A bit of Lindos, Greece

11 Dec

Around 50 AD St. Paul was sailing around the Aegean sea, more specifically along the coast of Rhodes, one of the Dodecanese islands, when his boat was caught by a terrible storm. He then sailed towards land and reached one of the most wonderful protected bays you will ever see. Today known as St. Paul’s Bay, in the village of Lindos, it is a unforgetable view, specially seen from the Acropolis, at the top of Lindos hills.

St. Paul's Bay - Lindos/Rhodes/Greece

St. Paul's Bay - Lindos/Rhodes/Greece

In the Greek hot summer, after reaching the top of the hills and enjoying such a marvelous view (I won’t even mention the Acropolis itself), if you are a normal human being, and not a saint as Paul, you should be thirsty as hell (even though I presume saints get thirsty too). One suggestion, don’t drink anything. Resist. Be strong. Walk all the way down and go to the Pallas beach. Walk, don’t ride the poor donkeys available for the lazy tourists.

Pallas Beach

Pallas Beach - Lindos/Rhodes/Greece

There you will find a couple of small bars/restaurants, and I guess any of them will do (I sat at the one with the blue roof right in the middle of the above picture). Then, order a bottle of ouzo (my favorite one is Plomarion, from Plomari, in the Island of Lesvos, the capital of ouzo), a tall glass filled with ice to the top and some mineral water, relax and enjoy, after all you’re in Greece.

Clearly, you won’t be able to drink ouzo for very long on an empty stomach, that’s when some seafood should be more than welcome. I ordered some squid, fried to perfection, with a very simple salad (tomatoes, onions and lettuce) with tzatziki (you can find dozens of different recipes on the web, this one here is very basic – use high quality yogurt).


Batter fried squid - Lindos/Rhodes/Greece

As you can see, the squid was covered with a nice looking batter, which I assume was prepared by mixing some seasoned flour with cold sparkling water, as it was filled with small gas bubbles, which usually form when a batter loaded with dissolved gases (what you achieve by keeping the temperature low), carbon dioxide in this case, gets in contact with hot oil and tries to leave the mixture. The final result is a very thin, crispy and flavorful coat, which does justice to a fresh squid such as this one. Nothing could go along better with your second, or third, or fourth….(how many???) glasses of ouzo.

Squid on Foodista
Ouzo on Foodista
Fried Calamari on FoodistaFried Calamari


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