A table in the heart of the traditional web of Arnaia. A scene in a stone square and a tavern with a yard - you would think it comes directly from yesterday and the past. A local story "from cheese" and a charismatic guest chef, Sofia Panagiotaki of IEK DELTA 360, welcomes residents and visitors, offering a menu of "mezedakia" ("snacks"), inspired by the local cheese and honey production. Book it now and enjoy!

A wine feast in a "green" estate in Megali Panagia, with a view of the Athonite peak and the vine-covered slopes of the area. A celebration in the organic vineyard, according to the ancient Greek model. A large table with plenty of meat, unleavened bread, dried figs, legumes and of course wine - not watery, but authentically strong: brusco wine. Today's variation brings the dinner's company "in the mood", so that they can sing, dance, and raise their glasses to…

With a fascinating view, the Agrovision table at the hills of Xiropotamos flirts with the ancient Greek but also with the Mediterranean banquets. The fine local wines are accompanied by seafood dishes, inspired by the tradition of Ancient Akanthos. Labels such as IERIS OINOS and AMMOULIANI add value to the local geographical and historical designation. The top of Mount Athos imposes its presence in the natural space. The hills are covered with vineyards. They ripen the fruit, accepting the Athonite…

Classic dolmades and bao buns stuffed with cabbage from Palaiochori and other local goodies; Spicy Baoburger with dolmadas; Hot Carrot Dog? Falafel with local beans; Gastronomy eaten by hand; Fine Street Food? Everything in the central square of Palaiochori in a spectacular and thematic workshop of IEK DELTA 360, Thess Bao, Dimitris Pamporis and Sofia Georgakaki! Do not miss it for any reason!

In the stone square full of colourful woven carpets of Neochori, the members of the local Women's Association welcome Slovenian beekeepers and dancers from Greek High Schools, organizing a patinada (walk) in the settlement, which ends at its most central point, to give the baton to the workshop. They all watch "how the dry louvidia are cooked in Neochori and the surrounding area with pork". They learn how to grow them from the local bean growers, watch how they are…

On the most festive Saturday night of May, chef Victoria Tzeiranidou leaves the kitchen of Makedonia Palace and her mentor, executive chef Sotiris Evangelou, to create in Olympiada a menu inspired by the texts of the philosophers who left a legacy with their work, "Enquiry into Plants", "On Odours, etc. Inspired by the flora of Mount Aristotle: the fruits of trees and shrubs, the spring flowers of the hill, the smell of the slopes. They are combined with the seafood…

Dance meeting of the Municipality of Aristotle, in a beautiful port in the heart of the Pre-Mount Athos Area land. Local dancers sing about the Spring and dance to traditional rhythms. Macedonian figures and music from Asia Minor fill the outdoor space with energy, which visually meets the top of Mount Athos. Fresh sardines are grilled, served with fresh bread and local olives. Greece in all its glory.

A fishing boat in the shipyards of Ierissos, which Vassilis is invited to make. A little salted orkini 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 Athonas. A salad with kritama. Gialisteres (oysters) from Komitsa. Tsipouro made with anise. Wild artichokes cooked with tomato jam,…

It takes place at the pier of "Molos" - overlooking the green arm of Mount Athos and the Holy Peak. The executive chef of the fish restaurant, Dimitris Hatzilidis, welcomes the head chef of KOUZINA, Dina Nikolaou, to create together a seafood menu, where the fish of the Athos Sea will dominate. Herbs of the Athonite slopes, vine leaves from the neighbouring organic vineyards, greens of the rocks and the coast, local olive oil, handmade breads from the grains of…

Today, Dina is in the port of Stratoni. She meets fishermen, boatmen, and sailors. They welcome her and set her a seafood table. Mezeklikia (snacks) of the Gulf of Akanthos and strong tsipouro are defined as the protagonists of the treat. The glasses are raised, the seafood is well fried, and the fish is grilled. The feast of fishermen and boatmen begins. Will you miss it?

Our favorite chef Dina Nikolaou comes to Ierissos, in order to meet the famous ship makers and hear their stories. Indeed, the shipyards of Ierissos are inextricably linked to the memory of the locals. Located just a few meters from the bustling fishing port with intense activity, they smell of wood from the pine used to build the boats, resin, sweat from the human effort and iodine from the aroma of the sea. The shipyards are the very soul of…

The Spanish guest chef from Palma De Mallorca has studied the fish production of Athos and has delved into the way in which she approaches fish in cooking. She decided to create Spanish dishes with fish from the local fishing boats. She is curious to spot the difference in taste. You?

Today the Spanish guest chef from Palma De Mallorca meets the executive chef of Avaton Relais Chateux Panos Papadopoulos, to prepare a seafood Mediterranean table: vegetable salads, paella with Athonite seafood, fish served with wild greens, Spanish creams with local milk for dessert. We look forward to tasting it. You?

A gastronomic walk between the Byzantine monuments and the gift / wine shops of the settlement. Book your Green Oliver tour now!

A gastronomic walk between the Byzantine monuments and the gift / wine shops of the settlement. Book your Green Oliver tour now!

