I Took the Good Road

The route covers a total of 214 kilometers and lasts about 4.5 hours by car or motorcycle, without stops. Visitors may travel it in parts or split it across different days. It is accessible year-round and designed for those interested in gastronomy, local culture, nature, hiking, cycling, ecology, and outdoor activities.

This long journey, from the salt pans of Angelochori to the sea of Asprovalta and Stavros, unfolds like a colorful mosaic and reveals a lesser-known side of the region. Over 4.5 hours, the route gazes across the Thermaic Gulf, crosses forests, plains, and lakeside villages, before reaching the coastline of the Strymonic Gulf. Ideal in every season, it is a hymn to the quality and authenticity of the hinterland and a tribute to multicultural traditions and local flavors.

At its starting point, Mikoniána is the center of northern Greece’s fish trade. In Epanomi and Souroti, the scenery changes: vineyards stretch across the landscape and local wineries fill glasses with delight. The Monastery of Saint John in Souroti offers a place of silence and prayer, while on the slopes of Chortiatis, villages like Petrokerasa and Livadi breathe freshness through their beech, chestnut, oak, and pine forests.

At the table, the land contributes generously, paired with local meats and cheeses. In winter, pork with quinces and plums or with Livadi chestnuts brings warmth, while in summer, stuffed zucchini of Vasilika, green beans with cracked wheat (korkoto), and red peppers with feta enrich the seasonal menu. In the highlands, local cheeses complement dishes like pork with sun-dried tomato and batzos cheese, adding depth of flavor. In the lakeside areas, specialties include fried or stuffed carp, cyprinus with walnut sauce, while by the sea, grilled sardines, steamed mussels, mussel pilaf, and shrimp enchant every seafood lover. Pontic recipes such as perek, syron, and ivristo bring stories and flavors of refugee memory to life.

In Neoi Epivates, the custom of Kosi keeps alive the flame of refugee tradition: the winner of the final contest receives the "kokala" — a prize of tsipouro and garlic. Renowned food festivals include the sardine festivals of Angelochori, Mikoniána, and Stavros, as well as the chestnut festival in Livadi.

Local products worth buying from village shops include zucchinis and tomatoes from Vasilika, heather honey from Livadi, sparkling water from Souroti, and lavender from Mesimeri. For accommodation, there are numerous welcoming guesthouses, hotels, and lodges available year-round.

Route Products

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

PGI Products: Wine of Thessaloniki, Wine of Epanomi, Wine of Macedonia

Specialties: Sardines of Mikoniána, Stavros, and Angelochori; shrimp; freshwater fish of Lake Volvi; zucchinis and tomatoes of Vasilika; spinach of Agia Paraskevi; chestnuts and heather honey of Livadi; Angelochori salt; Pontic traditional products; sparkling spring water of Souroti; lavender of Mesimeri

Route Delicacies

Green beans with korkoto: Korkoto is dehusked, cracked hard wheat, used in Pontic cuisine. It resembles bulgur but is uncooked. Fresh green beans are boiled with korkoto until thick and creamy, enriched with onion, tomato, and parsley sauce. Served warm with olive oil, it is a light, hearty, and healthy dish.

Red peppers with feta: A savory meze, perfect with ouzo or tsipouro. The peppers are cleaned and stuffed with a mixture of feta, egg, olive oil, and herbs. Baked until tender, with oregano and pepper adding depth, they are served hot and pair wonderfully with local drinks.

Stuffed zucchinis of Vasilika: One of the region’s most beloved dishes, showcasing the famous zucchinis of Vasilika. The zucchinis are filled with minced meat, rice, carrot, onion, dill, and mint, creating a rich and aromatic stuffing. Simmered with water and olive oil, the dish is completed with a silky avgolemono (egg-lemon) sauce, which gives it a creamy texture and refreshing acidity.