Red peppers are used in various Greek dishes and although this recipe is simple it is extremely flavoursome. Having originated in Florina, Macedonia, where this popular pepper is cultivated, you can also dry and pickle peppers and keep them stored in jars for months.
Ingredients
1 kilo red sweet peppers
1 garlic clove, finely chopped
extra virgin olive oil for drizzling
sea salt & cracked black pepper to taste
wine vinegar to taste
Method
Wash and dry peppers.
Drizzle peppers with olive oil and place them on paper lined baking tray in the oven at high temperature (around 200 degrees Celsius) until their skins start turning black. Turn over and repeat on other side.
Place the roasted peppers in a plastic bag and seal for around 10- 15 minutes and allow them to sweat.
Open the bag and peel. Remove and discard the skin and seeds from inside.
Allow to cool and then add salt, pepper, and garlic. Drizzle with a generous amount of olive oil before adding a splash of wine vinegar.
Meteora, famous for its monasteries perched atop vertical peaks, is the most jaw-dropping destination. Its name literally means ‘suspended in air’ because in the 9th-century hermit monks were the first to climb these soaring stones to settle in the caves and hollows of the rocks.
Nowadays, pathways and stairways have replaced baskets and ropes and undoubtedly, it’s a destination in Greece that shouldn’t be missed. From 24 monasteries, today six of them remain active and are run by monks and nuns. Meteora is a Unesco World Heritage and archaeological site and the Greek State has officially declared it as a Holy Place.
What you need to know before you arrive
Entrance to the monasteries for Greeks and Cypriots is free. For the rest, in each monastery, there is an entrance fee of 3 euro per person. Kids up to 12 years old don’t pay.
If you have less than 24 hours to spend at Meteora, plan to visit 2 or 3 monasteries as for each of them you need an hour minimum.
There is at least one fountain with cold water inside every monastery if you need to refill your bottle. There are no restaurants, so also take some snacks with you.
At the entrance of the monasteries, clothing is provided only to women. Men are not allowed to enter if they are wearing shorts above the knee or sleeveless shirts. In any case, dress appropriately.
The Monastery of the Holy Trinity and Great Meteoro has over 300 steps. Rousanou, Varlaam, and Saint Nicolaos have an average number of 140. The Holy Monastery of Saint Stephen is connected with a walking bridge, so it’s more accessible than any other monastery.
Check the opening hours of Meteora monasteries here.
Getting there
The most convenient way to visit Meteora is by car and the most scenic is by train. The duration from Athens by train is 5 hours (transfer at Paleofarsalos), by public transport (KTEL) is 4.5 hours (transfer at Trikala) and 3.5 hours by car. From Thessaloniki by train is 3 hours (transfer at Paleofarsalos), by KTEL is 3 hours (transfer at Trikala) and 2.5 hours by car.
Where to stay- Most travelers who visit Meteora stay in Kalambaka city or Kastraki village.
Tips for getting around
If your hotel is at a central spot in Kalambaka and Kastraki you can move around by car or on foot.
To avoid traffic jams or difficulties to find parking spaces outside the Monasteries of Great Meteoro, Varlaam, and Agios Stefanos (from May till late October), try to be outside those Monasteries before 9 am. An alternative way is to leave your car in the hotel and join one of the tours offered by locals.
There are public buses between April and October starting from Kalambaka at 9 am in the morning and every 2 hours till 5 pm in the evening. It’s convenient to use it as a one-way trip rather than like a hop-on, hop-off bus from monastery to monastery. You can check the bus timetable to Meteora here.
Best time to visit- Spring and Autumn offer pleasant weather and the crowds are tolerable. Winter is out of the question if you want to hike on trails or climb up to monasteries because of the cold or snow.
Panellinion, located on Kalambaka’s central square. The restaurant’s most famous dish is the lamb chops with roast potatoes and rice. (A: Eythimiou Vlachava 20, Platanos Square, Kalambaka)
Valia Caldahere you will find traditional Greek food cooked with the freshest local ingredients. (A: Trikalon 91, Kalambaka)
Elia’s Garden features traditional delicacies and a cellar full of all kinds of Greek wines. (A: Trikalon 149, Kalambaka)
Archontariki offers traditional Greek cuisine with fresh ingredients. (A: Trikalon 13, Kalambaka)
What to eat- The must-eat dish is Mutton (kebab or chops).
Where to drink…
Cafe Diverso in Kalambaka’s central square.
Aroma Mentas, with charming decorations it is great for coffee or dessert.
Aerino, a nice place, decorated in stone, from where you can see the rocks of Meteora.
Discover history-
Scientists believe that these magnificent rocks were formatted about 60 million years ago. At that time, the area was covered by the sea. Several earth movements caused the seabed to withdraw. Extreme weather conditions, strong winds, and waves formed their shape.
During the Byzantine times, monks had the inspiration to construct monasteries on top of these rocks so that they would be closer to God. The foundation of Meteora monasteries began around the 11th century.
In the 14th century, Saint Athanasios established the Holy Monastery of the Transfiguration of Jesus and named this huge rock Meteoro, which means hanged from nowhere. This monastery is also known as the Holy Monastery of the Great Meteoron, the largest of all monasteries. Monks used scaffolds in order to get supplies and climb the rocks. Afterward, nets with hooks, baskets, and rope ladders, or even wooden ladders of 40 meters long followed.
Between the 15th and 17th centuries, many monks from other monasteries and people who wanted an ascetic life arrived at Meteora but the prosperity of Meteora started to fade away after the 17th century mainly due to the raids of thieves and conquerors. As a result, many monasteries were abandoned or destructed. Today, only 6 monasteries operate and the only nunnery (female monastery) is the Monastery of Agios Stefanos.
