Porto Heli is a village in the southernmost part of the Argolis in the Eastern Peloponnese. It is accessed by only one major road that goes over a mountain and zigzags to the coast. The name means Bay of Eels. The town was started to develop tourism in the 1980s, when Athenians were building their summer homes there. We chose is because of its proximity to the island of Spetses, one of our planned day trips.
As we had bought breakfast and lunch items at the supermarket, we decided to eat in that day. For breakfast we hard boiled some eggs and ate them with some thin ham slices, sliced tomatoes, feta cheese, rusk topped with tzaziki (rusk is a toasted and dried bread, tzaziki is a garlicky yogurt and cucumber dip).
After a long walk to further check out our new location, we had lunch “in” from our previous day’s provisioning — canned musky marinated octopus, rusk,tzasiki, taramasolata, and a Greek salad (tomatoes, cukes, and feta cheese liberally sprinkled with local olive oil and a spice mix that we had bought in Nafplio; taramasolota, made of fish roe and potatoes, is one of my favorite dips).
Before dinner, we took another walk and found our way to Ververoda Lake, an inland sea across from the harbor, to watch the sunset. Ververoda is a large, very tranquil bay that is famous for a waterskiing competition that takes place there every summer.
Dinner was at To Ouzaki, an estiatorio across the street from the harbor, that we would revisit, not only because we enjoyed it but because our server said there would be live music the next day. We shared another new treat: marinated gravlos (gravlos are a very small fish like tiny sardines), along with bread, eggplant spread, lemon chicken, a salad and local wine. All meals in Greece are served with wonderful breads — way too good for our lifestyle of minimizing carbs!