The ships for Kea leave from the port of Lavrion and the trip lasts approximately 1 hour. Kea can also be reached from Syra and Kythnos.
Trips from Lavrion take place daily. For information you can contact the port authority of Lavrion.
You can reach Lavrion via Attica road and also from the coastal Avenue (Posidonos) via Athens – Sounio road.
From Larissa Railway station
Outside the railway station is the station of the underground. You change at Omonoia square and get on the train for Kifissia. You get off at the first stop (Victoria), walk 100 meters approximately to “Pedion tou Areos” (Field of Ares) where you will find the buses of KTEL. Every half hour they leave for Lavrion. From the port of Lavrion you take the ferry boat to Kea.
From "Eleftherios Venizelos Airport"
From the airport runs a bus for Lavrion via Markopoulo of Attica
(information: 22990 40738).
From Athens (Omonoia Square)
From Omonoia Square you take the underground and get off at the first stop (Victoria). You walk 100 meters approximately to “Pedion tou Areos” (Field of Ares) where you will find the buses of KTEL. Every half hour they leave for Lavrion. Information: 210 8230179 and 210 8213203.
From the port of Lavrion you take the ferry boat to Kea. There is also a daily itinerary that reaches Lavrion via Attica road.
From the Port of Piraeus
Take the underground from the port and get off at Victoria station. Walk approximately 100 meters to “Pedion tou Areos” (Field of Ares) where you will find the buses of KTEL. Every half hour they leave for Lavrion. Information: 210-8230179 and 210-8213203.
Getting around on the island
As soon as you come out of the ferry there are buses and taxis waiting at the port to take you to your destination. These are the main means that you can use for travelling around the island, if you do not have car. Of course there is the option of renting a vehicle.
What to try
Without fail you have to try the local specialties like “paspala” which is a dish with small pieces of pork meat cooked with tomato and eggs, “tsigara” which is pork with fat and “loza”, which is a dish with salted pork. Secondly, the local sausages have their place in the Kean table. It would also be a serious mistake not to try the famous “astokomakaronada” (pasta with lobster) and “kokora krasato” (rooster cooked with wine).
Make sure you do not forget to combine these delicacies with the local red
For those who wish to try their cooking skills Zinovia Stefa proposes Kean Recipes of cooking and pastry making.
What to buy
The apiculture in Kea is synonumous to tradition so make sure you don’t leave without buying a jar of honey as well as “pasteli” which is nougat with honey.
Also there are the so called “sweets of the spoon” in various flavours that are made traditionally. You will also find local meats, sausages and "loza".