scientists and their banquets δύο

Mylos tou Kerata was a bus ride away, but the dinner menu they prepared for us was wildly similar to the previous night's.  My favorite was the first caponata-like dish of eggplant, tomato, and feta.
The garden outdoor seating was basically the epitome of fine dining in summer.  Greenery everywhere.  Framed fruits hanging on trees.  Fountain waterfall on the far wall.  Big lights and small lights once the sky went dark.  I didn't want to be awkward and stalk around people's tables to take a picture of the venue, so this is the best I got from my seat.

We got more Greek salad, of course.  More meatballs (without sauce and drier) and more stuffed mushrooms (sans pork and better flavor).  More herb pies (with cheese).  A heaping plate of moussaka that seemed to have collapsed in on itself.  And a giant cross section of a sphere of refreshing anthotyros cheese - we decided it has the qualities of tofu and is fantastic with olives.  Sidenote: I also found dried anthotyros at the hotel and religiously ate it for breakfast everyday because it reminded me of the yolk of a salted duck egg or those yolks they sometimes put in mooncakes - childhood favorites, mmm.
A plate of assorted grilled veggies.  Eggplant, red pepper, yellow pepper, green pepper, oyster mushroom, zucchini is usually how that goes.  Smokey and charred and dripping in olive oil.
A plate of pork gyro meat that was so well-flavored, it reminded me why I always crave Mediterranean food in the States.
And just when we thought it was about time for dessert [no written menu was provided this time], they brought out what I can only describe as a bruschetta cake.  My stomach was ready to burst open, but I didn't even feel guilty.

Kept the guilt level low through dessert, which was ice cream scoops of yogurt with honey and candied fruits.  And a fanciful basket of fruits with an orange cup candle, which really reinforced the island feel.

And here's my baby brother looking like a turtle.