Beekeepers and journalists are wandering at the yellow slopes of Cholomontas Mountain. They discuss about the honey production, discovering how complicated is the "bee's job". After the daily exploration, guests will enjoy a special honey-based dinner at the "Traditional Restaurant Bakatsianos" in Arnea, where the executive Chef of Nobu Matsuhisa, Mykonos, Panos Tziurtzioumis, will prepare an unforgettable menu. Book your place now and enjoy this magic night with us!

The chef of the famous Grada Nuevo - Premium Oyster Bar-Restaurant visits Olympiada, explores its nature, tastes its mussels and ends up at the Fish Restaurant Olympic to collaborate with Maria Antoniou and her team. All together they present to the gastronomic travellers a unique menu, inspired by the shells and the ancient Greek seafood cuisine. Hurry to book your place! Hurry to enjoy the authentic! Read…

It is the sea breeze of the Aegean that dominates the Stratoni Port. The Akanthian Gulf (at the "feet" of the pior), magically "embraced" by Mount Aristotle and Mount Athos constitute the most natural and historically "blessed" place. At this scenery, local fisheren who dominate in the countryside, will get inspired by the ambiance, the simplicity of the products, the raw material of the marine element and above all by the musisians company. A Mediterranean dinner in the heart of…

"A seafood table with a local identity is set up in the restaurant of the newly built, five-star Mount Athos Resort, which, built in front of the fishing port of Ierissos, overlooks Mount Aristotle and Mount Athos arm that closes ""in a tight, beloved embrace"" the Akanthian Gulf. As you watch the fishing boats leave for the ""good catch"" and the orkini harvest, the head chef of KOUZINA Dina Nikolaou and the executive chef of the resort Tassos Paraskevaidis prepare…

As you watch the fishing boats leave for the "good fish" and the orkyni harvest, the head chef of KOUZINA Dina Nikolaou and the executive chef of the resort Tassos Paraskevaidis prepare a fish menu, using fresh raw material, Ierissos artichokes, yellow pumpkins and of course orkyni - the gastronomic brand of Ierissos.

Book a place in the dream from today! Give yourself the luxury of a dinner like the one that French executives will enjoy with us. We are waiting for you! Read the menu!

"It is the dinner that takes place at Ierissos Arovigli Hill, just a few km far away from the land border of Mount Athos – literally opposite the Holy Peak. Chef George Palisidis & Local housekeepers, serve street sea food and fried anchovy as it is May and the fish of the Athos Sea dominates. Herbs of the Athonian slopes, local beer, greens of the rocks and the coast, local olive oil and many other ""goodies"" of the pre-Athonian land…

KOUZINA invites you to participate in this religious and cultural feast, organized by the Cultural Association of Ouranoupolis, honoring Saint Constantine and Saint Helen. It is a cultural event where tradition and dance are in the spotlight! Enjoy it!

Read the menu!

A walking trail encompassing the blessed products of Mount Athos and Byzantine era architectural monuments, creates the most beautiful gastro-cultural summer memory. An exceptional tour that introduces you to the Mount Athos monks' food culture. Really memorable, not to miss!

A walking trail encompassing the blessed products of Mount Athos and Byzantine era architectural monuments, creates the most beautiful gastro-cultural summer memory. An exceptional tour that introduces you to the Mount Athos monks' food culture. Really memorable, not to miss!

The traditional religious “kourbani”, based on recipes taken from the local religious tradition. The event will take place at the yard of the Holy Pilgrimage of Virgin Mary, promoting the local monastic produce, while you will also get the chance to participate in the evening prayer!

Located across the Aegean Sea and overlooking Mount Athos, "Fish Restaurant Lemoniadis" invites visitors to taste its own version of "Monastic KOUZINA". Agioritiko Fish, Octopus marinated in wine sauce, beans cooked in onion jelly are served with strong tsipouro liquor, exclusively produced by the monks! Book a place and experience a real Athonian Dinner! Bon appetit!

On the slopes of the green Mount Kakavos, monks offer monastic dishes. The view of the local lake, the church, the courtyard, the surroundings, the place, the tranquillity, the devotion, all together build a true dreamy paradise that will make you wish you could stay there forever!

