Intro
If you long for sunshine and great food in a relaxed atmosphere, look no further!
These two Greek islands offer gorgeous bays and breath-taking panoramas. Due to the dry soil and harsh environment, the food benefits from enhanced flavors. Local fresh meat, fishes and vegetables can easily be found in restaurants.
When to go
In summer the islands are invaded by tourists and the temperature rises above 30C. The end of the holiday season (October) will allow you to benefit from a warm weather, lower prices and less crowd.
How to go
Ryanair (Eindhoven -> Chania)
Ferry (Heraklio -> Fira)
Transavia (Santorini -> Schiphol)
Must see (Itinerary)
Day 1: Chania harbor, city center
Day 2: Balos bay and Gramvousa
Day 3: Samaria Gorge (13 km – the longest in Europe)
Day 4: Phalasarna beach
Day 5: Rethymno Venetian fortress, old town, old harbor
Day 6: Matala caves and beach, Palace of Phaistos, Votomos Lake (Zaros)
Day 7: Knossos Palace, Heraklion archeological museum
Day 8: Ferry cruise to Santorini, Santorini villages and Caldera view (Firostefani, Imerovgli, Oia), Oia sunset
Day 9: Pyrgos castle, White beach (Vlychada), Red beach, Lighthouse sunset
Must eat & drink
Wines: Vinsanto (sweet fruity red), Assyrtiko (dry fruity white)
Food: Lamb, wild goat, fresh seafood & fishes, snails (not available in autumn-winter), vegetables (e.g. greek salad), moussaka, zuccini balls.
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