Breakfast the same, except we came down to the restaurant and scored the best table, just like we had for dinner. The service of staff was 11/10. So friendly and willing.

The quad bike was fun. Of course Sean drove. Leaving Oia through the narrow road at mid mountain height with lots of bends and turns. Today we went to the other end of the island to the light house. We stopped at many caldera viewing positions on the way. Took many panorama pictures. Explored down many long roads/gravel tracks which had more nice views of the water from the beach, which was mostly pebbles. We found lots of donkeys, checked out Red Beach which was crazy to see, red sand, and just had a great time not knowing where we were driving. We tried to stop in the main town Fira but didn't know where to park. Cars, bikes and scooters were everywhere.

The island is small and the roads would lead back to each other eventually. For lunch we stopped at a Greek Tavern with a killer view of the caldera. We could see Oia and knew our hotel was in there somewhere. I had my first Greek salad and it was so much better then I expected. No lettuce but filled with tomatoes and cherry tomatoes. I like the red onion here because its flavour is less intense. The massive piece of feta on top, smothered in olive oil, capers, cucumber, a couple of olives and a sprinkle of oregano. After a full day of riding, we had a quick soak in the hot tub to relax our muscles and got ready for dinner. I think the French couple were a tad disappointed we interrupted their private session.

We road the bike down the back road and stepped out onto the other end of the pedestrian strip which started near the hotel. I wanted to check out the sunset point where the only windmill is on the edge of the cliff and boy was it busy. Here were the 'famous' 300 steps you could go down to a small port with a few cafes. We decided for dinner on a beachy looking Greek Tavern up the top that we saw getting painted two days ago. Wow finished already and looking very nice. The food was delish. Out came our bread with olive oil (as they always serve and you usually pay a dollar or two for it) then our still bottle of water (another few dollars) which the wait staff were always topping up your glass. This restaurant was not expecting to be so busy on its first week. There was one chef, a waiter and a waitress who looked like his mum. Both friendly and served an amazing moussaka.