Greece 2026 - Day 3, Santorini
Wednesday, 29 April 2026
Santorini, Greece
Weather: Pleasant spring weather with bright blue skies, cool breeze and a comfortable high of 21°C.
After a couple of lively days in Athens, we finally made our way to Santorini. We had breakfast at the Goldair Lounge at the airport and everyone was still half asleep from the early morning start. The mood changed immediately when we landed. Waiting outside the airport was our driver Milli holding up a sign that simply read “F4”. Suddenly the four husbands became a full blown boy band for the rest of the trip.
Our hotel, Agali Houses at Firostefani, looked exactly like those Santorini postcards you see online and secretly wonder if they are edited. Whitewashed buildings hanging dramatically over the caldera, deep blue sea stretching endlessly ahead, and sunlight so bright it almost hurt the eyes. The Sees, Yaps and Yeos had adjoining rooms while the Tans got their own standalone unit nearby. Everyone was happy.
Lunch was simple street food near the hotel before heading to Estate Argyros for wine tasting. Santorini wines are very different from what most people expect. Crisp, mineral driven and shaped by the island’s volcanic soil and strong winds. The Atlantis Rosé was refreshing under the afternoon heat, while the Nykteri and Gerontampelo carried more richness and structure. The Vinsanto ended the tasting beautifully with its deep sweetness balanced by lively acidity.
Somewhere along the way, the F4 somehow attracted attention again with their "fans" casually snapping photos of our coordinated outfits and dramatic poses around the vineyard.
Back at the hotel, the boy band claimed the pool deck as unofficial territory. We sun tanned bravely under the Mediterranean sun and later dipped into the shockingly cold water pretending to enjoy it.
Dinner at Remvi came with one of the most beautiful sunset views of the trip. The caldera slowly turned gold as the sky softened into shades of orange and pink. Unfortunately, the food did not quite match the scenery. Portions were small, prices ambitious, and the overly pushy captain constantly insisting “Trust me, it’s very good” only made things more amusing by the end of the meal.
Still, none of that really mattered later that night. We gathered outside our rooms with bottles of wine, sea breeze drifting through the quiet pathways of the hotel while conversations stretched late into the evening.
Santorini had officially begun.
