Athens International Airport (AIA) was named “Airport of the Year” in the 10-30 million passengers category at the Air Transport News (ATN) 2015 awards ceremony that took place in Geneva. The ATN Awards are the only international prizes that award all the main categories of the air transport industry.

“2014 has been a year of spectacular traffic development for our airport, which demonstrated an increase of 21.2 percent, within a very critical economic and political situation in Greece”, said AIA’s CEO, Yiannis Paraschis.

According to Mr. Paraschis, during the recent years marked by the Greek macroeconomic crisis, AIA managed to address significant market challenges, protect its business model and continue to deliver substantial value to all stakeholders and the Greek economy.

“Targeted efforts towards incentivizing traffic development and enhancing Athens’ attractiveness as a tourist destination have been key to that end”, he said.

“We believe that what makes an organisation capable of weathering a storm and come out even more efficient and effective, is clearly the ability of its human capital to continuously change and adapt. The Air Transport News award is yet another recognition for the people of AIA and the airport community at large.”

To read more please visit: GreekTravelPages

• 2 tablespoons sugar
• 1 tablespoon fresh lemon juice
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 1/2 lb medium carrots (8)

• 1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
• 3 tablespoons drained bottled capers, rinsed
• 1/4 cup chopped fresh flat-leaf parsley
• 1 flat anchovy fillet, chopped
• 1 teaspoon finely grated fresh lemon zest
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon black pepper
• 1/4 cup olive oil

• 12 slices good-quality pumpernickel sandwich bread
• 6 oz soft mild goat cheese (3/4 cup) at room temperature
  
  

Monemvasia, on the southeastern shores of the Peloponnese, Greece is Europe’s oldest continuously inhabited castle town.

Founded in 583 by inhabitants of the mainland seeking refuge from the Slavic and the Avaric invasion of Greece and surrounded by the Myrtoan Sea, Monemvasia is located on an island about half a mile long.

A man-made road and stone bridge leads to the castle gate and main entrance of the majestic castle town onward through the colorful and lively citadel offering all who visit her both stunning views and an unforgettable ‘ambiance’ of times past.

The fortress’ stone walls protected the citadel of Monemvasia from various invaders throughout its history. Invasions by the Crusaders, Venetians, and lastly, by the Ottomans have all left an indelible cultural and architectural mark, granting the citadel a unique charm and romantic atmosphere close to none.

The town’s name is derived from two Greek words, mone and emvasia, meaning “single entrance.” The “Gibraltar of the East” or a “stone ship” about to set sail, as the famous Greek poet Yannis Ritsos described his birthplace, beckons you for a journey through time, wandering through vaulted alleyways and past churches and aristocratic mansions.

Monemvasia: A trade center that withstood invasions

From the 10th century AD, the town developed into an important trade and maritime center. The fortress withstood the Arab and Norman invasions in 1147; farm fields that fed up to thirty men were tilled inside the fortress.

By 1193, Monemvasia was a major city in the Peloponnese. Ships sailing between Constantinople (now Istanbul) and what is now Italy stopped there, giving rest to aristocrats and high-ranking church members and loading Greek exports like olive oil and wine headed for the West.

The resurgence of the Greek castle town

In more recent history, the castle town has seen a resurgence in importance with increasing numbers of tourists visiting the site and the region. The charming town of Monemvasia is made up of a labyrinth of winding cobblestoned streets that can only be traveled by foot. The medieval buildings have been restored, and many of them converted to hotels, artisans shops, boutiques, cafés, and restaurants.

To read this article in full, please visit: greekreporter.com

Right.

I had a lovely week, visiting with family, catching up with friends, visiting my old haunts. Toronto is modern, progressive, multicultural, an ‘advanced’ global city.  My oldest friends live there, and there is a lot to be said for the system, the mentality and the possibilities of life there…

However, it struck me rather quickly that I felt like a visitor – a strange feeling given that I was born there and in fact have spent most of my life there… The feeling of ‘this isn’t my home’ was front and centre for most of the week, which surprised me as much as it confused me.

I became aware very quickly of how different life in a big North American city is compared to life in Athens. I felt a constant and consistent sense of ‘stress’, of movement, of having to get somewhere, of having 1000 things to do and no time to do them, a feeling of fervor and ‘nervous’ energy. For some, this could feel like ‘ambition’.  For me, it felt chaotic and made me tired...

In the end, you cannot compare Athens and Toronto – there is nothing remotely similar, the scales are too far off.  It’s like comparing apples to oranges; they are both sort of round – but the comparison stops there.  And, like apples and oranges, Athens and Toronto are both really great places. But this trip reminded me that I love living in Athens, I choose to live in Athens, and enjoy it for what it is, rather than complain about what it’s not.

So I quickly stopped comparing and focused instead on enjoying my short time in Canada. I needed all my energy reserves to keep warm in the -10 degree weather (!)

My flight landed at 6:00pm on Sunday – whereupon I jumped into my friend’s car, headed straight to MoMa for a glass of wine, and marveled at the relaxed pace and absolutely balmy evening temperatures. I felt well and truly home.

Until next time,

Jack

In this weekly space, keep up with ‘Jack’ as he navigates daily life in Athens… Anecdotes, stories, hits & misses, the good, the bad and, well, the rest…

Brettos (pronounced Vrettos in Greek) is said to be Europe's second oldest bar and is the oldest distillery in Plaka with over 100 years of operation. Brettos offers unique tasting experiences, a friendly environment, and unrivalled service in a beautiful, dramatic setting.

Although it's tucked away, Brettos is one of the most photographed locations in the city – you won't miss the hundreds of colorful glass liquer bottles and lights that decorate its walls.

As one of the oldest distilleries in Athens, Brettos began operating in 1909 at the ground level of an Athenian mansion. Using old family recipes from Smyrni, the founder Michael Brettos started producing ouzo, brandy and a few liqueur flavours based on all-time classics like cherry and peppermint as well as distinctive Greek flavors like citrus and mastiha. When demand began to rise, he relocated the distillery but continued to operate the small shop on Kydathineon Street as a liquor shop and bar where locals and guests alike could taste and buy Brettos' renowned liqueurs.

Very little has changed since 1909 at Brettos' old distillery, and it still operates as a bar in a small and charming corner of historic Athens. It is still serving visitors ouzo, brandy, more than 25 different kinds of liqueurs–none of which are available in liquor or grocery stores; Brettos also serves traditional Greek spirits, wines and beers.

Brettos is open daily from 10 am till 2 am and is as much a historic landmark frequented by tourists as it is an age-old hang out for locals and an ideal place for a nightcap!

Address: 41 Kidathineon 41, Plaka-Athens
Telephone: 210 3232110