I didn’t give up. Finally, I found some in Athens.

We had the last of our olives, cheese, salami and crackers to enjoy with the Chenin blanc wine, It is delicious. The cool sea breeze, wine, snacks, a great sea view and being with the love of my life, heaven.

We both packed some good clothes which we hadn’t worn. We decided to get dressed up for dinner at the hotel and splurge. We ordered a bottle of Prosecco, shared lobster and crab tortellini in a lobster bisque and shared a thin crust pizza with prosciutto, arugula, roasted tomatoes and cheese, it was delicious. We were surprised by a dessert, on the house, a heart shaped chocolate covered mousse with a candle. What a lovely dinner with my honey to end our Greek Odyssey.