Byzantino Medotel Monemvasia

... authentic stone and whitewashed walls with ancient timbers and an amazing terrace overlooking the sea. Our patio overlooking the sea was wonderful-- we spent our days there enjoying the sun and sunsets. <br><br>We were not completely lazy in Monemvasia. We did break away from our patio for a hike around a fairly treacherous trail that went around the entire outer edge of the island, we hiked up to the old town ruins, and John did manage to make it ...

... Wojna Trojanska. Spedzilismy tam 3 godziny, pluskajac sie w krystalicznie czystej, lazurowej wodzie i odpoczywajac w cieniu drzew. A potem czas bylo ruszyc dalej, w strone jaskin Diros... ENGLISH: After Sparta we headed towards Diros Caves. We skipped (from what we`d heard - beautiful) Mistra, as in the sunny heat we managed to stop two Bulgarian guys - apparently musicians, that drove us to Githion. They were supposed to do sth there (or ...

... Greece. I spent great quality time with Mr. K and his buddy Spiro - another Greek-American, who after living in the US for decades, retired back to the lovely Grecian homeland. Both continue to enjoy life (and break hearts of local Greek lovelies).... FOTOS below are largely of the absolutely STUNNING hamlet of Monemvasia....

... tree cutting branches. Her husband is seated below giving instructions. Somehow I can't see Miryam up a tree in our garden, while I sit below with a beer offering helpful advice. There are three villages, Kardimili, Old Kardimili and New Kardimili. The village of Kardimili remains a true Greek village with fishing port and olive groves. New Kardimili is the beach area with luxurious summer homes and condos. Old Kardimili on the hillside above the main ...

... of the island then the village of the Lower Town, then massive vertical cliffs and finally high above, the huge fortifications around the top of the rock, where the Upper Town was built. Only the Lower Town is lived in now and its in very good repair as it's a major holiday and tourist destination, especially for Greeks. The houses and buildings of the Upper Town are in ruins now, but the fortifications are still mostly intact. At its peak, around 50,000 ...

Hello Everyone, We have just returned to Athens after warm sunny days in the Peloponnese. We toured archaelogical sites at Epradovos and Mycenae which were very interesting and also did a car trip across to the Ionion Sea near Olympia. Due to the warm temps we have gone to the beach everyday and the swimming has been fabulous ...

... at least a couple of hours (it was, more or less), so I opted to take the 1:30 bus so that I would arrive before dark at the pension I'd booked. Off again, on the final leg of my day's journey. I must say, the buses are quite comfortable. OK, I've said something good about the buses. The sun was low as the bus hit the coast and views of the rock that is Monemvasia came into view. Impressive it was, its dark mass silhouetted in the clear blue sea. Monemvasia ...

We spent several hours exploring the rock village of Monemvasia. (Mono = single, emvasie = one entry/door) Established in 6th c. AD. This is an island (surrounded by the Aegean Sea) reached by a narrow bridge that has a weight-limit so we had to take a small shuttle across. Then once to the city gates the streets are rock paved and about 6 feet wide so all transport is by foot including carrying loads by pack animals, mules/horses. We saw many of them ...

... Rose'. This isn't a very interesting name so we had a different one each day: Bendy Nose, Sandy Toes, Dandy Pose (after skipper Annalie's 'anchor drop' signal which is crossed arms, Adam Ant style), Wendy Wind Blows, Wendy House and finally Home She Goes. We struck lucky on day 1 with a dolphin escort, playing round our bows in the Argolic Gulf for about an hour, giving both of us a chance to admire while ...

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.