Day 2: Sunday, June 16, 2013, Itea (Delphi), Greece

As I enjoyed my continental breakfast of fruit, fresh-baked pastries, cereal, juice, and coffee on the Soleil Deck, I admired the expansive views and landscapes of Itea. 

The Moana docked at the pier, providing easy access to this port city on the shores of the Bay of Itea.
 

Today, guests could opt for a tour of Delphi, one of the most important archaeological sites in Greece and home of the Temple of Apollo, where the Oracle prophesied.  According to ancient Greek myth, Zeus sent two eagles out from the ends of the universe. The place where they impaled each other on their beaks, Delphi, was considered the omphalos—that is, the navel of the world: the place where heaven and Earth met.  Other magnificent and exceptionally well-preserved ruins are here and include a 4th-century amphitheater, the Treasury of Athens, the stadium, the Tholos, and the Sacred Way leading to the temple.

 Or guests could explore Itea, which is a charming town with an expansive waterfront promenade.

A variety of outdoor cafés and shops that sell Greek pottery, jewelry, apparel, statues, and mythology books lined the streets.

Locals were enjoying coffee and Bougatsa, Greek pastries, on a Sunday morning.

In Itea, four-story buildings housed stores and cafés on the first level with residences above.

Ornate Greek signage adorned many establishments.
 

After I strolled the town, I went back on board The Moana for the Greek-themed lunch in La Veranda.

Menu highlights included fresh breads, an assortment of local olive oils, Greeks dishes, salads, seafood, and specialties.

For dessert, an array of dessert choices included a creamy, Greek yogurt mousse topped with a gold leaf and plump blueberry.

 As I dined on La Veranda’s terrace, a regatta of sailboats cruised by. 

Tonight was the Captain’s Welcome Reception.  In early evening, guests gathered in Le Salon, enjoying piano music, Champagne, and cocktails along with tray-passed canapés as Captain Zupan introduced the staff of The Moana.

After the reception, it was time for dinner in L’Etoile. The elegant main dining room has a variety of tables for two, four, six, or eight, adorned with crisp linens, china, and crystal with cream, purple, and green striped chairs. Black-and-white Tahitian artwork adorns the walls.

 
Escargots à la Bourguignonne, escargot with shallots, garlic, parsely and pernod butter, was on the menu, but I opted for The Captain’s Seafood Bisque with saffron essence and herb croutons. For the main entrée, I selected the Trancia di Pesce Spada—rare seared Swordfish with sundried tomatoes, roasted potatoes, Kalamta olives, and basil-and-lemon vinaigrette.  For dessert, I savored the toffee cake, which floated on a shallow moat of caramel sauce.