Thassos holidays

Don’t be surprised if you see ‘skala’ pop up everywhere you go in Thassos. It translates to ‘step’ or ‘little pier’, and is popped in front of village names to differentiate between the inland area and the beach. For example, there’s Rahoni and Skala Rahoni – the town and the coastal area. Skala Prinou, Skala Potamias and Skala Maries are all worth a visit, if you’re on the hunt for a sandy stretch.

It’s no surprise that the two-kilometre Golden Beach is high on holiday-goers' must-see lists. It’s Thassos’ biggest stretch of coast, and the sand twinkles in the sunlight like a cabinet of earrings in a fancy jewellery shop. Beachfront Greek tavernas are in good supply, too, and you can take your pick between watersports and sunloungers in terms of things to do. We’d suggest kayaking and snorkelling, if you want to make the most of the water.

All you need to do is look up ‘Parachis Beach driving routes’ if you want to know how to get to one of the most secluded beaches in Thassos. This spot isn’t your typical sunbathing base – hidden rock pools and crystal-clear coves take the place of wide-open waters, while thatched beach parasols give you somewhere to stretch out for the day.

The picturesque mountain village of Panagia is the place to be if souvenir shopping is on your holiday hotlist. It’s four kilometres from Golden Beach, and is brimming with side-street stalls selling sweet treats, like homemade Thassos honey and candied walnuts. Want to bring something savoury home? You can’t go wrong with a bottle of the local olive oil.

In Prinos, the Monday morning market gives you plenty of opportunities to splash some cash. Here, marble statues stand tall beside stalls – gesturing towards the historic Thassos marble mining culture (marble rocks have been quarried here since the Byzantine era, in case you didn’t know). And there are fresh fruit stalls for post-purchase snacks.

All that glitters actually is gold in Thassos, which specialises in white gold. The island is home to some of Greece’s most sought-after jewellery shops, like the Iris Gold flagship store in Limenaria. If you don’t fancy journeying there to get your jewels, Thassos Town has a handful of its own. Start at 18 Oktovriou Street to stroll past the local boutiques.

Evenings are best spent in Thassos’ eateries. 18 Oktovriou Street is worth popping in your Google Maps if you want to browse a few options before nabbing a table – it’s home to most of the local restaurants, along with Central Square. In Limenaria, you can count on the seafront promenade for fresh seafood, too, while Theologos specialises in sunset meals on the weekend. Expect rembetika music while you eat – Greece’s answer to American blues – and live bouzouki music, which is a bit folky. Lots of cafés serve after-dinner cocktails, too.

You don’t have to go far to find a watering hole around here. Miaouli Street has outdoor ‘ouzeries’ – traditional Greek taverns serving ouzo, the local tipple of choice – while Thassos Town harbour houses a cluster of waterfront bars. It’s worth pottering over to Potos’ waterfront bars for something different, too. Or, head to Limenaria to go to the Nile Bar. It’s right on the beach.

We’ve got Prinos village to thank for this recipe. The dish, which is probably best described as a traditional bean and pickled cabbage casserole, combines onions, green peppers and brine. And it takes 10 days to make. You start by drying the cabbage for three days, then add the other ingredients and leave everything to get all flavourful a week, before popping the beans in at the end. It’s not as well known as some other authentic Greek delicacies, but it’s definitely worth a try.

This slow-cooked veal and quince stew is a common feature on traditional Greek restaurant menus. It’s known for its traditional clay pot presentation, and is packed with hearty kitchen staples, like potatoes, apples, red wine and bay leaves.

Back in the day, this dish was whipped up in Thassos’ fishing boat galleys out of necessity. It’s a bouillabaisse-style fish soup that’s a lot like the brothy concoction that comes from Marseille, combining just-caught fish and seafood with fresh lemon and garlic broth.

This baked courgette and cheese tortilla is a traditional midday siesta food in Greece. It pairs bouyiourdi baked feta with spearmint leaves and a breadcrumb crust for extra crunch to make a hearty pre-nap snack.

When the cooler months approach and us Brits start to get our winter jumpers out, the Greeks start the autumn grape distillation process. That’s so they can make tsipouro, a brandy-style spirit made with the fruits of local vineyards. Almost every village has one, but the mountain village of Kazaviti is particularly well known for its vineyard, where they also make wine.