🎵 My top weekly artists as logged by last.fm: Devendra Banhart (23 plays), Van Morrison (15), Gorillaz (2), Grateful Dead (1)

Kamari Open Air Cinema 🎥

Film log - watched: One Battle After Another, 2025 - ★★★★½ - Letterboxd link 🎥

Location check in — Kamari Open Air Cinema to see One Battle After Another 🎥
🗺 Map of area

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Spotted yesterday afternoon in Oia, but since it’s #Caturday today 🐈‍⬛

Going back to my morning walk today … it definitely was not in a straight line 😁

Oia and the sunset this evening 🌅

Location check in — Ancient Thera 🏛️
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Thursday 2nd October. Warmest, stillest night of our time in Santorini so far. Other nights have been a bit breezy, I’ve even worn a hoodie, unheard of for me in Greece.

We’re taking advantage of it by just sitting on our apartment balcony drinking Santorini Thalassitis wine and some raki, reading, playing Scopa and listening to music.

Finished reading: The Stone Door by Leonora Carrington 📚

Not an easy or straightforward read. Definitely wish I’d read the Afterword before the novel, it explains a lot.

Finished reading: Smile Please: An Unfinished Autobiography by Jean Rhys 📚

Greek breakfast in Perissa after a short, slightly choppy boat ride 🌊

Visit to Gaia Winery this afternoon was fantastic.

Table for two on the beach, tasting five of their wines - three whites (Assyrtiko, Moschofilero and an Assyrtiko/Roditis/Moschofilero blend) a rosé (Agiorgitiko/Syrah) and a red (Agiorgitiko). Our sommelier was really good - she described all the wines, provided a lot of information, then left us alone to enjoy sampling the wines at our leisure.

All the wines were very good but (not included in the tasting) their white Santorini Thalassitis does stand out - we tried a small glass and bought a bottle.

The wines were accompanied by some delicious cheeses. Here, quoting from their menu, as a record for my reference:

“GRAVIERA” FROM IOS

Yellow-gold cheese, produced from fresh pasteurized cow (80%) and sheep (20%) milk. Tasty and balanced.

“FRAGKOSYRIANI” FROM SYROS

The cheese is produced in limited quantities, exclusively from Pasteurized milk, mainly cow milk and a small quantity of sheep and goat milk, with at least three months of ripening which gives a spicy flavor and intense, full taste. Its golden skin makes it look like Parmesan.

“VOLAKI” FROM ANDROS

It takes the name from its round shape. Soft and butter taste produced from 100% cow milk.

“MPOYRNIA” FROM ANDROS

The Andriotic version of Kopanisti made from 100% cow milk. A soft yellow-ivory cheese with intense pepper taste and good thickness.

This last cheese really surprised me. It was a white (or off-white) cheese that tasted like a blue cheese. More research needed!

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Finished reading: Balthazar by Lawrence Durrell 📚

Audiobook version 📣

Sunrise from the balcony 🌅