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FROM ANCIENT GREECE TO MODERN-DAY LIFE, ISLAND-HOPPING GIVES A FLAVOUR OF WHAT’S ON OFFER IN THE AEGEAN SEA,
SAYS AINE FOX
international cuisine, blended with Greek gastronomy.
Among the delicacies we enjoy are Greek salad (of course), falafel souvlaki, and traditional baklava for dessert.
Off the ship, a must-have is bougatsa – a Greek custard pie with filo pastry, dusted with cinnamon and icing sugar.
As we sit outside a cafe in Crete, with locals emerging from a nearby church to get a morning coffee, we feel we really must try the savoury cheese-filled version as well, and we’re not disappointed.
No Greek Odyssey would be complete without some olives,
cheese and wine. At the Venetsanos winery in Santorini, they offer all of the above, and even throw in an epic view for less than €30/£25.60.
Sipping the third offering, a sweet dessert wine, we gaze from our clifftop spot out over the Aegean Sea, where the ship sits awaiting our return.
Back on-board, the night can be rounded off with one of the entertainment shows, featuring music and acrobatics, or with a nightcap in one of the bars, as guests mull over the sights and sounds of that day, and the new adventure tomorrow will bring.