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    Mix together your favorite hobby with your vacations. West Macedonia uses her landform gifts to provide you, through modern facilities and organized trips, with the ability to accomplish the activity of your choice. Even if you are fan of x-treme sports or a peaceful trekking walk is the ideal for you, either you are an amateur or experienced, find easily what activity each count of West Macedonia has to offer and which season. 



    The biggest river in Greece Aliakmonas, the second tallest mountain Smolikas and one of the biggest lakes Vegoritida are included in West Macedonia. Also, is the hostess of two natural parks, the one of Valia Calda and the park of Prespes, and the famous Dragon Cave. Imagine how many natural sights there are for viewing. Take a walk over a canyon, visit an underground cave or take a boating ride to a lake so you can make your connection with nature. Learn more about the natural sights of West Macedonia and choose your trip.



    Visiting other places you can see and learn from a closer view about their culture and history. West Macedonia has a lot to display in this area too,even from the prehistoric era. Get to know each count from a visit to a museum or sight, attending a local custom event and tasting a traditional cooking recipe.Find useful informations about the cultural proceedures, the sights location and the dates of the custom events.



    The only sure thing is that you 're not gonna regret choosing West Macedonia as your destination place for your vacations whatever the type of tourist you are. West Macedonia provides you with a variety of accommodations regardless of you staying to a far tiny village or a big city. Easily, find hotels based your needs across the four countys.



    Find useful informations, telephone numbers and driving ordes through the interactive map. Also, take a taste of West Macedonia from our photo albums and the videos we present for you.



Braised Partridge 

Ingredients (2 persons) :

perdikes-kokkinistes-pilafiOne partridge , good wine vinegar , 2-3 onions choped , a bunch of parsley finely chopped , a pepper cut into cubes , 2 tomatoes past from a the grater, finely chopped 3 cloves of garlic , 1 glass of wine , 1 glass of wine-oil , 2 glassof water , wine , a pinch of pepper , a bay leaf , a pinch of oregano and a half cucumber in rings.

Preparation: We clean the bird and scortches with alcohol from the outside , but also inside the abdomen to leave the smell.Then we marinate in vingear for about one hour.We place the partridge in the pressure cooker with water.We boil the partidgefor 25 minutes and throw it in the water .In the same skilet and after the wash , pour the oil.Saute the onions , parsley , pepper and garlic.Just when the onions go in yellow , add tomatoes.Add the spices , glass of wine and 2 glasses of water  .Cook the partidge in the cooker for about one hour.Serve with French fries or rice and garnish with the slices of cucumber.  

Hare or wild boar strew Λ

lagosstifadoIngredients( 4 persons) :

2–2 ½ pounds of meat , 3 kg of onions for strew whole , 1head of garlic , ½ bottle of vinegar, pepper rosemary , bay leaves , tomato paste , slat

Preparation : Put the onions in hot water to take a boil and then strain in order to cast the first water will get the bitter taste iof onions.In a pot , saute the meat well and add the tomato paste , vinegear , garlic , salt , pepper and a little water.Be careful the water must'nt be much and if necessary complete in the process.
When the meat is almost ready , and the onions ,rosemary and bay leaf and let it oil on low heat. 

Cooked Mushrooms

manitariaIngredients  (4 persons):

500gr from muchrooms variations , one green paper , one red , yellow and 1 pickle, 1 arid onion , 2 cloves garlic ,1 glass of white wine , 1 tomato , alittle parsley , a little olive oil , slat pepper. 

Preparation : We are cuting the muchrooms in 2 or 4 depending on the size , peppers in slices and finely chop the onion , garlic ,tomato and parsley.Saute in a little olive oil , onion , peppers , garlic and muchrooms .Next , add the wine he tomato , parsley salt and pepper.Bring to a boil the juice leaving the muchrooms and tomatoes and serve hot with a little oregano.

Pheasant batter ("Massena" traditional Macedonian food)

Ingredients :Pheasantfasianos

1clove of garlic chopped , 1 pheasant , 8 cloves of chopped garlic , salt , 10 glasses of water , 10 tablespoons of floor , a lemon Juice , 4 tablespoon olive oil.

Preparation :Clean the pheasant , then sear it , wash it with plenty of water , cut it into portions .First put the water in the kettle and later the pheasant and the salt and boil it for about 35'-40' minutes.In a bowl add cold water and a bit of boiled water , throw the flour and mix well to be like pancake batter (if necenary add of an alternate cold water).At the same time remove the pheasant from the pot and put the juice to get boiled a bit more.Draw down the bowl from the heat and add the both strirring constantly to avoid the clotting.Put again the pot on the stove , stirring constantly , then add the garlic oil and lemon.

Stuffed Partridges Πέρδικες Γεμιστές


perdikesIngredients : (6 persons) 6 partridges small crumb of 3 slices with bread , 4 slices coarse pork loin ham , 6 eggs yolks , 10-12 slices of chopped bacon , cow butter , flour, 300 ml white wine , 2 pastes of tomatoes , choped parsley , a twig o f thyme, 1 bay leaf , 2 cloves of garlic chopped for stuffing , 6 cloves of garlic for cooking , 2 pieces of orange rind , salt , pepper. 


Preparation : Prepare the filling chop the livers of birds , add the bread crumbs , chopped lean ham , half the chopped parsley and garlic with egg yolks so as much as birds have.With this stuffing stuffed the birds , sew and wrap them with very thin silces of bacon , add salt and then put them in a pot where you burn the butter.When partidges well browned remove them from the pan.The hot butter left in the pot roasted small squares of ham sprinkled with flour.The pieces of ham are so many as the partidges.The fried ham pieces pour 50 ml white wine for each partidge.Throw a little later the tomato paste , the remaining parsley , a little thyme , bay leaf ,and a little orange peel.Boil for 10 minutes.Remove from the pan ham and strain the sause.Put again the partridges in the pot , and the ham and pour over the sause.Leave to simmer for a further 10 minutes with the pan covered.Then add 6 cloves of garlic for every boiled partridge in salted water.Leave to simmer all toghether for 35 minutes and serve.  

Pork fried Leek with red pepper 

 Ingredients : (4 Persons 600 gr. pork(boneless, cut into bite-sized pieces), 3 large leeks , 1 pinch of oregano , 2 teaspoons of red pepper (paprika) , ½ tea cup olive oil and saltsintagi 216

Preparation: In a large pan throw the meat we have first salted and sprinked with a littlle oregano , boil with a little water, when almost absorbs the fuilds we throw the olive oil and we stir .Then we throw the leeks chopped , add a little salt and stir after this cover the pan until tender leeks for about 6-7 minutes .Then sprinkle with paprika and oregano , and simmer gradually until the meat is tender and the sause thickens.Serve the pork fried leek poured over with a little lemon optional