Authentic, generous and unforgettable
The gastronomy of Arta combines the natural abundance of the land of Epirus with deep-rooted traditions and flavours that stand the test of time. Thanks to its fertile plains, lagoons, rivers, as well as the Athamanian Mountains – Tzoumerka, Arta produces agri-food products of high quality, with a strong presence in Greece and abroad.
A leading role is played by citrus fruits and above all the famed oranges of Arta, the kiwifruit, olive oil and Konservolia olives of Arta (table olives).
A prominent place is also held by the products of the lagoons, such as gambares (shrimps), sardines, red mullet, sea bass, mussels, but also trout from fresh waters. What also stands out is the bottarga of Amvrakikos as well as the fine caviar of Arta, which lend the area a distinctive gastronomic character.
At the same time, Arta is one of the important regions of Epirus for the production of dairy products, with significant cheese dairies and products such as milk, yoghurt, feta PDO, kefalograviera PDO, galotyri PDO and anthotyro.
Arta’s culinary mosaic is framed by breads and bakery products, such as kneaded sourdough bread, maize rings and bobota (bread made from maize flour), as well as with meze dishes and delicacies with seafood or meat. Also famous are handmade pies, with choices such as zarkopita (with venison), kasiata (sweet, with raisins and walnuts), blatsara (made from maize flour with greens), xynogalopita (with sour milk or soured-milk cheese) and lahanopita.
In meat dishes, apart from spit roasts, you will come across names that highlight local cooking techniques, such as tsoubleki (meatballs with onions baked in the oven), boubaria and frygadelia (both made with offal) and wild boar with quinces.
The gastronomic experience is ideally completed with traditional sweets, such as spoon sweets, quince paste, ladoravani and almond sweets.
A leading role is played by citrus fruits and above all the famed oranges of Arta, the kiwifruit, olive oil and Konservolia olives of Arta (table olives).
A prominent place is also held by the products of the lagoons, such as gambares (shrimps), sardines, red mullet, sea bass, mussels, but also trout from fresh waters. What also stands out is the bottarga of Amvrakikos as well as the fine caviar of Arta, which lend the area a distinctive gastronomic character.
At the same time, Arta is one of the important regions of Epirus for the production of dairy products, with significant cheese dairies and products such as milk, yoghurt, feta PDO, kefalograviera PDO, galotyri PDO and anthotyro.
Arta’s culinary mosaic is framed by breads and bakery products, such as kneaded sourdough bread, maize rings and bobota (bread made from maize flour), as well as with meze dishes and delicacies with seafood or meat. Also famous are handmade pies, with choices such as zarkopita (with venison), kasiata (sweet, with raisins and walnuts), blatsara (made from maize flour with greens), xynogalopita (with sour milk or soured-milk cheese) and lahanopita.
In meat dishes, apart from spit roasts, you will come across names that highlight local cooking techniques, such as tsoubleki (meatballs with onions baked in the oven), boubaria and frygadelia (both made with offal) and wild boar with quinces.
The gastronomic experience is ideally completed with traditional sweets, such as spoon sweets, quince paste, ladoravani and almond sweets.
