There’s good shelter from the Meltemi but winds from the south can produce dangerous conditions. There’s water on the ferry pier and fuel can be delivered. Most provisions can be obtained in the village and there are some tavernas. Climb the hill to the Chora at Milos for breathtaking views across the bay. There are several other anchorages in the bay that are exposed to the north. There are no facilities at any of them.

Kimilos lies to the NE of Milos. There are two anchorages in Ormos Sikia in the SW of the island. They’re exposed to the N – NW and unsuitable when the Meltemi is blowing. Pirgonisi is a long sandy beach on the south coast and yachts can anchor almost anywhere along it in attractive surroundings. Good holding on sand and weed. Psathi lies further along the coast to the east. Go bows to the quay or anchor off. There’s little shelter from the Meltemi and yachts are advised to use this anchorage only in calm weather. There are a couple of tavernas ashore and limited provisions can be obtained in the village. Just to the north is Semina Creek and yachts can anchor in the bay. Like Psathi, there’s little shelter from the Meltemi and Psathi should be used only in calm weather.

Then in the NW of island of Poliagos there’s a lovely secluded anchorage just to the south of the tiny island of Moanolsi. There’s shelter from the Meltemi and good holding on the sandy bottom. On the south side of the island there are several coves that yachts can anchor in when conditions are calm.

Sikinos lies to the E of Folegandros. Ormos Skala is the only harbour on the island. Yachts can go alongside the quay or anchor off. There are tavernas ashore and some provisions can be obtained. The setting is appealing and popular with Greek tourists.

3.5 miles to the east of Sikinos lies Ios. It’s claimed Homer is buried here. He died aboard a ship on passage from Samos to Athens and his body was thrown overboard and later washed up on Ios. Go bow or stern to in the harbour of Port Ios. There’s excellent holding in mud. A mini tanker can deliver fuel and water is available from a public fountain in the square. There are tavernas all around the harbour and most provisions can be obtained. The resort is popular with the young and most of the bars play loud music in the evenings/night. Ormos Milopotamou lies to the S of Port Ios. In the north of the bay there are 4 coves where yachts can anchor, the easterly two provide the best shelter. Holding is good on sand. There are tavernas and hotels on the beach. Ormos Manganari is a large bay on the south coast of Ios, it’s possible to anchor throughout the bay with good holding on sand. There are tavernas ashore.

Finikia lies in the N of Thira. Anchor to the W of the mole in 10 –20m with a trip line as the bottom is rocky. Limited shelter from the Meltemi and completely open to the S. Skala Thira is the harbour of the island’s capital on the steep slopes above. Go bow or stern to the quay with a line to the large mooring buoy. Departing is difficult with the confusion of the several lines attached to the buoy and it’s recommended that yachts are not left unattended. There’s water on the quay and many tavernas in the harbour.
On the coast south of Ak Akrotiri there are a number of anchorages that provide good shelter from the Meltemi. The bottom is good holding in sand but there’s often some ground swell that causes yachts to roll badly. Monolithos is a small harbour on the E coast. Go bows to the breakwater near its extremity with a long line. There is a taverna and showers ashore.

Nea Kammeni has a number of small inlets where a yacht can anchor. A trip line should be used as the bottom is strewn with rocks that are likely to snag an anchor. Nea Kammeni is known for it’s issue with large rats and there are several reports of the getting aboard yachts.

Anafi is the southernmost of the Cyclades. It has one anchorage on the S coast that’s exposed. The island is barren and parched and you’ll not miss a lot if you choose not to visit.

Krk is the largest island in the Adriatic, covering 405.78 square km, and is also among the most populous islands.. It’s very busy with tourists being by bridge to the mainland. It’s not the most beautiful or the greenest of the islands. The main towns are Baska, Krk town itself, Malinska, Omisalj, Punat and Vrbnik. Krk Town is famous for the Cathedral of St. Mary.

