Another bright day greeted us on the day of our departure from Thessaloniki. After a hasty breakfast we set off for the first visit of the day to nearby Kalamaria. This leafy suburb was quiet and pleasant and the route to it took us along the coast road past one of the old royal summer palaces, now used by state officials. Of course we had to swing by the symbol of the city, the White Tower before turning back to Kalamaria. Thessaloniki has invested in regenerating the seafront. There are now themed areas with fountains, trees and decked areas. A stroll along past the Tower is now essential on any visit to Thessaloniki.
Although supposedly just dropping by for a coffee, we were treated to home made ‘tiropita’ those delicious crispy cheese pies with filo pastry. A good cup of Greek coffee was offered too. What a treat. Refreshed after our short visit we set off to visit a relative in a care home on the outskirts of Thermi, a small town on the hills near Thessaloniki airport. After getting lost and the stupid GPS in my phone trying to direct us across a field and into a factory yard, we finally arrived at our destination. Although a little remote the home is set in lovely grounds and there are fabulous views of the city from the balconies. We were pressed to have some chocolates and remembered happier times before setting off for Halkidiki.
The main motorway passes the outskirts of Thessaloniki with its light industry and many furniture outlets before reaching Tsantali winery. After this I always feel that the scenery becomes more green and picturesque. Scattered vineyards are in evidence but much more so are the hundreds of olive groves producing the famous big fat Halkidiki olives. The soil here is red and the contrast between the red and the green and grey of the olive trees is really beautiful.
Arriving at our small hotel at the top of the first leg of Halkidiki (an area known for its 3 parallel peninsulas or ‘legs’), I felt at peace. It is such a lovely part of the world. The azure of the sea meeting the deep green of the pines and flowers everywhere.
After such a busy day we didn't want to venture too far for dinner so drove the short distance to Gerakini Beach and the excellent taverna Anemomilos (the windmill). Since we had been fed everywhere we went today we decided to share a mossaka and a ‘horiatiki’ known worldwide as Greek Salad with a carafe of the very passable house red wine. Artisan bread and oil were brought with the salad to start. The moussaka was one of the best I have ever eaten, and believe me, I’ve tried a few! It was home made and to the chef’s own recipe. The service was excellent and the whole experience extremely enjoyable. Anemomilos is right opposite the Ikos Olivia 5* hotel and the hotel gives the taverna their seal of approval as they issue their guests with discount vouchers. More about the hotel tomorrow.
Personally I love late spring in Greece. May and June are the perfect months as everywhere is fresh green with masses of flowers. The smell of the air is so wonderful then.
It is always best to avoid the school holiday period, unless you like scorching heat coupled with inflated prices, packed streets and beaches. August is particularly busy because Greeks, along with other continentals, have the whole month off.
September is an excellent month for your wedding, with hot weather (but not sizzling!) and no crowds. October is the end of the season and so the weather starts to cool a little but is still likely to be delightful. If you have a hankering for a winter wedding then get married in the northern snows of Greece.
The main season in Greece runs from April to October. Hotels, restaurants, shops and other tourist attractions are usually closed outside of these months. Easter usually kicks off the season, although if this falls very early in March there may be few facilities open. This is mainly connected to weather conditions. Charter flights do not run to many Greek destinations in the winter, except to Athens and Thessaloniki. Many apartments do not have heating, so you can see why Greece has traditionally been a summer destination. Hotels, especially luxury properties, conference/event venues and ski hotels will of course have heating as well as air conditioning but not all find it financially viable to stay open for the winter season.
But times are changing. For marriages with style, you can now hold your wedding at any time of year in Halkidiki. Many 5 star hotels are now opening throughout the winter, targeting the spa break and events market. The region is easily reached from Thessaloniki airport, which is served by scheduled airlines as well as easyJet. Of course you could always take a helicopter or boat to your venue instead of going by road.
Being in close proximity to a large city, Halkidiki has the advantage over the islands. Suppliers of every kind are available all year round to create your dream occasion. So the answer to the question "what is the best time to get married in Halkidiki" is "anytime". The only decision you have to make is whether you want the heat and the bustle of summer, the beauty of the spring flowers or a winter wonderland wedding with snowy scenes and roaring fires.
For the very best wedding in Halkidiki tailored to your specific requirements, call Tasteful Travel's travel experts.