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TripAdvisor Reviews Electra Pension Aegina
Travel Blogs from Aegina
... at the base of the Acropolis. Dinner was very good but you have to be careful here where the bring things like bread or bottled water and charge you for them even if you did not ask/want them. My Souvlaki was very good and so was the Sangria! We made it home by 10pm just when the rest of Athens was heading out on the town. Our hotel was a bit off the beaten path in a more neighborhood type area but we negotiated it fine. When we got in our room, we crashed and crashed ...
This morning we disembarked, leaving our 10-day home on the Aegean Odyssey. It was a good cruise but I am looking forward to Athens.
We leave the port of Piraeus, a district of Athens, and drive to the city center, home to the Acropolis.
The Acropolis stands majestically above the city, where we were able to roam the remnants of Pericles' extravagant architectural display. Seeing and studying these images over the years, you have no idea of ...
Day 1 began at 8 am with the hotel breakfast. The breakfast buffet is spectacular with
croissants, Greek yogurt with honey and a blueberry jam, eggs, orange juice, hot coffee, meats, feta,
cookies- this list goes on. The orange
juice is so fresh as there are orange trees all over Glyfada, so many that they
fall everywhere and rot in the streets. The feta is not briny at all and is
much creamier here. The eggs ...
... some, but they kept most of the major temples.
An interesting part about the Acropolis museum, aside from the fact that it's set in the same layout as the actual Acropolis, was all the little cultural things that we learned. For example, a custom that is still held today is to sacrifice a chicken and to make an offering of pottery before starting a building project. Some women had a certain ...
... for us to try at the next location. Speaking of which, we arrived at the Klimataria Tavern, which is considered to be one of the oldest and popular tavernas in Athens. Maria, the owner, served us a tomato pie (with phyllo) that she had made. We also sampled the green and black olives that Dorina had acquired, along with some pastourma (literally translated as 'squeezed meat’) from another reliable shop in town, Miran, that ...