Attractions and sights in Pelion:
- The Agia Marina church in Kissos was built in 1650 while Greece was under Ottoman rule. The iconostasis inside the church was built between 1700-1720 by Hepirus technicians using lime wood. It has internal sculptures and was plated with gold in 1793, as shown
on the north gate of the iconostasis. Tradition says it took 60 years to complete the iconostasis sculpture.
- Panagia Megalomata Church and Agia Paraskevi Church in Tsagarada
- Pelion station, Pammegistoi Taxiarches temple, Agios Nikolaos church, Folklore Museum and Milies Library
- Taxiarches Monastery of Nileia
- Agia Triada Monastery in Ano Garea
- Kontos Mansion in Ano Lehonia
- Topalis Mansion, folk art museum, Panagia church, Agios Ioannis church in Makrinitsa
- The Rosary Museum in Portaria
- Aggelini Museum in Chorto
- Agios Georgios, Agia Kyriaki, Agia Paraskevi and Metamorphosi tou Sotiros churches in Horefto
- The old church of Agios Nikolaos is built on the ruins of an ancient temple and the church of Agios Ioannis Prodromos in Horefto
- Cruise in the area of Palia Mitzela in the area of marine caves, where the Persian king's fleet Xerxes was destroyed (480 B.C.). According to Greek mythology, Nereid Thetida fell in love with Pileas.
Food:
In Pelion, wines, liqueurs, spirits, jams, olive oil, aromatic plants, teas and honey are among the most appreciated in Greece.
The local apple is called fyriki and has small, aromatic fruits from which jams are made and a very fragrant sherbet, served with a glass of cold water.
If you arrive in Pelion try local traditional specialties: white bean soup, tyropsomo - a bread prepared with cheese and oregano or spetsofai - a spicy dish made with peppers, tomatoes and sausages.
Don't forget to look for the salad, a kind of potato salad prepared with potatoes.
Some of the local specialties that are worth trying are spetzofai, mousakas, "tsitsiravla", pies and local meat as well. The culinary feast will be complemented by the traditional sweets from Pelion, usually made "at home".
