Riding on Day 5
After breakfast, we’re back on the bikes and riding to Ston. While waiting to cross the border, we saw some kittens and their mom and several of us just had to cuddle them.
I was really enjoying the ride until my stomach decided to start rebelling against me. I got really sick and brought up my breakfast (I think it was the potted chicken, similar to the Underwood brand, that did me in). I chose to hop in the van until the next stop. We briefly stopped in Ston and I got back on my bike.
We rode a couple of miles away to an olive grove where they make their own olive oil. After a tour of the grove, with one tree being almost 300 years old, they served us a meal of spaghetti with mussels. It was quite good along with the wine.
Back in Ston, it was amazing to see the walls going up the mountain (built to protect the salt mining). They call it Europe’s China Wall.
We checked into our hotel, which was very quaint and above the restaurant. The woman owner could speak very excellent English and showed us to our room, carrying my heavy suitcase. She put us in a double room, so we had a whole room just for our luggage. The interior looked very Parisian style. It was my favorite overnight in terms of accommodations and food.
While William climbed up the mountain along the stone walls, I walked around town to find a pharmacy to get something for my stomach so I wouldn’t have a repeat. I also got something for the massive mosquito bites on my legs that itched like hell.
Dinner that night at Sorgo (our establishment) was very good. We all started to sit outside, but a sudden storm (very unusual, we were told) that included hail, forced us inside. I had really large prawns and a couple of grill oysters along with fries. William had a whole platter of various styles of oysters plus two large grilled Adriatic squid.
Breakfast the next morning was my favorite of the tour. The Sorgo served us ham and cheese omelets, fresh fruit, fresh bread, butter and jam. Plus the coffee was top notch (I love latte macchiatos, which they don’t know how to make in the US – it’s one or the other, but not combined).
