Posts filed under 'santorini'
One of the coolest parts about going to Santorini is eating with my uncle Iannis Roussos at his Canava. 
Iannis, not only is a great story teller, but is also a lover of great food and wine.
Like very few people on the island he is a traditionalist and a lover of what Santorini was as much as what Santorini should be.
Every time I visit the place, I am treated to excellent wine, food and conversation, and this year was no exception.
It all started innocently enough with some crackers,
moved to fruit and coffee
and then we had three kinds of cheeses with my uncle.
And of course there was the wine.
The greatest part of the experience, however, was when he opened one of his barrels to let us taste some of his 30 year old Visanto.
Here my uncle is pouring some wine into a glass held by his daughter Liouba.
September 8th, 2008
One of my good friends saw my posts, and asked: So where is Santorini?
And of course, I was shocked and couldn’t respond, I mean who doesn’t know where it is…
But if you are from India, then the location of a small island in the Aegean that is part of Greece would be a mystery.
And if the island is popularly known as Santorini but legally known as Thira, it can be even more confusing.
So here we have a satellite image of Santorini…
September 8th, 2008
My wife has bought a mac, and coupled with her excellent photography she has discovered movie making.
This movie includes pictures from Oia, and my family’s winery, Canava Roussos.
The movie is set to Dimitris Mitropanos’ Fili Fili.
September 8th, 2008
One of the most picturesque villages in Santorini is Oia.
And one of the most picturesque places in Oia is the port area also known as Amoudi.
And the best place to eat in Amoudi is Taverna Katina (Katina is shown sitting under her store sign).
While you sit waiting to be served you can enjoy the view.
Like all good Greek fish taverns, first you select your fish from the set of available fresh fish. Then eat some appetizers…
Followed by some fantastic fresh fish, in particular I recommend barbounia, the red-mullet.
Otherwise, anything fresh will do
Top to it all off we had a fantastic dessert
September 8th, 2008
