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Photos of Mirabello Hotel
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Travel Blogs from Athens
... the desired result is achieved but until then he will never stop experimenting combinations until the taste reaches perfection. A person who speaks with passion and excitement about his creations, with a good word to say for his team in his cuisine.
As for his desserts, he takes it easy he says. One ingredient at a time and this brings him inspiration until the final presentation comes to the table. He fights for the most delicious versions.
... appetizers such as taramasalata (fish egg dip) to larger entrees, such as souvlaki (chicken on a skewer). Last night's dinner was topped off with kataifi, described accurately as a hairy bakalava.
We are off to go island hopping for several days, but we will be back in a week to wrap up our Athens experience.
Tomorrow we abandon urban life to explore the quiet of the Greek Islands. (And no, I'm not talking about Mykonos.)
Blog to you ...
... when you have finished the
meal. After a decent interval you can ask for it, and they don’t bring it
immediately either. Niall calls this an exercise in Zen patience.
Unfortunately I don't have any photos of Kamissiana, but the picture shows the Xania peninsula, where the airport is, looking across from Aptera..
... easy as it should have been to figure out at an airport, but we managed to get on the right one and head toward Athens. We had to change lines from blue to green. When we went to switch to the green line, there were issues with the metros and there was a 20 minute delay. This wasn't terrible, as we got to do our people watching. Our first observations...people in Greece are MUCH quieter than any other place we had been and we felt like we went back in time ...
... the sea side town of Napfia and check in to our hotel high on the side of the mountain where our room has wonderful views over the bay. We descend on foot to the town below and are lead on a walking tour through the old town. The quaint lane ways, shops and cafe's are quiet now at the start of the season, but are overflowing in July-August with holidaymakers. After a very arduous day we ascend the many flights of stairs back to our hotel for the included dinner and then collapse in ...