It may be a slight exaggeration, but for many locals, the town of Aitoliko, situated on an island between two lagoons in Western Greece is their own, smaller version of Venice.
The old part of the town lies quite romantically on an island between two lagoons. The Aitoliko Lagoon extends up to Stamna and lies to the north, while the Missolonghi Lagoon, known as Lake Kynia in antiquity, lies to the south where it connects with the Gulf of Patras which flows out to the Ionian Sea.
The town itself has a traditional Greek charm with narrow streets, whitewashed houses, and a picturesque harbor. The local community is friendly and welcoming, and you can find tavernas and cafes where you can enjoy Greek cuisine and relax by the waterfront.
One of the notable attractions in Aitoliko is the “Bridge of Aktion,” also known as the “Queen’s Bridge.” This bridge connects the town to the mainland and offers scenic views of the lagoon and surrounding landscapes. A drone video captures the historic center of the town and the bridges on either side that connect Aitoliko to the mainland.
Protected by the Ramsar Convention on Wetlands and included in the Natura 2000 network, the Messolonghi-Aitoliko Lagoon National Park is rich in flora and fauna and has 290 species of birds and more than 100 species of fish. Its striking coastline is comprised of miles of salt flats and pyramids as well as marshlands hosting exotic flamingos, providing visitors with a unique optical spectacle.
Aitoliko famous for Greek caviar
Tidal forces produce strong currents surging back and forth under the arches of the bridges. The tavernas of Aitoliko offer specialties such as smoked or salted avgotaraho, or Greek caviar, which is famous around the world for its unique taste and quality.
Avgotaraho, the eggs of the grey mullet fish, is considered to be of a superb specialty— some say even superior to caviar, which is the eggs of sturgeon. It is registered as having a Greek and European protected designation of origin (PDO) with a significant commercial value to the local economy, and it is one of only a small number of seafood products with a PDO in the EU. Other specialties include butterflied grilled petali, grilled or baked eel and shellfish, when in season.
During the Greek War of Independence against the Ottoman Empire, in the beginning of the 19th century, Aitoliko experienced three Turkish sieges before it became a part of Greece. There were 500 Greek defenders and 15,000 Turks in the first siege. The second siege was repelled, but in the third siege, Aitoliko was re-taken by the Turks at the same time as Messolonghi on April 11, 1826.
See all the latest news from Greece and the world at Greekreporter.com. Contact our newsroom to report an update or send your story, photos and videos. Follow GR on Google News and subscribe here to our daily email!
