In Your Foliage to Lose Myself
The route stretches over 138 kilometers and lasts about 3 hours by car or motorcycle, without stops. Visitors may choose to complete it in parts or continue on another day. It is accessible year-round and best suited to those interested in local culture, ecology, nature and its activities, mountaineering, cycling, and regional cuisine.
From Porto Lagos to Thermes, this 3-hour journey through the heart of Xanthi reveals stunning landscapes, river meanders, and villages with a deep multicultural imprint. Perfect for any season, it showcases the harmony of wetlands and mountain ridges, the coexistence of ancient and modern, daily life and enjoyment.
Lake Vistonida enchants with both the Monastery of Saint Nicholas and its thousands of colorful birds. Ancient Abdera, birthplace of Democritus, opens a window into the mysteries of matter, while the Nestos gorge demonstrates nature’s power to sculpt lands and souls, creating a paradise for outdoor enthusiasts. Further north, the Pomak villages transport visitors into a different world where tradition remains alive and firmly tied to both land and people.
The region’s gastronomy reflects this diversity. In Porto Lagos, seafood abounds; in the mountains, kebabs flavored with cumin and paprika served with yogurt and tomato stand out, as well as spicy sausages and lamb with handmade gioufkades, paired with refreshing kasir salad. Traditional Pomak dishes include klin (thin phyllo pie with potatoes, rice, and feta), parenik (savory cheese and kavourmas bread), and cornmeal soup—all underscoring the timeless bond between East and West. For dessert, aromatic mouhalebi with rosewater syrup, seker pare, syrupy pastries, semolina biscuits, and rich chocolate kariokes provide a memorable sweet finale.
Local products complete the puzzle of Xanthi’s identity: cheeses (especially Kasseri of Xanthi), trout, nuts, kavourmas, wines from Abdera, and syrupy sweets. Visitors should not miss the chance to take some of these products home, as they embody the region’s cultural and culinary heritage.
Here, nothing is static—landscapes, history, and flavors surprise, coexist, and reveal themselves in a way that makes this route truly worthwhile.
Route Products
PDO products: Feta of Eastern Macedonia & Thrace, Kasseri of Eastern Macedonia & Thrace.
PGI products: Wine of Abdera.
Special products: Kasseri, syrupy sweets, kavourmas, nuts, sausages, trout.
Route Delicacies
Lamb with gioufkades: A traditional dish full of flavor. The lamb is stewed with onion, tomato paste, and warm spices until tender. Handmade gioufkades are boiled separately, topped with grated local cheese, and served with the rich lamb sauce poured over.
Pomak rice pie (Klin): A relatively simple but traditional pie that varies slightly from village to village. Dough is rolled thin, filled with grated potatoes, rice, eggs, and sometimes leek, kavourmas, spinach, or cheese, then baked until crisp. Served with yogurt and meat, boiled or roasted.
Kariokes: Originating as a way to reuse bakery leftovers, kariokes evolved into beloved confections across Greece. Rolled sponge cake filled with a mixture of vanilla, cocoa, chocolate, walnuts, and raisins is cut into pieces and dipped in melted chocolate. Soft, fragrant, and nutty, they are a festive sweet, a common gift, and an everyday temptation.