In Lake Doirani, in the Mega Stream (Kotza - Ntere) or Stream of Mayday and trout fishing on Lake Metalleiou

In the Mountains Belles, Kroussia and Paiko.

Information about the organized activities:

• Mountaineering Association of Kilkis
• T. 23410 20842 & 6975910459
• url: oskilkis.webnode.com
• Mountaineering Association of Goumenissa
• T. 6979112663

Perfect for visitors from the surrounding prefectures

Arrive to the scenic and beautiful Goumenissa, famous for its traditional architecture, abundant water springs, delicious wines and the unique "Halkina" bands of self-taught musicians, which is an attractive destination for every season.

Rest in one of the charming cafes of this traditional town, take a stroll through the narrow streets with old houses and visit the folk museum with the wonderful folklore exhibits, that is located on the road to the nearby village of Griva.

Then, continuing on the same road with final destination the village of Skra and after we have travelled a distance of 8 km from Griva, we arrive at Kastaneri; a nice mountain village surrounded by beautiful forests of chestnut and beech trees, full of trails and view posts.

Livadia, a settlement that was established in the mid 18^th century by Vlach-speaking Greeks, which is almost deserted during the winter while in the summer its residents return, lies at another 12km ahead on the road.

Then, travelling on to the northern outskirts of Paiko and bypassing the village Archangelos in Pella, we arrive in Skra, after 26 km of beautiful mountain nature.

We propose a visit to the "Museum of the First World War" of Skra, with exhibits from the historical battle of the adjacent mountain top Skra di Legken on 17/30 May of 1918. Heirlooms from the war front, documents, photographs, uniforms and many other objects revive the victorious Battle of the Greek soldiers against the Bulgarian army.

Next stop is the final destination of our trip, the excellent Emerald Lake and the waterfalls, located between Skra and the settlement Koupa.

During the winter, you can simply admire the natural beauty of the landscape and perhaps see some of the waterfalls frozen, while during the summer we have the opportunity to dive in the blue waters of the lake.

To get to the Emerald Lake we leave Skra and follow the signs to the village Koupa and then the signs for the Waterfalls, until we arrive at the parking lot, where we can park our vehicle.

Following a forest path with rich vegetation, we arrive at the first waterfall.Just ahead, passing across a wooden bridge we can see the "Emerald" or "Blue Lake", a name derived from the blue-green color of its water, which is due to the calcified and fossilized organisms at its bottom.

A rope tied to a tree, hovering over the small lake, is there to help guests enjoy the emerald waters by diving in amidst a landscape of unparalleled natural beauty. A little further along the bed of the stream, we can admire the next waterfall which falls with a loud splash onto the rocks, creating a beautiful natural setting.

After visiting the Emerald Lake, we get back to Skra to dine.Select one of the traditional taverns that offer a wide variety of traditional dishes, meat dishes, salads and desserts and then enjoy your coffee in a traditional cafe.

Our escape in the beauty of Paiko and the blue lake of Skra is concluded by travelling back to Kilkis, following the road through Axioupoli we return to our base.

Alternatively we suggest, depending on the available time, to stop in Kilkis, in the hill of St. George and take the half an hour tour into the cave that is located at the foot of the hill, which holds the 17th position among 10,000 similar caves around the world.

The cave has a rare decoration of coral material, stalactites and stalagmites that confer unique beauty and it has been judged suitable for cavetherapy to help treat diseases such aschildhood bronchial asthma.

Our stop in the town of Kilkis can end with coffee on the hill of St. George, an ideal location to enjoy a refreshment, just before we leave this city.

INFORMATION:

Folklore museum of Goumenissa:Dimitriou Kakavou 18. Tel .: 2343041362, 2343041525. Free Admission.

War Museum of Skra:Former Community Library.Tel .: 2343031656, Hours, Daily 9: 00-14: 00 17: 00-20: 00.Visit after a telephone consultation. Free Admission.

Cave of St. George:Hours Tuesday - Friday: 09: 00-14: 00 Weekends: 09: 00-14: 00 & 16: 00-18: 00.Phone: 23410 20054 & 6977561800

Perfect for visitors from the surrounding prefectures

Arrive at Mouries that are located at the foothills of Mount Belles near the lake Doirani, about 80 km away from Thessaloniki.

We head to the location Hilia Dentra (a Thousand Trees), in the forest of Mouries, abeautiful natural forest with mixed vegetation of oak and ash trees that has been declared a "Natural Monument".

Here, there is a beautiful recreation area, in the center of the cluster of old oak trees, aged up to 400 years, where we can drink a coffee while enjoying the beautiful nature.A walk in the surrounding villages, Mouries, Platanies, A. Sourmena, can lead us through a unique path, in an area with rich vegetation.

