Thessaloniki and the Pelion Peninsula, Greece
Milk Street on the Road: Thessaloniki & the Pelion Peninsula
Thessaloniki and the Pelion Peninsula, Greece
June 2-10, 2026
Trip highlights: Forage for local delicacies like tsitsiravla and preserve them like locals do. Experience the historic tsipouradika and classic tavernas of the Pelion region. Cook with Greek vegetables fresh from the farm. Taste Greece’s most famous flavors, from honey and olives to wild herbs and wine. Make “spoon sweets” made from local crab apple and quince with a rural women’s co-op. Eat the sinfully custardy phyllo pie Thessaloniki is famous for. Cruise the Aegean and swim in the pristine sea. Sip coffee at a village cafe underneath the branches of one of the oldest trees in Europe.
Who you'll travel with: Carolina Doriti
A sample of what you’ll eat: The freshest seafood accompanied by rounds of tsipouro, an aromatic grape brandy; honeys flavored by different local flowers; regional northern Greek wines; foraged garlic, mushrooms and herbs; hearty Pelion’s spetzofai (sausage cooked in a spicy tomato and peppers sauce); rustic savory pies filled with wild greens; mountain tea with mythical properties; fennel fritters with tzatziki; lamb chops you grill yourself.
Per person cost: $6,250 (Single room supplement: $1,200)
Nonrefundable deposit due at booking: $500
