The Burnazi, the popular district of the municipality of Peristeri, is located on the west side of Kifissos Avenue, the river that in 1961 caused the largest flood in Athens with 28 victims. Burnazi was an industrial area, but in the last twenty years much of the old factory facilities have been converted into shops and the area has become synonymous with nightlife.

In this neighborhood, the Spyros Liakos, along with his two brothers, the twin Vangelis and the youngest by 3 years John, they created it base grill, a hangout that changed the perception of meat in Greece and became at the same time the most trendy meat-eating restaurant in Athens.

"It is often said that BASEGRILL changed the butchers, we changed their mentality, and it is true! "

Liakoi avoids publicity, as does advertising. Even the awards do not say much to the Liakos. Reward and advertising are their customers and the pleasure they give them with their food. Nevertheless, Basegrill gets them top awards for meat of from Taste Awards. And it's worth it.

Spyros Liakos answered the questions of the Greek Gastronomy Guide:

You were born: I was born in Athens and grew up between Kolonos and Chalkida, where I come from.
Childhood memories: Thousands of childhood memories mainly from Chalkida, fishing, bathing and simple but fantastic cooking by a good cook, my Grandmother.
Children's favorite food: Grandpa's sandwich with mashed lentils and tulum cheese
Studies: I studied survival in guerrilla warfare with an enemy ally! I did my master in dissection in case something succeeds and I did my doctorate "Surviving in the country that raised Man on two legs".

When did you feel that you would dedicate yourself to cooking: I devoted myself to cooking for 20 years, I decided to live from it for 33 years
Cooks who influenced your cooking: Evi Voutsina, Giannis Baxevanis, Michel Roux
Images or events that inspired you: The fact of the birth of my children and the image of their mother at the time she gave birth to them
Where did you work: in various kitchens in Athens and since 2005 in restaurants that I was responsible for and business
Materials you love: I love whatever material falls into my hands at the right time
Philosophy of your kitchen: "Do not cook unless inspired by the love of Man"

Dishes you created, loved and left traces: Potatoes with eggs and squid kontosouvli, but everything was done together with my twin brother Vangelis
The role of locality in food: When you cook it has nothing more important than the locality
Greek cuisine today: Emerging and Replaceable
Greek gastronomy in the face of the crisis: "Bouboulina", heroine and feeder on all lines of the crisis front!
How would you like to be considered: Meek
An unforgettable moment: When we suggested to our Brother John to follow us on the upcoming trip of BASEGRILL and he accepted.

Dreams of gastronomic content: I dream of making Souvlaki with pie one of the most important and quality dishes in the world.
Life dreams: To always be the best I can and the worst of my friends.
Farewell: good luck on the planet!