Gialos Beach Apartments Monemvasia

<br><br>Hello from the island village of Monemvasia, Greece.<br><br>We drove from Nafplion down the Peloponnese peninsula toward Monemvasia. We used our GPS mapping device to map our route. Prior to this little journey, our GPS mapping device has been a godsend to get us through areas and has been far superior to any paper map we have found. However, our little device finally let us down- we followed the route it selected and found ourselves high ...

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 ...

... 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....

... Turks, who never managed to completely control this region for the 500 years they occupied Greece . Here we find the church of Agia Spiridon and the tombs of 'Castor and Pollox' the heavenly twins. There is a fine example of a Tower House built from limestone mined from the mountains. This style of housing was originally built around the sixteenth century when the Maniots defended themselves from their many invaders. There is a wonderful museum of the ...

... Our small pension is not on the rock of Monemvasia itself, but in the small, more modern, town on the mainland. Our rooms have balconies that look right across the small harbour to the rock and its fortress - as the sun goes down its very romantic. We go over the causeway to the Lower Town to have a wander around and perhaps have dinner, but its so dark and the town is not well lit, so we give up after an hour and head back to the mainland side for a meal.

... in a pension with a great view over the city. Lots of steps however to get there although we did use our car some to get up and down. Today we drove back to Athens and will return to Minneapolis tomorrow. Looking forward to seeing everybody and hopefully have some get-togethers on the deck. & nbsp; Bye for now, Dave and Nancy

... the rock to the gate into Monemvasia. There I entered the modern remnant of another time (despite the tourist shops lining the single main street). No cars. Narrow lanes. The rock and the sea. I did it. By bus to Monemvasia. Now all I had to do was get on a bus in the morning to go back to Sparta and take another bus to Mystras, the last stronghold of the Byzantine empire. But I'd need to rise pretty early in the morning in order to catch that bus to Sparta.

... of the large humped rock. However due to a force 6 and a jetty collapse we couldn't stop, so it was back upwind 10 miles to Ierakas and an excellent late night fish dinner. Oh well, we'll just have to go back via land! We then spent two nights at anchor, at Kiparissi which has the starriest sky ever against toothy cliffs, and finally round the corner from PH at Hinitsa Bay where I discovered that I am ...

... a steep bit. However, my map-maker had been a bit lazy and clearly felt that the inclusion of all the wiggles would be too difficult, so for instance a stretch of road south of Kalamata which descended in a steep switchback from about 500 m to sea-level was shown as a gentle curve......As a result the journey from Kalamata to Githeo turned out to be more savage than I had anticipated and I arrived in Githeo absolutely whacked but luckily found a very comfortable Hotel.

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.