Budget — Greece

Greece uses the euro, which removes any currency hassle for most European visitors. The reference daily budget sits at around €90 per person in comfort mode, but the spread is enormous depending on style of travel and the islands you target. On flagship destinations like Santorini or Mykonos, plan on €130–€180 per person per day at least, and far more if you're going caldera-view; the mainland and lesser-known islands stay much friendlier on the wallet.

For accommodation, a solid 3-star hotel in Athens runs €70–€100 a night out of season and €90–€140 in July–August. In the Cyclades, charming guesthouses and small boutique hotels start around €80 in the shoulder months but climb steeply in summer. Food remains a structural good-value pillar of any Greece trip: a full meal in a neighbourhood taverna with starters, a main and a carafe of house wine comes to €15–€25 per person. Street souvlaki or gyros sandwiches rarely break €4. Expect to spend €10–€20 per person at a basic taverna, €30–€60 at a more polished sea-view spot.

Transport and ferries are often the underestimated line item of a Greek itinerary. A Piraeus–Cyclades ferry ticket costs €20–€45 depending on distance and boat type. Domestic flights from Athens to Santorini or Mykonos range from €50 to €120 one way, depending on season. Entry to the major archaeological sites — Acropolis (€20), Delphi (€12), Olympia (€12), Knossos (€15) — is reasonable, and many museums offer free admission on certain days (notably the first Sunday of the month between November and March).

To save money in Greece, travel in May–June or September: accommodation drops 20–40% compared to summer. Choose lesser-known Cyclades such as Naxos, Paros or Sifnos over Santorini or Mykonos for far better value at equivalent (or higher) scenery. Book ferries and accommodation well ahead for the peak season, mix in supermarket lunches between taverna dinners, and consider half-board on more remote islands where dining options are limited. ATMs are everywhere; contactless payment is now standard even in small villages; and tipping is appreciated but not obligatory (10% in restaurants is generous).