A 5-hour tour to discover rural living at its best and explore the rich cultural heritage of the region of Messinia in Peloponesse! You’ll get the chance to pick fresh fruit and vegetables, feed the animals, participate in a cooking class and enjoy a mouthwatering Greek feast!
The Farm is a multifunctional eco and cultural farm, an arts and educational centre, and a treehouse resort. Complete with an amphitheatre, it has become the key entertainment hub in the region.
Built on 1.3 acres of land, this unique farm combines arts with nature in the most traditional way, taking you on a journey from antiquity to modern times.
Part 1: Tour of the Eco Farm
You’ll tour all the facilities of the Eco Farm, including the amphitheatre, the crops, the animal farm and the vegie garden. Enjoy a leisurely stroll, explore every corner of the farm and marvel at the unique treehouses, built from all-natural materials.
Stop at the quaint, stone-built amphitheatre and learn all about the evolution of the theatre in Ancient Greece. Experience rural life at its best by feeding the animals and picking fresh fruit and vegies (fruit and vegie picking in only available from May to October).
Throughout the tour, you’ll get the chance to enjoy local delicacies, Mt Taygetos tea or homemade lemonade!
Part 2: Cooking Class
Discover the secrets of traditional homemade food, based on local recipes, just like mama used to make.
A local cook will guide you through the experience and unravel the mysteries of the Greek cuisine. You’ll learn how to make and bake bread in a wood-fire oven, and prepare homemade food and local delicacies in the Eco Farm’s open-air kitchen!
Children under 10 may participate with adult supervision.
Part 3: Traditional Local Feast
Get a taste of freshly baked bread, a home-cooked Mediterranean meal and tasty snacks prepared by you in the Eco Farm’s open-air kitchen. All ingredients are from the Eco Farm and other local producers.
The meal includes appetizers, mains and dessert, accompanied by organic wine (red, white or rose), soft drinks, Greek coffee or tea.
Part 4: Stroll through the Village (optional)
Enjoy a stroll through the small cobblestone lanes and immerse yourself in the local culture. Find out the local history of the small village!
$164 per guest
Any day · 09:00 a.m - 14:00 a.m.
• All-year round from Monday to Saturday excluding Sundays and official holidays.
• May to October for vegie picking.
• Suggested starting time: 09:00 a.m. - Duration: 5 hours.
• Min. of guests: 5
• Languages: English & Greek.
• Wheelchair accessible 80%.
• Family friendly.
• Tips & graduities: optional
• Notify us of any special dietary needs (e.g. vegetarian, vegan, pescaterian, flexitarian etc.)
• Notify us of any allergies (e.g. allergies to food, allergies to bees etc.)
• Inform us if you are less than 4 participants (e.g. couples), so as to request a price.
• The dishes can be adjusted to your dietary needs and preferences.
If you do not have your own vehicle, you can meet us in Kalamata and join the tour in our vehicle, at an extra charge.
Left 10 seats remaining
Mezedes & local delicacies depending on the season!
Greek Messinian delicacies such as, lalangia (fritters made from fried dough and topped with honey or cheese), kalamata olives, sfela cheese, chorta (assorted greens), sygklino or pasto (Cured pork smoked over herbs, boiled in orange juice, with cloves, orange peel and spices), kagianas – Omelette cooked with fresh tomato and sygklino or traditional sausage...
Combined with Greek mezedes, like keftedakia (carefully kneaded minced beef balls), tzatziki (garlic dip with yogurt), tyrokroketes (cheese balls), saganaki (fried feta cheese tossed in flour) and the list goes on...
Our main dishes are also based on traditional Greek recipes and always cooked with seasonal ingredients.
Some typical local dishes can be:
Gournopoula – Oven-baked pork, roasted with coarse salt, pepper and oregano.
Bardouniotikos kokkoras with hilopites – Rooster cooked in red sauce and served with hilopites and myzithra cheese.
Pork with celery – Cooked in a pot and topped with egg-lemon sauce (a winter recipe).
Fasolia mavromatika – Black-eyed peas in spinach and tomato sauce.
Trahana soup or trahana with sfela – Traditional fermented milk pasta served as a soup with sfela cheese. and so many more choices...!
Local cheeses like feta cheese, or graviera (gruyere), or saganaki, or sfela (local cheese).
Handmade Greek pies (pites in Greek), such as tyropita (cheese pie), or spanakopita (spinach pie), or kolokithopita (courgette or pumkin pie).
Local desserts such as galopita – Traditional pie without pastry, made with milk, eggs, sugar and semolina.
Diples – Fried thin sheet-like dough, topped with honey and walnuts.
Spoon sweets – Known as glyka tou koutaliou, they are made from fresh seasonal fruit.
Halva simigdali – Traditional pudding-like dessert made with semolina and sweetened with syrup.
Local wines, tsai tou vounou (tea from Mt Taygetos), homemade lemonade, Greek coffee, soft drinks.