Must visit villages –
The small and picturesque village of Kastraki with houses made of stone, embellished with roofs of red clay tiles, has an authentic local character of the old times. The village of Kastraki has been classified by the Greek State as a traditional resort under preservation, three consecutive times.
Culture & Traditions of Meteora
There is a unique tradition that started back in Ottoman times and takes place every year after Easter in the small village of Kastraki. On the day of the celebration of Saint George, many people with colorful scarfs in their hands and belts gather early in the morning underneath a cave. When their belts are full with scarves they head to the bottom of the rock, grab the ropes and they start to pull themselves up. In the middle of the rock, there is a cave full of scarves from the previous year. When the climbers reach that point, they enter and suddenly you can hear them singing and dancing. After that they replace the old scarves with the new ones, they brought up there. In the end, they come down with the old scarfs while the people gathered around them, reach their hands to take a fainted small piece of a scarf. Finally, they all gather at the village’s square, singing, and dancing in circles.
According to the legend, a couple of Turks went underneath the chapel of St. George to cut wood for the fire. Suddenly, a tree fell and seriously injured the man. His wife (even though she was Muslim) prayed to St. George. Her husband was immediately healed, so she offered the most precious thing she had, her hijab. Nowadays we offer scarfs in exchange for good health and we keep the old scarfs as talismans for good luck.
Do as locals do
The true locals of Meteora are the… monks and nuns. They are part of a community and they have three basic rules: Purity, lack of property, and obedience. They pray and fast according to the rules of the Orthodox Church the whole year. They wake up at 3:30 am in the morning in order to pray in their cells until 5:00 am. From 05:00 until 07:30 they have the services of Midnight, of Matins, and of Hours that take place at the church.
Top activities-
Hiking. Alone or with a group, through a 7.5km-long route where you will enjoy the jaw-dropping landscape.
Rock Climbing. Meteora is one of the most well-known rock-climbing sites in the world, with more than 1,000 paths, with all levels of difficulty.
Μountain bike. Riding a bicycle can lead you beyond the mainstream paths in order to discover the hidden treasures of Meteora.
Truffle Hunting. An alternative tour that starts with the search for black truffle in the forest and after a break with a picnic with truffle-spaghetti, concludes with a tour of the Museum of Natural History and Mushrooms.
Where to shop-
In all the monasteries there are interesting icon stores (usually half the price of regular shops).
“Ekfrasi”: traditional Greek tourist shop in Kalambaka where you can find real leather sandals, t-shirts, and ceramics inspired by Ancient Greek mythology and various souvenirs, among others.
Maro Theodorou ceramic shop: In the heart of Kastraki village, a Kalambaka-born ceramicist sells her own pottery as well as works by other local artists.
What to see-
Holy Monastery of Grand Meteoron (or the Holy Monastery of the Metamorfosis- Transfiguration of Christ) is the oldest and largest of all the monasteries of Meteora. It is a male Monastery built on the greatest rock of the complex, the Platys Lithos or Playtlithos before the mid-14th century. Enjoy the courtyard and observe the amazing frescoes. There is also a sacristy with the skulls of the monks who have lived there over the years.
Holy Monastery of Varlaam is named after the first monk who built the first church on the rock. Unfortunately, after his death, the site was abandoned for 200 years. In 1517 two monks from Ioannina, Theophanes and Nektarios Apsarades, re-founded the monastery. You can reach the monastery by a bridge. There you can find a small museum and several impressive 16th-century paintings.
Holy Monastery of Rousanou, built in 1545, is dedicated to St.Barbara. You can reach the Monastery by a bridge. Nowadays, after the restoration of 1980, Rousanou Monastery is run by nuns.
Holy Monastery of St. Nicholas Anapafsas, founded in the 14th century, is most famous for its frescoes by the famous Cretan artist Theophanes Strelitzas in 1527. The monastery was completely abandoned for 60 years from 1900 to the 1960s when the Greek government repaired it.
Holy Monastery of St. Stephen, constructed in the 15th century, is run by nuns and is the closest monastery in Meteora to the main town of Kalambaka. During the Second World War, it was severely destroyed by German troops and the by the Greek civil war.
Museum of Natural History and Mushrooms, whichhouses approximately 300 exhibits of animals and several dozens of the main species of mushrooms. It’s the first of its kind in Greece.
Museum of Digital Projection (in Kalambaka) & Museum of Geology (in Kastraki), a journey through Meteora’s history via 3D movies and other audiovisual material.
The Rock in the cave of Theopetra, a prehistoric treasure, since it’s the place where the oldest human imprints in Greece were found (130, 000 years old).
The Antichassia-Meteora Natural Reserve, home to various species of flora and fauna that covers almost 830 hectares.
Take a day trip to-
Trikala, an exceptional city with a river, bridges, and bikes! Get lost in the old town and discover the alleys of Sakaflias, the fort, the Kursum Mosque, and the clock, among others. Don’t leave before you enjoy a boat ride in Litheos.
Don’t miss…
A walk in the serene village of Kastraki with the breathtaking view of the rocks.
Wine tasting. A five-minute drive from Kalambaka is the village of Diava, where the Loudas family has been producing wines since 2006. The Loudas Winehouse is the perfect place to taste some of Thessaly’s top wines.
Insider tips
–Do not park on Trikalon Street in Kalambaka because it is very likely that you will get a fine from the traffic police.
-Pay attention to the dress code for the monasteries. Kids up to 12 years old don’t have to comply with the dress code.
Ideal time to spend here? I wouldrecommend at least 2 days stay in Meteora.
Favourite part? Watching the sunset at Psaropetra sunset viewpoint in Meteora (Most tourists watch the sunset from the viewpoint next to Varlaam). You can find Psaropetra beside the Rousanou nunnery parking lot.
