Today was a very low key day for us. We ventured into Naxos town for breakfast at a small cafe. We had quite the spread with bread, homemade preserves, honey, butter, eggs, bacon, Naxian cheese, fresh orange juice, coffee for John and Naxian tea for me.
When we got back to the place, our host had arrived to stay in a smaller part of the property with his parents. He explained that his father and uncle had built the homes on this hillside as civil engineers. The current property used to be one large house but is now divided into 3 separate dwellings. The one where we are staying was given to Nikos by his father. Nikos also told us that Tom Hanks has a property on the small island of AntiParos on the other side of Paros which we can see. He said if one goes there pictures of Tom with various restaurant owners will be found in the establishments.
Later we headed to the beach for a few hours. The water is so clear but also colder than we would have expected. It was windy so there was no way to use the umbrella that was provided by the Airbnb. I found one nice piece of green sea glass while walking on the beach.
After we had enough sun, we indulged in some ice cream before we headed back to the Airbnb to clean up and prepare to go out for dinner. John was able to fly his drone but it was giving him a hard time with recording. I also had to deal with my daughter needing to have my 18+ year old cat put down. Lucy had been doing well before I left, but by yesterday she was struggling to breath and her back legs were giving out. It was difficult for me to know that Marina had to take care of this in my absence. I appreciate her more than I can say.
Finally, we headed for dinner at Taverna O Giannoulis. While we were waiting in line to be seated the host brought wine. They staff were extremely friendly! They brought bread and fava bean hummus on the house to start. We ordered more wine (rosé). For appetizers, I ordered an assortment of olives and John ordered fried calamari. For the main course, John had the Fisherman’s pasta with prawns and mussels in red sauce. I had a dish with an ancient type of eggplant, braised beef, tomatoes, and Naxian cheese. These dishes were very tasty. When we finished four meals, one of the young staff brought us grapa—a type of strong alcohol made from grapes. He then brought us dessert and more grapa. The dessert and grapa were on the house and we did not ask for it. This is the hospitality of the Greek on this island. They would not accept a tip. He said, “We don’t do this for the tip.”
After all of this food and drink, we needed to walk a bit. We headed toward the beach and stopped in a little store. We bought a beautiful scarf/wrap in shades of blue and the Grecian eye. We then walked down to the beach and partook of the sunset and beautiful sliver of the moon as the waves gently lapped the shore. We were able to lie on the sun beds under a pergola and talk and admire the moon and stars.
Finally, we headed
to Liana’s for our favorite drink: the Naxian Spritz. It is delicious and refreshing.
And
That’s it for today.
We leave for the mainland in the morning.
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