A walk from the chapels of Pyrgadikia to the Holy Pilgrimage of Megali Panagia and from there to the Holy Temples of Palaiochori and the chapels of Arnaia, ending at the Metropolitan Church of Saint Stefanos. What's next? In the magical multipurpose gastronomic business ARISTOTLE at the square, where you will taste flavours of the monastic cuisine, made by the golden hands of Evi!

Italian monks welcome summer, preparing a monastic dinner. They have come from the neighbouring country on the initiative of the Greek-Italian Chamber. You will see them collaborating with the monks from Milopotamos, presenting monastic techniques which they combine with the famous wines of Milopotamos. In memory of Monk Epiphanios and in the work he bequeathed to us!

An Athonite dinner (trapeza), spread in the courtyard of the church of Zoodochos Pigi. An excellent Landscape. The lake, the chapel, the metochi, the people. All located with order and natural grandeur. The homonymous wine, produced in the wineries of the Holy Monastery (on Mount Athos) for over 1000 years, is offered in abundance. The feast of the monastic cuisine begins!

A workshop of monastic confectionery at sea, overlooking the Mount Athos monasteries of the west shore. Chef George Palisidis presents the Mount Athos confectionery and monk Nikitas offers excellent semolina halva, made with orange juice and drizzled with walnuts and Athonite fruits. What an experience!

A representation of a local traditional kurbani, in the courtyard of the Holy Pilgrimage of Megali Panagia. Father Petros blesses the great pan, the faithful gather around the fire, Giannis mixes the food, chef George Palisidis creates. The big open-air dinner is waiting for us. The celebration of the monastic cuisine begins!

It will take place in Ammouliani, Where else? On the white, sandy beach "Karagatsia" chef and professor of IEK DELTA 360 Sofia Georgakaki and chef Giannis Angeloudas for the third consecutive year offer to the public healthy, fishy street food inspired by Asia Minor and the sea that surrounds the island. An invitation with daily duration. Organize the Sunday excursion to Ammouliani, hurry to Karagatsia and ask for the street food of Giannis. You will keep looking for it!

What can connect the marine gastronomic culture of Ammouliani with the confectionery of Asia Minor? We will find out by watching how a creamy, light and fluffy millefeuille is prepared in a marine Aegean landscape. At the helm of the training is Maria Rodokalaki, a distinguished housewife and owner of a local hotel. The Confectionery Academy and the mental "journey to Prikonisos" end in a Asia Minor party. Dancers from the neighbouring Municipality of Propontida set up dances in the…

Meeting of the people from Pontos and Asia Minor: a Dancing and Gastronomic meeting. Pontian dancers from Drama walk (patinada) in the streets of Ouranoupolis, enlivening the cultural tradition of their own unforgettable homeland. They end at the square of the Prosforiou Tower. Local dancers welcome them to treat them, while wine from Drama is offered to visitors as treat (peskesi). Before the dance begins again, the people of Asia Minor cook: they grind tomatoes, which they picked in the…

A great meeting of dancers of the Municipality of Aristotle and the Pontians of Drama. They start from the Claudia Papayianni Estate, honouring the cellar of Arnaia. They end at the central square of the settlement, stopping at Gerogiannaion Square and Horostasi. The streets are full of sounds, music, figures, costumes and voices! The party begins!

Competition for the best stuffed tomato and the most delicious stuffed greens. Recipes for "yomata" (filling), brought from Asia Minor - with rice from Serres, herbs from the local gardens, fresh tomatoes with their skin, plenty of onions for their added sweet flavour to the tomato jam, pine nuts from the pines of Komitsa, plenty of olive oil from Mount Athos. Nea Roda set the table at the pier, inviting you!

We are creating the garden of Mary in an emblematic place in the Xerxes Canal. We remind everyone of her contribution to the promotion of the local gastronomic heritage and the repositioning of louvidia on the local daily and festive table.

We are creating the garden of the Evangelia in an emblematic place in the Xerxes Canal. We remind everyone of her contribution to the promotion of the local gastronomic heritage and the establishment of organic sweets as a must taste of Eastern Chalkidiki.

It is Sunday, it is the tree-day national vacation of the Holy Spirit and you are in a gastronomic destination with so many choices! Visit the restaurants that hosted KOUZINA activities, but also those that you will find in the section WHERE TO EAT - OUR RESTAURANTS and be left in the hands and inspiration of our chefs and cooks. Ask for dishes of this year KOUZINA but also dishes from the menu of our local restaurants! You will become…

Montenegrin cuisine is associated with its geographical location, as well as its long history and tradition. It has strong influences from the Mediterranean diet, the neighbouring countries (Serbia, Croatia, Italy), while it is distinct in the coastal areas in relation to the inland. Its coastal zone traditionally belongs to the Mediterranean cuisine, with seafood being a very common dish. The traditional dishes of the Adriatic coast of Montenegro, in contrast to its inland have significant Italian influences. Today the guest…

A great dinner with high standards. The guest chef from Montenegro "meets" with the multi-talented gastronomic team of chefs of Eagles Palace and presents the delicious imprint of her country, as it is shaped by the use of local products. Fish and lots of seafood, all caught on the Athonite shores by the morning boats, turn the simple recipes into gourmet, because luxury is part of the local tourist activity. Offer yourself this experience, it is totally worth it.