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john4525

ahead with his plans. The accommodation's very simplebut it's perfectly
cleanand ― wait for it ― the food is excellent.
I looked at him in some awe. Outside the better hotels and the more expensive restaurantsfood in
Greece ― even the voice of love has to confess it ― is seldom excellent. It tends to a certain monotony
and it knows no variation of hot and cold; all is lukewarm. Yet here was a Danea well-rounded
well-found Dane (and the Danes have possibly the best food in Europe)recommending the food in a
Greek village taverna.
He laughed at my lookand explained the mystery. "It's quite simple. The man's a Soho Greekoriginally
a native of Agios Georgioswho emigrated to London twenty years agomade his pile as a restaurateur
and has now come backas these folk doand wants to settle at home. But he's determined to put Agios
Georgios on the mapso he's started by buying up the tavernaand he's imported a friend of his from his
London restaurantto help him. They've not seriously started up yetbeyond tidying up the two existing
bedroomsturning a third into a bathroomand cooking for their own satisfaction. But they'll take you
NicolaI'm sure of that. Why not try? They've even got a telephone."
I had telephoned [link widoczny dla zalogowanych]