What to Wear, What to Drink…Where to Eat…Which Beach to be Seen On….

For the islands, dress down or look like a pratt.

Take minimal luggage – it will be a total pain to transport otherwise. Boats are crowded, the horas (tiny central villages) are up zillions of steps and the only help you’ll get is from a donkey – if you’re lucky.

For men: loafers, flip flops, shorts, loose linen shirts or t-shirts. Socks are a total no-no (not that a seriously ChI would contemplate them in 35 degree heat). Men are often to be observed wearing crumpled linen shirts with sleeves rolled up to ¾ length, with shorts and loafers, carrying suit bags onto the boats serving the islands.

For women: less is more. Elegant scruffy by day, beachcomber chic by night.
Casual beach chic rules, but bring on the bling for some of the islands! Think Hawaiianas and rocks (the sparkly sort). Pack a party frock or two for invites onto passing yachts. Don’t bother with heels, ladies, as you can’t wear shoes on boats (duh).

More is most definitely less however if you are visiting monasteries and churches. Ladies – cover your shoulders and wear longish skirts. Men – full length trousers, not cutoffs or shorts.

Wines – SO much more than just Retsina!

If “your” island is wine-producing, drink local.

•  On Rhodes (and Symi), always drink Rhodian wines – look for Amorgos,
  Kounaki, the Triantafilou family’s Emery wines (from near Embonas), Cair (a
  cooperative)
•  On Santorini, always drink Santorini wines (which include Boutari, Kallisti and
  Kallisti reserve, Sigalas) where the Assyrtiko grape produces bone dry white
  wines
•  Do not miss the fabulous Santorini VinSanto, which served well chilled, makes
  a delightful aperitif as well as a dessert wine. Bouquets of apricot, crème
  brulee and - some say - chocolate! Drink it at a rooftop bar, overlooking the
  volcanic islands of the caldera basin
•  On the islands, ask for house wines (xima – accent on the “i” – not ximo –
  juice, with the accent on the “o”), often made by the owners and kept in
  huge wooden casks which then flavour the wine – rosemary-scented rose on
  Spetses is a dream! And, you order by the kilo (yes, really!)
•  A word of caution - Greece has some issues to resolve over bootlegged
  alcohol, and the results can be unpleasantly devastating, so ChI’s alter their
  drinking preferences by location and guesstimate on safety for consumption.
  A rule of thumb is always ask for named brands, preferably the more
  expensive ones

 

Majorly good Greek wines, in the ChI’s view, include:

•  Hatzimikhali (any of them)
•  Chateau Julia
•  Mandinia Tselepou
•  Amethystos
•  Boutari Moschofilero
•  Magiko Vouno (Magic Mountain!)
•  Vivlia Xora

A must-try is Tsipura, a strong, but interesting member of the raki family, tasting a bit like grappa - and a very Insider digestif to drink after dinner or during a long evening at the bar, but be prepared to be laughed at when you order, as its easy to get the pronounciation confused with Tsippura, which means sea bass! To avoid confusion, pronounce it like most Greeks do: Tsipouro…also, this shouldn’t really have aniseed as cheaper tsipouro sometimes does.

And last but not least, Mythos is a favourite beer. But the recently re-introduced old Greek classic beer, Alpha, is a winner. 

 

Where To Eat? A restaurant is not just a restaurant…

On the islands, a basic decision is what type of eating place you feel like going to – and here are some of the generic alternatives. (With a nod to Chris on Paxos for the glossary, and for explaining that a kafeneion is SO much more than just a place to have coffee!)

Taverna: The most common and traditional Greek eating place, usually family-run and usually open all day.

PsaroTaverna: A fish taverna offering fresh fish and sometimes some meat dishes. Usually it will have its own ‘dedicated’ fisherman - sometimes this is the owner. The menu will always reflect what has been freshly caught, which is why ChI can make recommendations like “really good fish”(!)

Psistaria: These charcoal grill-room restaurants are mostly found in local villages. While service can be patchy and the presentation, the taste and quality are usually superb. They typically offer just a few starters and salads and many types of barbecued meats.

Snack Bars: Quick, easy and usually good value for money.

Souvlatzidika: Great fun. A sort of takeout Psistaria offering small souvlakis (kebabs) often made into ‘gyros’ by wrapping them in a toasted pita bread with salad and tzatziki (yoghurt, cucumber & garlic).