This post was produced by National Geographic Traveller (UK).
The Cycladic island of Tinos, southeast throughout the Aegean Sea from Athens, is stated to owe its rock-strewn landscape to a magnificent clash of the Titans. In Ancient Greek folklore, the Titans slung enormous granite stones at each other throughout a brawl, and these now dot the island’s wildflower meadows, marble quarries and stretching vineyards. This breezy little island isn’t simply popular for its landscapes. Blessed with fertile land and a resulting bounty of in your area grown fruit and vegetables, Tinos has actually ended up being called an island of great food amongst Greeks over the last few years, and Athenian chefs will typically leave their city dining establishments in the warmer months to head here for a banquet of a summer season. Tinos Food Paths, a celebration of gastronomy, commemorated in the 2nd week of May each year, marks the start of the season of extravagance. Here’s how you can enjoy your own gastronomic journey around Tinos.
The first day
Early morning
Begin the day with breakfast at one of the earliest coffee shops on the island. O Megalos Kafenes is a standard Greek coffee shop in Pyrgos, among the most gorgeous towns in Tinos, which sits amidst quarries of the abundant, white marble that’s discovered in abundance here. Bring up a seat at a marble table in the dappled shade of a huge aircraft tree, and sip on a silty Greek coffee with a galaktoboureko pastry on the side– layers of crispy filo filled with velvety custard.
Afternoon
Kolimvithra beach, on the north coast of the island, is one to head to for an unwinded, bohemian environment and a terrific browse scene. Thanks to the strong winds of the Aegean, this stretch of sand gets great browse and is the very best area on Tinos to find out to ride the waves. A pop-up beach bar in a modified VW van contributes to the hippy feel. Pick from a choice of fresh town salads and acai bowls made with regional fruit and vegetables such as wild strawberries.
Fourtalia, a popular meal in Tinos, is a design of fluffy omelette made with potatoes.
Picture by Marco Arguello
Evening
Do not show up to this one without a reservation; To Thalassaki has actually ended up being so popular that the yacht crowd frequently sail over from neighboring Mykonos. Specialising in Tinian seafood with an improved twist, it’s so near the sea’s edge that your flip-flops might be in threat of being gotten rid of by the waves. The mussel, shrimp and calamari pasta meals are well-known here, as are the ouzo-steamed mussels. Simply above To Thalassaki sits Exo Meria, a lofty bar ignoring the inky-blue Aegean with among the very best sundown views on the island.
Day Two
Early morning
Concealed from the view of marauding pirates, Tripotamos town in the south was skillfully constructed as a maze-like settlement, which just exposes itself as soon as you step inside its narrow alleys.