Yacht charter Rhodes and Dodecanese - Greece
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picsHighlights: Rhodes, Symi, Patmos, Nysiros, Kos
When to go: April through November
Suggested tour: Rhodes - Turkish Coast (Bozborum) - Symi - Tylos - Nisyros - Kos
Mileage (approx) :160-180
Cruise length: 1 or 2 weeks
Difficulty : medium high
Gourmet : Greek eating establishments vary enormously; with locals themselves considering the best places to be where the food is freshly cooked and plentiful. This is often where the setting or cuisine is not the fanciest, so it is not unlikely to find that one of the best 'eating' places is in a particularly remote spot or in an unlikely location - resembling a front living room! The combination of traditional cooking and outside influences has produced a vast range of eating-places in Greece, and we'd like to point out, among the others, the 'Taverna': thes are often one of the most overlooked tourist 'experiences'. The service can be patchy, the presentation basic, but the taste and quality superb. They offer just a few starters and salads and many types of barbecued meats. Greeks are now in a frenzy of reviving, rescuing and savoring their regional specialities, mainly long-braised meats and vegetables redolent of olive oil and garlic, crunchy salads glistening with freshness and lusty street food -- herby, smoke-scented souvlaki, crisp cheese- or spinach-filled pitas, gooey honey-drenched loukomades. Try the sofrito in Corfu. In the past two decades, Greece has undergone a revolution in which quality, individuality and history are the hallmarks of a new generation of Greek wine producers determined to make their mark abroad. Still Retsina, the nectar of the Gods, is the country's national mark. Some people say that Retsina, the resinated wine produced in Greece since ancient times, is an acquired taste. I'll agree - I acquired it immediately. Not everyone agrees - the Epicurious Dictionary describes the flavor as "sappy and turpentinelike". But cooking expert Sheila Lukins breaks ranks and calls it the "quintessential Mediterranean wine", applauding it as an accompaniment for all types of Mediterranean cuisine. Like most Greek beverages, such as ouzo, it is undeniably at its best when combined with Greek foods, especially the savory mezedes served as appetizers.
