Greece

Greece is the kind of place that makes you rethink what a holiday can be. Ancient temples stand on hilltops above modern cities, white-washed villages tumble down to blue water, and a table of simple food shared with friends can last until midnight. With more than 200 inhabited islands, mountain monasteries, and some of the oldest history in Europe, it rewards both the first-time visitor and the returning traveler.

The key to enjoying Greece is choosing a focus. Trying to see Athens, six islands, and the mainland in one week means spending most of it on ferries. This guide covers when to go, how to get around, and the places that are worth your limited time.

Quick Facts

• Capital: Athens
• Language: Greek; English is widely spoken in tourist areas
• Currency: Euro (EUR)
• Best seasons: May to June and September to October
• Getting around: Ferries, domestic flights, buses, and rental cars

The Best Time To Visit

Late spring and early autumn are ideal. From May to June the countryside is green, wildflowers cover the hills, and the sea is warming up. September and October keep the sea warm, with fewer crowds and lower prices than the summer peak. July and August are hot and busy, especially on Santorini and Mykonos, and the strong meltemi wind can disrupt ferries in the Cyclades.

Winter is quiet. Many island hotels and restaurants close from November to March, though Athens, Thessaloniki, and the mountain villages stay lively, and the ancient sites are almost empty.

Getting There And Getting Around

Athens (ATH) is the main gateway, with Thessaloniki and several islands also receiving international flights, many seasonal. Ferries link the islands from Piraeus, Rafina, and Lavrio, and fast ferries and slower conventional ones run on different timetables, so check the schedule and book ahead in summer. Domestic flights are useful for Crete, Rhodes, and the farther islands. On the mainland, buses are reliable and a car is the best way to see the Peloponnese, Meteora, and Pelion.

Athens

Athens is loud, layered, and far better than its reputation. The Acropolis and the Parthenon are the obvious highlight, so go at opening time or in the evening to avoid the heat and crowds. The Acropolis Museum below is excellent. Wander the Plaka and Anafiotika neighbourhoods, explore the Ancient Agora, and eat in Psyrri and Koukaki. Allow two or three days.

The Cyclades

The Cyclades are the postcard Greece of white cubes and blue domes. Santorini has the dramatic caldera views, and also the biggest crowds; stay in Oia or Imerovigli and visit the villages early or late. Mykonos is known for beaches and nightlife. For a quieter experience, try Naxos, with long sandy beaches and mountain villages, Paros, Milos with its lunar coastline, or Sifnos, known for food and walking trails.

Crete And The Dodecanese

Crete is large enough to be a trip on its own. See the Minoan palace of Knossos, walk the Samaria Gorge (open roughly May to October), and explore Chania's Venetian harbour and the beaches of Elafonisi and Balos. In the Dodecanese, Rhodes has a medieval walled old town, and smaller islands such as Symi and Patmos are quieter.

The Mainland

The mainland is often overlooked. Delphi, once the centre of the ancient world, sits on a mountainside above olive groves. Meteora's monasteries stand on towering rock pillars, and Olympia, home of the first Olympic Games, is a peaceful site. The Peloponnese offers Mycenae, the theatre of Epidaurus, and the Venetian town of Nafplio. In the north, Thessaloniki has Byzantine churches, markets, and a lively food scene.

What To Eat

Greek food is simple and seasonal. Order a Greek salad with real feta, grilled octopus, souvlaki, moussaka, and fresh fish by weight. Share meze, small plates of dips, fried zucchini, and cheeses. Try spanakopita, loukoumades with honey, and thick Greek yoghurt. Local wines such as Assyrtiko from Santorini and Xinomavro from the north are excellent, and ouzo or tsipouro often arrive with small plates.

Culture And Etiquette

Dress modestly when entering churches and monasteries, covering shoulders and knees. Meals are slow and social, and dinner often starts after 9 pm in summer. Tipping is modest, around 5 to 10 percent, or round up the bill. Do not climb on ancient monuments, and take your rubbish with you from beaches.

Practical Tips

• Book ferries and island accommodation early for July and August
• Avoid midday visits to open-air ancient sites in summer
• Carry some cash, since small tavernas and island shops may not take cards
• Choose two or three islands at most for a ten-day trip
• Check ferry weather warnings, and leave a buffer before flights home
• Allow at least ten days for Athens, two island groups, and a mainland stop

Greece is best enjoyed slowly: a long lunch, a swim, a walk to a small chapel above the sea. Leave room for those, and the ancient sites will mean more as well.

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