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Skyros Village Centre Programme Accommodation, Food and Daily Life
Travel Facilitators Life Coaching Book

Accommodation

Participants stay in rooms close to the Centre that combine modern comforts with a Skyrian ambience. Most are ensuite rooms or small apartments, with a touch of luxury; some are charming rooms within traditional houses. Participants normally share a twin room. Single rooms are bookable in advance at £140 per week.

Food

Adapted from the villagers’ traditional diet, meals are based on fresh fruit and vegetables, natural yoghurt, grains and cheese. They are eaten on the Centre’s terrace which enjoys a panoramic view over the sea. Food is prepared by Vasso, about whom writer Michèle Roberts wrote, ‘Where is heaven? Here on earth, in Skyros, in Vasso’s kitchen’. The Centre is half board (usually breakfast and lunch). In the evenings there are plenty of options to choose from in the village, from traditional tavernas to sophisticated restaurants serving modern Greek cuisine (£7 - £12).

Daily life

The day starts with gentle yoga followed by breakfast. The main course is held between 10.30am and 1.30pm. After lunch one can stroll down to the sea or have a siesta. Late afternoons are usually reserved for events such as Greek wine tasting, Greek cooking, Greek music and singing, a backgammon lesson, walks in the countryside or a visit to the local museum.

Every session offers the traditional Skyros structures of demos (community affairs), co-listening (meeting a partner daily to share feelings and ideas) and light community work such as vegetable chopping or watering the plants.

One-to-one sessions such as massage and life coaching are bookable on site.

Nightlife

Skyros nightlife is relaxed yet with much to offer. There are bars with live music that are open until the early hours and tavernas with delicious food and inexpensive drinks. In the village‘s nightclubs one can dance the night away.

Skyros isn’t "unreal". In fact, it’s a hell of a lot more real than most people are used to’.

Paul Mansfield, The Sunday Telegraph