We took to Tripadvisor to choose our restaurant on Astipalaia, and due to a process of elimination (most were already shut for winter), decided upon Agoni Grammi. The pleasant voice on the other end of the phone asking if we had any special food requests, and the offer of a car and driver, sealed the reservation.
Agoni Grammi is located adjacent to the beautiful windmills on the high peak of the island. The owner Maroula was exceptionally welcoming and her cozy abode had tables of locals enjoying their dinners. We indulged in the local goat and pork dishes, all of which were delicious and very generous in quantity.
The home made French fries were crisp on the outside and meltingly delicious on the inside; the home made pasta was al dente and sharply presented. The wine flowed, but the home-made cross between ouzo and grappa brought out a gasp of ''time to go back to the boat.''
We enjoyed Maroula and her restaurant so much that we returned the next day for afternoon snacks. Contact her at email@example.com.
A balmy Indian summer in Bodrum beckoned us to go exploring, and our destination was Astapalaia the western most Dodecanese Greek island before the Cyclades Islands begin.
Due to her remote location, this butterfly-shaped island has often been excluded by sea-farers since antiquity. Her striking Venetian castle and whitewashed lanes are stunning, and ''downtown'' is actually on the rim of the island with infinite views.
Astipalaia (population 1300) can be incorporated into a Blue Cruise with advance planning, and it's one island where you probably will not encounter any other gulets, even during high season.
Drop us a line at firstname.lastname@example.org for a sample 7 day itinerary that includes this unique venue, and view our photos from this week on our facebook page.
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