Across the Vineyard Lakes

The route covers a total of 89 kilometers and lasts about 1.5 hours by car or motorcycle, without stops or a guide. It is recommended year-round and is ideal for visitors interested in local cuisine and gastronomy, wine culture, regional heritage, natural landscapes, birdwatching, and activities such as hiking, mountaineering, and cycling.

The heart of this route lies in Amyntaio, with its wineries and lakes offering every traveler an unmatched journey. A hospitable land, famous for its fine wines and rare flavors, it unfolds between the green of the vineyards and the blue of the waters. The route passes the shores of Vegoritida and Zazari, the serenity of Chimaditida, and the magic of Lake Petron. Along the way, villages such as Agios Panteleimonas, Xino Nero with its mineral spring, and Lechovo preserve the authentic Macedonian character and tradition.

Here, gastronomy marries land, water, and human creativity. At its core beats Xinomavro, a wine of complex aromas, fruit notes, and long aftertaste, pairing perfectly with lamb, beef, or game, roasted or in rich red sauces. Florina peppers shine in every form: as the famed ajvar spread, in oil-and-vinegar preserves, stuffed with cheese, or stewed with cabbage and herbs. From the lakes come carp, trout, and tsironia, served baked, grilled, dried, or in fish soup with red pepper. Only in Vegoritida is the prized coregonus fish caught—grilled or fried, it reigns as the undisputed king of flavors.

In the uplands, hunting provides bold tastes, while wine-braised rooster with hilopites and a wide range of pies—pepper pie, mushroom pie, trahana pie, or wild greens pie—seal the charm of local cuisine. Meals conclude with spoon sweets or jams made from strawberries, sour cherries, figs, watermelon, rose petals, plums, or pumpkin, or with a glass of fragrant local liqueur. Along the route, shops offer Macedonian cheeses, Sklihtro potatoes, trahana, hilopites, mushrooms, and spoon sweets in unexpected flavors and aromas.

In this landscape, where lakes reflect the vineyards and wine carries the fragrance of Macedonia, every taste tells its own story. Here you will also find tavernas and restaurants serving unique dishes, as well as welcoming guesthouses and small hotels for your stay.

Route Products

PDO Products: Batzos cheese, Feta cheese, Kasseri cheese, Manouri cheese, Kefalograviera of Western Macedonia

PGI Products: Wines of Amyntaio (Florina), Wines of Macedonia

Specialties: Florina peppers, Sklihtro potatoes, Vegoritida coregonus, freshwater fish, wild mushrooms, trahana, hilopites, spoon sweets, renowned wines and tsipouro

Route Delicacies

Stuffed Florina Peppers: A simple yet iconic dish of the area. Red Florina peppers are filled with feta, egg, and herbs, baked with a drizzle of olive oil and oregano until tender and aromatic. Peeled before serving, they reveal a fine, delicate texture and flavor.

Ajvar Sauce: A traditional dip usually prepared in autumn, when peppers are harvested. Florina peppers are roasted over coals for a smoky aroma, peeled, and blended with eggplant, garlic, olive oil, and vinegar. The result is a velvety, thick sauce with fruity sweetness, perfect alongside grilled meats or as a meze with tsipouro or ouzo.

Meat and Leek Pie: A delicious pie rooted in Florina’s culinary tradition, often part of the New Year’s table. The buttery dough, crisp and layered, resembles puff pastry. Inside, minced beef is combined with leeks, onion, and eggs to create a balanced, flavorful filling. Baked until golden, this Florina specialty holds a special place in the region’s gastronomy.