The gastronomy of each area is inextricably linked with its cultural elements and reveals its quality characteristics, the lifestyle of the residents and the traditions. From the ancient symposia to present, the food culture of the Greeks has been associated with their extrovert social dimension, combining nutritional satisfaction with communication and entertainment.

With a history of over 4,000 years, the Greek gastronomy holds a prominent place in the world rankings, due to its particularly high nutritional value. Dozens of scientific studies demonstrate its positive effect on human health, beauty and longevity. The key factors of this value are the Greek land and mild climate, where all fruits and vegetables grow in an absolutely natural way, preserving their aroma, flavor and nutritious ingredients in full.

There is no richer flavor than the one that savors while cutting a fresh vegetable or fruit directly from the Greek countryside. In the Peloponnese, the flavors of the local cuisine are as abundant as its nature, and a tour in search of local delicacies and products is a charming part of the journey. An exploration of the gastronomy of Peloponnese is fascinating, as the traditional recipes that have been salvaged and enriched over the years are an intrinsic part of Peloponnesian culture.

The high-grade Greek olive oil, which accompanies in abundance almost all Greek dishes giving them a rich flavor and aroma, is the most distinguished characteristic of the Greek cuisine. The olive tree is an emblem here, and every visitor has the opportunity to taste the olive oil of Kalamata and Laconia, considered among the best around the world.

But the land of the Peloponnese is also blanketed with the magnificent wine countries of Nemea and Mantineia, the vineyards of Messinia and the experimental agricultural tracts of Laconia and Argolis. The wine and the oil give birth to multitude of familiar and unfamiliar flavors and recipes: Honey-and-nut snaps, pancakes, fried flat-breads, dipping biscuits made with oil and grape must, add a dash of flavor to the travelling experience, along with other memorable local agricultural products like figs, grapes, the onions of Vatika, the melons of Argus, the citrus fruits of the Evrotas Valley, the famous honey of the Mani hinterland, Corinthian sultanas…

All these create unique Greek products used to make a plethora of delicacies that can be discovered by travelers as they draw their gastronomic map of the region by visiting authentic tavernas and traditionally-minded restaurants, oil mills and wineries. From the most gourmet restaurants to the most picturesque taverns by the sea, from the apartments of the cities to the traditional villages with stone wood-fired ovens, Peloponnesians cook and offer divine flavors based on recipes with a long history.