Zakynthos, a refined autumn escape
I chose to spend time on the island of Zakynthos at the end of October, a period when the pace slows yet the climate remains agreeable and the atmosphere feels more genuine. On this visit I stayed at the Windmill Bay Hotel in Argassi, a sea-side property that provided comfort, elegance and a sense of place.
The rooms are airy and well appointed. I selected one that offered outdoor whirlpool access and a terrace opening towards sea-views. The furnishing was tasteful, the air-conditioning efficient, and details such as tea‐and‐coffee facilities and a modern safety box underscored the standard of service. According to the hotel description, all rooms are said to offer sea views.
The pool area is large, with a freshwater pool, well maintained sun loungers and a calm ambiance. It felt like a space made for real rest rather than mere crowding.
One of the evenings I had dinner in the hotel restaurant Anadalis with Sophia, one of the owners. She described how the hotel is still family-run by her and her siblings, and how the team is made up of local residents. That connection to the island community was evident from reception through to the restaurant service, and it added a genuine warmth to the stay. The meal itself featured local seafood, fresh seasonal produce and a well chosen wine list; the setting by the water added to the experience without overwhelming it.
During my time on the island I revisited the iconic Navagio Beach with the personalised service of Explore Zakynthos under the leadership of Ruby. From the moment he collected us at the hotel to the moment he returned us, the attention to detail was remarkable. He chose the driving playlist, guided us to secluded viewpoints, adjusted the pace to our rhythm and allowed space for photography and contemplation. It was less a tour and more a guided experience crafted for our interests.
Another highlight was the visit to Goumas Estate Winery in Maries, a family run estate housed in a restored stone house dating to the nineteenth century. The family Giatras-Goumas cultivate vines and olive trees, produce small-batch wines and also create art pieces in wood. We tasted Vostilidi, a crisp white, and Avgoustiatis, a deep red, alongside the estate’s own extra virgin olive oil, local cheeses and dried figs. The ambiance of the property was modest but full of character, anchored in heritage and authenticity.
This stay reaffirmed one clear idea: Zakynthos in late October offers the kind of travel experience where calm, local hospitality and true comfort converge. The Windmill Bay Hotel, the Explore Zakynthos excursion and the Goumas Estate Winery each played their part in delivering a genuine visit, where service is thoughtful, surroundings are relaxed and the island feels accessible rather than out of reach.
