The culinary tradition of the Peloponnese is one of the main pillars of local identity and cultural heritage. Here, food is more than a necessity – it is a way of life, a means of communication and hospitality. Local products, simple and pure raw materials, as well as traditional recipes passed down from generation to generation, create an authentic and rich gastronomic experience.

The Peloponnese produces some of the highest quality agricultural products in Greece: extra virgin olive oil, selected PDO wines (such as Nemea and Mantineia), raisins, Kalamata olives, figs, fruits, honey and cheeses. The Peloponnese table is filled with dishes that highlight these goods: kokkinista, pies, legumes, stews and spoon sweets or with semolina and must.

Gastronomic routes are now a form of alternative tourism, offering visitors the opportunity to participate in grape harvests, olive picking or traditional cooking classes. The cuisine of the Peloponnese is full of authenticity, respect for the land and love for people. Every meal is an opportunity to get to know the place and its people better.