Food Culture

Herbs, Wine, and Hospitality in Ancient Greece

By Sofia Triantou Long before they found their way into the pages of books, herbs had already secured their place in everyday life, at the table, and in the rituals of hospitality. In ancient Greece, herbs were not merely objects of medicinal knowledge. They formed part of daily nutrition, wine production, hospitality, and social life. Long before they were recorded

Food Culture

Artisanal Celebrates the Launch of Keepos with a Garden Party Featuring Alexandros Christopoulos

Artisanal unveils its new summer concept, Keepos Artisanal, with an opening celebration in its lush garden setting in Kifisia. The evening will feature music by special guest DJ Alexandros Christopoulos alongside a selection of champagne cocktails created in collaboration with the event’s sponsor, Moët & Chandon. Inspired by the Greek

Carob: The Power of the Mediterranean

By Sofia Triantou A fruit deeply connected to Mediterranean land and culinary

Butter Croissants, Specialty Coffee & Sunday Vibes at rhoé

On Sunday, May 24, from 11 a.m. to 5 p.m., rhoé welcomes

Summer Evenings Return to Nōema

Food Culture

From May 15, it once again shines a light on landscapes, hospitality, and traditions, bringing people together. A new summer chapter begins at Nōema, once again welcoming visitors from around the world to experience the essence of contemporary Cycladic hospitality. Hidden within the narrow alleys of Mykonos Town, Nōema reveals

ANTHES: One Year On, A Menu That Evolves with the Season

Food Culture

ANTHES turns one and unveils a new menu, blending Greek roots with global influences, plus a vibrant aperitivo celebration in Athens ANTHES has established itself as one of the city’s most contemporary dining destinations, unveiling its new menu – a creative proposition that brings together local roots and modern international

Wild Mustard Greens of Greek Tradition

Food Culture

By Sofia Triantou Wild mustard greens are not just a foraged plant. They are memory, a reminder of seasons, and a way of life that tells us food always begins with the earth Wild mustard greens are among the most characteristic edible wild plants of the Greek land and one

Okupa: Levantine Notes in the Heart of Athens and a sense of belonging

elcMagazine·Food Culture

Marcel Proust once said that memory is never detached from the senses. It is a thought that often returns, every time I find myself in front of a dish with new flavours, a cup of aromatic herbs, or a glass of aged spirits. Even in our most solitary moments, we

A New Creative Dialogue: Première Fraîcheur at Artisanal

Food Culture

Artisanal and chef Giannis Parikos, in collaboration with artist and curator Poka-Yio, inaugurate the exhibition series Première Fraîcheur, a format that approaches the restaurant as a space for creative production and experience. The title of the series draws from the language of haute cuisine, where it refers to the moment

“Epirroes”: an olive oil shaped by memory, tradition and a conscious shift in life

elcMagazine·Food Culture

From family groves in Messinia and Arcadia to a contemporary brand with a strong visual identity, Natasa Anagnostopoulou and Manos Efstathiou redefine the relationship with land, time and quality. Greek olive oil has nourished generations. It stands as one of the fundamental elements of our culinary culture, closely tied not

Asparagus: From Myth and Antiquity to the Spring of the Greek Land

Food Culture

By Sofia Triantou Its presence in Greek tradition goes beyond the table; it is intertwined with myth, observations of nature, and a knowledge passed down through the years. Asparagus, one of the most characteristic and beloved plants of spring, has accompanied humankind from antiquity to the present day, not only

The Taste and Aroma of Easter Across Greece

elcMagazine·Food Culture

By Sofia Triantou From the resurrection magiritsa to the traditional Sunday roast, from handmade festive pies to tsoureki, Greek tradition reveals how each place carries its own aromatic signature These are the days when homes fill with aromas that awaken memories from years past. And yet, Easter in Greece does

Folk Remedies and Medicinal Herbs in Medieval Europe

elcMagazine·Food Culture

By Sofia Triantou In the world of the Middle Ages, healing and magical thinking often coexisted within the same herbal preparation Medieval Europe holds immense interest for those of us who study plants today. Not only because herbs formed a fundamental part of everyday healing practices, but also because through

Benedict Athens: The morning that never ends

elcMagazine·Food Culture

I stopped by on a weekday morning, in between two meetings in central Athens. One of those small, in-between moments you don’t think much about, yet somehow they end up defining the rhythm of your day. Benedict Athens sits exactly where the city is shifting. At a pivotal point in

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