SIR,—It seems to me that Mr. Simon Hodgson travelled in
Greece determined to be miserable. Every time he ordered a meal he deplored his absence from the Tour d'Argent; when the bill came he was upset because drachmas.don't look like pesetas.
In other words. I think he's wrong about the food. Greek restaurants may be a little short on canard it l'orange, but dolmakia, kalamarakia and souvlakia arc not bad for a change. (Since Mr. Hodgson prob- ably turns his nose up at these Greek dishes I had better explain that they are stuffed vine leaves, pork cooked on a spit and shrimp-like crustaceans respec- tively.) He's wrong about the olive oil, too. Next time he is at Hellenikon Airport he should buy one of those cans they sell there, bring it home and com- pare it with some of our Spanish, Italian and French importation.
And he's wrong about prices. British travel agents are offering fifteen-day holidays in Greece for little more than the return air fare. Surely something like £120 for a fortnight's tour, including air fare, the use of a chauffeur-driven car, hotel accommodation and all meals, isn't expensive. If Mr. Hodgson thinks so he'd better take another look at the Costa Brava.— Yours faithfully,
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