Seasonality and locality streak with color the new edition of the pan-hellenic Evzin. Nature’s wealth reveals secrets of sustainability.
In the footsteps of the multidimensional French fine dining cuisine, Evzin’s new summer edition, hosts the 2* Michelin Chef of the emblematic restaurant Spondi, Angelos Lantos, one of its most innovative representatives.
Τhe acquaintance trip of the gastronomy culture in past and present exudes aromas of tsipouro accompanied by mouthwatering meze.
Grigoris Chelmis, Chef and Project Manager of the award-winning restaurant Mezen presents a special recipe with Sea Bream.
With a wide range of European and Mediterranean flavors, wine is the quintessence of the five senses.
The bon vivant of wine and gastronomy, Kosmas Theodoridis, one of the creators of the group Wine & Flavors with 17,500 members of wine lovers in Greece and abroad, talks about his goals while through the Sommelier’s Corner column presents favorite labels of the Greek vineyard.
In the heart of Paleo Faliro, wine lovers have the opportunity to enjoy branded bottled wine.
The 750ml Winederful Ideas, an innovative boutique wine shop involved with wine tourism activities and inspired by Dimitris Perisoratis, wins over visitors not only with the variety of wine choices but also with the theme shopfront, the concept of which is based on Food & Wine pairing.
Greek gastronomy destinations are a must in in the new edition of Evzin where the presence of elements of seasonality and locality dominates, while special tributes to the local cuisine are of special interest.
Katerina Karsioti, Journalist and tour guide travels to North Euboea, where the green “touches” the sea revealing its heavenly beauty.
The Cycladic beauty of Santorini and its distinguished taste are highlighted through a unique journey guided by Chef Fanis Maikantis and journalist Katerina Karsioti.
At the restaurant the culinary experience…acquires a memory where flavors and aromas are encapsulated in a subversive-six course menu activating all the senses.
But what literally stands out and has established the restaurant as a culinary destination, is the Olive Oil Experience, a journey of flavors into the world of excellent olive oil.
In a green plateau of 8,000 acres on the slopes of Antichasia, in Megalo Eleftherochori of the prefecture of Larissa, bison, black pigs and wild boars live and reproduce freely.
Douma Vital Farm contributes to the establishment of a healthy organic diet with respect for nature, the environment and animals.
Graphic Designer and Content Creator, Nikolas Drossos, long-running collaborator of the well-known gourmand Ilias Mamalakis, describes the conditions prevailing in the tourism industry.
Title of the article “Where did all the seasonal employees go?”
The author of the best seller Riza m’ Chef Sophie Ourgantzidou shares with Evzin readers recipes and tips for mouthwatering handmade Pontic pies.
Terroir. Sense of origin, identifiers, fingerprint. Chef Yiannis Giannitsas and Sommelier Thomas Dourvas, creators of the “live the experience” project, envisioned and implemented the opening of a restaurant in Kozani, Terroir, whose philosophy focuses on the flavors and wine list of North Macedonia.
Homesick of Surf & Turf or not, the award-winning Executive Chef at Omikron Meze restaurant, Michael Zacharis, creates the illusion of handmade can of fresh tuna flavored with spices and herbs.
Vegan Chef Nikos Nezeritis through his Food Nezz channel suggests tastefully balanced and gourmet cuisine recipes that you will love.
Chef Georgia Koutsoukou prepares summer recipes of Mediterranean cuisine based on seasonality and quality raw material.
Concluding the thematic sections featured in Evzin magazine’s new summer edition, exceptional bakery and confectionary recipes are showcased.
The award-winning Master Baker of Flour Mills Κepenos, Panagiotis Tzimas and the Executive Pastry Chef of the Sklavenitis Group, Frantzeskos Sozos, create a unique maypole of flavors based on quality, taste and aesthetic presentation.
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