Awaiting Your Beauty

The route covers 130 kilometers and takes about 2 hours by car or motorcycle, without stops and without the need for a guide. It is accessible all year round and is ideal for visitors interested in local gastronomy, wine tasting, culture, nature, and activities such as hiking, mountaineering, cycling, and birdwatching.

Starting from the heart of Kilkis, this 2-hour journey unfolds as a colorful mosaic of landscapes and flavors, a vivid reflection of the Macedonian land. From Terpyllos and the picturesque Melissourgeio, to Pontokerasia and Efkarpia—famous for their pickled delicacies—the route continues towards Palatiano, one of the region’s most important archaeological sites. From there, it moves on to Vathi, where traditional pasta is hand-shaped, and local cheeses such as Parcharotyri and Gais are produced. The itinerary then leads to Cherso and Doirani, where the lake’s serenity merges with the area’s history and traditions. The final stop is the charming village of Mouries and the legendary “Forest of a Thousand Trees”, with its centuries-old oak trees creating a cinematic, unexpected, and unforgettable backdrop.

In the tavernas of Doirani, wels catfish (goulianos) and carp (grivadi) are served fried or baked with tomato, garlic, and peppers. Kebab, strongly flavored with cumin and paired with yogurt, recalls the East, while Pontic dumplings (manti and varenika) revive the culinary heritage of the refugees. The hearty keskek, made with cracked wheat and meat, is slow-cooked for hours in large cauldrons until it reaches a thick, creamy texture. Adding to the table is the wide variety of pickles—from cabbage to green tomatoes—perfectly complementing stews with their spicy tang. And of course, bougiourdi, a sizzling dish of feta, tomato, and hot pepper flakes, is the ultimate winter meze to enjoy with friends, alongside a glass of local tsipouro or wine.

Local products such as the cheeses of Kilkis, the honey of Amaranta, Pontic pasta like sirón, and a variety of meats keep the gastronomic identity of the region alive. They can be purchased in local shops, while warm hospitality awaits in guesthouses, hotels, tavernas, and restaurants serving authentic dishes. This route is not simply a tour—it is a living encounter with the flavors and traditions of the region, inviting you to return again and again.

Route Products

PDO Products: Batzos cheese, Feta, Kasseri, Manouri (Central Macedonia)

PGI Products: Wines of Macedonia

Specialties: Traditional pasta and pickles from Vathi, Pickles from Efkarpia, Fish from Lake Doirani, Honey of Amaranta, Parcharotyri, Gais cheese, Tsiortania cheese, Game meat, Pontic dishes

Route Delicacies

Doirani Wels Catfish (Goulianos): The lake’s most famous fish, typically served fried. The slices are dusted with corn flour and fried in hot oil until golden brown. A distinctive meze, best enjoyed with local tsipouro or wine.

Varenika: Pontic dumplings usually filled with soft mizithra cheese. The dough, made from flour, water, and egg, is cut into cubes and filled with cheese. Boiled in salted water, they are drained, drizzled with melted butter, and served with local yogurt.

Manti: Small dough parcels filled with minced meat, baked with broth, and a hallmark of Pontic cuisine. The dough is rolled thin, cut into squares, and filled with minced meat cooked with onion and parsley. Baked with butter and drizzled with meat broth, they are served hot, often with yogurt or melted butter for extra richness.