We, then, head to the village Doirani, in the south of the lake, following a wonderful lakeside path.

Doirani features a wonderful ecotourism system that hosts 19 species of fish that live in the lake, such as carps, scheiders, gobies, crusian carps, eels, painted combers, and a significant number of birds such coots, snipes, various species of ducks, grebes and grey herons.

The monument in commemoration of the Battle of Doirani dominates the visitors, but there are many other attractions such as the Museum of Lake Doirani. The beach of the lake is planted with trees and there are playgrounds, basketball courts, volleyball courts, soccer courts and other facilities for visitors, as well as bars and fish taverns offering delicious appetizers and carp.

Here, we can select our favorite tavern to enjoy fresh fish. Doirani is famous for its unique fishing practices.Local fishermen use the reeds that grow in the lake in many ways, maintaining the traditional fishing techniques from the ancient times. On the bank of the lake, in the village, there are fishing facilities throughout the year.

On our way back, following the road to Drosato, we can visit some other settlements as well, before returning to our base.

Varvara

Thracian

Ingredients for 10 people

500ghard wheat

1 cup walnuts

1 tablespoon cinnamon

5-6 dried figs

1 teaspoon salt

1 cup sugar

1 cup raisins

2 tablespoons sesame seeds

2 tablespoons flour

to serve:

pomegranate seeds

Directions

Soak the wheat overnight and the next day boil it over low heat with plenty of water, until the seeds 'open'.

Add the sugar, raisins, cinnamon, salt and the figs and boil all together until the soup thickens.

Grate the walnuts, dissolve the flour in some broth, cook the sesame seeds in a the pan and add all these ingredients in the Varvara.

Serve with pomegranate seeds.

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

Milk-pie

Macedonian

Ingredients for 6 people

1 litre milk

4 tablespoons fine semolina

1 cup sugar

5 eggs

3 phyllo sheets

zest of 1/2 an orange

3 tablespoons butter

Directions

Whisk the eggs in a mixer until they turn white and set aside.

Boil the milk with the sugar and the semolina over low heat; when the milk starts to thicken, remove from the stove and stir slowly while adding the eggs and orange zest.

Melt the butter and spread some in a small pan; place two phyllo sheets on the bottom of the pan.Pour the mixture of milk and semolina in the pan; crash the third phyllo sheet and put it in the mixture as well.Pour the remaining butter in the pan.

Bake in a preheated oven at 180 degrees for 30-40 minutes, until the pie forms a crust. 

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

Yellow Pumpkin

Eastern Romelia

Ingredients for 4 people

4 large pieces of yellow pumpkin

1 cup sugar

water

to serve:

3 tablespoons honey

grated walnuts

cinnamon

Directions

Clean the pumpkin pieces from the fibers and the seeds.

Put them in a pan with the sugar and some water.

Bake in a preheated oven at 180 degrees, until they melt. Serve with honey, walnuts and cinnamon.

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

Grape preserve

Ingredients for 6-10

1 kg sultanina grapes

1kg sugar

1 vanilla powder

a few drops of lemon juice

 Directions

Remove the grapes from their stems and rinse them thoroughly under water.Then place them in a saucepan with the sugar and leave them overnight.

The next day, boil the mixture over medium heat and skim occasionally. Before removing from the stove, add the vanilla and the a few drops of lemon juice.The preserve is ready when the syrup thickens so much that it can stay on a spoon.

You have to mix the preserve by shaking the pot while holding its handles, not using a spoon; this way the grapes will remain intact.

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

Mikikia

Eastern Romelia

Ingredients for 10 people

1 kg flour

½ kg water

20gfresh yeast

1/2 tablespoon sugar

frying oil

salt

to serve:

honey

sugar

Directions

Heat some water and when it is warm, pour in the yeast, salt, sugar and a little flour to make a batter.Then, add the remaining flour and water in the batter and mix until the dough is soft.Leave it in a warm place for an hour,covered with a towel,to rise.Once the dough is inflated, prepare the Mikikia.

Pour oil in a pot, until it is half-full, and let it burn.

Hold the dough with the right hand and a spoon with the left.Cut the dough into pieces with the spoon (small or large depending on our preference) and place the pieces in the frying oil, until they turn golden.

Serve with honey or sugar.

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

Felia- French toast

Pontian

Ingredients for 4 people

4-5 eggs

3 tablespoons milk

2 tablespoons sugar

butter

4 large slices of bread

to serve:

sugar

Directions

Beat the eggs and the milk in a bowl, until the mixture is homogenous.

Dip the bread slices in the mixture, on all sides, until the bread is soaked well.

Burn the butter in a pan and, using a fork, place the bread slices in and fry them.Once one side of the bread is baked, turn it over.

Serve the french toast with sugar on top.

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