Thought the Maldives was already beautiful, until I drove here
Aegean Sea Travel Guide
1. Core Guide
1. Best Travel Time
Golden season from April to October: May-June and September-October have fewer tourists and lower prices, temperatures range from 20-28°C, ideal for leisurely island tours; July-August is peak season with the bluest sea but requires booking 1-2 months in advance; November to March is off-season with some shops closed, suitable for niche deep travel.
2. Must-Visit Core Destinations
• Athens (entry and exit hub): Visit the Acropolis, Parthenon, shop for souvenirs in Plaka Old Town, take a boat from Piraeus Port to the islands
• Santorini: Watch the sunset in Oia, stroll the cliff path in Fira, check in at the blue-domed churches, visit the black/red sand beaches, take a boat tour to the volcanic island for hiking
• Mykonos: Windmills, Little Venice, maze-like alleys, enjoy water sports at Paradise Beach, nightlife at seaside bars
• Crete: Explore the Palace of Knossos (Minoan civilization), wander the Venetian harbor in Chania Old Town, hike the Samaria Gorge
• Zakynthos: Take a boat tour of Shipwreck Bay and Blue Caves, watch sea turtles nesting, visit the Venetian-style capital
3. Key Transportation
• Hub: Athens is the main entry and exit hub, airport/Piraeus Port connect to all islands
• Inter-island: 1-hour flights to Santorini/Mykonos, book early in peak season; ferries include Blue Star slow boats (economical) or fast boats (time-saving), buy tickets 45 days in advance in peak season to save 30%
• On-island: Car rentals available in Santorini/Mykonos, full insurance recommended due to mountain roads; local green buses also available, Fira to Oia about €1.6 per person
• Special: Izla Island bans motor vehicles, rely on walking or donkey rides; Mykonos town is best explored on foot
4. Must-Try Food
• Seafood: Grilled octopus (with lemon juice), fried calamari rings, seafood pasta, freshest at seaside restaurants with live catch
• Local dishes: Tomatokeftedes (tomato balls), Tzatziki (yogurt cucumber sauce), grilled lamb chops with herbs
• Desserts: Thick Greek yogurt (with honey and nuts), Baklava (syrup and nuts pastry)
• Drinks: Assyrtiko white wine (grown in volcanic soil, perfect with seafood), Ouzo (anise-flavored liquor)
5. Practical Tips
• Visa: Schengen visa, apply 1-2 months in advance, prepare itinerary and proof of funds
• Currency: Euro, cards widely accepted, carry some cash for tips/snacks
• Dress code: Churches require clothes covering knees and shoulders; bring sunscreen and sunglasses for the beach, a light jacket for mountainous areas
• Expenses: Prices high in peak season, compare in advance; staying in guesthouses often includes homemade breakfast by hosts
• Etiquette: Remove hats in Orthodox churches, avoid taking photos of locals without permission, tip about 10%