Two Weeks in Greece: A Classic Mainland and Islands Itinerary

Two weeks is a good length for a first trip to Greece. It is long enough to move between the mainland and the islands without rushing, yet short enough that you will want to come back. The route below combines the big hitters of the Greek mainland with a sample of the Cyclades, and it works just as well in spring or autumn, when the crowds thin and the sea is still warm.

Days 1 to 3: Athens and the Acropolis

Most journeys begin in Athens, and it is worth giving the city a few full days. Start early at the Acropolis, when the light is soft and the queues are shorter, and spend the morning among the Parthenon, the Erechtheion and the Temple of Athena Nike. In the afternoon, wander the Plaka, the old quarter at the foot of the hill, and then climb to the Areopagus for a view across the rooftops.

Make time for the National Archaeological Museum, which holds some of the finest ancient Greek sculpture and the famous Mycenaean gold, and for the Acropolis Museum, which sits right below the rock. Athens is also a strong food city. Try a traditional taverna for grilled octopus, tzatziki, and a simple horiatiki salad, then head to the Psyrri or Monastiraki neighbourhoods for a late evening.

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Days 4 to 5: Delphi and the Mountains

From Athens, the road north and west leads to Delphi, once considered the centre of the ancient world. The sanctuary of Apollo is set dramatically on the slopes of Mount Parnassos, with the Temple of Apollo, the theatre and the stadium all within easy walking distance. Arrive in the morning if you can, as the site fills up with tour groups by midday.

Stay the night in Arachova, a lively mountain village known for its wood-smoked meats and its Parnassos ski resort in winter. It makes a relaxed base, and the views from the village are excellent. From here you can also reach the Corinthian region on a day trip.

Days 6 to 8: Nafplio and the Peloponnese

Continue south to Nafplio, one of the most attractive towns in the country. Its Venetian and Ottoman architecture sits on a small peninsula, with pastel houses, a busy waterfront and a harbour fortress reached by a long flight of steps. The Palamidi fortress above the town is a demanding climb, but the view is worth every step. Nafplio is also an excellent base for day trips to Epidaurus, where the ancient theatre is famous for its acoustics, and to Mycenae, home of the Lion Gate and the royal citadel associated with Agamemnon.

If you have an extra day, consider the drive to Olympia, the site of the ancient Olympic Games, where the museum displays the famous Hermes of Praxiteles. Olympia is a good stopping point on the way to the western coast.

Days 9 to 10: Crossing to the Islands

There are two sensible ways to reach the islands from the mainland. You can fly from Athens to islands such as Santorini, Mykonos, Naxos or Rhodes, which saves time and works well if your holiday is tight. Alternatively, take a ferry from the port of Piraeus or from Rafina, which is a more relaxed and scenic option. Ferry schedules change with the seasons and some routes run less often outside the summer months, so check locally and book ahead for peak season.

Days 11 to 14: The Cyclades

The Cyclades are the classic island group, with whitewashed villages, blue-domed churches and some of the most photographed sunsets in the world. Santorini is the most famous, with its caldera views and the volcanic beaches of Perissa and Kamari. It is also the busiest, so plan sunset viewpoints carefully and book accommodation well in advance.

Naxos is larger and greener, with a lively old town, the Portara temple gate on the harbour, and long sandy beaches on the east coast. It suits travellers who want more space and a slower pace. Mykonos offers nightlife, beach clubs and the windmills above Chora, while smaller islands such as Folegandros and Sifnos reward those who prefer quiet villages and good food. Spend two or three nights on one or two islands rather than hopping every day; ferry days eat up a surprising amount of time.

What to Eat and Drink

• Horiatiki, the village salad, made with tomato, cucumber, onion, olives and feta, without lettuce.
• Souvlaki and gyros, the everyday street food of the country.
• Fresh seafood grilled simply with lemon and olive oil.
• Spanakopita and tiropita, savoury pies found in every bakery.
• Local wines, including the crisp whites of Santorini made from the assyrtiko grape.

Practical Tips

• Book the most popular sites, the Acropolis included, and ferries in high season ahead of time.
• Pack comfortable shoes, as many archaeological sites and island villages involve uneven paths and steps.
• Carry some cash for small tavernas and village shops, though cards are widely accepted in cities.
• Check ferry timetables, museum and site opening hours locally before you travel, as these change by season.
• Visit the mainland sites in the morning to avoid the heat and the largest crowds.
• Allow a buffer day in case of strong winds, which can cancel ferries in the Aegean.