Greece aims to welcome back travelers starting in May

Greece has announced that it hopes to welcome visitors back on 14 May with specific rules and updated protocols. It is also planning to gradually lift restrictions, if conditions allow.

This is good news for the country, which welcomed 31m visitors in the year prior to the arrival of the COVID-19 pandemic. Tourism minister, Haris Theoharis, has indicated that once elderly and vulnerable people are vaccinated, it will begin vaccinating those working in the tourism sector as it ramps up efforts to welcome visitors back. Greece is urging Europe to adopt a common digital pass showing whether the bearer has been vaccinated. The idea has also been proposed by the European Commission, with more details to be be released on March 17. 

Welcoming visitors back is important to the country © PNIK/Shutterstock

Welcoming visitors back is important to the country, as its tourism sector accounts for about a fifth of Greece’s economy. It has a population of 11 million, and Germany is its biggest market for visitors followed by the UK. Making the announcement at a virtual tourism trade fair as he unveiled this year's slogan as “All you want is Greece,” Theocharis said that the country will welcome those who have been vaccinated against the virus, have tested negative for COVID-19 or have recovered from the disease and have antibodies against it. The move was lauded by the World Travel & Tourism Council, however many countries are still cautioning residents against outbound travel. Currently, the British government notes that international travel for citizens of England may start on May 17.  

Greece is a great destination for foodies as it was named Best Food Destination in Lonely Planet's Best in Travel 2021. It has been promoting locally-sourced ingredients for centuries thanks to its age-old habit of growing vegetables, harvesting olives for oil and utilizing every type of produce imaginable. Over the last decade, it has increased organic food production by 51%. And today, organic markets and island seafood make it an unintentional leader of the world’s most sustainable food.