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Agrotourism

Agrotourism (25)

The rural life and its activities, the variety of local products, the traditional cuisine, the observation of the rich ecosystem of the region and even the adventure sports or the rejuvenating walks in nature await the friends of agrotourism. In the region of Kilkis, the visitor has the opportunity to explore the rural areas, the local products, the cultural elements and the original characteristics of this area, in respect to the environment and the tradition.

One can experience the customs through the multitude of cultural and folk events that are held throughout the year in the entire region of Kilkis, such as the celebrations in various towns on St. John’s Day. On January 8 the custom of "Mpampo" revives in Aspros, in Kalindria, in Terpyllos etc, when women impose absolute power for this one day. Honored person is the midwife ("mpampo”) of the village, and the finale of the celebration is a feast accompanied with traditional dances and songs.

The visitors can also enjoy the traditional cuisine and wines of exceptional quality, such as the wonderful wines with Designation of Origin of Superior Quality "Goumenissa". One can also taste the famous grappa and tsipouro, fine cheeses, delicious local meat, sausages with leek, huntings, pies, traditional sweets, pure honey, pontian cheeses and pasta in Ragian in Kilkis and Vathi, and a plethora of delicious products and traditional dishes of Pontians, Stenimachites and Anatolikoromyliotes.

To enjoy the taste of carp in the fish restaurants of Doirani, while in the local cooperatives the women put all their creativity into their products. In the homes, every season, traditional flavors and aromas beautify the atmosphere. The prefecture of Kilkis is justly proud of its rich culinary activity. Here, each family prepares pickles throughout the year, while local and delicious original recipes give their taste to every festive day of the year.

At Kilkis, one can find amazing farm houses where there is the opportunity to get acquainted with agricultural activities, enjoy homemade traditional cuisine and the everyday life of the residents in a beautiful natural environment. This way, one can come in contact with the nature and outdoor activities, in which one may be involved, be entertained and feel the joy of touring, learning and discovering.

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Gastronomy

Gastronomy (71)

The local cuisine, as well as the entire prefecture, is intensely multicultural. The Greek diaspora is concentrated on the table with all its features! In the homes, every season, traditional flavors and aromas beautify the atmosphere. The prefecture of Kilkis is justly proud of its rich culinary activity. Here, each family prepares pickles throughout the year, while local and delicious original recipes give their taste to every festive day of the year.

King of all ... the Pontian cuisine! Here, the famous pontian cheeses and pasta "Ragian" are produced in the village of Vathi, in an amazing, visitable production facility. Fine dairies, such as the cheese Doirani, dairies from Koukakis, Lykas and Kolios are also produced in this region. Parparas produces homemade pickles. Goumenissa is the center of the wine production with OPAP wines from the varieties Ksinomavro and Negoska. Wineries made with care, like Boutari and Aidarini, small wine museums, real gems, such as the Eftichides and Tatsis, traditional cauldrons like Archontakia, exceptional units with organically grown vines like Akrothea winery, but also new, modern and well-equipped ones like Hatzivaritis, are all waiting to guide you and accompany you to the wine roads, with aromas of grappa and tsipouro.

In this region you will try traditional dishes and sweet preserves in Filiria, in the home of Mr. Alekos, in Gerakona, in the corner of Mr. Vassilis with the genuine honey and in Fanos, in the traditional oven of Costas you will taste homemade bread and pasta made from traditional organic cultivation and stone-crushed cereals. From the taverns in Kroussia to the restaurants in Kilkis and from Livadia in Paiko to the scenic Kastaneri and the lush Kotza Ntere, exquisite meats from local free-range animals promise you unforgettable culinary delights. Fresh fish at Doirani, cooked in every way, supplements the list for the lovers of "Well Living".

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Nature

Nature (25)

Blessed with a particularly rich and diverse natural environment, the prefecture of Kilkis is ideal for excursions and naturalistic trips from the nearby Thessaloniki for those who seek a beautiful and peaceful destination for their vacation.

It features beautiful landscapes with rivers and lakes and idyllic mountain paths, which can delight the simple hikers and the demanding mountaineers equally.

