Photo of the day: Preveli beach

 Heart-shaped rock on Palm Beach, Preveli, Rethymno, Crete, Greece. 
 Preveli is located about 35km south of Rethymno and 10km east of Plakias.
 It is certainly the most famous beach in southern Crete, accepting thousands of visitors every   summer.

Photo of the day: Autumn sunset..

Beautiful late afternoon at Plakias Suites beach in Crete island...

The Greek islands on the top, for the Conde Nast Traveller worldwide list.

 The Greek islands received the votes of Condé Nast Traveller readers and ranked first in the “Favorite Islands” category.

The world’s best islands – Top 20

1. Greek Islands
2. Balearic Islands
3. Maldives
4. Hawaiian Islands
5. Bali
6. Mauritius
7. Sicily
8. Seychelles
9. St Barth’s
10. St Lucia
11. Koh Samui
12. Jamaica
13. Barbados
14. Antigua
15. Great Barrier Reef
16. Capri
17. Sardinia
18. Malta
19. Cuba
20. Lombok

 Access the full study here.

Tirokafteri: a delicious, creamy cheese spread from Greece.

It is usually served as part of a mezze platter but it can also be enjoyed by itself, with slices of warm bread.
  
Serves: 1 jar Preparation time: 10m Cooking time: 5m Ready in: 15m

A delicious, creamy cheese spread from Greece. It is usually served as part of a mezze platter but it can also be enjoyed by itself, with slices of warm bread.
Ingredients
1 Florina pepper or any sweet pepper
1 -2 chili peppers (depending on how spicy you want the spread to be)
1/4 cup extra virgin olive oil
250 gr. anthotyro, a traditional fresh cheese
250 gr. crumbled feta cheese
A pinch of sweet paprika
Preparation method
Step 1
Remove the seeds from the Florina pepper and the chili peppers and finely chop them.
Step 2
Heat the olive oil over medium heat and saute until tender.
Step 3
Place the anthotyro cheese and crumbled feta cheese in a blender. Add the sautéed peppers with the oil from the pan and the paprika and process the ingredients until you get a smooth and homogeneous mixture.
Step 4
Keep the cheese spread refrigerated in a glass jar, pouring a little oil on the surface from time to time.

Source: Olive magazine
Chef: Ioanna Stamoulou
Photo: George Drakopoulos
Food Styling: Tina Webb

Photo of the day: calm evening by the sea..

By reaching the first days of November, the touristic season gradually fades away, and Plakias returns to its easy and relaxing winter pace....

New Review on Tripadvisor: “Better than ever” 5 of 5 stars

 Reviewed 1 week ago...

We have just returned from our 4th stay at Plakias Suites, our first in late season, and it was perfect! 

Eleni and Giorgos are such wonderful hosts. 

The proximity to the fabulous beach, beach bar, and the great taverna next door makes it an ideal location for relaxation. 

Every day we returned to a spotlessly clean apartment. I wish we could stay there for ever!

• Stayed October 2015, travelled with family.

See here: http://bit.ly/1WqcDyL

 Plakiassuites: Ranked #1 of 46 Speciality Lodging in Plakias

  

91 Reviews Certificate of Excellence

Photo of the day! October sunset..

Plakias: Set beside a long southern-coast beach, between two immense wind tunnel gorges, Plakias was once a humble fishing village. In 1961, the official census recorded a population of just six!! Today its population explodes each summer with Central European package tourists...

Plakias has some decent restaurants and plenty of accommodation options. From here you can walk through olive groves, along seaside cliffs and to some sparkling hidden beaches. It’s also a good base for regional excursions..