What to avoid?
Skirts above the knee, shorts, and sleeveless shirts (for both women and men).
The monks don’t allow anyone to photograph the interiors of the churches and especially the murals, or in any of the museums located inside the Meteora monasteries. You can take photos or videos in the yards or any viewpoints.
Do not attempt to fly a drone inside or outside a monastery. It is strictly forbidden by law (flights restriction zone of up 4.000ft.) without written permission by the authorities.
Also, don’t take pictures or videos of monks or nuns, unless they specify otherwise. They can become upset by it as they are not tourist attractions. Be very respectful of their way of life.
Finally, you can’t leave until- Enjoying an evening car ride and enjoying the night scenery of Meteora, with the unique imposing dark figures of the rocks.
Globally, people are turning to the internet for ways of living richer experiences during lockdown, exploring many facets of self-help, exercise, motivational and nutrition-based videos and article.
There are now more wellness therapists in Greece presenting their classes online, offering workshops to people in their country and around the world. One of these individuals is Mariela Nestora, a dancer/choreographer who has been teaching the Feldenkrais Method for several years.
Since childhood she was drawn to both science and art, reading encyclopedias about human anatomy and dancing since the age of 4. Her university studies in London focused on Biology, Human Molecular Genetics and Contemporary Dance and Choreography. It was later that she discovered the Feldenkrais Method, while developing her work as a choreographer with YELP dance co.
“When I first tried Feldenkrais I was slightly disappointed as the movements were so small and subtle, yet when I stood up at the end of the class and started walking I felt like I was inside a new body, a body available and light, a body that could dance in ways I hadn’t imagined yet,” she says. Many years later she decided to train in Feldenkrais in Greece under the direction of Ruty Bar and has been working as CFP Certified Feldenkrais Practitioner and as a founder member of the Feldenkrais Center ever since. At the same time she’s continuing her artistic work as a choreographer and researcher. “For me, the Feldenkrais Method® created by Dr. Moshe Feldenkrais (physicist and engineer) is the intersection of the two areas I was interested in all my life: dance and biology. A method that is expanding human potential using movement, as it is educating our nervous system as well as the muscle-skeletal system.”
So what is the Feldenkrais method and why has it become so widely appealing? I tried an online session with Mariella, placing my phone camera in a position where she could observe my body and direct me during the one-hour private lesson. As a yoga-lover, I was intrigued to explore how my movements would affect my body and feelings. I found the technique a little odd at first but surrendered to the process and discovered the powerful impact of small motions in relieving tensions and opening joints. In conclusion I can attest that as Mariela described her own experience, it created a new, more open awareness of my body after the session, despite how subtle and specific the movements are.
Sometimes the quietest actions can lead to the boldest results. “In the Feldenkrais method we engage in a process of updating our movement patterns, releasing habits that no longer serve us. Discovering and learning new options, new behaviours, with greater ease and comfort. Learning to live with greater creativity and self-expression,” Mariela explains. “As humans, we tend to maintain a deeply seated sense of safety based on limited but necessary internalized patterns of moving. And we often maintain those acquired ways of acting until we discover a better, more comfortable way to live. Often these old patterns of movement and compensation are based on the necessity that we must protect our self from experiencing old physical and emotional wounds old habits of thinking and moving that are resistant to change. We have to become free of our deeply internalized habits to experience the movement of life.”
Mariela teaches this method in online classes – both group and private, and has found that more and more people in Greece, where Feldenkrais was unknown up to a few years ago – are becoming fans. “The method of somatic education that I teach in group lessons- Awareness Through Movement®- and private lessons- Functional Integration®- is beneficial, whether you are seeking pain relief, dealing with conditions of the central nervous system (multiple sclerosis, cerebral palsy, stroke), or extending your abilities.”
The Feldenkrais Method is not a therapy nor exercise program. It is based on decades of research in physics, neuroscience, biomechanics, learning theory, and human development to give you the means to help yourself and rediscover your innate capacity for graceful, efficient movement. “Expanding the self-image is a fascinating aspect of the Feldenkrais method. After working together for a period of time and once changes settle in, my students have often talked about having a sense of regaining their body or having a new body; and then they want to dance! They often ask me to recommend dance classes to attend and I find it fascinating as it also resonates with my own life,” she says.
I ask Mariela what some of her most interesting discoveries have been using the Feldenkrais method both as a student and a teacher: “When I started working I would say to someone I teach Feldenkrais and I remember people asking me Felden-what? Most had never heard of this method before although in Europe it is often part of the syllabus in Theatre Schools and Conservatoires and in the USA it is well known (Feldenkrais taught there for years). To Greeks it is by now a method more known than it was five years ago- when the first Feldenkrais training in Greece was completed.
To book an appointment for a private lesson (Functional Integration) or join the online group lessons and workshops (Awareness through movement) send an email to info@feldenkraiscenter.org
Whitewashed houses, delicious food, unbeatable beaches. This is Naxos in one sentence. My favourite Greek island that never ceases to amaze me.
Naxos is the largest Cycladic island and it has it all. Beautiful beaches, ancient sites and museums, great food, atmospheric mountainous villages, and a cosmopolitan atmosphere for those who want to stay out all night. It has something for every type of traveller and fulfills even the most demanding one.
I visited the island for the third time in September 2020, and besides visiting my usual go-to spots, this time I discovered a few more gems as well. Are you ready to travel with me?
1. Plaka beach will always be my number one. Crystal-clear waters, fine sand, and amazing views that take your breath away. My second favorite would be Mikri Vigla with its mesmerizing green waters. Agios Prokopios deserves a shout-out too, but then again, all Naxos beaches do, to be fair.
