In an unlikely turn of events (this shows how uneventful Greek islands are), the food in Naxos is AMAZING. (Anyone who isn't a foody, you should probably stop reading now, it's about to get foodTASTIC)
Taverna Oniro (pub of dreams) last night was the site of some really amazing balls. Courgette and cheese balls to be precise. Perched on top of the Castro that tops the main town, we watched the sunset over the port, and munched. Slightly sticky but crisp on the outside, gooey and creamy on the inside, if you think of any good innuendos, please post them below. The restaurant also makes its own wine, which had a honeyed, sherry sweetness, perfect with the smokey aubergine salad.
Lunch at the tavern by the beach today was wonderfully fresh mackerel. I now have a fully fledged addiction to Naxian cheese, a sweet, salty curd, the texture of cream cheese. This is of course not ideal given I'm wearing a bikini every day, and breakfast at the hotel isn't helping: 15 or so different tarts and pastries, sweet and savoury, baked by the manager's mum. The one thing better than your mum's home cooking, I reckon, is someone else's mum's home cooking. Nom.
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