Like Migratory Birds
The route covers a total of 154 kilometers and takes about 3 hours by car or motorcycle, without stops. Visitors can choose to complete it in one day, break it into parts, or continue another day. It is long but easy and accessible year-round, ideal for travelers interested in local gastronomy, culture, nature, outdoor activities, hiking, mountaineering, cycling, the sea, ecology, and birdwatching.
On this circular journey, lasting around 3 hours, Rhodope reveals its unique character—an intricate mosaic of ancient cities, lagoons, memories, stories, and flavors. Starting from Komotini, with its many lodging options, the route passes through Askites, the antiquities of Maroneia, and Imeros, touches the beaches of Mesi, Arogi, and Fanari, and concludes with a glass of tsipouro in Iasmos, near the medieval Kompsatos bridge. Along the way, landscapes shift constantly but always captivate. Ancient Maroneia, with its sea-facing theater, recalls wines so renowned since Homeric times that they could intoxicate even the Cyclops. Its cave, ancient wine presses, marble quarries, and iron mines speak of centuries of human presence and prosperity.
The region is also a haven for hiking, especially around Mount Ismaros, a habitat for wildlife breeding, feeding, and wintering. Lake Vistonida and the lagoons of Fanari, Arogi, Mesi, and Elos host migratory birds, forming one of Greece’s most important wetlands and a paradise for birdwatchers and ecotourism. A little further north rise the striking “Thracian Meteora,” where, if fortunate, visitors may encounter wild horses roaming freely.
Rodopi’s cuisine is rich and multicultural. Kapamas (slow-cooked meat with spices) encapsulates Thracian tradition. Kavourmas—served hot or in pies—is the local cured-meat delicacy. Pies of every form are both daily fare and culinary treasures, while pastourmas adds boldness and aroma to any table. No meal is complete without soutzouk loukoum, which tradition holds was born in Komotini. Whether with walnuts, almonds, blackberries, or countless other variations, this sweet leaves the sweetest impression of a visit here.
Local products such as cabbage, couscous, trahana, Komotini roasted chickpeas (stragalia), nuts, coffee, tahini, cheeses, cured meats, and olive oil from Maroneia showcase the region’s resourcefulness. Don’t forget to buy them from local markets and shops to take a taste of Rhodope home.
Route Products
PDO products: Feta cheese of Eastern Macedonia & Thrace, Kasseri cheese of Eastern Macedonia & Thrace.
PGI products: Ismaros wine (Maroneian), Thrace wine.
Special products: Pastourmas, couscous, trahana, Komotini stragalia (various types), lelempia, tahini, coffee, soutzouk loukoum, Maroneia olive oil, Ismaros tsipouro, aromatic herbs, tobacco.
Route Delicacies
Kapamas: The famous Komotini-style dish where meat is slowly cooked with tomato, onion, and garlic, enriched by cinnamon, allspice, cloves, and bay leaves. The sauce becomes rich, sweet-sour, and aromatic, often served with potatoes, rice, or pasta.
Couscous with chicken, dates, pine nuts, and mint: A spicy, fragrant dish. Chicken and its broth provide depth, dates blend with mint and parsley, pine nuts add crunch, while lemon zest and ginger offer freshness and a spicy finish. Served fluffy and light, it is perfect for sharing.
Soutzouk loukoum with walnuts (“Sarai loukoum”): A sweet temptation that established Komotini as a gastronomic landmark. Walnuts are strung on cotton thread, dipped repeatedly in a mixture of grape molasses, sugar, and water until thick aromatic layers form. Once dried, it is dusted with powdered sugar, resembling a sausage. Crunchy from walnuts, sweet but balanced, and deeply satisfying, it comes in many variations beyond the classic.