Ardamis Hotel Monemvasia

... enjoyed.<br><br>The upper town (the part built on the plateau above the cliffs) remains as abandoned ruins and we hiked up the cliffs to explore it. The views from up there were stunning and there is an old Greek Orthodox church up there that is still maintained and used for special occasions.<br><br>While in Monemvasia we stayed at a small, inexpensive inn called Hotel Goulas. It was a small place with six rooms and our room was perfect. It ...

POLSKI: Po Sparcie udalismy sie w strone jaskin Diros. Ominelismy (podobno piekna) Mistre, bo w slonecznym skwarze zlapalismy dwoch Bulgarow - muzykow, ktorzy o 13tej przywiezli nas do Githionu. Mieli cos do zalatwienia (czy raczej: do zagrania;)), wiec umowilismy sie z nimi na dalsza jazde po 16tej. Tymczasem poszlismy poplywac. Wyczytalam w moim przewodniku, ze na wyspie, na ktora doszlismy, zaczal sie romans Heleny i Parysa, a tym samym ...

My best friend during Elementary School was Nick Kastanias, whose family is proud of its Greek heritage. Nick's Dad (Mr. K) retired from his job in south Florida and moved back to Greece 11 years ago. He was nice enough to host and entertain me during my fantastic stay in Greece - which largely centered on his lovely hometown of ...

Thursday 8th. We are the only guests, and we are treated to a family breakfast. Most of the Spireas Family joins with us, their daughter is fluent in English, and she entertains us during our wonderful repast. Breakfast isn't included in the room rate, but the &euro; 2.50 price tag is more than reasonable. After some photography in the exuberant garden, we take the narrow alleys behind the hotel to visit Old Kardimili. On the way we see an elderly lady up ...

... farming country - although the land does not look very fertile (or maybe it's the water missing?) - but all looks fairly poor. There's a very confusing (bad signposting, but our maps work well) detour for about 30 kms and finally we're at Monemvasia - another massively fortified town. This time the rock mountain that the town is built on is an island just offshore, linked to the mainland by a causeway. There are fortifications all round the sloping ...

... never considered this to be a beach vacation but what do you know?!? The food has been fabulous everywhere we go. Not a bad meal yet. The people in Greece take eating very serious and spend hours eating and involved in conversation. A much slower and seemingly happier pace than what us Americans are used to. In Naplio we ...

... mountains west of Sparta -- she a Belgian and he a Greek. When we got to Sparta, they helped me sort out the schedule for the bus to Monemvasia, and then we went to a nearby bakery for travel food. I bought a bag of molasses and sesame-seed cookies that the young Greek guy said was a traditional delicacy of the fasting time before Easter. They were quite good and kept well. I had two choices for the bus to Monemvasia -- 1:30 or 8:30 pm. I knew the trip would ...

It's now high season and very very very busy. I've just spent a week on watch in the safety tower (no chance of boredom with 60 boats out!) while Andy was out on flotilla as a charter skipper. So there was a loud cheer last night when I went running on to the pontoon just in time to catch 'Avalon's' lines for a rapturous reunion.<br><br>Our week on flotilla holiday was certainly exciting, on board the very smart ...

I discovered years ago that an essential to comfortable cycle-touring was a good map with well-marked contours. Unfortunately I was well into the countryside before I realised that my map of the Peloponese had contours every 300 meters. Thus, Wales would have looked flat. Usually, however, one can usually overcome such small irritations by looking at the lie of the road on the map. If it does lots of zig-zagging then its' a pretty fair bet that the road is going up ...

It is September, and we have decided to visit MANI this time. Our first stop is at GYTHIO, where we have lunch. Gythio is a beautiful port and so our lunch includes my favorite dish which is KALAMARI, sea shells, mussles, and of course my favorite starter OUZO.