From the only cave in the hill of St. George, which is one of the most remarkable caves of Greece (and ideal for cave-therapy) to the monument of Nature "Hilia Dentra" in Lake Doirani or the Lake Pikrolimni which has medicinal properties, as well as many other natural sites, the visitor will be impressed and calmed.

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Culture

Culture (68)

At Kilkis, trails of culture lead the visitor to significant archaeological sites, folklore museums with wonderful exhibits of folk tradition and refugee chests filled with memories, uniquely preserved buildings and traditional houses, countless churches and chapels, many of which date back centuries, along with historical monuments that remind us of the important role that Kilkis and its surrounding villages have played in Greek history. The past and its long history are etched across this region and are spurting from every place like water.

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Lamb with rice

Lamb with rice

Eastern Romelia

Ingredients for 4-6 people

1.5 kg lamb into servings

1 bunch green onions

3 cups rice

1 cup olive oil

some mint

salt

black pepper

paprika

the juice of one lemon

Directions

Rinse the lamb under cold water and finely chop the onions.

Place the meat in a pot with water, just enough to cover it, and let it boil. Remove the skim and add a few of the green onions. Boil until the meat is tender, then strain, but keep the liquid. Pour half of the olive oil in a pan and sauté briefly the rest of the chopped green onions with the rice. Place the rice and the pieces of meat in a cooking pan.Whisk the lemon juice with the rest of the olive oil, salt, black pepper and the liquid that we kept from boiling the lamb and pour the mix in the cooking pan.

Bake in preheated oven at 180 degrees for an hour.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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Keskeki

Keskeki

Pontian

Ingredients for 4-6 people

1 chicken

1 kg wheat

1 small cup cow butter

5 glasses of water

some nutmeg

salt

Directions

Soak the wheat overnight in plenty of water and strain it the next day.

Boil the chicken in water along with the wheat and add salt.

When the chicken meat is tender, remove it from the pot, remove all the bones and put it back in the pot.Stir well and boil until the ingredients start to melt.Melt the butter and pour it in the pot.Sprinkle with nutmeg before serving.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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Meatballs with kasa

Meatballs with kasa*

Macedonian

Ingredients for 6-8 people

1 kg coarsely ground meat (mix of beef and pork)

3-4 onions finely chopped

1/2 bunch of parsley

1 cup olive oil

1 egg

1/2 bag of breadcrumbs

some mint

5 tablespoons water

flour for frying

salt

pepper

ingredients for the kasa:

2 tablespoons flour

juice of one lemon

Directions

Grate the onions, finely chop the parsley and add to the minced meat and mix.Sprinkle a few drops of olive oil, water, egg, breadcrumbs and mint along with salt and pepper.

Leave the mixture of ground meat in the refrigerator for a few hours.

Shape round meatballs out of the minced meat, roll them in flour and fry over high heat.When all the meatballs are cooked, drain the oil and put the pan back on the stove.

Melt the flour into the oil to make a slurry batter and add the lemon juice.

Drizzle the meatballs with this batter; it gives the dish much flavor.

*Kasa: batter made of flour and lemon juice

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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Chicken with couscous

Chicken with couscous

Thracian

Ingredients for 4-6 people

1 kg chicken in servings

2 onions

2 tomatoes, grated

4-6 peppercorns

1 cup couscous

6 cups water

1 cup olive oil

Directions

Rinse the chicken under cold water and boil in 6 glasses of water. Skim occasionally and add the salt, the tomatoes -without the skin- and the peppercorns.

Once the chicken is tender, remove it from the stove.

Chop the onions and sauté in olive oil for 7 minutes with the couscous.

