A table in the heart of the mountainous fir trees cultivations. Rich. Housed. Full of local delicacies. The main dish is the "luvidia with salted pork". The event is always organized in memory of Mary Valodimou. Before eating we plant one more tree for her. Local housewives lead. They show us how they cook local beans. The spring at its best. Nature is celebrating. So do we!

The Akrathos NewsLand Winery is covered with colorful weaves from Megali Panagia. The table is waiting for us. Grills smoke. Local sausages go into the fire. Bartzakis' cheese accompanies the culinary joy. The voices of the choirs sound up to the Athonian peak - opposite our view. Another symposium, taken from the ancient Greek cuisine begins. We enjoy. What about you?

The executive chef of THE MET HOTEL, Dimitris Tsananas, presents a street food menu in Aristotle's Park, using aristotelian herbs, local tsipouro and meat: - black boar fillet, - wild goat meat and - tender local veal consist Dimitris's menu, which promises a lot. We are waiting for you at the Park, the event is for everybody!

The municipal square of Arnea is filled with colors and costumes of the dancers and choirs. It is about the locals, who welcome the Epirotians from Zagoria. Villages. It has been preceded by a patinada in the streets of the village. In the square, the workbenches can be found. People of Epirus prepare the famous Epirus pies filled with our own products: feta Karagiannis, Antonis yogurt, trachana from Varvara, mushrooms from Holomonta Mount, milk from the goats and sheep of…

The pie feast continues in Stanos. First we skate with the dancers from Zagoria Villages, Arnea and Stanos. The village children have welcomed us, singing a welcome song. Then we learn to make pies: trachanopita (trichina pie), milk pies and cheese pies. We use traditional cheese from Stanos, wrapped in "touloumia", homemade yogurt and herbs picked from the Stanos plain. Grills smoke. The chops go into the fire. Musicians are there. The party begins!

In the aristotelian land where fish abounds, locals use to salt or to marinate it. In the wonderful garden of the luxurious Alpe Luxury Accommodation, the head chef of the KOUZINA feast, Dina Nikolaou, offers salted orkyni and marinated anchovies, accompanied with seafood meze (mezekliki). Its a live cooking demonstration, delivered in the most joyful way! On her name day - in the wonderful Olympiad!

A fishing boat in the shipyards of Ierissos, which Vassilis is invited to make. A little salted orkyni for kolatsio (snack at work). A cafe in the square, where you meet the captains of local histories. Popi of Kolatsi that prepares food with lemon while spreading embroidered fabrics at her table. A bit of petroto goat cheese by Stathoris. Honey by Athos. A salad with kritama. Gialisteres (oysters) from Komitsa. Tsipouro made with anise. Wild artichokes cooked with tomato jam,…

French guest chef from Ajaccio, Corsica and the head chef of the KOUZINA feast Dina Nikolaou meet each other at Nea Roda central pier. In cooperation with the hostess Myky present a cooking demonstration: seafood, like street food - in a first culinary pairing between Corsica and Eastern Halkidiki. Two Mediterranean destinations are culinary networking, promising that this first appearance in Greece will be a reason for strong tourism exchanges. Don't miss this night!

The executive chef of Mount Athos Resort, Tasos Paraskevaidis welcomes the corsicanian guest chef as well as Dina Nikolaou to create together a seafood menu, where the Mediterranean recipes of Corsica meet the fish of Ierissos, composing dishes that smell iodine and "earth". Three renowned chefs in a dance of a culinary creation! Come and dance with us. Book now a place at the Mount Athos Resort dining room!

Choirs procession in Ierissos, leading to the central pier, where the outdoor dining area is waiting. Seafood meze (mezekliki) has been made by the captains, freshly caught fish, salted orkyni (the ultimate local dish) and plenty of tsipouro become reasons for welcoming us to the most beautiful Spring evening! Let's all be there! Ierissos - the native - is waiting for us!

Sous chef Petros Damoulas coming from THE MET HOTEL and chef Dimitris Michailidis representing MOLOS SEASIDE RESTAURANT welcome Italian travel agents as well as you, → to present a Greek seafood menu of appetizers (meze) or (mezekliki), emphasizing to the combination between the sea products and the organic produse of Sea Roda: fish, seafood, wheat, herbs collected from the fields of Komitsa Bay, olives from the local olive trees, fruit from the trees and vegetables consists the menu of the…

The prominent chef Panos Tziourtzioumis with origin from Paleochori excels in Greece and abroad. The tonight event is dedicated to him, since he leaves the expensive Athenian halls and kitchens to create "by the Aristotelian seafront" dishes that combine fresh seafood and the Sicilian flavors of the Mediterranean land. A culinary networking between Sicily and the Aristotelian sea that will fascinate you! Book a place at Restaurant Akroyiali and enjoy the fantastic dinner with us!

This is a great culinary meeting: the executive chef of Avaton Luxury Villas Resort Relais & Chateaux Panos Papadopoulos welcomes the multi-talented chef Panos Tziourtzioumis with origin from Paleochori, who excels in Greece and abroad. The two executives create a gourmet menu, exploiting the local fish production and the production of the Athonian land = ...adding Sicilian flavors from Palermo, Messina and Syracuse on our dishes. Will you taste it with us?