Kastoria is a charming town, built amphitheatrically on a narrow peninsula, mirrored in Orestiada Lake and nestled in between the mountains of Grammos and Vitsi. The best way to explore the city is to take a little tour around the lake starting from the southernmost side up to the northernmost.
Orestiada Lake is home to 200 different species, among them, some rare and some endangered. Local fishermen find themselves in competition with waterfowl for the lake’s fish. During your walk don’t forget to make a stop by the Dragon’s Cave, where you’ll get to see seven underground lakes and rooms with astonishing stalactites. If you want to admire the city from above, follow the lush and green path towards Profitis Ilias Church and continue even higher up to Agios Athanasios’ viewpoint.
At a short distance from the lake, you’ll encounter the old neighbourhood Doltso, a picturesque corner of the town where buildings date back to the 17th and 18th centuries when the city’s economy blossomed due to fur treatment and trade. The second oldest neighbourhood with an aristocratic allure is Apozari; you will fall in love with the Byzantine churches and the beautiful mansions, which are typical examples of Macedonian architecture.
The city’s narrow streets are also home to a rich gastronomic tradition, with its three pillars being pulses, meat and spoon sweets.
Among the local products with Protected Geographical Indication (PGI), besides the beans that are a staple on almost every table, often baked using the classic recipe, the glossy and aromatic apples stand out.
In Kastoria, we recommend trying the following local dishes:
- Sarmades: These are similar to the well-known cabbage rolls (lahanodolmades), but they are wrapped in cabbage leaves that have been brined. The brined cabbage can also be served as a salad with oil, lemon, or vinegar, making it a perfect starter to accompany tsipouro.
- Makalo Meatballs: Makalo is a sauce made from oil, flour, tomato, and garlic, in which fried meatballs are simmered. These meatballs were traditionally a dish for the poor, as the oil used in the sauce was the same leftover from frying the meatballs.
- Batzos: A white, hard cheese made from goat and sheep’s milk. In Kastoria, it is often served as ‘saganaki,’ topped with an egg to balance its salty flavour.
- Fish—especially carp—play a significant role in the local culinary tradition since Kastoria is located next to a lake. This freshwater fish, known for its fatty flesh, is both tasty and nutritious. In Kastoria, carp is typically served in two ways: as a “garoufa” soup, served as an appetizer alongside with an aubergine salad with walnuts, or baked in a ‘tava’ (a type of pan) with potatoes, tomatoes, and peppers.
You’ll also find local specialities such as Kastorian “saliaros” (fasting kourabies), traditional pasta, liqueurs, jams, spoon sweets, and more.
