Arvanitia Wall (Nafplio)

Cape Tainaron – The Wall

The Caves of Kardamyli (Kalamata)

The Fortress Wall (Monemvasia)

The Wreck of the Christine (Nafplio)

Wrecks of the Battle of Navarino (Pylos)

The Peloponnese is olive-oil country: Kalamata olives, syglino (smoked pork), and pasto, with superb grilled seafood and the local Mavrodafni wine. The tavernas are traditional and the produce is excellent. Across Peloponnese – East & South Coasts, the table leans on olive oil, lemon, herbs and the day's catch, with grilled fish, horiatiki salad and slow-cooked stews appearing everywhere. Mezedes — small shared plates — are the social heart of an evening, best washed down with a chilled local white or ouzo. Vegetarians are well served by dishes built on wild greens, pulses and cheese, and bakeries turn out savoury pies through the day.

Amalia Hotel Nafplio

Monemvasia Theophano Art Hotel

Elite City Resort

Pyros Hotel

Kinsterna Hotel

The eastern and southern Peloponnese combine archaeological diving, walls and a famous naval battlefield. Nafplio’s Arvanitia Wall and the Christine wreck offer easy shore and boat dives, while Monemvasia’s Fortress Wall is a sheer underwater cliff for advanced divers. Kalamata’s Kardamyli caves and Pylos’ Navarino Bay hold the wrecks of the 1827 Battle of Navarino — scattered Ottoman warships, cannons and pottery that make a genuine historical dive. Cape Tainaron, the southern tip, drops into deep blue water with large pelagics, dogfish and stingrays. With Mycenaean sites, Venetian towns and easy drives from Athens, this region is a rich mix of history and Mediterranean diving.

Peloponnese – East & South Coasts