After the storm-tossed seas of last night; the gentle rocking of the ship, the soft creaking of the ropes, and the first rays of sun streaming through the blinds, set a thoroughly relaxing tone for our last day aboard the legendary Sea Cloud. This morning was a day to laze about on an idyllic beach, swim in the azure blue waters of the Aegean, and confine the cares of the upcoming travel days to the furthest reaches of our minds and literally—CHILL. The crowds of tourists and the stormy seas of yesterday’s visit to Santorini seemed like a distant memory that had somewhat magically been replaced with calm waves gently lapping along the sunny sandy beach by Kolóna on the northwest corner of Kythnos. Known to Greeks as Thermiá, this is the northernmost island of the Cyclades and one that is frequented by Greeks versus foreigners. Given that Giogios, the local goat herder and taverna owner only spoke Greek, we knew we were off the beaten track.
After a lazy, late breakfast most of us took the Zodiac shuttle to shore where we were greeted with towels and water and then shown a path to a small chapel atop the islet of Ayios Loukás, which is linked to the main island by a long sand spit. At mid-morning a large herd of goats was making its way down from the craggy slopes of Ayios Loukás towards the beach just as many of the guests were hiking up the path causing the goats to beat a hasty retreat across the slopes from whence they came. Giogios, the goat herder was clearly not well pleased, as he wanted the goats to come down to beach to the water tank. Much gesticulating and very excited Greek conversation was heard down the beach. Tom O’Brien and Laura Giannola, our Greek cultural specialist, soon restored peace and much good will. After a long, long chat under the shade of his thatched tavern Giogios invited us back for swimming and a drink at his tavern next year and even gave us some of his homemade goat cheese. In exchange, Tom and Laura learned more about goat farming than either of them had dreamed!
Oh, the Sea Cloud galley team has outdone themselves yet again—there upon the lunch buffet was the famous "pasta wheel"—one last opportunity to really blow the diet! Ari, our sous chef placed individual portions of hot fettuccini into the center of a large wheel of parmesan cheese, then scrapping the edges continually until every piece of pasta was well coated, she placed the serving onto our plates and ladled either pesto or tomato and meat sauce over the top. Served with a chilled glass of white wine and a side of calamari—does it get any better than this?!
Just as we were tucking into our desert of fresh fruit, the crew went aloft for one last time on this voyage. With a freshening wind we set a course for Cape Sounion to watch the sunset on the Temple of Poseidon tonight at the Captain’s farewell drinks party.