A small chapel located between the Aristotelian Mountain and Mount Athos cordially opens its doors to press representatives. Then, a culinary event takes place in the romantic courtyard. Fish with wild artichokes are cooked together, constituting the most representative dish of the Athonite cuisine.

A caravan of people from Cyprus is transforming the heritage of the enslaved homeland into a way of remembering. Their lives continued in other lands than the ancestral ones, but the habits, the way of behaving and living reflects in the experiences of that - the (forever) wounded land. The divided Island presents the gastronomy of the occupied territory and Despo Charalambous from Kofinou, Larnaca opens a lace phyllo to make the famous chipopita, a traditional, twisted pie originating from…

The Ionians used to fill the vine leaves, the cabbage leaves and the greenery with rice, creating delicious dolmades, which accompanied the daily and the festive tables of Asia Minor. A special place in it was occupied by the stuffed zucchini flowers with rice and spring herbs, which the housewives collected early on the May mornings and stuffed them almost on the spot, creating imaginative, colourful and, above all, delicious dishes. Zucchini flowers from Varvara have been stuffed with chives…

Paying tribute to Katina Kritikou of Kritikos Gallery & Restaurants, who created a gastronomic school and an identity in Ouranoupolis, because ""when you devote a part of your soul in your native soil"", then this place owes its recognition. We will see her prepare manti, ""the ravioli of the East"", filling the silk dough with minced meat and spices, which she opens with mastery, making an incredibly difficult cooking style look like a technical “convenience""! We will continue our dinner…

Upper Class Seafood Dinner, based on our local organic produce. The executive Chef Akis Stefanidis mixes earthly and marine ingredients with mastery and boldness, creating gastronomically inspirational, futuristic dishes! We invite you to read the menu and join us! Read the menu!

Potato feast in Paleochori? Yes! Because potatoes from Paleochori are going to be the main ingredient of the traditional piroshky, which will be fried in the hot olive oil from Megali Panagia by Pontian housewives from Amphipolis and the surrounding area. The matching of Amphipolis as an honored Greek destination with the local element is expected to provoke sensations and emotions. In addition to the housewives, dancers from Paleochori, Drama, Amphipolis and Tsarevo - Bulgaria frame the celebration and offer…

It is held every year to honor Pontian Hellenism, which in such a barbaric and inhuman way was dishonoured by the conqueror, to reach Greek territory with the known human and mental losses. The land of Pontus, the fertile, the blessed, the divine favoured, was left behind to mourn the separation, but the people proudly lifted their spirits through the doom and started again their life in our land. Their gastronomic tradition / essence is a sample of their housekeeping…

It will take place in Ammouliani, Where else? In the white, sandy beach of Karagatsia, the professor of IEK DELTA 360, chef Giannis Aggeloudas for the second consecutive year, offers to the public healthy, fishy street food inspired by Asia Minor and the Sea that surrounds the island. A proposal with daily duration. Organize the Saturday's trip to Ammouliani, hurry to Karagatsia and ask for Giannis's street food. Believe us! You will keep looking for it!

The head chef of KOUZINA Dina Nikolaou visits Ammouliani on the border of Mount Athos. She meets the local housewives and collects with them herbs from the green Athonite hills, fruits from the fruit trees of the island and the flowering bushes, local produce from the fertile gardens and then they knead bread and dough for homemade pies. Together they set a festive table on the sandy beach and offer the public a delicious breakfast like the one served every…

Ierissos sets a table in its port and is waiting for you! Overlooking the Akantian Gulf, tightly enclosed on the green arms of Mount Aristotle and Mount Athos, the housewives of Ierissos set a large, hospitable and rich table and treat you to what defines the cuisine of Ierissos. The main protagonists are the wild artichokes and the orkyni, which is the gastronomic trademark of Ierissos. Pies and seafood delicacies steal the show, music from the local community resounds until…

The executive chef of the luxurious Mount Athos Resort Tasos Paraskevaidis present to the public Mediterranean creations. With him the Croatian 3 Gault&Millau toques chef Stjepan Vukadin from Zrno Soli, one of the best restaurants in Split known for its Mediterranean cuisine. Seafood, Wild Artichokes, Shellfish, Greens of Mount Athos, Kritama from the rocks of Ierissos, local pure virgin Athonite olive oil, all in a historic gastronomic symphony, which will connect the Croatian seafood cuisine with that of Ierissos. Book…

