Do you know what mountovina is? Have you tasted potatoes from mount Cholomontas? What is avgomilakia? Chalkidiki stands out for the variety of quality and savoury products, that are included in traditional as well as innovative tasteful recipes. The local cuisine of Chalkidiki is a mixture of ingredients, that come from montane as well as coastal regions and the result exceeds all imagination. It’s not by accident that this particular gastronomic identity attracts the interest of internationally renowned chefs, who are, one way or another, involved in the cuisine of the region. A characteristic example is Sani Gourmet festival that, depending on its theme, attracts the interest of great chefs and foodies from around the world.

A main characteristic of the Chalkidiki cuisine is the variety of pies, whose filling consists of ingredients produced in the region, while they offer additional uses to ingredients that we know. Moreover, there are associations in the region that produce traditional products, such as various kinds of pasta, preserves, jams, biscuits. You can visit many of them and take part in the preparation of some recipes.

Chalkidiki mussels

The clarity of waters at Chalkidiki’s Olympiada is the main parameter for the farming of the most delicious and safe for consumption mussels. It is an organic product, since mussels feed exclusively from sea water, that they constantly distill through a particular procedure. It’s worth mentioning that no use of feed, therapy or other intervention occurs during the period that mussels are being farmed. You can find and enjoy the delicious Chalkidiki mussels at the restaurants all around the region.

Chalkidiki honey

The mild climate, the rich flora as well as the forests of pine, oak, chestnut, heather and mulberries constitute an apicultural paradise, capable of producing exceptional quality honey. Furthermore, the native phylum of the bee plays a determining role. According to scientific studies, these bees are productive, calm and resistant, offering quality honey from the forests and vegetation of the region. It’s not by accident that in the ancient times, the great philosopher Aristotle was the first to study the bee society and talk about the  “queen bee” and the structure of the bee society.

Chalkidiki olive oil

Its production takes place in October and November, exclusively from green olives, using the method of cold elision. The Chalkidiki extra virgin olive oil has low acidity, bold green colour, rich savour and spicy aftertaste. It’s ideal for raw consumption, in salads or even added on bread or to pulses and in all recipes.


Chalkidiki, with a rich vinous history, has some of the most important vineyards of Greece and produces famous wines from the ancient times to date. Today, the vines are cultivated in central Chalkidiki, in Sithonia and Mount Athos. Mainly, in the hillsides of Melitonas, the particular climate that is affected by the humidity of the Aegean Sea, favours the production of quality wines from grape varieties, such as Limnio, Cabernet Sauvignon and Cabernet Franc, Assyrtiko, Rhoditis and Athiri. Meanwhile, inside Mount Athos community, all monasteries have a long tradition in viticulture and wine production. In central Chalkidiki, vines are situated on hills or even very close to the sea and receive its equilibrating breeze during the hot summer days. The grape varieties that are cultivated here, are many, white and red. The most important of them are Rhoditis, Sauvignon Blanc and Xinomavro, Grenache Rouge and Cabernet Sauvignon.

Cheese-making products

The rich flora of Chalkidiki offers the possibility for farmers to feed their animals with natural nourishment, while these animals live free in nature. These elements result in the production of a high quality value milk, that is used to make traditional cheese-making products. The traditional feta cheese, kefalotyri cheese, gruyere and goat cheese are the main cheese varieties that you can find in Chalkidiki. Moreover, you will find high quality and tasteful yoghurt, that you can consume it as it is or add it in traditional recipes of the region.


Αφήστε μια απάντηση