A wave of fresh air is inspiring Greek cooking mainly thanks to new approaches to local produce. The conjunction of past with present, global with local, traditional with modern has created new possibilities in the spectrum of art and social life, but also in the world of gastronomy.

“The more local something is, the more universal it becomes” could be the new motto that lifts topicality from the strictly local to the general. And of course whatever holds true for cultural phenomena applies to gastronomy as well.

At the end of the day the cuisines that acquire international renown are those that had confidence in their uniqueness and which succeeded in promoting their genuine local cooking with only the minimal adjustments needed to correspond to modern times and conditions.

In this category we see restaurants relying on the efforts of Greek chefs, who solidly based on the materials and recipes of home try to renew the local cuisine.

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