Update From Athens Greece

 

An authentic Greek breakfast

There is no brunch in Greece. No mimosas and poached eggs Benedict. No true Western-style breakfast--just whatever is on hand even in the most remote parts of Greece. This (photo above) was my hotel breakfast in Athens most mornings. A sesame-coated koulouri, original to Thessaloniki, but popular all over Greece, extra-virgin olive oil from Crete, olives, graviera and anthotiro cheeses, and black coffee on the side. When you consider the nutritional value of this plate, it's amazing, MCTs from the goat milk used in making the cheeses. Much easier dairy protein from the sheep and goat milk used in the making of the cheeses, and polyphenols from the olives, olive oil and coffee. An incredible combination!

Daily I've been taking a walk, then coming in for this breakfast. Afterwards, Dewey and my cousins have walked the streets of Plaka and Monastiraki, stopping at cafes and restaurants. In between, we've enjoyed the varied architecture of Athens, the murals and most of the graffiti. One day we ventured to Piraeus to have lunch at a fish tavern by the water.

Off to Sparta today. Below, a few photos from our Athenian adventures.