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After a lifetime of booking clients to Fiscardo, and in particular to the Waterfront Apartments, we finally decided to visit. It is a holiday that did not disappoint and I carry the memories of it with me to this day, dreaming of a time when I can return.
Sunvil describes the Waterfront Apartments as the best of their kind in Fiscardo. I’d add that they enjoy an unrivalled location in the resort. A few steps from the apartments and you are swimming in the crystal clear Ionian, with uninterrupted views across the bay towards a peninsula of undulating hills. There is a feeling of tranquillity - close enough to enjoy the amenities of Fiscardo and yet far enough away to appreciate the slow, quiet pace of island life.
These are not luxurious apartments but are tastefully furnished and with the most hospitable owners, Alexis and Stavroula. I remember opening the windows to our apartment (W5) on arrival and wanting to shout ‘yeah!’. From our first floor balcony, only the wide stone terrace below stood between me and the turquoise waters.
On the table was a bowl of fresh fruit and some home cooked meat pies (recipe below). Small gestures which made all the difference. We immediately felt at home, kicked off our shoes and drank in our first impressions of Kefalonia with a feeling of happiness and ease.
Our days in Fiscardo were spent watching, listening, eating, drinking and absorbing the atmosphere. We loved the smells - the bougainvillea, the herbs, the fresh catch…; the contrasts - the luxurious private yachts docked alongside traditional fishing boats and dinghies; the bustle as daytrippers came, and the sense of calm as they departed; but most of all we appreciated the welcome we received - although strangers we were greeted as friends.
Will Fiscardo have been changed by the lockdown? I hope not. I hope that the shepherds still tend to their flocks in the hills surrounding the bay and that the strong island traditions remain. If anything I imagine the welcome to be warmer than ever, and I know that I will greet them with open arms.
Ingredients:
Instructions:
20th May 2020
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