A Journey Through Northern Greece’s Flavorful Highlands

Nestled between serene lakes and forested peaks, Amyndeo is a destination where nature and tradition meet on the plate. On an Amyndeo Food Tour, discover a region famed for its exceptional wines, hearty cuisine, and the warm hospitality of Western Macedonia. Whether you’re strolling through vineyards, visiting village markets, or dining in rustic tavernas, Amyndeo’s flavours reflect a land rich in history and agricultural pride.

What Makes Amyndeo a Unique Culinary Destination

• Land of Xinomavro: Amyndeo is one of Greece’s most renowned wine regions, particularly for the bold, complex red wines made from the Xinomavro grape. The high altitude and cool climate give these wines their signature acidity and ageing potential.
• Mountain Farming & Seasonality: The local cuisine is shaped by the altitude and climate—expect dishes based on legumes, grains, wild greens, mushrooms, and free-range meats, all celebrated for their purity and freshness.
• Artisanal Cheese and Dairy: Small dairies in the area produce flavorful cheeses such as kasseri, kefalograviera, and manouri, often paired with seasonal fruit or honey.
• The apple orchards of Amyntaio thrive in an ideal microclimate and fertile soil, producing high-quality apples from varieties like Starking and Fuji. They blend tradition with modern practices, serving as an agrotourism attraction that offers tasting experiences and a deep connection with nature.

Local Highlights & Gastronomic Treasures

• Fasolia Prespon (Giant Beans): Slow-cooked in tomato and olive oil, these PGI-labelled beans from nearby Prespa are a beloved comfort dish and a perfect example of the region’s rustic cuisine.
• Amyndeo PDO Wines: Home to Greece’s only PDO zone for sparkling wines and a hub for both rosé and red Xinomavro wines. Wineries in the area often welcome visitors for tastings and cellar tours.
• Wild Mushrooms & Forest Herbs: The area’s forests yield porcini, chanterelles, and other wild mushrooms, which are used in stews, risottos, and savoury pies. Herbal teas made with mountain herbs, such as sideritis (ironwort) and thyme, are also popular.
• Kavourmas & Sausages: Traditional, cured meats made from pork or beef, cooked and preserved in their fat, often seasoned with regional spices and used in meze or as hearty additions to main courses.
• Pites of Macedonia: Savoury pies with wild greens, pumpkin, cheese, or minced meat wrapped in handmade phyllo—cornerstones of the local table, often served with thick yoghurt.

A Destination Beyond the Plate

Amyndeo is not just about food—it’s about a lifestyle. Winemaking, foraging, and seasonal cooking are tied to the rhythms of the land. The region’s mixed cultural heritage (Vlachs, Pontians, locals) adds depth to its foodways, making every meal a glimpse into centuries-old traditions.

Explore Our Amyndeo Food Tours

Walk among lakeside vineyards, meet local producers, and taste the earthy elegance of Northern Greece. Whether you’re a wine enthusiast, a pie lover, or a curious traveller, Amyndeo Food Tours promises an authentic, down-to-earth culinary experience, brimming with soul, scenery, and Northern warmth.