2. Plaka area has introduced a few great places for snacks, food, and drinks that made me want to return again and again. Excellent tastes, well-presented dishes made with local products, and charming boho vibes. Try Tohu, Tortuga, Yucca, and Cedars. I did slightly prefer Yucca as their sunbeds were super comfortable! I also loved their spinach salad- the local sun-dried tomatoes were mouthwatering.
3. Naxos has turned good food into an identity, making it ideal for food enthusiasts. You have most probably heard of Axiotissa tavern. Well, there is a good reason for their great reputation and they surely know how to maintain it. Their variety of dishes makes you want to come back for more (I think I visited it at least three times while on the island). If you’re up for fresh fish, call them in the morning and ask them to hold the day’s fish for you. If you’re more into meat, then Axiotissa has you fully covered. Accompany everything with the famous Naxian potatoes and salads. I promise you will leave the place more than satisfied.
Koronos Village
4. If you’re in the mood for Italian, then visit Dal Professore restaurant in Naxos town. It’sone of the best Italian places I have ever tried; thumbs up to the chef. They’re pizza- made using three different types of flour- and the pasta were exquisite.
5. And since you’re in Town, head over to the all-time classic Waffle House for a delicious waffle or ice-cream. There is also a Waffle House in the Plaka area!
6. Moutsouna village is another place you have to add to your list. It’s a picturesque little village, with a beautiful beach and a fantastic tavern under the trees. Make sure to ask for Manolis and order fresh fish.
7. One of the reasons why I love Naxos so much is its unique way of combining the sea with the mountains. Take a break from the summer heat and discover Apeiranthos, one of the most picturesque villages of the island, the”jewel” of Naxos as locals call it. Explore its alleys and when you’re done exploring, seek Amorginos tavern to try their “rosto”, while sitting outside and admiring the lush green views.
8. Koronos is one more village worth discovering. I was fascinated by its narrow alleys and admired the refreshing views by drinking Greek coffee at Perasma café.
9. Wandering around the Town’s alleys will always be one of my favorite things to do. Ilove discovering cute little shops with handmade items. This year I got myself a lovely necklace from one of these shops. I do not recall its name, but I’m sure you will find your own favorite!
10. Last but not least, wander around the Castle of Naxos and fall in love with its beautiful corners. The other side of the Town, though, also deserves a visit. Walk by the coastal road to take in the delightful views.
It’s important to highlight that all facilities and establishments were following all health protocols and taking all the necessary precautions and measures to ensure visitors’ safety.
I left a piece of my heart in Naxos and promised to be back again soon, to enjoy my favorite places and discover new ones. What matters now is to stay safe and healthy, and Naxos will always be there, waiting for us to fall-again-in love with everything it has to offer!
The most famous sweet delicacy from Thessaloniki is bougatsa, a crispy pastry filled with semolina custard, and served sprinkled with icing sugar and cinnamon.
Beyond the traditional flavours, nowadays you can find bougatsa packed with a variety of cheese, meat, spinach, and chocolate.
Greece’s co-capital is said to have more than 1,000 shops selling this famous pastry, so we’ve done the hard work for you and rounded up the Top 7 spots where you can savour a freshly baked bougatsa!
Bantis
This is by far the local favourite, which first opened back in 1969. Serving traditional bougatsa, the store is currently run by Philippos Bantis, who was has taken over using his grandfather’s secret recipe. The filo is handmade and when you take a bite you will understand why there are huge crowds lining up to get their hands on a delicious piece!
A:Panagias Faneromenis 33, Thessaloniki
To Anoteron
Another family run business, Anoteron specialises in a variety of bougatsa, including sweet and savoury options. Run by 2 sons and their dad- who has proudly served his loyal customers for over 50 years- this is the perfect spot to grab a Greek coffee any time of the day and sit back and enjoy every bite of this traditional pastry, which is made using a long-running family recipe.
A: Agiou Dimitriou 59, Thessaloniki
Serraikon
Said to be the “Original Bougatsa Thessaloniki”, in 1952, Zacharias Pratsinakis opened the first “SERRAIKON” shop on Vasileos Irakleiou, where the store still stands today. Expanding with more shops since then, you can also head to Fragon 2, or at Markou Mpotsari 99 in the city, where you can choose from their range of cream, spinach, meat, and chocolate varieties. There are now also Serraikon stores in Athens, Germany, and the Netherlands!
A:Vasileos Irakleiou 35, Thessaloniki
Romfea
With a steady stream of loyal customers who have been coming here for over a decade, Romfea’s is well-known throughout the city, thanks to its unique take on the recipe. This version uses confectionery cream rather than traditional semolina custard, which has become a favourite for many.
A: Venizelou 56 and Ioustinianou 13, Thessaloniki
Bougatsa Giannis
The tiny street where Giannis’ is located is filled with locals who wait in line for one of their famous pastries or pies. Apart from the traditional semolina custard version, they are also known for their chocolate-filled bougatsa and mince pastry for those who prefer a savoury treat. Normally open till 3 am (for the night owls) at the moment they are also offering delivery service.
A: Mitropoleos 106, Thessaloniki
Estrella
This all-day cafe is famous for its “bougatsan,” a hybrid of the croissant and bougatsa. It’s essentially a croissant filled with traditional semolina custard; sprinkled with icing sugar and cinnamon. They also offer alternative options including a chocolate praline, fresh berries, and an ice-cream-filled bougatsan!
A: P. Mela 48, Thessaloniki
Bougatsa ToXrysoEfpakria
With a flagship store in Serres (about an hour from Thessaloniki) you will find this chain store all over the city, where you can taste one of their five varieties, which come in sweet and savoury options. The key to their huge success is the handmade filo and you don’t have to look far to find them as To Xryso stores can be found at shopping centres, airports, and other major cities all over Greece.
