A place of fine tastes Peloponnese

With unparalleled local raw materials and centuries of culinary tradition, the cuisine of the Peloponnese is a unique combination of extinguished dishes.

Forest Mountains, fertile plains, lush seas, nature of unique beauty and a thousand-year old civilization form the land of Peloponnese. A land that gives everything generously to those who live in its land and to those who choose it for their journey.

One of its rarest gems is its gastronomy. They can write thousands of books about the culinary richness and the wine tradition of Peloponnese, but still they wouldn’t do any justice to it!

You see, Peloponnese with its diverse landscape, combines the most miscellaneous goods and products in the most imaginative culinary techniques. It is a precious cultural legacy passed down and preserved intact by the generations of Moraites (an old name attributed to the Peloponnesian people).

Here pies are made with the finest phyllo dough, enclosing numerous herbs and spices, each one collected on the right season, or with amazing types of traditional cheese.

In the pots are cooked hot meat stews with tomato sauce of the finest quality. The soups have a healing power, the avgolemono (lemon-egg sauce) is exquisitely made, the cooking trays smell delicious with perfectly cooked meat and its intricate sweets and dough are lessons of culinary art and technique on their own.  

The urban dishes with their carefully selected ingredients are uniquely combined with the rustic cooking of rural cuisines. Here age-old products came together with goodies that arrived from every corner of the world and are matched in delicious recipes. Here tomato arrived from the other side of the planet and was called Peloponnesian.

Here was the first place where the potato arrived in Greece. Every foreign commodity was perfectly combined with olive oil, the “gold” of the Peloponnesian land, and along with the local products they create one of the richest cuisines in the country.

Following the flow of time and the ancient religious and folklore traditions, the recipes of the Peloponnese are a brilliant example of seasonality and wise household economy, in a combination that remains unchanged over the centuries and till today remains majestic and precious.

Dozens of certified PDO and PGI products that in the hands of the local women who cook, the distinguished chef and the master tavern keeper become the raw material for dishes of unforgettable taste, carrying the craftsmanship of tradition and the imagination of creativity and of innovation. 

Climb its lush, proud mountains, wander its historic plains, walk its beaches and coastlines and discover a new culinary surprise in every corner.

And make sure to bring a second suitcase: you'll need space to take the many rare products with you when you leave!

Argolis

Nafplio, Hermioni- Porto Cheli, Epidaurus, Mycenae, Tolo

The reason for a trip to the Argolis may be its fascinating ancient history and its world-renowned monuments, such as the Palace of Mycenae and the Theater of Epidaurus, but if one seeks the culinary tradition of this place, one will be surprised by its rare goodies.

Argolida, a paradise of traditional gastronomy

Arcadia

The villages of Mainalo, Tripoli, Parnonas, Astros, Leonidio, Tyros

Arcadia can be praised for many things: for its rich history, for its age-old myths and legends, for its unique mountainous and rugged beauty. Another reason to be proud is its gastronomy, with rustic flavors, authentic goodies, PDO products and iconic recipes.

Arcadia, the gastronomy of the mountain

Achaia

Kalavrita, Aigio, Patra

If there is a place in the Peloponnese that incorporates in its gastronomy the most deeply rooted techniques of traditional, rural cooking and together with all the innovations of an urban center, it is none other than Achaia.

Exotic luxury products, rare tastes

Ilia

Ancient Olympia, Pyrgos, Andritsaina

The most fertile destination of Moria satiates the whole of Athens with its vegetables and fruits. It's not a little! Count products: watermelons, potatoes (indeed, the purple Peruvian potato, sweeter and certainly more impressive than the classic one, was cultivated here for the first time in Greece), strawberries, pumpkins, tomatoes, corn.

The most fertile destination of Moria

Corinth

Nemea, Ziria, Loutraki, Xylokastro, Corinth, Ancient Corinth

The Feneos plateau is adorned by the artificial lake Doxa, in a landscape of rare beauty, with the forested and in winter snow-covered mountain peaks reflected in its crystalline waters.

Natural beauty with delightful culinary experiences

Laconia

Monemvasia, Mani, Gythio, Sparta, Elafonissos

The gastronomy of Laconia is a huge and great capital, with contrasts excitingly succeeding one another. Where else can you find the richness of the fertile valley of Evrotas and at the same time the completely simple but magnificent Maniac cuisine?

Laconia, culinary culture based on olive oil

Messinia

Kalamata, Pylos, Kyparissia, Methoni-Koroni, Kardamili- Stoupa, Ancient Messini

Hearing about Messinia, our mind goes inevitably and not without reason to olive oil and olives, its top PDO certified products. Linear B tablets in Nestor's palace at Pylos contain symbols of olive cultivation, so the site can boast that already in the Bronze Age olive cultivation was known and widespread.

Messinia rare products for fine cooking