The aim of this diploma thesis project concert the design of a new agrotourism unit. More specifically, the facility in question will operate throughout the year, both from the building point of view, as well as from its cultivation program, an attempt will be made to acquaint and familiarize the visitor with the countryside of Hakkidiki, as well as with the traditional activities that take place and are the main occupation of many of its inhabitants. Through this facility, an attempt will be made to find ways in which architecture can contribute to the strengthening of the primary sector, through the ability to adapt the building program of the facility to the alternation of seasons and at different levels of traffic.

 As the fourth generation and wanting our family business not to be lost over time but to continue and be upgraded, I chose to create an agro-tourism unit in the old stable of my grandfather, Livanos Dimitrios, adding more functions. The agro-tourism unit is developed in three zones organized around the perimeter of the plot, in the first zone centered on the organization, in the second zone the living and in the third zone the hospitality. In the first zone, the functions of the market, the nursery as well as the workshop of traditional products and processing were placed , in the second zone the stable facilities and the cheese products workshop and finally in the third zone the creation of sixteen apartments. The zones are placed in such a way that, initially, they have separate and independent entrances and exits, but also to protect the atrium created where it has always been and is now a meeting and relaxation area. Small separate squares have been created in the atrium or in the inner courtyard, as well as there the outer space of the nursery extends, creating the feeling of a large and fragrant garden.