Once in the town of Chora, there were many things to do and see. Of course, it was eventually lunchtime. - From the Mykonos Airport, it’s basically a straight shot to reach the environs of Chora, the old town proper. Some attempt has been made to limit automobile traffic, but there always seems a few intrepid locals who can manage to pull their cars or beat-up lorries through the narrower streets. Nevertheless, it was delightful to see where actual, although highly touristy, businesses and residences thrived. Remember my stay earlier in the week has all occurred in a rural almost pastoral setting, although rocky terrain and white-coated county homes are the norm where I’ve been staying. My initial target for official sightseeing was to visit the array of old Greek windmills arrayed on a cliff face overlooking the ocean. Sure enough, it is a popular sightseeing spot for a lot of the island’s visitors. Currently, the grounds of the Windmills of Mykonos is undergoing some cosmetic redecorating and refurbishment. Even on a Sunday morning, there were a few workman busy making repairs to a stone walkway. There are 6 to 8 smaller windmills standing in a solitary row, rather like a Pygmy-like bulwark against the Winds of Change. Tourists were not able to enter inside a windmill, at least that was true for the ones I inspected. Heading around the Old Port Descending the hill upon which stood the battle-ready troupe of windmills, I entered the Old City proper. Stopping by a womenswear boutique shop that looked inviting, I was soon to understand that prices for almost anything was going to be twice (at least) of what you’d pay in Spain. So I realize that I needn’t spend time even looking since getting something for my wife or granddaughters here was a true waste of hard earned money. So I continued on my way toward my next destination: the Archaeological Museum of Mykonos. After climbing the narrow streets above the Museum, I had detoured and gone well past it as it was supposedly located at the far end of the almost circular bay around which the Old City had flourished. Upon descending and returning back toward the harbor, to my disappointment, i discovered that the Archaeological Museum of Mykonos was closed for repairs. Tant pis! However, all is not lost because it was now well passed my usual lunchtime, and after descending a short flight of stone stairs, I was back on the semi-circular boardwalk and at the home of my soon-to-become next destination, Kavos Taverna, Sunday, June 11 around 12 pm Where I had lunch in Chora: Kavos Taverna is a busy port-side outdoor restaurant, specializing in Greek seafood cuisine and located right at far northern end of the Old Port of Chora on the island of Mykonos. Evidently, the restaurant has been run by three generations of Kavos (assumed family name) on this very spot, right on the old harbor of Chora, the biggest town on the island of Mykonos. The restaurant has a splendid seaside location, with ‘coastal’ tables barely a meter above the ocean water and stretching a length of 80 meters. The chef d’œuvre for this restaurant is Seafood with a capital S: from the lowly platter of grilled sardines, which is what The wait staff was very helpful and attentive, many were quite multilingual. But like all good eateries worldwide, ‘your mouth is where the money goes’ —meaning the larger table or better-paying customers tend to get the majority of the multiple tiered staffs’ attentions. After taking my order, I was not spoken to again by the wait staff until I was aggressive enough to call over the dining host, a younger man who spoke English quite adequately, to answer a question that came both out of my curiosity and as my employee management strategy. When he did answer my question, I mentioned that I was ready to pay the check. What I suspect was that I had not behaved in a ‘finished customer’ way in order for the regular wait staff to recognize that I was ready to pay up and go. Predominately, the reason was that I had not partaken in the almost ‘du rigueur‘ tiny cup of ‘mastika’, a sweet liqueur produced with the mastika resin. Of course, I might be just a little too forgiving (undemanding) and the waiters may have not even noticed my having finished my simple but delicious meal. But there was nothing left but a small of neatly piled sardine backbones. Maybe they thought I was an epicurean or perhaps just a famished traveler. I’m sure they’ve seen all kinds of patrons. Lucky for me, the cost was quite reasonable. I ordered along with spanakopita, a Greek savory spinach pie that is typically also stuffed with feta cheese, to a half-meter wide platter of various seafood regulars, and whole grilled fish and lobsters, all generously served with fries and a dash of greenery. My meal was quite good, and I was glad I had ordered sliced Greek bread and bottled water to round out the meal of grilled sardines (small-sized) and the generous helping of spanakopita. The waiter who took my order did a double take when I mentioned the sliced bread immediately after ordering the spinach pie. So much so that he actually confirmed that I really wanted the bread.