Buy snow Arachova

__________________________

📍 Verified store!

📍 Guarantees! Quality! Reviews!

__________________________

▼▼ ▼▼ ▼▼ ▼▼ ▼▼ ▼▼ ▼▼

▲▲ ▲▲ ▲▲ ▲▲ ▲▲ ▲▲ ▲▲

Buy snow Arachova

Soon to be released. The update on the operation of the next day will be provided every afternoon of the previous day, shortly after

JavaScript is disabled

Buy snow Arachova

I stand on the narrow balcony and watch the village climb up the mountainside. The sun in the east illuminates the stone-paved facades in shades of beige, red and brown. In the chimneys faint smoke curls up towards the blue sky. Somewhere a dog is barking. The exhaled air turns into steam when it meets the clear cold. I am in Greece to go skiing, skiing on Mount Parnassos. A complete dinner where each part is impeccably tasty and where the whole creates a perfect dinner party. I arrive in Athens in the early evening and take the usual steps towards the exit to take a taxi into the city. I recognize the smells and the sounds. The feeling of well-being is immediate and the few words I know in Greek roll easily on my tongue when I meet the taxi driver. It is the first time I visit Athens in March and apart from the cooler temperature, the difference is not that great compared to other times of the year. The outdoor terraces are crowded with people, the drums sound at the square at Monastiraki and the heart rate is slightly higher than normal. The temperature is around 15 degrees and the jacket can stay in the hotel room. The hotel is new and was inaugurated as late as September I put down the appetizer cutlery to take up the most vital meal of this journey, the stay in Arachova. I arrive late in the evening and the last part of the journey takes place in pitch black darkness and it is difficult to form an idea of the landscape that surrounds us. The road goes right through the village and the stone houses on the side of the road consists of shops, bars, taverns and restaurants. Everything that the better-off Athenians could wish for is offered here. I arrive the next weekday after the big carnival weekend and most of the people I meet are villagers in the middle of their everyday life. I feel alive. Around people live here today and I am told that the village cannot grow much more given the ancient remains in the area. What exists today is what will also exist tomorrow. We, who visit her, must humbly take in what exists right here and now. I really enjoy these environments. I let my hand feel the texture of the stone facades and the dampness of spring and winter, I stop and study the loving lack of symmetry of the buildings. Why would you want to be anywhere else? My traveling party and I enjoy the outdoor seating and sometimes the sun heat up so much that I only wear a t-shirt on my upper body. Sometimes a cold wind comes and forces a jacket. The sun and the wind bet on who is the strongest and the fight is initially as even as in Aisopos fable. The Greek hospitality, Philoxenia, is evident with fine meetings and generosity. Not least the meeting with Mrs. Ahtida Koritou at restaurant Oistros shows this kind-hearted generosity and consideration. It is at times like these that I wish my Greek vocabulary was bigger than just ten words. It is said that there are steps up to the church from the main road that leads straight through the village. I never counted the steps but it is definitely worth the effort to climb up to take in both the church and the view of the village and valley below. In honor of Georgios Karaiskakis, later Agios Georgios, a very popular three-day festival is held every year starting on April 23rd. If you are curious to take part in a Greek celebration like no other, this is a great opportunity to experience it. The clock tower dates from the beginning of the 18th century and was then part of a church, the Cathedral of the Virgin Mary, which was destroyed in an earthquake in It was after the reconstruction that it got its current shape and form. You reach the clock tower by entering through the gates of the Ethnographic Museum, take an immediate left and go around the building on a narrow paved walkway. People I meet during my journey are happy to tell me about the fantastic meat dishes, prepared with love, that Oistros serves. The local Formaela cheese, sausages, bifteki, wild boar and dolmades are served together with local wine and the local Tsipouro, in this case flavored with honey. The conversations move between the tables and, as far as I understand, they discuss, among other things, what musical entertainment will be held during the upcoming festivities. The opinions are strong and as numerous in number as the amount of people in the restaurant. At Panagiota Plus, the food is based on traditional cuisine but with a modern twist. I eat veal so tender it melts in the mouth, mashed potatoes, I taste their tartar with truffles and of course let the bread take a swim in fava with caramelized onions. The central Lakka square is filled with outdoor seating and is a natural gathering place in the afternoons and evenings. My traveling party and I visit the square during the afternoons to talk about the day and the upcoming evening. I love desserts. I love to add color to a main course with something that surprises and with something that creates a sinless whole. The first morning I go up Mount Parnassos, I go with the Parnassos Ski Center staff a couple of hours before the lifts open, but otherwise you need to get there by car. The first thing that strikes me when the dessert is served is how modern the ski resort is. There is no ski resort in Sweden that I have experienced so far that corresponds to this. I feel safe and secure. He works at the facility and makes sure that all car-borne ski enthusiasts park correctly. He is happy and gets even happier when he hears that I come from Sweden. Philoxenia again. During the night a decimeter of fresh snow has fallen and when the slopes open at Mount Parnassos measures meters above sea level and when I get to the top I feel so close to heaven that I can almost touch it. Once again, I feel alive in a way that my everyday life does not offer. The slopes start at an altitude of 2, meters and cover all degrees of difficulties and all skill levels. For those who are looking for a little more adventure, there are several off-piste areas as well as a Snow-Funpark at Kellaria. Read more: White Hills link. Snow Port also has one of the largest ski schools on Mount Parnassos and in its shop there are also products from the most famous ski brands. Alexandros Papaioannou and Sofia Kompou who run the business are really nice people and we came to talk about both winter and summer activities in the area. At the courtyard they have a canteen that serves food and drinks and why not order a cheese and charcuterie plate or one of their tasty soups and make a toast with Tsipouro when you return the ski equipment? This traditional cheese has a protected designation of origin and is made from goat and sheep milk from animals that graze on Mount Parnassos. The cheese has a special cylindrical shape based on the molds in which it is stored, and it is easy to cut the centimeter-thick slices of the cheese that are made before cooking. I would say that the texture is a bit reminiscent of haloumi but at the same time not as it is more smooth. It has a mild taste and should be cooked in a hot pan without oil. Serve with lemon. Another reason to go to Arachova. You start on the National Highway in Athens going north to the exit towards Kastro. If you are traveling from Thessaloniki, the drive is longer and covers around kilometers and takes around four hours. The drive from Livadeia takes about 30 minutes. It is incredibly beautiful and the ancient remains create mystery and a longing for more knowledge. Add a day to your trip to also enjoy this environment and let it enrich your senses. Med mittgrekland.

Buy snow Arachova