With this post, it begins our trip to Crete, where we planned to go around the island counterclockwise, hoping that the month at our disposal will be enough to see everything without rushing. We embark at the port of Piraeus for Chania, but do not intend to visit the town this time, we prefer to leave it for the end of the trip, although we will make a ‘sweet’ stop…
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We arrive at the ferry early, an hour and a half before departure. As a reward, they put us in the best position to disembark first at arrival, but they make us promise that we will be punctual in order not to block the others. As an extra bonus we also get connected to power supply, so we don’t even have to worry about the refrigerator. Too bad we can not do Camping on Board despite the ship is obviously equipped for it. In fact, our ship looks like one of those that in the past were used for the Patras – Italy route.
Tickets are not exactly cheap, but for those who come from Italy keep in mind that with ANEK, if you do the booking for both the routes at the same time, you are entitled to a discount on the ferry to Crete. On the ship, intrigued by the menu of the a la carte restaurant, we decided to try a couple of dishes, that were delicious, accompanied by an excellent organic beer ‘Rethymniaki’. At the end the prices are not much higher than the self-service and the environment is a whole other luxury 😉
We arrive exactly on time at six sharp at the port of Souda, seven kilometers from Chania, where we go for our appointment with the expected goodies! We arrive in a few minutes as it is clear that the city wakes up late.
There are ample places to park, so we leave the motorhome in a central spot [35.51485, 24.02305] to go to the nearby Iordanis, in Apokoronou 24, to have breakfast with his wonderful Bougatsa: a pastry made of phyllo dough that can have various fillings. In the case of Iordanis’ one, what makes it so unique is the cheese used, the Xinomizithra, typical of Crete which is somewhere between a fresh ricotta and crescenza. Slightly acid, melted between layers of phyllo dough, served warm with a sprinkle of sugar grains. No butter or other fats in it, only olive oil. The place is open from six in the morning until 14.00, but if they sell out it can also close earlier. Do not miss it!
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