Some of the highlights of our Greek trips included the color of the Aegean Sea, the history and beauty of the islands, temples, historic sites and museums, the friendliness of the people and the time spent with family. But one of the biggest highlights was the food. This trip is no different and we certainly had some memorable eating experiences – the aforementioned dinner with Vic’s family, the trek to our favorite gyro restaurant in the plaka, and a lunch Steve and I shared before we all boarded our cruise ship just to name a few in this post. And the dinner the first night on the ship was memorable, as well.

Vic ordered the meal for the family dinner; spanikopita, two different salads – one Greek, of course. Grilled pita and multiple platters of mixed grill: lamb patties, chicken, roasted pork and sausage served with potatoes. As you can see by the carnage in the last shot the meal was a success.

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At the much-frequented Taverna Sigalas we were welcomed in the afternoon by their basouki players. The gyros, Greek salads, horta (greens), skordalia (garlic potatoes), and semolina cakes with yogurt followed by a shot of raki (Greek cachaça) continue to please. The owner has photos of himself with any number of dignitaries and celebrities. For the number of times Vic has frequented this place and brought guests I think his picture should be on the wall, too. I’m going to send it to the owner.

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The day we boarded the ship Steve and I had lunch in Athens on our own. Since Victoria is a huge fan of octopus and considers them highly intelligent beings I knew if I was going to eat any while in Greece it shouldn’t be in her presence. This was my chance. Eat At Milton’s, just down the street from our hotel, had an interesting menu with their take on a Greek salad; thick beefsteak tomatoes topped with several kinds of cherry tomatoes, sun dried tomatoes, leeks, scallions, capers, feta cheese and delicious olive oil. They also had grilled octopus with a fava bean puree topped with fried caper leaves. I have discovered fried caper leaves are an amazingly wonderful thing. We also enjoyed the first calamari of the trip accompanied by tempura style shrimp. These cafés are right up against the edge of the street. So much so that you need to pull your elbows in when a car goes by.

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The chef on the Harmony V is very talented. During our welcome cocktail hour we enjoyed an assortment of hors d’oeuvres including spring rolls, meatballs, olive pastries and cheese puffs beautifully presented and for dinner the special dish was lamb in phylo pastry bundles. The interior was a combination of lamb, feta and peppers in sauce, a specialty according to the menu. One thing we’ve realized since arriving, a bane to my cousin Jeanne and me, is that their lemon desserts are not lemony enough. The lemon meringue pie looked perfect, but was lacking. Lina, our guide, told us that lemons must now be imported, so perhaps with the state of the economy they are too expensive. We did appreciate the meringue mushrooms on the dessert plate, though.

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All this and we were not even halfway through the trip. I was beginning to feel like a foie gras goose being readied for the hatchet. What a way to go.

Deborah