Pelion Region Attracts Hikers, Foodies as Population Rises

A cluster of travel features highlights rich mountain-region experiences, from Portaria in Greece where Anita Cota’s hands-on filo technique, olive oil-rich layers, and a farm-to-table prep of vegetables and tzatziki reveal a deeply traditional Greek cuisine in the Pelion mountains, to discussions of Dolomites travel that pair hut-to-hut aspirations with a luxurious hotel stay at Sensoria Dolomites and a dramatic approach to arrival by a propeller-plane Sky Alps service. The Greek pieces emphasize slow, sensory cooking in a village setting, the seasonal garden produce, and weekend escape culture that draws city dwellers to mountainous Pelion. In Italy’s Dolomites, the author imagines combining low-friction comfort with epic alpine scenery, planning a week of hikes punctuated by high-altitude Rifugio stops and a stylish hotel base. A separate travel feature invites readers to share non-ski mountain holiday tips in Europe, with a Guardian competition offering a £200 prize for winners’ ideas and photos. Together, these pieces illustrate how mountain regions across Europe attract travelers with cuisine, scenic hiking, unique lodging, and community-driven tips.