Greece

Greece rewards a bit of planning, especially if you’re mixing islands with mainland highlights. Start by deciding your focus: island hopping, history-rich cities, or a blend. For a first trip, many travellers combine Athens with one or two islands like Santorini, Naxos, or Crete, plus a day trip to Delphi or Meteora.

Use trip planning tools in the Hello app to map out ferries, flights, and hotel check-ins in one place, then add notes for must-try tavernas or beach clubs. Greek ferries can sell out in summer; booking ahead for popular routes like Piraeus–Santorini is wise. Domestic flights save time for longer hops, such as Athens–Crete.

Peak season (July–August) brings crowds and higher prices, while May–June and September–October balance warm seas with fewer visitors. Build in buffer time: strikes, wind, or rough seas can occasionally disrupt ferries. For flexible days, keep a short list of backup islands or nearby beaches.

Finally, check your accommodation locations carefully. Some islands have port towns separate from the scenic villages everyone photographs (like Oia vs. Fira in Santorini). Mark everything in your Hello itinerary so you know exactly how far your room is from beaches, old towns, and sunset viewpoints.

Greek cuisine is a highlight, and eating where locals go makes a huge difference. Look for small tavernas with handwritten menus and dishes of the day such as moussaka, soutzoukakia (spiced meatballs), or gemista (stuffed tomatoes and peppers). On the islands, try fresh grilled fish, octopus, and fava (pureed yellow split peas), especially in places like Naxos, Paros, and Lesvos.

To keep meals interesting (and affordable), order meze style:

• Dakos salad in Crete with tomatoes and barley rusk
• Saganaki (fried cheese) to share
• Horta (boiled greens) and tzatziki for balance
• Local house wine or tsipouro in small carafes

Taverna bills often include bread and water by default; if you don’t want them, say so politely when they arrive. A hearty meal with wine in a non-touristy area might be around €12–€20 per person (roughly $13–$22), more in hotspots like Mykonos. Use Hello’s expense splitting to settle shared mezze spreads easily, and budget tracking to see how those extra glasses of ouzo are adding up.

For coffee, try a freddo cappuccino in the morning and a Greek coffee in the afternoon, sipping slowly like the locals at a kafeneio.

Moving around Greece often means combining ferries, buses, and walking. In Athens, the metro connects the airport, Syntagma, and Monastiraki with clear signage in English. Buy tickets at machines, and validate before boarding. Taxis are relatively affordable within cities; just make sure the meter starts at the correct base fare and confirm whether luggage or night surcharges apply.

For island hopping, ferries leave from ports like Piraeus, Rafina, and Lavrio. High-speed catamarans are faster but more expensive and can be bumpy in rough seas; larger ferries are slower but more stable, and you can wander the decks. Arrive at the port at least 45–60 minutes early in summer, and keep your digital ticket handy in your Hello trip plan.

On many islands, buses connect ports to main towns and beaches, but schedules may be limited outside peak season. Renting a scooter or small car opens up remote coves and mountain villages; just check license requirements and insurance carefully.

Download your ferry confirmations and offline maps before you travel, then activate a Hello eSIM so you stay connected for live bus timetables, ride-hailing, and navigation without worrying about roaming charges.

Greece uses the euro (€), and cards are widely accepted in cities and popular islands, though small villages and family-run tavernas may prefer cash. ATMs are common, but check withdrawal fees and avoid dynamic currency conversion—always pay in euros when given a choice.

Typical daily budgets vary: a frugal traveller staying in guesthouses and eating at casual tavernas might spend around €50–€80 per day ($55–$88), while mid-range comfort with nicer restaurants and some cocktails can easily reach €100–€150 ($110–$165). Use Hello’s budget tracking to log expenses in euros and see where your money goes—ferries, meals, or late-night bars.

Tipping isn’t strictly mandatory but is appreciated. Rounding up or leaving 5–10% in restaurants is common, and a small tip for good taxi service goes a long way. With groups, Hello’s expense splitting saves you from complicated bill math at the end of an evening.

Shops often close in the afternoon in smaller towns, especially outside tourist season, but mini-markets and bakeries stay open longer. Pick up spanakopita (spinach pie) or koulouri (sesame bread ring) as cheap, tasty snacks to keep you going between museum visits, beach time, and sunset viewpoints.