As with most vacations, the majority of our time in Greece was spent planning our next meal or complaining about how full we felt. We regularly enjoyed locally produced greek salad, olive oil, feta cheese, tzatziki, freshly caught seafood, yogurt, honey, and wine.

Each of our three hotels in Athens, Santorini, and Sifnos, provided us with a breakfast more elaborate than the last. The highlight was the spread provided at Niriedes hotel in Sifnos. It included Greek coffee (it’s the same as Turkish coffee – thick and sludgy), local cookies and biscuits, spanikopita, chocolate croissants, fresh preserves, local cheese, feta cheese, and bread. This was followed by thick greek yogurt with fresh fruit and local honey.

One of our favorite restaurants, Raki, was in the town of Megalochori in Santorini. We actually ate there twice after our ferry to Sifnos was cancelled and we discovered that we had an extra day. This photo of my dad shows his appreciation to our waiter for the presentation of this chicken souvlaki – a flavorful dish that is served with pita and wonderful dill, garlic, and cucumber-infused tzatziki sauce.

In the evenings on Sifnos, we would stroll, eat dinner, and stroll some more on the main street in Apollonia, the island’s capital. My dad and I have a major sweet tooth and one night, we passed a shop that was serving fresh donuts. We were quickly corrected by our waiter and told that these were fried balls, NOT donuts. We recommend them drizzled with local honey and powdered sugar.