The Croatian 3 Gault&Millau toques chef Stjepan Vukadin ""comb"" the beaches of the pre-Athonian peninsula, to collect wild herbs and kritama. He visits the hills of Ierissos, in the "old village" in order to find wild artichokes, which will accompany the fish at tonight's Croatian dinner. In essence, they will connect Croatian cuisine with local products, creating a spectacular dinner, which will be hosted at the luxurious Eagles Resort. It is the dinner that demonstrates the gastronomic similarities of Dalmatia…

It is the celebration that ""entangles"" the mosaics of Mediterranean cuisine, inviting Gault & Milleau Croatia in Eastern Chalkidiki. Indeed, the 3 Gault&Millau toques guest chef Stjepan Vukadin from restaurant Zrno Soli collaborates in perfect harmony with the executive chef of Avaton Luxury Hotel & Villas - Relais & Chateaux, Panos Papadopoulos and prepare a menu of four (4) authentic Croatian dishes inspired by the Mediterranean Dalmatian shores. On the green hill of Akti Komitsa, just 500 meters from the…

In the stone square full of colorful woven carpets in Neochori, the members of the local Women's Association welcome guests from Croatia and musicians from Goumenissa, doing the traditional patinada of dancing in the streets of the village, ending at its most central point, in order for the cooking workshop to begin. Locals and Croatians 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…

It's Saturday and you are in a gastronomic destination with so many recruits! Visit the restaurants that hosted KOUZINA activities, but also those that you will find in the section “WHERE TO EAT - OUR RESTAURANTS” and leave yourself in the hands and inspiration of our chefs and cooks. Ask for dishes of KOUZINA that just finished and dishes from the card of our local restaurants! You will become their fans! Eastern Chalkidiki is a gastronomically ""worked"" destination. Its reputation…

And the feast ends ceremoniously, dedicated as always to the memory of KOUZINA volunteer, Evangelia Ilia-Samara. Croatian and Greek dancers dance in the stone squares of the Macedonian Arnea - as a Mediterranean encounter! They end up in the main square, under the centenarian plane tree and pass the baton of KOUZINA 2022 to Montenegro, which will be the next honored Mediterranean destination! We are waiting for you to experience it, to celebrate and to rejoice with us!

KOUZINA, honouring the memory of the volunteers who ""left"", every year, as part of the event will plant a tree in emblematic or tourist spots of the area in memory of their selfless offer. Today the members of the Women's Association of Neochori plant an olive tree at Alexandros Palace Hotel & Suites, to remind that Ms. Mary ""fought"" hard to reposition the dry louvidia on the table of the people of Neochori!

KOUZINA, honouring the memory of the volunteers who ""left"", every year, as part of the event will plant a tree in emblematic or tourist spots of the area in memory of their selfless offer. Today the members of the Varvara Women Agritourism Association plant a cherry tree at Aristotles Holidays Resort, to remind visitors of the ""fight"" of our Vangelitsa to promote the sweets and deserts of Varvara of Mount Aristotle to the world!"

Υπόκλιση και επίκληση στην αγιορείτικη διατροφή. Ψάρι & Λαχανικά, Χταπόδι μαγειρεμένο μαζί με τον ευλογημένο οίνο, Ταραμοκεφτέδες και Λαχανοκεφτέδες, Θαλασσινά & Χόρτα, Ψαρόσουπες και ταπεινά χαλβαδένια επιδόρπια συνθέτουν το μενού μιας βραδιάς, όπου ο Αθωνικός Κόλπος και Ιερή Κορυφή διαμορφώνουν τις συνήθειες και τη συμπεριφορά. Στους υπέροχους κήπους του Eagles Resort κορυφαίοι Έλληνες chef ανάβουν φωτιές για να ψήσουν το "λεμονάτο" χοντρό ψάρι, - "λίγα λεπτά σε δυνατή φωτιά ήταν το μυστικό του Γέροντα Επιφάνου" λένε... και μετά extra παρθένο…

