Our Greek adventure began flawlessly—no lost luggage, no missed connections, not even a single “your bag is overweight” moment at check-in. By 4:00 PM, we’d all made it to the stunning Westin Resort in Costa Navarino, where the Ionian Sea breeze instantly whispered, “Relax, you’re on vacation now.” We took a stroll around the property, watched the sun melt into the horizon, and gathered for a cocktail hour that could’ve made Zeus jealous. Dinner followed, family-style, because nothing says “bonding” like fighting politely over the last grilled octopus tentacle.
Breakfast was a legendary buffet—a mythical spread that made us question whether we were supposed to eat or just admire it. Fueled by about 12 types of carbs, we set off for the Bay Course, a stunningly scenic track at the Mandarin Oriental Hotel. The views were so distracting we nearly forgot to actually play golf (nearly).
Post-round, we were rewarded with lunch and specialty cocktails. The star? A Kalamata Spritzer—local gin, a touch of tonic, and a Kalamata olive perched like a diva on top. It was refreshing, classy, and slightly confusing (should we sip it or dip bread in it?).
That evening, we ventured to the nearby village of Giavola, affectionately nicknamed the “Greek Miami.” Think cobblestone charm meets seaside nightlife — cozy bars, restaurants with twinkly lights, and ice cream that could ruin all other ice creams forever.
Day two began at the Olympic Academy Course — designed by José María Olazábal, which sounds impressive because it is. A bit of morning rain gave way to sunshine, and the course showed off. It was tough, yes, but with those views, it was hard to complain (even when the putts refused to drop).
Lunch at Piquantro was bold, beautiful, and delicious — the kind of meal that makes you immediately start planning dinner. Some people squeezed in another round at the Hills Course, while others went the “spa and nap” route — both very respectable athletic decisions.
That evening, we all gathered for a Greek cooking class that turned into part cooking, part comedy show. We made zucchini pie, pasta, tzatziki, and Greek salad, all while laughing so hard that we’re honestly not sure how dinner got made. But somehow, it did — and it was amazing. The night ended with music, dancing, and a full appreciation for the Greek philosophy that everything tastes better with olive oil and joy.
The next morning was all about golf at the Dunes Course — right by the Westin and Romanos resorts. It’s the perfect blend of challenge and playability, meaning everyone walked away happy (or at least tan and smiling).
After golf, we checked out the nearby W Resort and its lively Agora — a mix of boutiques, restaurants, and one very Instagrammable marina. Lunch at the W was fresh, colorful, and almost too pretty to eat (almost).
The afternoon brought an olive oil tasting where we learned that “fruity,” “peppery,” and “grassy” are not just wine terms. We left feeling like certified olive sommeliers (and maybe a little hungry again).
Dinner was relaxed and joyful—a final Costa Navarino night filled with good wine, great company, and the smug satisfaction of not checking work emails once.
Our last day in Costa Navarino was pure bliss: golf for some, beach time for others, and general disbelief that the trip was almost over. Lunch at Barbouni — right on the sand with waves practically clapping for the food — was a highlight.
As the sun set, we gathered once more for a farewell dinner. The Ionian Sea turned gold, the wine flowed freely, and someone may or may not have started planning “Costa Navarino: The Sequel.”
Goodbye beaches, hello city life! Athens greeted us with history, hustle, and rooftop bars so gorgeous they should come with a warning label. The Acropolis watched over us as we sipped cocktails and tried to look cultured while taking 87 photos of the sunset.
Our Saturday road trip to Cape Sounion was pure postcard perfection—the Temple of Poseidon standing tall against the Aegean, reminding us that ancient Greeks really knew their way around a view.
Lunch at To Apomero was one for the books: we chose our fish fresh from the morning’s catch — grouper, snapper, sole — all cooked to perfection for one of the most authentic, delicious lunches of the trip.
Our final evening at A for Athens rooftop bar was pure magic. The Acropolis glowed, the cocktails sparkled, and we all agreed: this wasn’t “goodbye,” just a very well-fed “see you soon.”
