Gastronomia expresses throughout time with its scrumptious welcome to all the lengths and breadths of the Earth, forging ties of tradition.
The new spring issue of the pan-Hellenic magazine Evzin travels to insular and mainland Greece, conveying flavors and memories that shape the new culinary scene in an experience beyond the ordinary.
A journey to gastronomia unlike any other…
Pavlos Kyriakis at The Zillers Athens Hotel, in a special venue with abundant history and modern aesthetics, creates unique Michelin-level tasting menus, redefining creative cuisine.
Greek cuisine has achieved to stand out not only for the excellent quality of the ingredients but also for the dynamic character of the Chefs, who highlighted its diverse character. Giorgos Felemengas at Hytra adopts a holistic approach expressing in the most creative way the philosophy of an emblematic restaurant of the Trastelis group to highlight traditional recipes with absolute symmetry.
By conveying images and flavors from 6 islands of Greece, the editor-in-chief Katerina Karsioti and the Chefs of the islands invite readers to a unique acquaintance with the local cuisine, with sometimes more creative and sometimes authentic traditional recipes to build tasty memories.
Land, sea and a sky of flavors between them…
The game of unravelling extra virgin olive oil starts with the Olive Oil Experience Santorini by Panigyri Festival Food and Olive Oil Epitome elevating it as the next culinary experience you will become familiar with while visiting the island.
Mysticism and history lost in the depths of the centuries are some of the characteristics that accompany the castle hotels in Greece. Hospitality Professional Dimitra Dolianiti guides us to lodgings in the Greek territory that highlighted the glorious past in contemporary accommodation experiences.
When quality and raw material are highlighted without compromise, then chocolate acquires a new, innovative dimension. Pic n Bites produces sweet, handcrafted and refined delights revolutionising the chocolate industry.
Retro environment, nostalgic, an experience from the past, which invites you to savour delicious flavors, quality, cooked food with the use of fresh raw materials. The home kitchen of Ourgantzidou family is based on the wealth of Greek gastronomia with exquisite home cooking recipes.
Wine tourism is one of the most popular experiences chosen by most visitors to a place. It is expanding its base, ranking Greece as one of the top destinations internationally.
The event Boutari & Chefs stories makes a vigorous comeback to the beautiful island of Santorini with Chefs Panos Ioannidis, Fanis Maikantis, Kostas Angelopoulos, Giorgos Dospras, Marco Belloni and Kostas Dimopoulos creating unique dishes drawing inspiration from the wines of Boutari winery Kallistis Reserve , White Gramma, Scalarea Red, Santorini, Oropedio and Dianthos.
Georgia Koutsoukou prepares 2 traditional seafood recipes by transferring the tempting sea salt from the light of the Greek sun.
Executive Chef Yiannis Bratsolias at Wyndham Loutraki Poseidon enriches the culinary canvas of Greek cuisine by creating dishes with a distinct personality and finesse as the most important characteristic is the pairing of the elements of our cultural heritage with modern trends, forging bonds stronger than the linguistic ones.
Their exuberant character in gastronomia and Greek cuisine in general is undeniable. Flavor smugglers offer a unique spark highlighting each dish. Chef Konstantinos Koveos introduces us to the delightful treasures of spices.
With the leading Greek products as ultimate stars… we walk along fertile paths of taste
Athena, an international olive oil competition, with Maria Katsouli on its ramparts, discusses the goals and promotion opportunities provided as a means of propelling Greek olive oil producers in international markets.
Cheesecake lover, Dimitris Karatzaferis from Madlin bakery prepares a delicious Basque version of the dessert.
In Chania and at Matzenta Kuzina del Sol, Dimitris Malandrenis creates dishes from the exotic and spicy regions of Mexico to Crete. A stroll outside the kitchen of Mexico is a stroll to a whole world of gastronomia.
With Mediterranean origin, rock samphire, the ‘asparagus of the sea’, completes the ambrosial seafood puzzle since, as journalist Christina Tsamoura adds, this tender plant with its silvery green color scents sea waves of sea breeze.
For most of us, food and taste are taken for granted in our lives. Chef Iakovos Apergis, through his book Syntagologio/ Cooking & Health, proposes 37 recipes with ground food, helping us to follow a healthy lifestyle without reducing to a minimum the pleasure of taste.
The refined cold cuts by Panteri since 1970 offer moments of unsurpassed taste in our table. Tender, quality cuts of meat are matured until they acquire a prominent flavor exciting the palate. Chef Konstantinos Koveos creates recipes with a comfort character.
In a minimal space on the pedestrian street of Pantanassis in the Achaean capital, Madlin, an alternative bakery offers a distinct style in the art of pastry with a twist of Parisian luxury.
Stands still and silent. Until the shell slowly slowly cracking. Rivers begin to overflow from within of. The first rays of the sun fill the darkness with light. The first flowers grow in the cracks of the shell.
Life is born from the egg.
Avgoulakia were brought to life from the vision of a brand new experience about the egg. Tradition and knowhow combined together to deliver the best eggs!
Byraki Flavor, a family business with innovative products and a source of inspiration the Cretan raki/tsikoudia and Chef Stratos Iosifellis create a special food and drink pairing highlighting a recipe for braised lamb shank with an aftertaste of cinnamon aromas.
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