With a rich history and lovely local traditions, classical architecture, breathtaking landscapes and a buzzing cafe scene, Ioannina is Epirus’ charming capital. Here we share our Top 12 reasons why you should add this unique destination to your 2021 travel list!
1. Many famous Greek novelists and award-winning poets originate from Ioannina, and several cultural events are organised in their honour here throughout the year, allowing visitors the opportunity to discover the rich local history. During these festivals you can taste the flavours, see the sights and enjoy the authentic sounds of Epirus.
2. With many multicultural influences throughout the centuries, a walk through the historic city centre highlights the Christian, Islamic and Jewish influences that all blend in to make Ioannina so unique. Visit the many mosques and minarets, and the rebuilt wall of the Kastro. Make sure you check out buildings such as the House Matei Hussein, the Dodoni Sanctuary and Theatre, as well as the Kehila Kedosha Yashan Synagogue.
Kale Citadel
Old Bazaar
3. Stroll along the pretty streets and visit the Old Quarter to admire the impressive architecture which includes folk residences, mansions, as well as the Old Bazaar and the Kale Citadel.
4. See the Museum of Ali Pasha and Revolutionary Era where Ali Pasha’s decapitated corpse was discovered.
5. To learn more about Greek history visit the Byzantine Museum, the Archaeological Museum of Ioannina and Epirus’ first ever school.
6. Make the most of the buzzing social scene as you sit down at one of the many cafes or taverns where you can taste the wonderful delicacies including local fish from the lake, and a wide range of herbs and spices, which are added to local dishes. Ioannina is most known for its frog’s legs, an alcohol free liqueur made from organic vinegar, fruit syrups, herbs and nectar; as well as a sweet wine named ‘sherbetia,’ and a variety of syrupy pastries including their own version of galaktoboureko and baklava.
Archaeological Museum of Ioannina
Museum of Ali Pasha
7. Take a 10-minute boat ride to Nissi Island, founded in the 16th Century. Here you will find a couple of monasteries dating back to the 13th century (the boat departs regularly from the promenade).
8. Just 4km from Epirus’ capital you’ll find one of the most beautiful caves in the Balkans, called Perama. A walk through here will take around 45 minutes and you can admire stalactites and stalagmites that are over a million years old.
9. Stroll along Pamvotis, a picturesque and calm lake, with clear waters- it is surrounded by lush greenery and rocky mountains.
10. Visit the castle of Ioannina, which was built in the 6th century and is the oldest Byzantine fortress in Greece.
11. Admire the small craftsmen shops where local artisans are still using their skills. Here you will find a range of jewellery stores with traditional and modern pieces for both men and women.
12. Near Ioannina you can also visit the Byzantine town of Arta or Pindus National Park with stunning views, it’s a must see.
Lake Kerkini is one of the most popular destinations for nature lovers in northern Greece.
This huge artificial lake is just 40km from Serres town (100km from Thessaloniki) and is protected by Natura 2000, due to its marvellous biodiversity.
The wetland of Lake Kerkini is protected by Greek and European laws and has been designated a Ramsar Site according to the Ramsar Wetlands Convention, which recognises it as a wetland of international importance.
Over 300 bird species have been recorded at Lake Kerkini and it’s one of the best places in Europe for birdwatching, as some of the species are extremely rare and several of them are endangered. Here you will see Golden Eagles, flamingos, wild pelicans, Eurasian spoonbill, Black Cormorant White and Black Storks, and the Dalmatian Pelicans. Lake Kerkini also features Greece’s largest aquatic area covered by water lilies and there is a significant number of fish, amphibians and reptiles that live around the lake, as well as the largest number of buffalo in Greece.
Getting there and getting around
To get to Kerkini you will need to drive. You can fly to Thessaloniki airport and from there you can drive to Kerkini or you can book a day trip from Thessaloniki. Once in Kerkini, the best way to visit the lake is by boat.
What to see and do
-Bird watch, bird watch, bird watch!
-Visit the Holy Monastery of Saint John the Baptist in Akritochori, which features ecclesiastical architecture. The buildings were designed according to the standards of Mount Athos, while the exteriors are landscaped with trees and plants. The monastery has breathtaking views of Lake Kerkini, the wetlands and the plain of Serres.
-Visit the hot springs, where the hot water comes from the mountain straight to your own little pool, which fills with steam. The Therapeutic Springs in Agistro is open all day and night, so you can even visit anytime. you can also check out the warm waterfalls of Sidirokastro, and the baths at Therma near the village of Nigrita.
-Climbers and hikers can enjoy endless adventures on the Belles mountain range (north of the lake) and Mount Mavrvouni (west).
– Discover Amphipolis, one of Greece’s most impressive archaeological sites. This ancient Macedonian tomb was discovered inside the Kasta mound near Amphipolis in 2012.
Where to try local dishes and delicacies
-Just outside the village of Makrynitsa you will find Evora Taverna, which is ideally situated under the trees. This family run taverna serves local Pontian dishes.
–Limi Kerkini, open since 1896, is a family run psarotaverna (fish tavern). As well as serving a variety of seafood, they also create a few specialty meat dishes. And the view of the lake from here is amazing!
– Elodia Polychoros serves traditional dishes including gemista, stifado and soutzoukia (Smyrnaika meatballs) made from local buffalo meat.
–Dyonissos Taverna is popular for its homemade pies, handmade sausages and variety of sweet treats.
-One of our favourites is Methoriakos Stathmos, a former train station transformed into the coziest tavern. The menu is mostly focused on meat and all dishes are made using only fresh, local produce.
