Eat - Drink - ProtestGreece ~ Day 5: food
Focused on the food. All descriptions read left-most picture, from back to front, L to R, then to the next photo.
Breakfast: Todd's overcrisped but oddly appealing ham omlette. After a few days of experimenting, I decided the best breakfast was yogurt topped with everything offered - fruit, nuts and honey. More Greek coffee.
Lunch: We ate at a table right on the edge of the beach so it was more about location than the food, which was average. Bread, more Mythos beer, tomatoes stuffed with minted and parsleyed rice with a bit of tomato stewed potatos; roasted lemon chicken with a why-bother side of rice with (apparently) frozen peas and carrots; outstanding gigantes, large white butter beans baked with tomato sauce, garlic and parsley. At the end of the meal, the owner poured us each a shot of rakomelo to properly finish the meal.
Dinner: We tried to order light, but that's really difficult in Greece, where portions are overly generous if it's only two people sharing. It was the restaurants first night open for the season, so it was packed with locals, most nibbling on fried fishes. The orange mug holds restina, an odd Greek wine, not unpleasant. A thick, garlicky amazing tzatziki; fried local fish served with skordalia; and zucchini cakes.
Breakfast: Todd's overcrisped but oddly appealing ham omlette. After a few days of experimenting, I decided the best breakfast was yogurt topped with everything offered - fruit, nuts and honey. More Greek coffee.
Lunch: We ate at a table right on the edge of the beach so it was more about location than the food, which was average. Bread, more Mythos beer, tomatoes stuffed with minted and parsleyed rice with a bit of tomato stewed potatos; roasted lemon chicken with a why-bother side of rice with (apparently) frozen peas and carrots; outstanding gigantes, large white butter beans baked with tomato sauce, garlic and parsley. At the end of the meal, the owner poured us each a shot of rakomelo to properly finish the meal.
Dinner: We tried to order light, but that's really difficult in Greece, where portions are overly generous if it's only two people sharing. It was the restaurants first night open for the season, so it was packed with locals, most nibbling on fried fishes. The orange mug holds restina, an odd Greek wine, not unpleasant. A thick, garlicky amazing tzatziki; fried local fish served with skordalia; and zucchini cakes.
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