Greece 2026 - Dy 11, Athens
7 May 2026
Athens, Greece
Weather: Partially cloudy. Hot and sunny.
Our Greek island adventure came to an end this morning as we flew from Mykonos back to Athens. Since breakfast at the hotel only started at 8am, they kindly packed breakfast boxes for us. We took the hotel transfer to the airport, once again driven by the same rather unfriendly driver. Fortunately, the journey was barely five minutes.
Mykonos Airport was as tiny as we remembered. Check in did not get off to the best start either. Our luggage tipped over the weight limit and the airline staff was rather strict about charging us extra. In the end, I unpacked my camera gear and carried it onboard instead. We barely had time to visit the lounge, only enough to refill our water bottles while Jazz quickly grabbed a couple of yoghurts before we were called to board.
Back in Athens, our Airbnb host arranged a transfer for €95 and also agreed to let us check in early for an additional €50 cleaning fee. It was worth every euro as it allowed us to freshen up before heading straight out to explore.
Lunch took us to the bustling Athens Central Market where we settled into Mahairitsa Tavern, a place filled with locals rather than tourists. We ordered grilled sardines, grilled shrimps, three traditional dips and a comforting seafood pasta. The seafood was wonderfully fresh and simply prepared, exactly the kind of honest Greek cooking we had come to appreciate throughout the trip.
After lunch, we wandered through the market, soaking in the lively atmosphere. Stalls overflowed with olives, herbs, spices, baklava, local wines and every variety of olive oil imaginable. Before leaving, we returned to Cava Nektar to stock up on more Greek wines to bring home. It seemed impossible to leave Greece without another few bottles in the suitcase.
The highlight of the day was undoubtedly dinner at Makris Athens.
As we celebrated the ladies' 50th birthday, the team surprised us with a beautifully crafted birthday cake accompanied by a charming Happy Birthday musical box. It was one of those moments that brought genuine smiles to everyone around the table.
The hospitality continued long after the final course. Our server Panos presented each of us with the evening's menu sealed in wax as a keepsake, a lovely souvenir that captured the memory of the dinner. Downstairs, we chatted with sous chef John, who generously gifted us handcrafted chess shaped chocolates before Panos appeared once more with freshly baked madeleines for us to enjoy the next day.
Great food creates memorable meals, but it is genuine hospitality that creates lasting memories. Makris delivered both in abundance. It was not simply one of the best meals of our Greece trip. It was an experience that made us feel sincerely welcomed, cared for and celebrated.
Before heading back to our apartment, we made one final stop at Cava Nektar to pick up a bottle of Ruko for Richard and, naturally, a few more bottles of olive oil. Somehow, no matter how carefully we packed, there always seemed to be room for one more taste of Greece to bring home.