Mount Taygetos is the highest mountain in the Peloponnese and one of the highest in Greece, boasting a height of 2404 metres. It’s the perfect place to enjoy wonderful hiking routes, picturesque villages, lovely creeks and striking stone bridges.
With lush forests covering the middle mountain zone, fragrant phrygana shrubs sprinkled in the lower parts of the mountain, gorges and ravines shaded by plane trees, Mount Tagyetos is located on the border between the areas of Laconia and Messinia.
Prophet Elias
The highest mountain peak in the Peloponnese is named Prophet Elias and here you will find a a chapel of the same name. Every year on the 20th of July, thousands of pilgrims hike to the top and pay a visit to the church on the Feast Day of Prophet Elias. The most popular route to get to the church starts from Maganiari spring. The path to the top starts from Maganiari spring (980m altitude) and crosses the forest until the spring of Barbara.
Vyros Gorge
One of the mountain’s most spectacular geographical features is the Vyros Gorge, which runs from the foot of Prophet Elias summit to the town of Kardamyli on the Messinian Gulf coast. Other peaks of Mount Taygetos include Sidirokastro (2340 m), Spanakaki (2024 m), Neraidovouna (2020 m), Goupata (2031 m), Koufovouni (1850 m) and Broken Mountain (2204 m).
The eastern slopes of the mountain form many ravines which supply water to the Evrotas River. The region is part of the Natura 2000 network of habitats and its significant infrastructure projects have been initiated for the development of mild ecotourism. in fact, Mount Taygetos has been designated as an ‘Important Bird Area’ of Greece.
Hiking Routes
The mountain provides plenty of hiking routes which are well signposted and attract a lot of visitors throughout the year. During winter the snow makes climbing quite difficult and special equipment is necessary. One of the most rewarding experiences is reaching the top of the mountain at Prophet Elias and taking in the breathtaking view of the Peloponnese. There is also the Mystras- Taygeti – Moni Faneromenis route, which is also amazing.
Villages
Georgitsi known as “the balcony of Taygetos”, is a village at 970 meters altitude and offers an astonishing view of Sparta. Here you will find stone houses with tiled roofs, firs and chestnut trees. Kastori village is perfect for those who love adventures as it’s great for hiking, mountain biking and canyoning. Are you can enjoy hikes through the beautiful route of the gorge of Kastoras River with the springs and the arched bridge. Also check out the chapel of Agios Loukas which is located inside a cave.
Getting there
– One classical route to approach Taygetos is through Trypi village on the road from Sparta-Kalamata. This route is one of the most beautiful in the Peloponnese as you will be driving through a forest and the gorge of Lagkadas.
-There is also the route from Sparta to the mountainous village Anavriti. This road might be difficult for some drivers as it is close to the edge of the cliffs and not for the faint hearted.
-If you would like to head towards the northern side of Taygetos you should take the route from Mystras towards the village Kastori.
Whether you find yourself at a Greek fish taverna (Psarotaverna) with knowledgeable local friends or totally unaccompanied by accommodating translators/explainers of mysterious-sounding things on the menu, it helps to have a decent knowledge of what you’re eating.
As a rule, the best fish tavernas and restaurants overall are those that have only the freshest dishes available – the more pages on the menu, the more you can be certain that half the foods are frozen and microwaved as opposed to whisked out of the fisherman’s bucket and cooked. Usually fish taverns and other Greek restaurants divulge whether a fish on their menu is fresh or frozen by including an asterisk next to the name of the said fish, but it’s better to be gratified by fresh catch than have your senses dulled by something that’s edible but tastes blah. Here we offer you a guide to the most commonly found delights served up in fish taverns around the country.
Atherina What it is: A tiny fish (sand smelt in English) that’s dipped in batter and deep fried to a delicious crispy consistency.
How it’s eaten: With your fork or, for the Boho-beach-carefree ones among you, with your hand, and entire. Some people chop off the heads due to psychological reasons (especially with the thicker, larger types of atherina fish) but really, it makes no difference to the overall taste. Served with a sprinkling of salt and squeeze of lemon.
Kalamarakia Tiganita What it is: Calamari that is cut into rings and tentacles, dipped in batter and deep fried to a crisp. When cooked properly the calamari will be only very slightly chewy and not at all rubbery. It will have an almost creamy consistency when masticated that mixes perfectly with the crunch of its batter.
How it’s eaten: With a sprinkling of salt and lemon, using a fork and often very fast as this is one of the most popular fish tavern delights.
Kalamari Stin Schara What it is: Calamari cooked on the grill with a little olive oil and salt, usually half-sliced along its length. As with all calamari, the fish should not be too rubbery, although the grilled version is usually a little more al dente than the fried rendition.
How it’s eaten: With a squeeze of lemon.
Barbouni What it is: Small to medium-sized Red Mullet that’s passed through flour before being pan-fried. The skin becomes crispy and the flesh should be juicy and tender.
How it’s eaten: First cut off the head. Next, be cut it open by slicing it across the middle and opening into two fillets. Remove the spine and bones, sprinkle with salt and lemon and enjoy.
Htapodi What it is: Octopus, which is usually beaten to death on a rock upon being caught in order to soften its texture.
How it’s eaten: Most commonly the octopus tentacles are cooked on the grill and served with a drizzle of balsamic vinegar and salt, or it can be marinated with lemon and vinegar and in more recent years has become trendy in a carpaccio rendition.
Ahinosalata What it is: Sea urchin eggs. The word ‘salata’ can be a little misleading as there is no lettuce (or anything else for that matter added). The bright orange insides of the urchin are usually scopped into a bowl, sometimes with a little drizzle of olive oil added.
