Passing frequently through Arcadia, I always have in mind to dedicate time to the Mantineia plain Plan your Athens food experience with Dimitris.
Passing frequently through Arcadia, I always have in mind to dedicate time to the Mantineia plain. It's the well-known plain, a fertile plateau located in the center of the Peloponnese, which is famous for viticulture and the production of excellent quality wines. We had started from Athens with colleague photographer Kostis Angelopoulos, heading to the Western Peloponnese. Passing through the Artemisio tunnel, we see a layer of frost covering the area. We decide to make a small detour, and we're already in the middle of the plain. Searching online, while Kostis photographs the emblematic Church of Agia Fotini, I see that we're very close to the Milea agrotourism unit. We don't miss the opportunity to visit it.
It's an organized farm in the middle of the plain that gives us the opportunity to learn about daily life on estates, see the evolution of crops, livestock, vineyards, and beekeeping. But let's take things from the beginning. Upon arrival, we meet Petros Kalteziotis along with his wife Konstantina. "We had been thinking for some time about creating something similar. The conditions made it a reality," Petros tells us, who is a civil engineer and found in this old facility what he was looking for. His wife, Mrs. Konstantina, deals with the comfortable rooms: Ampelo, Milia, Lavanda, and Melissi. "I'm interested that everything is tidy and well-cared-for so that visitors feel comfortable and have a good time."
Meeting the People Behind the Farm
At the Milea farm, visitors have the opportunity to meet up close the people who work with passion to highlight the wealth of Arcadian land. Betty Vervenioti, oenologist and specialist in viticulture, shares with visitors her knowledge about the region's rich wine history. With enthusiasm, she describes the particularities of local varieties and the challenges of organic cultivation.
Dionyssos Karellas, a graduate of Fine Arts and graphic designer, has turned his passion for cooking into a profession. As chef and organic farmer, Dionyssos crafts with care slow-fermented bread and other gastronomic creations, utilizing the pure materials offered by Arcadian land. He generously shares the secrets of his art with anyone who wants to learn. He places great emphasis on crops and takes care to follow, as much as possible, the rules of biodynamic cultivation. We talked in detail, saw his nursery inside the greenhouse, and he gave us a tour of all the spaces.
Olga Palavidou, originally from Doriza, Arcadia, is the farm's beekeeper. With devotion, she cares for the bee colonies and reveals to visitors the wonders of bee society. Her love for these industrious creatures is pervasive as she explains their importance to the ecosystem and agriculture.
A Living Vision
At the Milea farm, the Kalteziotis family's vision for highlighting the Arcadian ideal takes flesh and bones. Through the collaboration of people with different skills and common passion for nature and tradition, a space is created where visitors can experience the authentic beauty of the countryside. A refuge where simplicity, sustainability, and contact with the earth become a way of life.
Frequently Asked Questions
What is the best area to eat in Athens?
Psyrri and Monastiraki are the heart of Athens food scene — street souvlaki to natural wine bars. Koukaki is where locals eat without tourists.
How do I book a food tour in Athens?
Dimitris Stathopoulos runs private food walks starting at EUR 119. The 3.5h tour covers Monastiraki, the Central Market, and Psyrri with 10 tastings. Book via the Athens food tour page or WhatsApp.
