An integral part of the Delphic Landscape, the famous "Olive grove of Amphissa" is considered to be the most ancient and largest continuous olive grove in Greece. From the slopes of Delphi to Kirra and from Drosochori to Erateini, 1,200,000 olive trees create a large "olive green sea" that produce the renowned Amphissa olive that is the largest and fullest in Greece. The perennial olive grove, which has been characterized as a traditional olive grove of Amphissa, is protected by special provisions and its cultivation is performed using tools and machinery that do not alter its traditional appearance. Perennial and new olive trees give, in the form that they have taken over time, a vivid canvas given by nature itself for man to enjoy. You must see it up close.

It is considered to be the "Queen of olives" and it is the product of the magnificent olive grove of Amphissa. It is large, round, green or violet, and has a rich flesh that captures your senses and is eaten with great pleasure. Whole or cut lengthwise, in small or large quantities, preserved in containers or bottles with salt and/or vinegar, offered alone, as a paste, as a side dish or in food, doughs or pies, the Amphissa olive offers powerful culinary moments. In exceptional cases it is worth asking for the olive in the form of a spoon sweet or marmalade, which is exceptional in custards, dough, yogurts and ice cream.

The land of Delphi belongs to the renowned Roumeli (Central Greece), whose gastronomic tradition was lost over the centuries together with its characteristics. All our local products blend harmoniously in a cuisine that is famous for its high dietary value, its authenticity, and its imaginative uses with an array of traditional and modern recipes. Mother earth has provided us with her finest products on a daily basis and this is all too clear in a freshly cooked meal. Lamb or sheep on the spit, "kelemia" (stuffed onions), wild greens, feta cheese, pasta pies, fish, pancakes, almond paste, and local wine are key words. The spit, casserole, and oven are the basic cooking means of the Roumeli cuisine. If, during one of your visits, their aromas draw you in, do not resist.

There are so many that you will need an infinite amount of time to try them. Each one hides its own secrets that can be found either in their ingredients, or in the preparation method, or in the positive energy with which they are prepared. We indicatively give you some that represent our culinary tradition, why not try them at home.

Nature, which is blessed, open-handedly gives us its gifts. Meat is one of our basic culinary pleasure with the meat lovers' leading choice being the kontosouvli (meat on a spit). Lamb, sheep, pork, goat, mutton, beef, chicken, game are all a basic part of our cuisine. Together with these, wild greens, bulbs, mushrooms, blossoms and leafy vegetables are at the top of the list in our vegetarian cuisine. Our authentic yogurt and cheeses will elevate every palate. Honey is at home here. Fish & fresh seafood, legumes, local wine and olive, of course, as well as our virgin olive oil with its incomparable flavor will satisfy every culinary demand and it is worth tasting them.

In an effort to help you choose where you are going to have lunch and dinner, we have added this dining catalog of restaurants in our region. A catalog that is geographically designed for the best possible result.