Makris olive oil, derived from the indigenous variety “olive of Makris”, is an extra virgin olive oil with Protected Designation of Origin (PDO) certification. Its production is limited to a specific geographical area around Makri, near Alexandroupoli, where the olive groves extend from Nea Chili to MaroneiaRodopi. Many of the olive trees are up to 2000 years old, making the olive grove of Makri one of the oldest in the Mediterranean.

Harvesting of the olives takes place before the olives are fully ripe, usually in October, and is completed in December. This early harvest contributes to the production of olive oil with a strong fruity aroma, mild bitterness, and spicy flavor.

Makris olive oil is known for its high quality and strict production standards, making it one of the finest olive oils in Greece.

The Evros trahanas, part of the broader Thracian cuisine, stands out from other types of trahanas due to its unique preparation process and ingredients. Instead of souring with milk, it is made with sourdough from hard wheat flour, and it always contains mashed vegetables, mainly Florina peppers, carrots, potatoes, and pumpkin, which give it a rich flavor and unique texture. Tahini or sesame are the secret ingredients that enhance its taste and add depth to the trahanas.

The regional trahanas is not only served as a soup but also as a sweetened dish combined with meat such as sausages, chicken, or beef. It is also used in vegetable recipes, enhancing the flavor and providing long-lasting depth to dishes. This traditional recipe, which has existed for centuries, continues to be a key part of the Evros cuisine, despite its time-consuming and demanding preparation process.

Today, the Thracian trahanas remains closely tied to the agricultural and livestock communities of Evros, with modern chefs often highlighting it in creative dishes, incorporating it into new gastronomic experiences without losing its traditional value.

The sesame from Evros, particularly from the Alexandroupolis area and surrounding regions, is renowned for its exceptional quality. Since Byzantine times, its value has been high due to its rich aroma and unique flavor. It is used in traditional recipes such as sesame pie, saragli, and pumpkin pie, as well as in more modern culinary creations. Tahini, made from ground sesame, is a key ingredient in Thracian cuisine, adding deliciousness to soups, stews, and the region’s traditional trahanas.

Kavourmas and sausages from Alexandroupoli are two of the most iconic flavors in the local cuisine, with roots dating back centuries. Kavourmas, known since Byzantine times, is made from select cuts of meat such as neck, shoulder, and mouse, which are slowly simmered for hours with spices, bay leaves, and wild oregano. It is then salted and preserved in its natural collagen, gaining a unique texture and flavor. It is served plain, as saganaki, or with eggs, ideally accompanied by local wine.

Evros sausages, on the other hand, stand out for their pure taste, as they are made from quality meat with a few but exquisite spices and herbs. They are particularly aromatic and retain the natural flavor of the meat without exaggeration. In Alexandroupoli, many local businesses continue the tradition, offering high-quality, authentically made kavourmas and sausages. These products are not just foods, but symbols of Evros cuisine, keeping the flavors and traditions of the region alive.

Hazurlop is a traditional syrupy dessert that stands out in the gastronomic heritage of Alexandroupoli. It is a fluffy small cake, similar to the “baba,” with dough that contains teleme, a mild white cheese that gives it a unique texture and flavor. Its origin is attributed to Constantinople, but in Alexandroupolis, this sweet treat has earned a place among the local favorites. Pastry shops in the city, specializing in traditional sweets, often offer it, preserving a flavor that blends Eastern tradition with local culture.

The “Golden Head” is a distinctive melon variety grown in the wider Alexandroupolis area. It stands out for its golden-yellow color, large size, and intensely aromatic, juicy flesh. Thanks to its natural resilience, it can be stored for a long period, which is why it is often called the “winter melon.”

Farmers in Alexandroupolis use traditional cultivation methods to maintain the exceptional quality of the product. The “Golden Head” is one of the most renowned local products in the area and significantly contributes to the local economy and gastronomy.