The Kornati islands – 140 islands make up this archipelago and it covers an area 300 square km. The majority of the area is a National Park, designated so because of it’s numerous coves and crystal clear blue waters. It was described by astronauts as having the bluest water on earth seen from space .It’s truly beautiful. George Bernard Shaw said of the island group “On the last day of Creation God desired to crown His work, and thus created the Kornati islands out of tears, stars and breath.” Most of the area belongs to the people of Murter island who come to look after the olive groves, vineyards and orchards.

Brac is the largest island in Central Dalmatia and the third largest in the Adriatic. It’s also among the sunniest with 2,700 hours per year. Brac is renowned for its agricultural products, figs, olive oil, nectarines, wine and other fruits. However the main export is the famous Brac stone from which several buildings in the world have been constructed, including the home to the presidents of the United States of America, The White House in Washington DC Bol is said to have the most beautiful beach in the Adriatic. Other resorts include the Golden Horn (Zlatni Rat), Milna, Sumartin, Supetar and Sutivan.

Hvar is the fourth largest island in the Adriatic and is even sunnier than Brac. There’s however enough rain to keep the island green and to maintain the beautiful fields of lavender, marjoram, rosemary, sage and thyme together with the vineyards. In the spring Hvar smells like a herbalist shop. The lavender oil is the island’s major export. The main resorts are Hvar Town, Jelsa, Stari Grad, Sucuraj and Vrboska. Hvar boasts the country’s oldest public theatre dating from 1612.

On the mainland, Ston, is among the most beautiful fortified towns you’re ever likely to see. It’s famous for its numerous cultural monuments and impressive defensive walls. The local restaurants serve delicious dishes of oyster and other fresh seafood. Spend the afternoon on it’s sandy beach lined with olive trees.

Mljet is 23 miles west of Dubrovnik and is the southern most of the larger islands. The western half of the island is a National Park and over two-thirds of the island is forested with. According to legend, Odysseus fell in love with the island and stayed there for seven years. You’ll find several good anchorages and sandy beaches on the southern coast, the best of which is Saplunara

The Elafit islands – Kolocep, Lopud and Sipan – In ancient times these islands were home to a large deer population and take their name from the Greek word elafos, meaning deer. There are in fact six islands in the group and it’s reputed the most skilful mariners came from here. Once again the islands are extremely beautiful and are a must visit. Lopud is little more than two hills which are connected by a beautiful valley. Follow the footpath through to the bay called Sunj, a round white sand beach perfect for a swim.

Food and Wine – Croatian cooking is typically Mediterranean with fish, shellfish, fresh vegetables and olive oil taking centre stage. Varieties of fish include dog’s tooth, gilthead, grouper, mackerel, sardines and sea bass. You’ll find cuttlefish, octopus and squid, lobsters, mussels, oysters and shrimps. These are presented grilled or in stews and risottos. The local smoked ham is very good. Lamb is also highly regarded, especially baked on an open fire. There are some interesting local dishes, some found on individual islands, to be sought out or avoided. Take Vitalec as an example – lamb’s offal wrapped in lamb gut and spike-roasted, not everbodys idea of culinary heaven. Regions with a plentiful supply of fresh water, the Neretva valley, Trilj and the Cetina basin, are well for their frog, eel and river crab dishes. Pag and Dubrovnik produce high quality sheep’s cheese. Pag’s is known as Paski-Sir, a hard, distinctively flavoured cheese. The unique flavour comes from the method of rubbing the cheese with olive oil and ash before leaving it to mature; in addition, the sheep eat a diet that includes several wild herbs such as sage. Dalmatian desserts are good too. The most usual ingredients include almonds, eggs, honey, local fruit, dried figs and raisins. Try Orehnjaca, a sweet bread with walnuts or poppy seeds. Palacinke are pancakes usually served with jam or chocolate. Dalmatian wines have been regarded highly since ancient times. There are also good local brandies and liqueurs.