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! In cooperation with:

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?

A gastronomic walk between the Byzantine monuments and the gift / wine shops of Ouranoupolis. Organize in with Trace your Eco!

It's a real Athonian "trapeza" (dinner), given in the courtyard of the church of Zoodochos Pigi. Calm scenery. The lake, the chapel, the metochi, the people. All arranged in a natural grandeur. The Xilandar wine, which has been produced in the vineyards of the Holy Monastery Hilandar (in Mount Athos) since 1000 years!!!, is offered in abundance. The feast of the monastic cuisine begins!

Α celebration at the village port, starting in the early afternoon and ending next morning! Parties, boating, cooking demonstrations using only freshly caught fish, music, dancing, fishing, kiosks with products from local producers and of course a lot of seafood! It is the fish festival in Stratoni and we are waiting for you!

A gastronomic walk between the Byzantine monuments and the gift / wine shops of Ouranoupolis. Organize in with Trace your Eco!

A walk from the chapels of Pyrgadikia → to the Holy Pilgrimage of Virgin Mary and from there → to the Holy Temples of Paleochori and → to the chapels of Arnea. The end of the route is the Metropolitan Church of Saint Stephanos. And then? → To the magical ARISTOTELOUS located in the Arnea central square, where you will taste the flavors of the monastic cuisine, made by Theodosis & Evie! Follow us! by trace your eco!

On the first Sunday of summer, the Sunday of the Holy Spirit, Eastern Halkidiki welcomes you to its restaurants, to treat you dishes of the Mediterranean Asia Minor and the Mediterranean Sea. Enjoy lunch or dinner at the "LOCAL PRODUCT certified restaurants", as they consist a guarantee of quality and value. Happy Holidays!

Chef Theologis Kampouris with origin from Ierissos, who excels in Denmark, returns "home" and "sets up" his Greek Corner in Ouranoupolis. He meets Katerina and Elena at THE KENTRIKON. They create a group of young people: mashing meat, spices and peppers, grilling the kebab, making tzatziki, salads and "alifes salads", mixing sauces and marinades and cooking in the CENTRAL street of Ouranoupoli. They offer delicious kebab like the one that was offered at the unforgettable homeland! Come experience it, taste…

This evening, chef Theologis Kambouris with origin from Ierissos and Alexandros Mineros from PARATY all day bar meet each other, preparing the grill: they offer pies made by Angeliki filled with souzoukakia (a recipe with origin from Asia Minor, "came" by grandmother Vangelio). They also wrap souvlaki. Tzatziki, fresh tomato, spices and herbs consist the ingredients of the "tylichto", taking all of us in a visual trip to those alleys of Asia Minor, where the smells defined the quality of…

You are kindly invited and welcomed to the "BBQ by Filippos" in Ierissos, where chef Theologis Kambouris and Philippos Sarridis prepare pontiac meze (mezekliki). Their team is completed by chef Sofia Urganzidou, who honors her Pontiac origin, referring to the Pontiac recipes and creating / offering Pontiac dishes to every dinner. What will the three chef cook? We will not betray the secret! Come, ask for Philippos, Theologis and Sofia and enjoy perfect pontiac street food in the wonderful street…

Maltese chef Victor Borg, awarded with a Michelin star, meets Nikos Efthymopoulos at Ammos All Day Bar in Ouranoupolis, to prepare handmade Asia Minor pasta, mandi and spaghetti, served with spicy and delicious sauces. A surprise menu, truly inspired by the legends of Asia Minor, served in a wonderful culinary space by the seafront. This is exactly the evening you should not miss, it is the evening you should spend with us in Ouranoupolis, the gate of Mount Athos, under…

Tonight the Maltese guest chef Victor Borg, connects: → the past with the present, → the Asia Minor with Malta. He uses the produce of the Aristotelian Sea and presents a menu card inspired by Asia Minor but also from Malta: two Mediterranean destinations promote their historical culinary heritage and become the reason and the occasion for our unforgettable gathering. One Michelin Star, Victor from Malta, is the orchestrator. Let's enjoy it with him!

It's a special day! It's the day that DELTA 360 and the teachers: ⇥ Sofia Georgakakis, ⇥ Yiannis Angeloudas and ⇥ Sofia Urgantzidou meet the one Michelin star Maltese chef Victor Borg to create the most incredible street food menu of the summer. Ammouliani and Malta in a culinary networking to sense the culinary adrenaline! Don't miss it for any reason! In cooperation with:

The Maltese chef Victor Borg, awarded with a Michelin star, and the executive chef of Avaton Luxury Villas Resort, Panos Papadopoulos invest knowledge and experience on this dinner. The sea around Mount Athos offers the inspiration. The athonian land gives the products. Relais Chateuax & Michelin in a magical combination. Skills at the highest level. Mediterranean cuisine at its best. Malta and Eastern Halkidiki in a sea Mediterranean feast.

It's a special dinner. The charismatic executive chef Tasos Paraskevaidis of Mount Athos Resort welcomes the Portuguese guest chef, to create dishes of traditional Portuguese cuisine, using ingredients produced in Akanthios Gulf and Ierissos. Fish, seafood and wild artichokes, local cheese, Athonian honey from the hills of Mavro Aloni, Akanthios wines and wines produced in Mount Athos, local beer from Stathori brewery, ... all structure special culinary creations, presenting the Portuguese version / use of our local products. Book NOW…

Tonight, Eagles Villas welcomes the Portuguese guest chef! On the elegant and bright "Lofos" balcony, viewing the Aegean Sea, the executive local chef and the Portuguese guest chef propose culinary creations of gourmet Portuguese cuisine, based on the fresh fish production of the Athonian gulf. Local organic vegetables, wheat, fruits and seafood complete the two chefs' Mediterranean dinner, which is set: - in the most aristocratic way, - in the most prestigious corner of the Athonian peninsula. Book a place…

A dinner full of Portuguese appetizers, tappas, hamon, codfish, oysters and fresh seafood delicacies is offered tonight by Savvas and the Portuguese guest chef at Finest Fish Restaurant Kokkinos. We will be introduced to the Portuguese cuisine, as friends who enjoy drinking and having fun this summer afternoon in Ouranoupoli. Let's all taste together the culinary palette of the Portuguese Mediterranean cuisine, created by the chefs, using only our own (local) products!