We were 6 days into the trip and luckily I hadn’t exploded yet.
The food on the ship continued to be outstanding. A barbeque lunch on Mykonos wasn’t the typical burgers and hot dogs. There was slouvaki, sausage, Greek burgers, chicken, seven different salads, stuffed grape leaves, olives, assorted cheeses and three different desserts.
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Naps were in order for the afternoon.
We’d made a reservation at a restaurant called Fato A Mano in Mykonos for dinner after reading great Trip Advisor reviews, and while it was hidden away in the labyrinth of the port town it was well worth the trek to find it. We’d made an 8PM reservation, which in Greece, Vic joked, meant we would be offered the early bird special as most people dine at 11PM or later.
Most Greek restaurants have greeters, someone to attempt to get you to dine with their establishment. Nicholas at Fato A Mano was an expert. He resembled a young Javier Bardem, made eye contact that was almost alarming, and was selective about the clientele. We were probably considered riff raff, but we had a reservation. We watched him work through the evening, with hand signals to his waiters when he knew, probably before the prospective diner did, that he’d filled a table. It was like watching a major league baseball catcher. The new diners were led to a table “especially for them”. And he kept the tables nearest the street filled with beautiful people who looked like money. Very slick.
The waiters worked as a team. We were seated at a long table for eight with two small couches on one side. Every time one of us needed the water closet three waiters would magically appear to move the couch as we stood. I joked with Victoria that they were going to carry her to the ladies on a litter.
The menu was Mediterranean with lots of Greek as well as Italian. We had calamari, fire feta (hot and spicy feta dip), and Greek salads for appetizers. The service was like ballet, with multiple waiters serving us all at once, and wine always being topped off before we knew we needed more. Most of us had pasta, and many of the dishes included seafood. I enjoyed spaghetti with prosciutto, peas and cream, Steve ordered spaghetti arrabiata, Vic, Jeanne, George and Leo all had the spaghetti with seafood and Victoria’s shrimp saganaki was served over rice. Shana’s cod dish was unexpectedly deep-fried, the only negative of the evening, but Victoria had plenty to share and the appetizers were plentiful so nobody was leaving the table hungry.
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The service was outstanding but not intrusive. As a shrimp or mussel shell was discarded on a side plate a waiter would replace the plate so quietly we never knew he was there. They were all young and just adorable. Steve wanted to know if a light pink polo shirt would up his desirability quotient after I called these young men, who could have been my children, adorable. Silly man.
We had a wonderful meal in a very zen-like setting with draped fabric walls and soothing music. And even if we were the riff raff they all loved us by the end of the night.
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It’s worth a trip to Mykonos just for dinner!
So glad that you and Steve are obviously having a grand time–and for once (!) you are sitting back and enjoying it all–NOT in your kitchen, hard at work–creating your own masterpieces–for YOUR guests to enjoy!
Janice