Located on the western coast of Greece, Preveza is a charming port town with a rich history and a laid-back atmosphere. Surrounded by lush green hills and overlooked by ancient castles, Preveza offers a unique blend of old-world charm and modern convenience. From exploring the town’s narrow streets and markets, to lounging on its sandy beaches, Preveza is the perfect destination for travelers seeking a taste of traditional Greek life.
First up, a stop at the Archaeological Museum of Nikopolis, on the 5th km of the Preveza – Ioannina national road will convince you that history always has much to teach us, and that it is ever impressive. This is partly thanks to the great work by deputy mayor of Preveza, Leonidas Argiros, who curated the displays, but it is, of course, mainly thanks to the actual exhibits that make this the largest Roman history museum outside Italy.
After all, the battle of Actium (September 2nd , 31BC) which took place right outside Preveza played a major role in determining the future of the Roman Empire. The battle was a result of the growing distrust between Octavian and Mark Anthony, and their fight for power over Rome after Julius Caesar’s death. It ended with Antony and Cleopatra being defeated and having to escape.
A person who played an important part in Octavian’s victory is Marcus Vipsanius Agrippa, who was a military genius – it is said that he invented the grappling hook. During peacetime, he was responsible for the construction of some of the most notable buildings in the Roman Empire. Nikopolis was built to commemorate Octavian’s victory and to honour the gods that helped him win. Nikopolis had its own currency for a period of 4 centuries, and at one point, the population grew so much that it became the second largest city of the empire. However, it was attacked many times and it fell into decline and Thessaloniki took its place. Luckily, the infrastructure remained intact and to this day the Metropolis of Nikopolis remains preserved in good condition.
Ouzo Roumpou: the best ouzo of mainland Greece
The ouzo produced by the third generation of the Roumpou family is like a matryoshka doll, with a history within a history. The reason being that the ouzo is legendary in Preveza, while the shop is the oldest existing shop within the city plan. Their original distillation alembic dates back to 1905, seven years before the liberation of Preveza in 1912. In 1949, they started making ouzo following an exclusive recipe and according to two important rules: 1) they never change the recipe, even if it comes at a financial cost and 2) they use the same ingredients, which are numerous and sometimes rare, even in hard times. Their ouzo is an authentic Greek product, organic, and made to a very old recipe. You can find Ouzo Roumpou locally, while they also export a small number of crates to Europe.
“The secret of making ouzo is that it always has to be distilled. We have never made any compromises due to the market. The steel alembic is of much better quality than the steel available today, it gives the ouzo a unique flavour. We burn wood to heat the alembic, and the anise is certified organic. Finally, we use the same distillery in Patras, for the alcohol, that our father used,” the Roumpou family tells us.
The dolphins of Amvrakikos
With the help of “Amvrakikos Cruises” it is possible to go both bird and dolphin watching. As the crew jokingly report, the dolphins appear when they hear opera and they often play the tenor Mario Frangoulis. Visitors are encouraged to clap, like the tourists who clap at the Oia sunsets, because the dolphins in contrast to the sunset can feel the encouragement. The Amvrakikos Gulf is a 400 mile² ecosystem with special features that make it a significant natural habitat. The shallow gulf closes in the summer and fish migrate to reproduce in the bay. The semi-brackish waters are beneficial for plankton, which in turn is beneficial to the fish who feed on them. The fish start arriving in June, but there are also permanent populations of sardines, shrimp, sea bream and red mullets. The area’s dolphins, mostly feeding on sardines, belong to the Tursius truncatus species, and their well-being is the best indicator for the state of the Amvrakikos ecosystem.
A birdwatcher’s paradise
“The area belongs to the Amvrakikos national park and has the largest reed wetland in the Balkans. It has a rich biodiversity, and many lagoons are part of the ecosystem. More than twenty,” says Stratos Floudas, member of the Management Unit of Acheloos Valley and Amvrakikos Gulf Protected Area. At Bogonitsa local fishermen manage the lagoon, paying money to the state. The area is a significant wetland for the European Union and belongs to the Natura 2000 network.
“There are 300 different bird species in the area, while in the whole of Greece the number is only 400 different species. In fact, the birds were the reason all of these areas have been protected by law. Like the dolphins, the birds too are an indicator of the state of the ecosystem. We monitor them and try to manage them to keep the population numbers stable. When the population is stable it means that the environment is in a satisfactory condition for people.
6 of the 300 bird species are globally endangered and protected. One of them is the Dalmatian pelican, the heaviest bird in the world. It weighs around 13 kg and has a wingspan of over 3m. There are about 250 living here, and we can be sure of their number due to their size.” There are also great white pelicans from central and northern Greece, while the area is also home to some rare eagle species like the greater spotted eagle that stays in the area between October and April. “They come here to make a nest and spend the winter. They leave around April-May and then the lesser spotted eagle arrives. 2-3 pairs have been recorded, while there are 40 greater spotted eagles. These birds start their long journey from northern Europe to sub-Saharan Africa and need to stop at a safe place where they’ll find food, which is here.” Stratos Floudas explained, painting the picture of a remarkable wetland.
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Arvi: Imposing gorge with natural spring irrigating valley filled with banana plants
Gilt-head bream with celery in a white lemony sauce – a delicious, traditional recipe of Preveza
