7 articles

Where locals eat on Kassandra: fish on the west coast, meze in Afytos, hinterland products — and how to order fish properly.

Eleftheria Kefala from Sykia Halkidiki is the creator of Dish of the Day, a popular cooking page on social media. With simple and traditional recipes, she shares the taste of homemade food daily and showcases the beauty of Halkidiki through her videos.

Street food in Halkidiki doesn’t have the unique culture that Thessaloniki has with its bougatsa and koulouri. It’s more of a "summer" scene, aimed at those coming from the beach hungry and wanting something quick, cheap, and filling.

Halkidiki has three gulfs (Thermaic, Toronean, Singitic) and over 500 km of coastline. This means that throughout the region there is a fishing tradition — from the mussel farms of Ormos Panagias to the tsipouradika of Porto Koufo.

Halkidiki has a remarkable production of local products — some with PDO or PGI certification (Protected Designation of Origin / Geographical Indication). Beyond the beaches and monuments, the gastronomic and agricultural production of the area is an important aspect of its identity.

Breakfast in Halkidiki exists in three different worlds: traditional Greek (cheese pie, bougatsa, coffee), hotel brunch (American/European continental), and the new "brunch culture" that is developing in several cafes.

Dining in Halkidiki exists in two worlds: on one hand, the seaside taverns in tourist villages, serving seafood at slightly higher prices, and on the other, the mountain taverns in the interior ...