In a festive atmosphere, on Monday 30 August at 8 p.m., Mayor Aristotle Stylianos Valianos is expected to present the KOUZINA 2022 programme in Town Hall Square, after reviewing KOUZINA 2021. The feast will start earlier – with the Florina band and Lazaros Valkanis – diffused with Macedonian sounds the cobblestones of Arnaia. Dancers from the entire Municipality of Aristotle will frame the musicians, ending up in City Hall Square. After the presentation of KOUZINA, the musical performance will be…

Just before welcoming Drama as the honorary Greek destination of 2022, KOUZINA "set a table" at Magda's and Peter's – at Restaurant IDONES in Proti, in order to present us the cuisine of Amphipolis: dolmades with Serraic rice and herbs, grilled meats, delicious cheese pies, stuffed vegetables with tomato sauce, olives and local, extra vergin olive oil. Everything through a wine pairing menu, based on the local organic produce and the traditional recipies. Greek and Bulgarian mass media representatives and…

Stanos welcomes KOUZINA 2022, celebrating the production of traditional trachanas, made from wheat and fresh goat's milk, or yogurt. Experienced and established women align the kitchen utensils, boil the wheat, stir the mixture in the copper pots, spread the hot material in the sun to dry, rub it on the sieves and cook soup, which is flavoured with goat cheese. Will you stay at home or live yesterday through the first event of KOUZINA 2022?

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 Georgakaki 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! [mk_button dimension="three" size="large" bg_color="#a4cf51" text_color="light" icon="moon-book"…

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, "yaprakia" and local bao buns stuffed with cabbage from Palaiochori and other local goodies; Spicy pita burger with dolmadas; 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 the local women association! 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 Kostas Boviatsis & Vasilis Berberakis from Monasty Marriot International and a team of woman chef leave Thessaloniki, 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…

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 executive chef of Eagles Palace have studied the fish production of Athos and have delved into the way in which they approache fish in cooking. They decided to create - among all - Spanish dishes with fish from the local fishing boats. We are curious to spot the difference in taste. You?

Today the executive chef from Avaton Relais & Chateuax, Panos Papadopoulos prepares a seafood Mediterranean menu: vegetable salads, paella with Athonite seafood, fish served with wild greens, 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, speaking about Monk Epiphanios. They have come from the neighbouring country on the initiative of the Greek-Italian Chamber. Chef Irene Sdoukou from Xenia Ouranoupolis and the guest chef Yorgos Palisidis and Pasqualle Lempo, in cooperation with monks from Milopotamos, present monastic techniques which they combine with the famous wines of Milopotamos. In memory of Monk Epiphanios and in the work he bequeathed to us! [mk_button dimension="three" size="large" bg_color="#a4cf51" text_color="light" icon="moon-book" url="https://issuu.com/999126021/docs/1.6.22_xenia_en" target="_self" align="left" margin_top="0" margin_bottom="15" width="1/1"…

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 making 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, street food inspired by Asia Minor and the sea / land 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, executive chef from HILTON PODGORICA CRNA GORA, Sladana ŠOĆ, "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…

There is no more beautiful way to close the celebration of flavours and tradition than a Macedonian concert of traditional instruments (chalkina), at the Pier of Nea Roda. Opposite the Aristotelian Mountain and Mount Athos, the dancers follow the musicians and the participants are awarded for their contribution to the promotion of their place. It is their day and our day! We are waiting for you all!

This is the KOUZINA 2023 opening ceremony at wonderful Neochori. Its square is beautiful and decorated with colorful carpets. It welcomes Dutch and Belgian press representatives and travel agents. People are happy - celebrating. Spring nature at its best. Housewives offer a sweet spoonful of walnut and chestnut as a welcome treatment. They have collected the fresh fruit in time from Aristotelian forest and Mount Holomontas. The executive chef Tasos Paraskevaidis from the luxurious Mount Athos Resort presents a unique…

