Where to go in Mykonos and Santorini

Come lunchtime, hit the road Ammoudi Sunset TavernaThe beachside pub sits on Oia’s red brick cliffs and the old harbor of Amodi, where fishermen land the catch of the day from kayaks, traditional wooden fishing boats. Nothing is disgusting about this place; It’s everything you want from Santorini cuisine. The octopus is hung out in the sun for at least a day to bake and marinate, then it’s grilled with a few spices to bring out its pure flavor. Sample seafood dishes include steamed mushrooms in local white wine, grilled calamari and whole fish grilled over charcoal.

While in Amoudi Bay, consider swimming and cliff jumping at Amoudi Beach – less beach, more rugged volcanic rock. At the bottom of the cliff, below the Venetian Castle, you follow a rutted path where some rocks are crushed. There is a large concrete platform between the rocks where swimmers can rest (make sure you have a towel and sturdy shoes attached to the waders), but to get to the cliff jumping platform you need to swim up from the beach and raise yourself up. To reach the island of St. Nicholas.

Later in the evening, go to Celine Wine Caves Themed wine tastings and pairings take place at Katiki Gardens. Taste the local white wine Asciritoco; skin contact brusco wine; Vincento, naturally sweet white wine from sun-dried grapes; And more, all from local wineries like Santo Wines, Estate Argyros, Gaia Wines, Artemis Karamolegos and Selene.

After that, go to the upper room Selene’s restaurant. You can order a la carte from the menu or go the tasting route with menus offered at Full Moon, Harvest Moon and Mnēmes. We recommend the full moon. The restaurant’s Andreas Tomato Tart is a masterpiece. Anhydrous means that no water is added, only the moisture from the tomato is used. Flavors and presentation reflect Santorini’s history with dishes such as Gazing from Skaros Rock (grilled “skaros” fish, figs and fennel) and pumice landscapes (smoked eel, crunchy waffles, “fava”, capers and pollen).