Greek cuisine can be modern, creative and globally competitive

Kostas Kapetanakis, founder and CEO of a Greek café-restaurant chain

There is a way for Greece to become a global gastronomic reference point. We simply need to marry Greek tradition with creativity. We need to create new concepts that highlight Greek products through innovative street food recipes.

In the context of expanding the international reach of Greek gastronomy, we should learn to use products from small Greek producers – from Thrace-style kavourmas and kasseri from Xanthi to Cretan staka butter and Chios mastic – strengthening the local economy and showcasing the uniqueness of Greek cuisine abroad.

We have to link Greek gastronomy to tourism. Greek tourism offers international visitors a modern gastronomic experience, with a focus on high-quality and authentic flavours. In this way, we will give visitors a real sense of Greek hospitality through cuisine, connecting food with the experience of the Greek summer. Greek gastronomy can confidently stand its ground in international markets, offering authentic flavours adapted to a global audience.

Promoting Greek gastronomy internationally is the solution. For example, at the National Geographic Street Food Festival in London, the cuisine of Thessaloniki was presented through local Greek ingredients, in a packed amphitheatre. The audience had the opportunity to discover flavours inspired by the rich culinary tradition of Northern Greece, with a modern twist that responds to global street food trends. The enthusiastic reception from both the public and food experts highlighted the authenticity of the flavours, strengthening Thessaloniki’s brand as a gastronomic ambassador of Greece. This is the “Eat Local, Think Global” philosophy.

Building on quality, innovation, and a deep connection with Greek agri-food traditions, we must continue to promote Greece worldwide – proving that Greek cuisine can be modern, creative and globally competitive.

The views expressed in this article are the author’s personal opinions and do not reflect the views or opinions of the Ministry of Rural Development and Food.