How it’s eaten: With (hopefully good) bread and (optional) lemon. Note: this is one of thise love or hate tastes. Either you will find it slimy and disgusting or you will want to slug the whole thing down alone because it tastes of the sea like nothing else.
Bakaliaros
What it is: Cod that is cut into steaks or chunks, dipped in batter (of often flour mixed with either soda or beer foe extra fluffiness) and deep fried or pan fried.
How it’s eaten: Traditionally (and especially on March 25th, when Greeks celebrate Independence Day as well as the second day in the religious fasting tradition leading up to Easter (for those who follow the 40 day fast), called Evangelismos tis Theotokou, when they are allowed to break their fast) bakaliaros is accompanied by two very complimentary friends – skordalia (a puree with tons of garlic in it) and boiled beetroots. But it’s just as tasty with some lemon.
Garides Saganaki What it is: Shrimps slow-cooked with cheese, usually feta, and tomato sauce, with various seasonings and spices, and often in a clay pot.
How it’s eaten: It needs nothing added to it. Just scoop onto your fork and enjoy. If no one is looking, go ahead and dip your bread into the remnants and finish it off!
Gavros Marinatos What it is: Anchovies that are marinated in salt, vinegar and spices. The texture is tender and juicy and the flavour is pungent.
How it’s eaten: Ideally accompanied a few sips of ice cold ouzo and maybe a few forkfuls of grounding fava to balance out the sharp yet delicious taste.
Mydia Achnista
What it is: Steamed Mussels that are cooked either in wine a la moulles marinier or even with tomato and spices.
How it’s eaten: When you serve yourself, make sure to also scoop some of the sauce onto the mussels. Pluck the mussel out with your fork, dip into the sauce and enjoy.
It’s not over ‘til it’s over…. And next of course, comes the fish of the day…
A proper dinner at a fish tavern involves sharing several of the above-listed dishes as starters, and then moving on to the actual fish of the day. Usually restaurant owners will happily (read proudly) invite you into the kitchen area to see the catch of the day and convince you to order some, which will usually be cooked on the karvouna (coals) and served with an olive-oil and lemon sauce. Don’t worry, regardless how stuffed you may feel after all the starters, there is always space for a few delicate pieces of beautifully cooked super-fresh and tender fish, which Greeks like to call “frouto”. You got that right, fruit, as in dessert. This is often the most expensive part of the meal, by the way, as a good quality, freshly caught, large fish is worth its sea salt.
Arachova is a stunning mountainous village that sits perfectly at the foot of Mount Parnassos, at an altitude of 973 meters. It’s considered to be the most cosmopolitan winter destination in Greece thanks to its cool all-day cafes/bars, fine dining restaurants, chic boutiques and luxurious hotels.
Due to its close proximity to Athens (around a 2-hour drive) over the cooler months, it is buzzing on the weekends with guests (many local and international celebrities and socialites) looking for a classy and cozy escape. We’ve gathered the Top 14 reasons as to why Arachova is a must-visit winter destination!
1. Discover the traditional character of Arachova Village by taking leisurely strolls through its narrow cobblestone streets. Here you will discover traditional little shops and you can mingle with the friendly locals. Make sure you sit down at an old kafeneio (cafe) and enjoy a traditional Greek coffee.
2. Here you will find Greece’s most popular ski resort, which is only a few minutes drive away from the village centre. You can enjoy skiing down the slopes of Mount Parnassos.
3. Thrill seekers can take part in outdoor activities such as hiking, and mountain biking as well as other winter sports like snowboarding and sledging at Gerontovrachos, Kelaria and Fterolaka.
4. Indulge in some shopping as here you’ll find local and international luxury brands as well as a great variety of skiing and outdoor gear. At the main shopping strip you will come across a range of chic boutiques stocking well-known brands as well as the popular concept store L’escalier which is full of stylish pieces.
5. Enjoy a winter cocktail, a glass of port, or a shot of Tsipouro at Isidora Gallery Bar, Sehre Cafe, Gospel or Doctor John Chillout Bar, which all serve up amazing drinks for the colder months.
6. Taste some local wines such as the Parnassos red variety “Mavroudi”, which has Protected Designation of Origin status since 2006, or the “Black Arachova Vine.”
7. Try the amazingFormaela cheese- usually served as melted ‘saganaki’ with a squeeze of lemon.
Sehre Bar
Isidora Gallery Bar
8. Also make sure you taste the local Amfissa olives.
9. To warm up, sit in front of a fireplace and sip on the locally grown organic mountain tea.
10. Taste authentic specialties including Trahana (soup), free-range wild boar, goat or rooster with Hilopites (handmade pasta), as well as Kotosouvli, Kokkoretsi, at taverns such as Panayiota, Fasouli, Kaplanis, Archontiko and Dasargiris. And for some French cuisine check out Le Sapin.
Le Sapin
Fasouli
Archontiko
11. Make sure you try the spoon sweets and honey, which you will definitely want to take home with you!
12. Visit the church of Agios Giorgios with its picturesque clock tower rising over the village. Byzantine churches and monasteries are very special here and every year, on the name day of Agios Giorgios, there is a huge festival in Arachova, celebrating this historical event and the Protector Saint of the town. There is a Holy Mass and celebrations outside the beautiful church, which sits on the highest spot of the town.
13. From here you can easily make your way to Delphi, the ancient sanctuary that is recognised by Unesco as a World Heritage Site. Visit nearby Parnassos National Park too.
14. The region of Arachova is well-known for its textiles and woodwork, before you leave make sure to pick up some hand-made coloured woven carpets (flocati rugs) and textiles to take with you.
A “contemporary European gastronomic bar”, this place serves brunch in the mid-morning and a great selection of sexy cocktails at night. With a recently renovated space and cocktail menu, this elegant bar near Syntagma Square especially draws a chic after-work crowd.
