Category Archives: travel

Hotel Esperas, Santorini

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On four warm mornings in the late summer of 2009, we woke up and had breakfast with the view of the Caldera, the islands formed by the volcanic rock in the Agean Sea which comprise the stunning views off the cliffs of Thira/Santorini, Greece.

We stayed at the Esperas Hotel, a 16 room resort with units carved out of the mountain. In the mornings we would leisurely sit around for an extended breakfast (buffet, included in room rate) of toast, meats, fruit and yogurt, and then either lay out by their pool or find a beach for the day.

 
The late afternoons would be spent by the cliffside tavernas by the coast, feasting on octopus, seafood pastas, hummus and tzatziki.

We’ll definitely be back.

More on Greece:
Alternative Views
Babulas Taverna in Mykonos
Kiki’s Taverna at Agios Sostis
A Mykonos Meow: Photo Essay
The Daily Applause at Oia
No Name Taverna Delights, Santorini & Mykonos
Mykonos and the Taverna at Agios Sostis
Oia: The Taverna at the Bottom of the Cliff

Alternative Views: Barcelona

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 Gaudi tilework at Parc Guell. 
Geometric structures of the ceiling of the Sagrada Familia. 

Impressive detail of the Sagrada Familia facade. 
A man inside a model of the Sagrada Familia.
 Casa Batllo.
Downtown building facade.
Ceiling stonework at Parc Guell. 
Parc Guell structures.
The colors of La Boqueria Mercat.

Bahamas Eats: Athena Restaurant

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 We came across the Athena Greek Restaurant after a couple of trips to downtown Nassau because it seemed like it would offer a less touristy feel, which it did,  except for the downtown prices. I refused to pay $15 for a dollop of tzatziki and so we ended up sharing the lobster entree, which was a substantial portion,  tasty and well-flavored, though on the greasy/buttery side ($35).
The nice service and the wandering old Greek man (the owner?) who would break out into song and spontaneous cries of “Opa!” made the meal less regretful, although I am still pining for the Jimmy’s Take-Away we found afterwards but didn’t have a chance to try. 
It reminds me so much of the Tuscan wedding dinner whose cheese and honey buffet I was too full to even approach. (It still haunts me to this day.)

Opa!

Bahamas Eats: Twin Brothers Restaurant

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We had hitched a ride after a brief visit to Paradise Island (shudder) from a cab driver who recommended Twin Brothers at the foot of the bridge for an authentic Bahamian lunch. After dropping us off and refusing payment (we threw him a tip instead – where do you find this kindness anymore?), we walked over to the roadside eatery and proceeded to satisfy our hunger.
“As seen in The New York Times and CBS,” the signs read, and we didn’t doubt it. The homey and hole-in-the-wall appeal is definitely inviting to avid travelers who want something other than the touristy experience. 
Of course we must start with the Conch Salad, a mixture of tomatoes, onions, peppers and french conch meat. I enjoyed the heat in their version.
Especially because I had additional chopped chilis on the side.
Some rice and peas.
Fresh grilled snapper, corn on the cob, fried plantains.

 
We were such fans of the Twin Brothers restaurant that we headed to their other branch in Arawak Cay (Fish Fry) for more eats on our last day. Their conch salad was tasty but on the salty side.
 
The snapper (here with potato salad and rice and peas) was a little overcooked.
 
We were intrigued by the monstrosity of their broiled conch dish, fresh conch meat steamed in foil along with sweet potato, yuca, plantains, tomatoes, onions and peppers.
 
Unfortunately the conch was overcooked and very tough. The vegetables were merely steamed and lacked any seasoning. Very disappointing but it’s all part of the adventure!

Bahamas Eats: Oh Andros at Fish Fry

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When I read about it, I was very intrigued but never thought I would fall in love with the Bahamian specialty Conch Salad. It comes in a bowl of chopped tomatoes, onions, peppers and the lime juice which cooks the soft chopped meat of the conch, a la Spanish ceviche or Filipino kilawin. The meat is soft and tender when raw or barely cooked. And the sauce has the right tanginess and hotness, reminding of the the tomato and onion salads served alongside fish dishes in my homeland.
Close up of conch meat.
Another popular dish are the conch fritters, tiny pieces of conch meat dipped in a savory beignet-like batter and deep-fried into fluffy balls.
Conch fritters are good enough to try once. In this photo I spilled the sauce. đŸ™‚
The wee bit of conch meat in each fritter.
Grilled snapper is another mainstay in Bahamian cuisine. It’s usually served whole with rice and beans, and choices of sides. On this plate we chose plantains and mac n’ cheese as a side. You know, because we needed more starch and grease.
This was from Oh Andros Restaurant in Arawak Cay, Nassau Bahamas. Oh Andros belongs to a trail of restaurants in that area collectively called “Fish Fry” by the community. This is where they all go for good eats!
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