Greece
Tilos
The first self-sufficient energy island in the Mediterranean, where dwarf elephant bones fill clifftop caves.
Dwarf elephant bones in a clifftop cave, a wind turbine turning above the ridge, and 500 people living on an island that powers itself from sun and wind. Tilos is a place where the prehistoric and the cutting-edge coexist — Europe's first energy self-sufficient island, where the fauna once included elephants that stood a metre tall.
Tilos became the first energy self-sufficient island in the Mediterranean in 2018, powered by a wind turbine, solar panels, and battery storage. The Charkadio Cave held bones of Palaeoloxodon tiliensis — dwarf elephants that survived on Tilos until approximately 4,000 BC, making them the last elephants in Europe. The island banned hunting in 1993, and populations of Bonelli's eagles and Eleonora's falcons have recovered visibly. One bus runs between the two villages, and the pace operates on taverna time.
Solo
The Charkadio Cave museum, walking between villages on the single road, and the satisfaction of an island running on renewable energy that you can see turning on the ridge.
Couple
Birdwatching walks where falcons and eagles circle undisturbed, grilled fish under a mulberry tree, and the quiet of an island with 500 people and one bus.
- Tilos became the first energy self-sufficient island in the Mediterranean in 2018, powered by a single wind turbine and solar panels with battery storage.
- The Charkadio Cave held bones of dwarf elephants (Palaeoloxodon tiliensis) that survived on Tilos until 4,000 BC — fossils are displayed in the local museum.
- The island passed a law banning hunting in 1993 — Bonelli's eagles and Eleonora's falcons are now regularly seen from any walk through the interior.
- The permanent population of around 500 means one bus runs between the two villages — the island operates on taverna time.
Goat stew with wild capers foraged from the hillsides, cooked slowly by the island's small community.
Fresh fish from the day boat, grilled simply with olive oil and served under a mulberry tree.
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