We stayed in Fira, Santorini's capital and most bustling because of the proximity to the caldera. The little town was a maze of cobbled pathways and steps climbing infinitely upwards.
We asked to be seated outside and received a look of amusement from the wait staff. I of course got worried because that meant I was going to be combusting my carbohydrates while being refuelled. But, my dining companion, aka, hubby, being a natural polar bear, took to the cold weather like bees to honey. And hence, we had a nice dinner in cold solitude outside, me peering in occasionally to the inviting glow of the warmers.
We ordered a couple of authentic Greek dishes and hoped for the best. The bread, arrived cold and hard in crust but salvaged with a soft middle for my profuse digging and dipping with their olive dips.
The lamb stuffed with feta cheese and spinach was pretty good, with a hearty serving of warm rice and potatoes. But I must say what I truly enjoyed was the Moussaka. A Greek version of the robust Shepard pie, the warm mash potato layered with vegetables and minced chicken.
We ended dinner with an Ouzu, the traditional trademark alcohol of Greece. Made from licorice, I did not like it at all. But it did provide temporal fuzzy warmth from the night, which was at this point starting to turn chilly freezing.