Put the couscous with the olive oil and the onions in a cooking pan, add the chicken and all its broth and bake in a preheated oven at 180 degrees for 45 minutes.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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Hare with hylopites (pasta)

Hare with hylopites (pasta)

Macedonian

Ingredients for 4-6 people

1 hare

3 onions

2 carrots

2 celery leaves

1 garlic clove

1 cinnamon stick

3 tablespoons of tomato paste

1 cup red wine

1 cup olive oil

3 glasses of water

½ kg hylopites

salt

for the marinade:

peppercorns

allspice

1 small cup vinegar

Directions

Cut the hare in servings and marinate overnight in vinegar, allspice and peppercorns.The next day, drain and sauté the hare with half of the olive oil over high heat until it forms a crust.

Add the wine, the tomato paste and water, the onions, the carrots, the chopped celery, garlic and cinnamon and let them boil for an hour over medium heat.

Place the meat with the broth in a pan, add the hylopites and bake in a preheated oven at 180 degrees for half an hour.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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Trachanas with sausages

Trachanas with sausages

Thracian

Ingredients for 4 people

3-4 heaped tablespoons of red trachanas*

2 glasses of water

1 small onion

1 small cup olive oil

2 sausages

Directions

Finely chop the onion, add the olive oil in a saucepan, sauté the onion and add the water when it’s golden.Once the water boils, pour the red trachana in the saucepan and stir constantly over low heat until it’s cooked.

Carve the sausages and cook them in the pan without extra oil, because they have their own fat.Place the cooked sausages, chopped into pieces, in the trachanas and serve the dish while it’s hot.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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Beef with bulgur

Beef with bulgur

Eastern Thrace

Ingredients for 4 people

1 kg beef

2 cups bulgur

1 cup olive oil

2 medium onions

paprika

5 mint leaves

6 cups water

yogurt

salt & pepper

Directions

Rinse the meat under cold water and cut it in servings.Chop the onions and boil the meat in the water.Skim a couple of times and then add the onions and the mint and let them over medium heat for an hour.

When the meat is tender, add the bulgur with some salt, black pepper and paprika.Stir once and cook over low heat for 30 minutes. When the bulgur is cooked, cover the pot with a towel and put the lid on, so all the moisture is absorbed. Serve with yoghurt.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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Borts

Borts

Pontian

Ingredientsfor 4 people
800g beef, cut in cubes
3 medium potatoes
2 medium carrots
1 small cabbage, chopped

1/2 bunch of parsley
1 large onion
2 cups tomato juice
1 cup olive oil
2 glasses of water
1 chili pepper
salt
black pepper

Directions
Grate the onion and sauté in olive oil; add the chili pepper (chopped ) and then the meat. Sauté for 10 minutes and then add the tomato juice and let it boil for an hour. Chop the rest of the vegetables and add them in the pot. Add the parsley, salt and pepper and let them boil for another half an hour, until the potatoes are tender.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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Soutzoukakia with gravy

Soutzoukakia with gravy

Anatolia

Ingredients for 6-8 people

400g minced beef

400g minced pork

1 small cup olive oil

3 garlic cloves

2 slices stale bread,

1 cup red wine

½ teaspoon cumin

salt & black pepper

frying oil

for the sauce:

2 cups tomato sauce

1 onion

1/2 teaspoon sugar

olive oil

cayenne pepper

Directions

Mix the minced meat with the grated garlic, olive oil, bread (which has to be soaked in red wine and drained well beforehand), cumin, salt and pepper.

Shape the meatballs giving them an elongated shape; roll them on flour and fry them in hot oil.

Boil the sauce with the finely chopped onion, some olive oil, salt, pepper and half a teaspoon of sugar until it’s thick.

Place the fried meatballs in the sauce and leave for 5 minutes. Sprinkle with cayenne pepper.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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Tigania with wine

Tigania with wine

Macedonian

Ingredients for 4 people

1 kg pork

1 large onion

1 cup water

1 green pepper

1 small cup olive oil

1 cup white wine

salt

oregano

Directions

Chop the meat into small pieces, rinse thoroughly under cold water and drain.

Place the pieces of meat in a deep pan, add enough water to cover them and cook over low heat until they are tender and the water is absorbed.

Pour the oil in the pan and fry the meat along with the chopped onion and pepper until there is a crust on the meat.Add the wine and sprinkle some salt and oregano over the dish.

 

Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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