Evening harbor, sunrise in Heraklion, and phyllo making in Rethymno

We walked to a fish restaurant for dinner. We had some trouble finding it but eventually found it and 4 others from our group!

At the end of the meal, the waiter presented us with this complimentary dessert along with grappa, the traditional Greek drink. It is made by distilling the skins, pulp, seeds, and stems left over from wine making. At 35 - 60% alcohol, it's quite the strong drink. We all had some sips and then poured the rest into our water glasses so as not to insult the waiter. 

                              The morning view from my hotel room balcony.

5th century walls and buildings in Rethymno.

 

 

A rocky coast, fortified walls, and very narrow, winding streets

protected Rethymno from pirates. The narrow streets also help with ventilation when it is very warm.

 

The sign says, "George and Elizabeth."

George and Elizabeth in front of their bakalava pastries. Their shop is the oldest in Rethymno.

                      Their son preparing to make phyllo dough. The more olive oil, the crispier the phyllo is.

After it's rolled, the dough is placed on this large table to be stretched out, similar to what is done with pizza dough.

After it is stretched over the table, the edges are cut off and it is covered with burlap. Then the process is repeated.

                               On our way to Chania (Caan-ya).