For the ancients, the lushness of the Pelion made this the site of revelries by the gods and haunt of the mythical centaurs – thus the name Kentavros (Centaur) for various hotels and bars, as well as the rowdy creature’s depictions everywhere.

With its orchards of apple, pear and nut, the Pelion is still one of the most agriculturally prolific areas of Greece. Herbs, fruit, home-made preserves and honey are likely souvenirs. The Pelion boasts a distinct regional cuisine: spedzofáï (sausage and pepper casserole) and gídha lemonáti (goat stew with lemon sauce); seafood is often garnished with krítamo (pickled rock samphire) or tsitsíravla (pickled April-shrubbery shoots), and wine from the Dhimitra Co-op at Néa Anhíalos is widely available.

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