Take the Road and Return

The route covers a total of 65 kilometers and lasts about 1 hour by car or motorcycle, without stops. It is accessible year-round and ideal for visitors interested in the sea, nature, cultural heritage, and local gastronomy.

In just one hour, Western Halkidiki unfolds like a rare film, where plains meet the sea and refugee recipes intertwine with local gastronomy. It is a journey that lives through senses and memories, harmonizing with every season of the year.

Starting from Nea Gonia toward Nea Silata, the path tells stories of refugees from Eastern Thrace and Asia Minor, who brought with them the art of viticulture. At the Cave of Petralona, with its anthropological, paleontological, and archaeological wealth, one traces the origins of humankind, while the nearby Anthropological Museum showcases its remarkable finds. Portaria invites visitors to taste fine wines, while the entire region is perfumed by the apricot orchards of the local kaisía. In Nea Moudania, the sea becomes livelihood: its bustling fish market and the Museum of Fishing Boats and Tools recount the deep relationship between locals and the sea. Nea Potidea, guardian of the “Gates of Kassandra,” boasts the historic canal that unites the Thermaic and Toroneos Gulfs. Finally, Afytos, with cobblestone alleys, stone houses, mansions, and ancient sanctuaries, concludes the route—an open-air painting that captivates and soothes the soul.

If landscapes fill the eyes, flavors mark the memory. Dolmadakia yalantzi with tender vine leaves, the traditional Kassandra-style “Psima” goat baked in the oven, the sardines of Moudania, and grouper cooked in the pan narrate unique culinary tales. Alongside them, Halkidiki’s green olive oil, green olives, PDO cheeses, honey, and wines reveal a culture of taste: every glass of wine is a journey into sun, vine, and life. These products can be found everywhere, in local shops, or savored in taverns and restaurants throughout the route.

Route Products

PDO products: Halkidiki green olive oil, Halkidiki green olives, Batzos cheese, Feta cheese, Kasseri cheese, Manouri cheese (Central Macedonia).
PGI products: Halkidiki wine.

Special products: Vine leaves from Nea Gonia, Portaria apricots (kaisía), Nea Moudania sardines, fish and seafood, Halkidiki honey (various types), cosmetics from honey and beeswax.

Route Delicacies

Dolmadakia yalantzi: A traditional fasting dish brought by refugees from the East, made with rice, spring onions, dill, parsley, and mint, wrapped in vine leaves and simmered in olive oil, lemon, salt, and pepper. A perfect meze before meals or as a companion to tsipouro or ouzo.
Kassandra-style “Psima” goat: A local recipe traditionally linked to Easter but now enjoyed year-round. Oven-roasted until crispy on the outside and tender inside, it is served with rice, onions, dill, and mint, creating a flavorful, aromatic dish.

Sardines with vegetables: A simple yet delicious dish, full of seaside freshness. Sardines are layered in a pan with olive oil, tomato slices, spring onions, parsley, oregano, and cumin, then baked until tender. Nutritious and flavorful, it is ideal for family tables or shared dinners with tsipouro or retsina.