Ο Christoforos Peskias has shaped his own creative Greek cuisine. A kitchen that is fascinating, special and refined. He is considered one of the 6 chefs who created the new Greek cuisine (Lazarus, Peskias, Baxevanis, Karamolegos, Botrini, Evangelou).

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To the much sung by Markos Vamvakaris Galissa - the seaside village and one of its most touristic Syros - has from 1992 set up his summer hangout Costas Bougiouris, The tavern Sunset. Continue reading →

Ο Antonis Psaltis is a very good cook who justifies his previous service in Balthazar, Rock and Roll and 48, as a member of the brigade of Christoforos Peskias. Continue reading →

Ο Manos Makrigiannakis it is not accidental. The awards it has recently received in Greek and Belgian competitions - a top restaurant in the presentation of Greek cuisine abroad - confirm this. Continue reading →

Ο Gikas Xenakis is special. Although young, very young, he became known early in the cooking circles and gained a very loyal audience. Silent, modest, aware, away from the lights of television and publicity, he just does his job. Continue reading →

O Giannis Baxevanis he is an excellent cook, a good man and of course the pioneer of Greek Cuisine. The rest of the words are useless. Continue reading →

In Grigori Helmi I met him at the beginning of 2010 when we had collaborated for the needs of the Greek breakfast in Volos, Continue reading →

The award for the best restaurant of the year and the top chef for 2017 was won by the global olive oil guide FLOS OLEI, based in Italy, the restaurant  Kapsaliana Village Hotel - the creation of the architect Myron Toupogiannis - and his chef Vassilis Leonidou. Continue reading →

Ο Aristotle Megoulas, the owner of the restaurant Pomodoro ("Pomo d'Oro"), is a young cook who in a very short time managed to stand out for the originality and innovation of his gastronomic creations. Continue reading →

At Mykonos, in recent years in catering businesses, there is a cowardly tendency to break away from their cosmopolitan and mainly international orientation (Japanese, French, Italian cuisine) and to develop a cuisine that uses local greek products and renewed Greek recipes.  Continue reading →

Η Stella Spanou is a man orchestra. Cook, writer, photographer, producer of deligatessen, food styling, organizer of cultural and gastronomic events, with participations in TV shows, gastronomic business consultant, traveler and ambassador Continue reading →

On Maria Diakatou I met her for the first time this summer. In his presentation Greek Breakfast of Syros in Ermoupolis, after my main presentation he would present the cuisine of the island. He enchanted me because he spoke with so much passion but also with modesty Continue reading →

Ο Dimitris Pamporis he is an excellent cook but above all a man of high morals and incredible humility. He talks to his kitchen and less to words.

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Η Stavriani Zervakakou, 35 years old, surprises you with her cooking dishes, but also with her shiny and rich speech. When she speaks, she expresses passion and emotion, with the references to her origin - Vera Maniatissa - and the memories of her childhood to give the stigma of the irresistible love that unites her with yesterday while she cooks tomorrow.

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Η Antonia Zarpa and her husband Aris Tatsis, both from Teno, decided not to live in Athens, but to set up their nest on their island and revitalize the place. Fifteen years later, the Sea located in the bay of Ysternia at the foot of Kardiani is the best Tinos in the field of gastronomy.

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