Region of Epirus

The remarkably diverse Region of Epirus occupies the northwestern corner of Greece. Visitors to the region are sure to be captivated by its imposing mountain ranges, Tzoumerka and Smolikas, Vikos Gorge – incidentally the deepest in the world – and the impressive Drakolimni alpine lake. Epirus is criss-crossed by numerous rivers, all of which contribute to the local ecology. Most important among these is the Aoos, while the Acheron is well-known thanks to its place in history and mythology. 

The picturesque traditional stone-built villages that dot the Zagori and Tzoumerka regions feature a characteristic style of folk architecture that is ideally suited for the local weather conditions and is fully tailored to the natural environment.

Epirus, with its exceptional biodiversity in both flora and fauna and its landscapes of unparalleled natural beauty, encompasses the Regional Units of Ioannina, Arta, Preveza and Thesprotia.

Visitors to the region will have no shortage of options for activities. Epirus is a prime destination for lovers of both history and nature, with locales such as Ioannina, the regional capital built on the shores of Lake Pamvotida with its rich historical and cultural tradition, historic Souli, the port of Igoumenitsa, Preveza with its impressive beaches and Roman and Byzantine ruins, and Arta with its famous arched bridge.

Epirus is an excellent choice year-round! From relaxation in the azure waters of picturesque Parga to hikes up the snow-covered Tzoumerka mountains, rafting on the Voidomatis river or strolls along the picturesque harbour of Preveza, the region offers something to satisfy even the most demanding of visitors.

Epirus cuisine reflects the pluralism and variety of the region’s natural diversity. A major part of its cuisine are pies that are considered the best in Greece and that the locals produce in truly myriad varieties. In addition, Epirus is known for its dairy products, producing some of Greece’s most renowned cheeses: galotyri, anthotyro, graviera and kefalotyri, not to mention Greece’s national cheese, feta. Thanks to its long-standing tradition of livestock breeding, as well as its extensive coastline and many rivers, Epirus produces exceptional raw materials, from meats and poultry to fresh fish and seafood. Some of the region’s delicacies are the local freshwater trout, shrimp from the Amvrakian gulf and sardines from Preveza.

The region is known for its variety of excellent products, including olives for extra virgin olive oil, pure honey, pomegranates in Filiates, citrus fruit such as oranges and kiwi fruit in Arta, corn in Preveza, PGI wines in Metsovo and Zitsa, and aromatic herbs, just to name a few. The local producers have made significant progress in advancing the region’s economy and culture through their pursuit of agrotourism.

But Epirus is not known just for its savoury dishes; beyond its delicious pies, famous frogs’ legs and smoked eels from Ioannina Island (a small island in the Lake of Ioannina), the region also boasts a wealth of confections, including spoon sweets, syrupy sweets and pastries, such as the renowned local variety of baklava.

With its modest, authentic approach, Epirus cuisine shines through thanks to culinary traditions that have been passed down through the years.