ΑΝΑΚΑΛΥΨΕ ΠΕΡΙΣΣΟΤΕΡΑ

Islands of Attica

A mosaic of seaside destinations invites visitors to enjoy fishing and the beauty of the Saronic Gulf waters.

The region

The islands of Attica, from Aegina to Kythira, represent a diversity of marine experiences that unfold before the visitor. Fishing here is more than an activity, it is part of everyday life and culture, with traditional boats stretching out into the blue Aegean. Spetses, Hydra, and Poros offer endless opportunities for fishing.

In addition, the architectural beauty, rich history and natural beauty of the islands complement the fishing experience. Methana and Salamina offer unique landscapes and incredible tastes, which every fisherman can enjoy after a rich day of fishing. Their cuisine is full of fresh seafood, reflecting the purity and rich marine fauna of the area.

In Aegina, you may find the fastest fishing boats in the Aegean, as local fishermen race through the waves for the best catch of the day!

Aegina – Agistri

Hydra

Kythera

Methana

Poros

Salamis

Spetses

16°C

αραιές νεφώσεις

Wind: 2 Km/h NE

Rain Chance: 0%

Daily ForecastHourly Forecast

Tomorrow

15° / 16°°C 0 mm 0% 8 Km/h 79 % 1021 mb 0 mm/h

Friday

15° / 16°°C 0 mm 0% 7 Km/h 81 % 1021 mb 0 mm/h

Saturday

15° / 16°°C 0 mm 0% 15 Km/h 79 % 1017 mb 0 mm/h

Through the lens

Local gastronomy

Scorpion stew

Attica Islands

Ingredients: 1 scorpina, 1 kilo of small onions, tomato sauce, a little vinegar or balsamic vinegar, rosemary, sugar
salt and pepper.

Instructions: Wash and clean the scorpina well. Clean the onions, put them whole in a deep pan and fry them until they start to caramelize.

Then add the sauce, vinegar, rosemary, sugar, salt and pepper and let them boil over high heat. Flour the scorpina and put it in the pot.

Cover the pot with the lid, lower the heat and let the food boil for about an hour and a half, until it is ready.

Vinegar octopus with Poriotike olives

Attica Islands

Ingredients: 1 octopus, 1 ½ Kg onions for stew, 1 fl. oil, 1 fl. vinegar, 4 heads of garlic, 3-4 bay leaves, 1 tsp. belt, 10 olives, salt and pepper.

Instructions: Put the octopus in a pot and let it soften and drain all its liquids. After it has softened, cut it into pieces and add the onions, garlic, bay leaf, and bell pepper to the pot with the juice from the boiling and let them continue boiling until it creates a sauce. When it boils well, add the olives.

Wait for the sauce to thicken, turn off the heat, wait a few minutes and serve. Accompany with ouzo or tsipouro

Bon appetit!

Cuttlefish wines

Attica Islands

Ingredients: 1 kg of cuttlefish, 4 large onions, 1 glass of red wine, salt and pepper.

Instructions: Clean and cut the cuttlefish and onions. Pour a little oil into a pot and then add the cuttlefish and onions. Fry them and let them release their liquid.

After they drink their liquid and start to brown, add the wine, salt and pepper. Close the lid and let the food boil for one hour on low heat.

Good appetite!