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 guest chef Lefteris Koufadakis from the famous "Boukadoura", Akti Elia, offers salted orkyni and marinated anchovies, accompanied with seafood meze (mezekliki). Its a live cooking demonstration, delivered in the most joyful way! On the name day of Saint Constantine & Helen - 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 Romuald Royer from Ajaccio, Corsica and the head chef of the KOUZINA feast Dina Nikolaou meet each other at XENIA central pier. In cooperation with the hostess chef Eirini Sdoukou 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!" [mk_button dimension="three" size="large"…

The executive chef of Mount Athos Resort, Tasos Paraskevaidis welcomes the corsicanian guest chef Romuald Royer 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! [mk_button dimension="three" size="large" bg_color="#a4cf51" text_color="light" icon="moon-book" url="https://issuu.com/999126021/docs/24.05.23_mount_athos_en" target="_self" align="left"…

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! [mk_button dimension="three" size="large" bg_color="#a4cf51" text_color="light"…

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!

Representation of an authentic monastic dinner, being held at the archaeological site of the Monastery Zygou, on the land border of Mount Athos. The monument is used for the first time in its history, so that the event can be held in memory of Monk Epiphanios Mylopotaminos. Popular Greek chefs create dishes of the authentic monastic cuisine, like those, they were taught to create by Monk, promoting Mount Athos. Hamble and untouched natural, but also Serbian religious music, from the…

Stratoni honors the memory of the most emblematic personality of local history: Alexandros Athanasiadis - Bodosakis. It names a main street in memory of the benefactor's contribution to the village / area. Two seafood tables can be found at the same time in the village to welcome those, who will attend the evening of honor: one on the hill of Saint Theodoros and one in the harbor - with natural view on Mount Athos and the Aristotelian Mountain. The church…

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 “Armyra” in Ierissos, where Giorgos, the owner, prepares pontiac sea food meze (mezekliki). He is completed by chef Sofia Urganzidou and Nikos Kipsidis, who honor their Pontiac origin, referring to the Pontiac recipes and creating / offering Pontiac dishes to every dinner. What will the three chef cook? Read the menu card: Read the menu! Come, ask for Giorgos…

How can a feast on the beach, at the Tower of Prosforiou / Ouranoupolis, be a reason to honor repeaters? The answer will be given by XENIOS ZEUS and the Asia Minor feast organized to honor an Austrian visitor, who has been choosing the destination for fifty years! Under the Athonian peak and close to Drenia Islets, the Municipality of Aristoteles rewards, honors and thanks, giving the stamp of Greek hospitality, which defines that the "foreign-guest" is a deeply respected…

At Fish Restaurant OLYMPIC, on the Aristotelian Sea, the guest chef Sofia Teftsi - from the emblematic Maiami Seafood Restauran Thessaloniki, connects the past with the present - Asia Minor with Olympiada. She uses products of the Aristotelian Sea and presents to the public a four-course menu inspired from the urban cuisine of Smyrna, where: ✔️the tasty, ✔️the meraklidiko, ✔️the deep flavor – till the bone – ✔️the clean and tidy composed the rich Smyrna dinners with the mezeklikia and…

It's a special day! It's the day that DELTA 360 and the teachers: ⇥ Sofia Georgakakis, ⇥ Yiannis Angeloudas and ⇥ Sofia Urgantzidou meet the Maltese guest chef Aldo Vella 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! Read the menu! In cooperation with:

The Maltese chef Eldo Vella 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 Elisio Bernardes, 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.…

This summer is the first one - after three (3) years of pandemic, which allows us to reciprocate and talk about culture. On the occasion of KOUZINA 2023, the Municipality of Aristotelis included in the cultural calendar of THE ARISTOTELIANS exceptional gastro-cultural activities, dedicated to the Aristotelian dimension of all. One of them with the title and theme THE ARISTOTELIAN SYMPOSIUM, where the executive chef of THE MET Dimitris Tsananas presents culinary topics of ancient Greek cuisine. Among texts about…

A dinner full of Portuguese appetizers, tappas, hamon, codfish, oysters and fresh seafood delicacies is offered tonight by Savvas Kokkinos and the famous Portuguese guest chef Elisio Bernardes 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 Ouranoupolis. Let's all taste together the culinary palette of the Portuguese Mediterranean cuisine, created by the chefs, using only our own (local) products! [mk_button dimension="three" size="large" bg_color="#a4cf51"…