Kefalonia apartments
 
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KEFALONIA island
Also spelled Cephalonia or Cefalonia. A crossroad of destinations and cultures in Greece 's west coast. The big island of the Ionian Sea (786 sq km2) with Lefkas to the north and Zakynthos to the south.
 
REMETZO VILLAGE
Vangelis Remountis
Ôel.: +30 26710 92537, +30 26710 93002
Fax: +30 26710 92537,
mob.: +30 6937247955, +30 6932731605
e-mail: info@kefalonia-remetzo.com

 


Welcom to Remetzo Kefalonia
...The Paliki Peninsula Lixouri: It is the second largest town of the island and the capital of the Paliki Peninsula . Lixouri is divided by a stream that the inhabitants of Argostoli (the island's capital), jokingly call the " Seine " while they also refer to Lixouri as "Little Paris". The inhabitants of Lixouri are people with a keen sense of humor, a great deal of creativity, and a long musical tradition. Kounopetra: Famous for a rare and unique geological phenomenon, its vibrating rock, a large, unstable bolder balanced precariously on the edge of a cliff that juts out to the sea. Havriata: The "balcony of the Ionian Sea ", with a magical view of the fertile lowland and the sea. Gero-Gombos: Lighthouse in a landscape that is reminiscent of the "Wild West". It is 16m tall and has a 20-mile radius of light. Kipouria: The monastery of the Virgin Mary, built in the 18th century in a magnificent landscape on a precipitous bluff that juts out over the deep blue sea. The monastery has paintings of the post-Byzantine period made in the Italian-Cretan style.

Vrahinari beach (or Akrotiri beach) Sandy beach with sapphire waters and an impressive sunset at the west side of the island, on the Paliki Peninsula , after Kounopetra. Ideal for nature lovers and romantics. Also ideal for swimming in its crystal-clear waters, for water sports, as well as for fishing and exploring its magnificentl seabed. After the stretch of sand, the beach ends in rocky concavities that create small natural dispensers where the seawater is collected after the winter storms. The locals call them "limbes". The "limbes" fill with seawater and as the warm spring sun gradually dries them out, a residue of the sea salt called "afrala" is revealed. There is nothing tastier for a fresh salad or for a traditional Ê efalonian "riganada": dried bread, olive oil, tomato, oregano, afrala, and feta cheese. The founders of Remetzo Village collect the afrala and use it in the tavern for their visitors.

 

 

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