Adapting to Greek time
Monday, September 19th: Milos, Greece
We got up and made breakfast with the host’s supplies: scrambled eggs, Gouda cheese, toast with butter and jam and yogurt with granola, nectarine and honey with a glass of peach juice
It was a beach day. We started at Tsigrado beach, which required visitors to climb down two ladders and wedge themselves between the rocks in a single file crack. The beach was small, but worth it.
Then we moved on to Firiplaka beach, which was protected by desert mountains that reminded us of Arizona or Montana. This beach had a much longer stretch of sand with a cafe / bar, kayak rentals, cabana style umbrellas and chairs and a lifeguard on duty. The lounge chairs were a steal at $20 per day, so we rented a set. We swam, napped and read at the beach before lunch.
We continued to stay on Greek time, eating lunch around 2:00 PM (which pushed dinner to 9:00 PM). We ate at O! Hamos! Tavern, which has been a staple in the village of Adamas for years with authentic cuisine. The menus looked hand written, which matched the sharpie marker poems written on the walls and graffiti messages on the chairs. We ordered bread, a Greek salad, a baked feta and roasted tomato and pepper dish and a traditional dish made of roasted lamb in a baking paper with vegetables and topped with herbs and cheese, which made it look like a weird meatloaf when we opened the package).
After lunch we continued exploring a few more of the 80 beaches Milos has to offer. We went to the Papasfragas caves and beach, but didn’t swim. And then we went for a quick dip at Firopatomus.
For dinner we went into Adamas and ate at Flisvos where Sean recommended for good spit food. We shared tzatziki, a gyro plate and a kebab plate. It was to die for. We stopped in to the ice cream / chocolate shop for dessert and had a small scoop of vanilla ice cream frozen in a phyllo cone and a cheesecakes cup.
Accommodations: AirB&B, Balliu Apartments, Milos, Greece