Style / Décor: Like its cocktail menu, the décor leans toward classical elegance. A shiny wooden bar and polished wooden floors, modern versions of classic items like chandeliers and leather stools and gilded gold-framed mirrors create an ambience of old fashioned opulence and contemporary urban charm at once.
What makes it special? This bar prides itself on its cocktails. The ways in which they are mixed, the ingredients they contain, and the way classic recipes are given a unique twist or completely creative drinks are there for hours of tasting, are characteristic elements here. Release the Kraken, with rum, spicy mango chutney and lime or Liza Banana ball with Metaxa 12 stars, roasted coffee, pineapple, banana essence, kaffir lime leaves and peanut butter powder are just two examples of the bar’s original take on drinks. For something almost completely Greek, try Mastiqua with Skinos mastic liqueur, chia seeds, tahini, bergamot, agave syrup with Saffron from Kozani, Greek coffee powder and orange aroma.
When to go: Any time of the day, depending on whether you’re more hungry or thirsty. Apart from its brunch menu, 42 Barstronomy serves a delicious choice of salads, risottos and Bao buns. At the bar you can accompany your drink with a great and mouthwatering choice of ‘bar bites’ that include mac and cheese croquettes, tempura shrimps, beef tartare and truffle chips.
Tip: The bar also has a private room, the Angus Hudson Butler’s Lounge, complete with Persian carpet, chess table and Chesterfield sofa, which needs to be booked in advance.
The alluring attraction and wanderlust for discovering the world prompted me in 1971 to leave my native Corfu behind. Fourty nine years later, with a life’s journey across four countries outside Greece in two different continents, I have returned to my island of birth.
It was for a very special kind of research – and impressive discoveries – that involved both my work in wine and my hundreds of years’ old family history.
Wine was part of my upbringing as early as from the age of nine, when my mother handed me a tumbler with a small amount of wine and topped up with water as I was the eldest. Little did I know then that wine would become a major part of my adult life. When I set off on my travels as a young man, exploring and recording the fragmented Greek vineyard in the 1990’s, I knew nothing of Corfu’s wine. Of the 60 wineries featured in my Greek Wine Books I had included only one Corfu winery, that of Livadiotis from Halikouna. Over 25 years and 730,000 km later I became increasingly curious to discover what the status of wine on my island really was, as there is a wide difference in public perception and reality regarding this matter.
Meanwhile, Corfu magnetised me later in life for a different reason as well. What I was stunned to learn only a decade ago, after deciding to deep dive into my ancestral roots, was that my paternal family history connected to Corfu dates back to 1503. This was a time when Venice gave my stradioto ancestors passage and privileges from Nafplio to Corfu. Fascinatingly, the Archives on Corfu are incredibly well organised, something that is unique to the modern Greek state. A long-standing research had taken me to a point where a documentary was now within reach. The digitalised archives of my Notaro Publico ancestors 1686 -1830 make for riveting reading of the island’s social history. The documentary is not about my family per se but about the merchant classes and their often-scandalous lives. Their dealings, affairs and more.
This research simultaneously brought me to finally see first-hand what changes, if any, had occurred over time in the local wine scene. Timing could not have been better as there have been completely unknown developments. Two of my contacts on the island introduced me to exciting new ventures. Nikos Kotinas in Lefkimi led me to the most recent of vineyards and winery of Borovino; and chef Aristoteles Megoulas, to the local produce he has been supporting, Pontiglio in Lefkimi and Nicolouzo in Ano Korakiana. These three vineyards and the second generation of Livadiotis of Halikouna to be reviewed on my website Greek Wine World.
As I write these lines Gerald Durrell’s tongue in cheek comment on Lawrence runs through my head: ‘My brother is conducting an exhaustive study of the islands wine’. I have been doing the same but probably in a different way. This visit was my great chance to get fully up to speed with the impossibly verdant island’s wine bounty. For example, I discovered that new, 15-year-old vineyards are heralding a revival. Another great revelation regarded the true face of Cacotrigis, Corfu’s signature grape. Forget the farmer-produced, orange-coloured stinky brews; the new generation is semi-aromatic and textured. And yet another revelation: the new-to-me mysterious red grape called Skopelitis. It doesn’t, as you may presume, hails from the eponymous Sporades island, its vinous tasting profile bears no resemblance to anything else anywhere in Greece nor nearby Sicily or Southern Italy.
Perhaps the best part is yet to come. As I discuss my findings with my academic and technician friends new task lists are being created. There is so much more to come from custodians holding completely unknown to any of us grapes. That is another story to be told when DNA results have been completed. As for my ancestral DNA and all the stories to go with that, the roots run so deep and the fruits are so rich that all I can say is watch this space for a fascinating documentary.
and subtle, yet when I stood up at the end of the class and started walking I felt like I was inside a new body, a body available and light, a body that could dance in ways I hadn’t imagined yet,” she says. Many years later she decided to train in Feldenkrais in Greece under the direction of Ruty Bar and has been working as CFP Certified Feldenkrais Practitioner and as a founder member of the 
limited but necessary internalized patterns of moving. And we often maintain those acquired ways of acting until we discover a better, more comfortable way to live. Often these old patterns of movement and compensation are based on the necessity that we must protect our self from experiencing old physical and emotional wounds old habits of thinking and moving that are resistant to change. We have to become free of our deeply internalized habits to experience the movement of life.” 
another revelation: the new-to-me mysterious red grape called Skopelitis. It doesn’t, as you may presume, hails from the eponymous Sporades island, its vinous tasting profile bears no resemblance to anything else anywhere in Greece nor nearby Sicily or Southern Italy.