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- Continental Breakfast
- Pets allowed
TripAdvisor Reviews Hydroussa Hotel Hydra
Travel Blogs from Hydra
The Greek Islands are a trove of historical and mathematical facts. Sitting in the port of Hydra, sipping white wine as you do, it's hard to believe that there has been a continual population here since the third millenium BC. As I sit watching bottled water being hauled off flat bottomed barges from Athens it's not too hard to imagine amphorae of wine landing the same way, in the exact same spot, 3000 years ago. Nothing has changed here. Sure there's ...
Delphi and the Oracle
One day Zeus woke up and wondered where the center of Gaia (grandmother earth) was. He decided to release two eagles from opposite ends of the earth and the place they intersected would be the answer to his question. That is how Delphi became known as the navel of the universe.
Delphi was also the home of the famous Greek Oracle, kind of like the Dear Abby of ancient times, only way smarter because the god Apollo spoke ...
... arrived by ferry to the island of Hydra, the Greek island with no motor transportation. I've spent the last couple of days reading, hiking, eating, swimming and hanging out on the beach. Like Cinque Terre was, the homes are built on a rise into the landscape, not as drastic though. Earlier today I did a 1.5 hour hike up to a monastery with a fantastic view. Later in the afternoon I caught a boat to a ...
... thing. However the little marina man is not happy and we have to promise to move and make room if charter boats start to arrive.
We take time out here to revisit Poros and for Chris this is a happy time as he can revisit a really great chandlery shop that claims to have everything!
... of wine and poured us a glass. Patricia says she doesn’t drink but Leo enjoyed a small glass of wine with us. Leo also made a fried eggplant dish. It looked to be battered and then deep fried. Not entirely sure, but it was tasty.
The main course was lamb. I have been eating lamb for a long time and have not had it prepared quite this way. It was slow roasted over charcoal for 3 hours. It was extremely tender and moist. I didn’t learn all the secret seasonings ...