I-onian Isle

The route stretches 33 kilometers and lasts about 1.5 hours by car or motorcycle, without stops or a guide. Accessible all year round, it is aimed at visitors who are lovers of nature, the sea, tranquility, adventure, festivities, and fine food.

In just under an hour and a half, Paxoi unfold a rare map of turquoise waters, white cliffs, images, and flavors that narrate their own unique story.

The journey begins at Gaios, where the islet of Agios Nikolaos creates one of the most idyllic settings in Greek nature. The road flows toward Ozias and the serene embrace of Mongonisi, then continues through villages with authentic Ionian architecture to Lakka, with the turquoise waters of Erimitis and Harami. From there, the cliffs and sea caves of Ypapanti and Papanikolis reveal rare and breathtaking sights. The route ends in Loggos, where the old olive press stands as a reminder of the island’s timeless relationship with the olive tree and its people.

The cuisine of Paxoi is an endless tale. Tsiligourdopita, a pie made with lamb offal, rice, and herbs, recalls the island’s spring. Savoro marries fresh fish with raisins, garlic, and rosemary, while Petaloryzo brings the salt and sea to the plate with limpets gathered from the island’s rocks. Rooster pastitsada, with its spice-laden sauce, and beef sofrito, slow-cooked in a thick sauce of vinegar, wine, garlic, and parsley, elevate the palate.

Among the local products, olive oil, small black olives, fragrant ladotyri cheese, and the wild coastal herb known as omira become meze of rare delight. To close, mandolato with honey and almonds, together with a Paxoi cookie and freshly brewed coffee, leave behind a sweet nostalgia and a promise of return.

Local products are available in many shops, and for accommodation there are plenty of clean, welcoming guesthouses and hotels across the island.

Route Products

Specialties: Olive oil, small black olives, Paxoi ladotyri cheese, wild coastal greens (Omira), Paxoi cookies, mandolato (nougat with honey and almonds), fish, and seafood.

Route Delicacies

Tsiligourdopita: Paxoi’s signature pie, made with finely chopped lamb offal sautéed with onion, mixed with rice, and seasoned with dill, fennel, and mint.

Rooster Pastitsada: A traditional dish where rooster is slow-cooked in a richly spiced sauce. The blend—known locally as spetsieriko—typically includes paprika, chili, cinnamon, cloves, nutmeg, allspice, bay leaves, cumin, and ginger, also called the “12-spice mix.

Petaloryzo: A unique island recipe filled with the scent of the Ionian Sea. Limpets, harvested from Paxoi’s rocky shores, are combined with rice, onion, and tomato. Fresh parsley, dill, cucumber, lemon juice, and olive oil tie the dish together with brightness and balance.