Christmas create a fairy-tale festive setting with flavor sprinkled recipes taking center stage in a trip ablaze with distinctive memories.
Aromas, images, memories and bright light spurt from the candles of the embellished table.
The chest of memories, majestically imposing, carrying flavors and Christmas trips all over Greece possesses the most prominent place in our minds.
Efzin magazine – December 2022
The Christmas issue of Evzin magazine is “colored” and “sprinkled” creatively with familiar faces hosted at your own Christmas table with Greek recipes encountering their most creative and modern version.
Everyone deserves to eat flavorsome is the motto of Chef Iakovos Apergis as the culinary art knows no boundaries and great food makes the difference when it is offered with love.
An unsurpassed Christmas culinary journey is prepared by the Chef Instructors of IEK DELTA 360 in Patra, Dimitris Karatzaferis, Fotis Stergiou and Haris Axiotis with the lavishly art de la table guaranteed by the companies Diamond Events and Mud Lab.
The most relaxed and at the same time enjoyable habit of the new year is the daily and tempting brunch prepared by Chef Konstantinos Koveos.
There is no end in touring, and even more so when we are referring to trips inviting you to live your own myth!
Castle- Hotels with centuries of history unfold before your eyes, calling you in to experience the authentic concept of Greek hospitality.
The Peloponnese, inextricably linked to the legend of the hero Pelops, bewilders achieving to preserve its cultural identity unchanged by masterfully adding creative touches to numerous food stories that accompany it.
The journalist/ tourist guide Katerina Karsioti and the Hospitality Expert Dimitra Dolianiti travel to Mountainous Corinthia, the Rethymno of Agri-Food and Taste but also Leonidio in Arcadia, guiding the uninitiated and not, through the history and taste of each region.
Wine brightens the heart and of course sparkling wines could not be absent, lending a special brilliance to our Christmas table.
The most impudent variety, Xinomavro, a versatile wine with a culinary flair, signs the new year with absolute finesse.
Food & Wine pairings have their due, declaring a dynamic presence at family Christmas gatherings, while the recommendation of Chef Koveos Konstantinos and Katerina Karsioti with wine gems from the Nikolaou Estate of the famous Nemea is of special interest.
Gastronomy has its own inviolable rules. Or not? Photographer Anastasia Adamaki explains the 5 main mistakes we make when posting photos of our favorite dishes on Social Media.
The “serial” writer and blogger Ioannis Protopapadakis delineates the history of famous catering companies and cites useful Marketing tips.
Alexandros Charalabopoulos does not need special recommendations. In his new book, Gefsis, published by Gastronomy Essentials, Greek creative cuisine finds its ultimate partner.
Greek meze pertains to the culinary culture of our country and the Executive Chef of Omikron Meze, Michael Zacharis, is one of its most genuine exponents.
Olive Oil Bar…Not just a trend but a real value!
Chef Vassilis Leonidou, Executive Olive Oil Chef at the Avli restaurant in Rethymno, Fanis Maikantis, Executive Chef at the Panigyri Festival Food restaurant in Fira, Santorini, and journalist-tour guide Katerina Karsioti discourse about the enormous value of the olive oil bar in restaurants through which the Greek extra virgin olive oil is displayed directly and experientially.
In the portico of Koliatsou 40, the Toucan Bistrot of Corinth plans an all-time experience in a multi-thematic space that “serves” the most exotic atmosphere.
With fresh aroma, creativity and refreshing finesse, the bartenders prepare the most premium “cocktail” proposals based on gin and rum and wish everyone Cheers for the new year.
Can reality turn into a Christmas fairy tale?
The Byzantine-era Kinsterna mansion with fragrant orange groves, slender cypresses and aromatic eucalyptus gives another dimension to the term of hospitality, while the flavors emerging from the kitchen of Chef Gorge Hapsas compose a complete culinary scene.
Cretan culture and gastronomy emerges surprisingly from the team of the award-winning Thigaterra restaurant in Heraklion, Crete with two recipes that “stir” your palate offering as a “gift”, the value of the art of slow food.
The bohemian of modern Greek cuisine, Chef Stavros Zeakis, after his successful career at Anatolia Seaside in Crete, prepares dishes of high standards with an incomparable view of the Athenian Riviera!
The intoxicating trip to the world of Christmas flavors and images from all over Greece is completed by Chef Georgia Koutsoukou with sweet and savory recipes, you will surely love, and Chef Christos Lappas will surely like with an extremely fascinating recipe, impossible to resist, of semi-cured tuna with pomegranate juice , raisins and redolent chestnut.
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