Panagía

We left Órmos Kriftos at 1045 on 1 June leaving it to the 2 Italian yachts who were still anchored there.

Our passage was another short one, this time just 3½ miles to Panagía, but it took us past some more attractive bays. There was virtually no wind so we didn’t bother trying to sail for such a short distance.

Panagía marina   

On the left as we approached Panagía what was marked as just one pontoon has now grown into a small marina. There was also a pleasant looking beach with a collection of holiday villas behind it.

To our right was the town quay for the small holiday village of Panagía. We wanted to get a few supplies and hook up to the internet and so that was where we headed.

We watched the depths carefully because it is shallow in places but found a spot that we could tie up on the quay. The charter skipper from the large catamaran moored in the corner warned us that we were moored where the ferry would want to be later on.

With that in mind we cantered around the shops getting a few supplies and some fresh bread. We also grabbed a coffee, checked our e-mails and uploaded some blog entries.

Panagía is very much the mini seaside resort, filled with tavernas, but it is also a main port for getting a ferry trip out to see the Akti peninsula. It was these ferries which we presumed would be back later wanting our space on the quay.

With the admin done we made our way back to BV past some stalls selling fresh fish. The large prawns proved to be too much of a temptation and so we bought some of them for a late lunch.

Ouzo prawns   

We moved off the quay to anchor beside the small beach in the corner of the bay. From here we put our chefs’ hats on and went to work on the prawns. Ouzo was the theme this time and we soaked the peeled prawns in it before they were flash fried with a splash of lemon. To make it a little more filling we made up a good ‘dunking’ tomato and feta sauce which also had a healthy glug of ouzo and some fennel in it.

Fresh bread was ‘dunked’, prawns savoured and fingers licked; accompanied with a glass of white wine Panagía prawns were judged to be a great success.

The anchorage gave us a good view of the quay so that we could see what the score was when the ferries returned. At a little before 5 pm a tiny ferry turned up and moored exactly where we had been and a huge pirate galleon tripper boat also arrived. Between them they disgorged over a hundred people to the waiting coaches.

Originally we had planned to move back onto the quay for the night but during the afternoon we had changed our mind. A more secluded bay just to the south would, we thought, be a much more attractive location to spend the evening and anchor at overnight. So, at 1750 we lifted the anchor and went exploring.

Panagía, Greece