Arnaud 25, Public Domain (Wikimedia Commons)
Evros Sausages
0.23 km from the center
About
Spicy, smoked sausages with deep roots in Thracian tradition. Soufli and the Tiakas family business, running in Alexandroupoli since 1950, are especially known for their own sausages, made with select meats and freshly ground spices.
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Weather in Alexandroupoli
LiveFrom April to June and from September to October you get warm days, calm sea, and fewer crowds. July and August are hot and busy along the seafront, while winters stay mild but rainy.
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Makri olive oil consistently ranks among the world's finest extra virgin olive oils. It comes from the area's native olive variety, grown in groves stretching from west of Alexandroupoli, Nea Chili, Dikella and Mesimvria all the way to Maroneia in Rhodope, with some trees as old as 2,000 years. It received PDO status in 2020, prized for its intense fruity aroma, mild bitterness and bold, peppery finish. Leading local producers include the Kyklopas olive mill, built near the cave traditionally linked to Homer's Cyclops, and the family-run Konos. The 2023 wildfires badly damaged the grove, and many trees will need five to ten years to bear fruit again.
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Evros trahanas stands apart from the rest of Greece: it's soured with durum wheat sourdough rather than milk, and always includes boiled, mashed vegetables, mainly Florina peppers, carrot, potato and yellow squash. Its vegan, fasting-friendly cousin, pumpkin trahanas, is made purely with squash, tomato and peppers with no dairy at all, giving it a deep orange colour and an especially sweet, rich flavour. Tahini or sesame add a complex, layered taste to the other versions. It's served as a soup or in a thicker, 'honeyed' style cooked with Evros sausages, chicken or meat, and is even stirred in small amounts into vegetable dishes to bulk them out. The recipe has passed down through generations for centuries despite being time-consuming to make. Home producers such as Dikaia Gi, Therapeion, Gaia (the Trigono Women's Agrotourism Cooperative), Kipos Ygeias and San Allote still make it the traditional way.
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NEWEvros Sesame & Tahini
Evros sesame is the only surviving native Greek sesame variety, its seed brought to the region by Asia Minor refugees after 1922 and cultivated traditionally ever since. It stands out for its golden colour and distinctive, intense aroma, making it sought-after for tahini production - today organic tahini made exclusively from Evros sesame is exported to markets across Europe and America.
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The wine of Maroneia is tied to one of the most famous episodes in ancient Greek literature: in the Odyssey, Odysseus gets the Cyclops Polyphemus drunk on wine given to him by Maron, a priest of Apollo at Ismaros, and uses the moment to blind him and escape. Homer describes it as exceptionally sweet and fragrant, so strong that it was diluted twenty parts water to one part wine. Today the region's vineyards form part of the 8th Wine Route of Northern Greece, also known as the Route of Dionysus, running from Serres to Rodopi, continuing a winemaking tradition that spans centuries.
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