A Crossroads of Cultures on Your Plate
The cuisine of Xanthi and the broader region of Thrace is a captivating mosaic of flavours, harmoniously blending traditional local recipes with distinct influences from Asia Minor and the unique gastronomic heritage of the Pomak people, creating an experience that delights all the senses.
In the traditional tavernas of Old Town and the mountainous region, meat dishes take centre stage. Don't miss the renowned kavourmas (a confit cut of meat with added spices), the spicy sausage, the pastourma (air-dried cured meat), and the exquisite tzigerosarmades (finely chopped lamb or goat liver and offal, mixed with rice and aromatic herbs). The local pies, savoury with greens or sweet with pumpkin, are prepared with handmade fyllo pastry, while pasta such as gioufkades, hilopites, and couscous perfectly complement the local chicken. Lovers of traditional flavours will appreciate the pork with pickled cabbage (armi), the lachanodolmades (cabbage leaves stuffed with rice and minced meat), and the authentic eastern kebabs.
If you find yourselves by the coast, the fish tavernas in Fanari and Porto Lagos offer an abundance of fresh fish and seafood, sourced directly from the Lake Vistonida divaria (fish farms) and the Thracian Sea.
Xanthi is undoubtedly the capital of sweets. The aroma of butter and syrup guides you in the confectioneries of the centre and along the cobbled streets of Old Town. Indulge in kazan dipi (caramelised milk pudding) made with sheep's milk, the unique tavuk giosou (creamy chicken breast pudding), muhallebi (milk pudding) with rose water, and the syrupy seker pare (semolina cookie). Of course, the famous walnut filled chocolate kariokes, soutzouk loukoumi delight, and crispy saragli (a rolled baklava) steal the show.
Before you leave, visit the Women's Cooperative of Stavroupoli and the exhibition of the Nestos Valley. There, you will discover handmade spoon sweets, wild berry jams, traditional pasta, and exquisite branded wines from local wineries.
Savoury Delights and Tradition
In the traditional tavernas of Old Town and the mountainous region, meat dishes take centre stage. Don't miss the renowned kavourmas (a confit cut of meat with added spices), the spicy sausage, the pastourma (air-dried cured meat), and the exquisite tzigerosarmades (finely chopped lamb or goat liver and offal, mixed with rice and aromatic herbs). The local pies, savoury with greens or sweet with pumpkin, are prepared with handmade fyllo pastry, while pasta such as gioufkades, hilopites, and couscous perfectly complement the local chicken. Lovers of traditional flavours will appreciate the pork with pickled cabbage (armi), the lachanodolmades (cabbage leaves stuffed with rice and minced meat), and the authentic eastern kebabs.
If you find yourselves by the coast, the fish tavernas in Fanari and Porto Lagos offer an abundance of fresh fish and seafood, sourced directly from the Lake Vistonida divaria (fish farms) and the Thracian Sea.
The Sweet Capital
Xanthi is undoubtedly the capital of sweets. The aroma of butter and syrup guides you in the confectioneries of the centre and along the cobbled streets of Old Town. Indulge in kazan dipi (caramelised milk pudding) made with sheep's milk, the unique tavuk giosou (creamy chicken breast pudding), muhallebi (milk pudding) with rose water, and the syrupy seker pare (semolina cookie). Of course, the famous walnut filled chocolate kariokes, soutzouk loukoumi delight, and crispy saragli (a rolled baklava) steal the show.
Memories to Take Home
Before you leave, visit the Women's Cooperative of Stavroupoli and the exhibition of the Nestos Valley. There, you will discover handmade spoon sweets, wild berry jams, traditional pasta, and exquisite branded wines from local wineries.
