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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…
Personalities
The Greek public’s growing preference for Greek wine labels versus foreign vineyards
Giovanna Lykou, Sommelier, certified Sherry Educator, spirits instructor and columnist In recent years, the number of Greek wineries has nearly…
Greek cuisine warms the soul
Manolis Papoutsakis, Chef (Haroupi – Deka Trapezia – Pharaoh) Greek gastronomy is a vast mosaic of different local cuisines from…
The goal is authentic Greek gastronomy
Yiannis Baxevanis, Chef at Ark, consultant chef Local cuisine is an integral part of the travel experience. The majority of…
Greek gastronomy for travellers
Evripidis Apostolidis – manager of ‘Marathia’ restaurant on Tinos Greek gastronomy is deeply connected to the history, culture and traditions…
Challenges and prospects of Greece’s primary sector
Serkos Haroutounian – Professor of Chemistry at the Laboratory of Human and Animal Physiology & Nutrition, Agricultural University of Athens …
Greece as the ultimate hospitality, gastronomy and culture destination.
Elia Kentrota, Director of Communications & Public Relations, Four Seasons Astir Palace Hotel Athens Greece is undeniably one of the…
“Greek PDO products lend unique character to international recipes”
By Niki Mytarea, food and wine writer/journalist “Greek gastronomy is deeply rooted in tradition, offering a rich variety of products…
Use of PDO products in more modern cuisines and in general for the advancement of gastronomy in Greece
Topic – Dimitris Katrivesis, chef. “In gastronomy, there is a common code, which is none other than flavour itself, the…