Sea Breeze
The route has a total length of 200 kilometers and takes approximately 8 hours by car or motorcycle, without stops and without the need for a guide. It is suitable year-round and is aimed at visitors interested in local cuisine, culture, seafaring traditions, the arts, and of course nature, as well as activities such as hiking, mountaineering, cycling, water sports, and swimming.
Andros, the northernmost island of the Cyclades, is a place rich in harmony, contrasts, and colors. Mountainous yet fertile, its distinctive landscape is shaped by four nearly parallel mountain ranges that divide it into five clearly defined sections filled with countless springs, streams, and rivers-giving it the feel of a mainland region. Its valleys, picturesque villages, extensive network of hiking trails, and its coastal scenery all reveal a land that is vibrant, unique, and authentic. Andros is not only the island of sailors, captains, and shipowners-it is above all a land of intellect and culture.
The nature of Andros is generous and unpredictable. From the springs of Sariza and Agia Irini in Apikia, which cool the lush green slopes, to the waterfalls of Pythara-a true «fairyland»-the entire island is full of running water. Gerolimni, with its wetland and stone bridge, lies hidden among the slopes of the Achla River, while the Dipotamata Gorge, verdant and rare, offers one of the most beautiful hikes in the Aegean. The Foros Cave in Aladino, a natural wonder of stalactites and stalagmites, is reached through a cobbled path and a stone bridge-monuments from an era when stone reigned supreme. The beaches of Andros-some wild, others calm, all clean and crystal blue-follow one another in succession. A swim at Achla, Zorkos, Vitali, Golden Sand, Agios Petros, Plaka, Vori, or Pisolimiona will reward you.
The island’s cultural side is equally remarkable. Chora, the capital of Andros, stretches across a narrow peninsula that forms two beaches, adorned with impressive mansions, marble courtyards, cobblestone alleys, the Venetian castle, the Kamara district, museums, and of course, the iconic Tourlitis lighthouse. You can enjoy a panoramic view of Chora from Ypsilou, experience the famous festival of Menites, and visit the Monastery of Agia Marina. Another important pilgrimage site is the Monastery of Panachrantou in Fallika, built by Nikephoros Phokas, where the skull of Saint Panteleimon is kept. The Byzantine era also echoes through Messaria, with its towers, churches, and remains of medieval houses.
Korthi and its bay unfold between mountains and sea, with paths passing through olive groves, stone bridges, small farmhouses, and chapels. Here lies the famous beach «Tis Grias to Pidima» («The Old Woman’s Leap»), marked by a proud rock standing in the waves, steeped in legend. Menites, with its lion-shaped marble fountains, is a lush green village where the sounds of water, nightingales, and music reveal another face of Andros. Gavrio, the main port, and Batsi, charming seaside settlements with picturesque harbors, beautiful beaches, restaurants, and nightlife, combine the sea breeze with the vibrancy of modern life. Nearby lies Paleopolis, with its archaeological site overlooking the Aegean.
Andros, however, is also an island of flavor-its gastronomy blending the magic of the sea with local produce and tradition. The famous fourtalia, a rich omelet with potatoes, eggs, and sausage, is a staple dish in every home. Lampriatis, the traditional Easter lamb stuffed with cheese, eggs, greens, and herbs, is slowly baked in a wood-fired oven, while kokoras krasatos (rooster in wine), homemade pies, and pickled capers complete every feast. Among local products stand out the cheeses petroti, malachto, volaki, and armexia; the smoked louza; sausages with savory and anise; sigathouro (smoked pork); honey; tsipouro (raki); and aromatic herbs. Spoon sweets made from lemon blossoms, bitter orange, and pampiloni (a local fruit), as well as kaltsonia pastries and refreshing soumada (almond drink), capture the island’s aromas-inviting you to taste them and take a bit of Andros with you when you leave.
Route products
PDO Products
Cyclades Kopanisti Cheese
PGI Products
Cyclades Wine
Special Products
Cheeses (petroti, malachto, volaki, armexia), smoked louza (cured pork), sausages with savory and anise, ziladia (meat jelly), sigathouro (similar to Cretan staka, a rich dairy product from milk processing), honey, trachanas (traditional cracked wheat porridge), pickled capers, pampiloni (local citrus fruit), spoon sweets (lemon blossom, walnut, bitter orange, citron), soumada (almond drink), tsipouro made from grapes and berries, fish, and seafood.
Route Delicacies
Fourtalia (traditional omelet made with local pork sausages), Lampriatis (Easter lamb stuffed with cheese, eggs, greens, and herbs, slow-cooked for at least 6–7 hours, ideally in a wood-fired oven), goat with wild greens, kokoras krasatos (rooster in wine sauce with pasta), chicken Milanese, caper salad, pies (sisiroopita, broustoulas), almond sweets (amygdalota), pastitsakia, pastelaries (figs stuffed with nuts and sesame), kaltsonia pastries, and nougatina cake.
Route delicacies
Fourtalia
Perhaps the most famous dish of Andros, fourtalia resembles an omelet. It is cooked in a pan or oven with various ingredients such as broad beans, artichokes, onions, potatoes, zucchini, volaki cheese, dry myzithra, or aged kefalotyri, depending on the season-but it almost always includes local sausages. In its most common version, the sausages are browned to release their aroma, while the egg mixture with milk and cheese binds everything into a fluffy texture. Mint or parsley adds freshness and fragrance to the taste.
Amygdalota (Almond Sweets)
A beloved Cycladic dessert also popular in Andros, amygdalota are aromatic and elegant treats that combine the rich flavor of almonds with the sweetness of sugar. The dough is made with egg, scented with rose or orange blossom water, and shaped into elongated pieces or small pear forms. They are lightly baked until golden, keeping a soft interior and slightly crisp surface. Once cooled, they are dipped again in flower water and dusted with powdered sugar, giving them their velvety texture and signature appearance. They are traditionally served at celebrations, accompanied by coffee, soumada, or tsipouro.
Pampiloni Spoon Sweet
A dessert made exclusively on Andros. The frapa or pampiloni, as it is locally known, is a citrus tree producing the largest fruit of its kind in Greece-about the size of a melon. The fruit resembles grapefruit in taste but is more aromatic. Its thick, spongy white flesh is rarely eaten raw, but when properly soaked to remove bitterness, it yields a fragrant, glossy, and fluffy spoon sweet. It is traditionally served as a treat with cold water or alongside coffee.