Food Culture

“Il Giardino Segreto” at the ATRIUM of Alexander’s Lounge: Hotel Grande Bretagne sets the table with handmade lace

The story behind Hotel Grande Bretagne’s summer menu, where gastronomy meets handmade lace, ceramics, and Greek tradition Once found atop television sets, sideboards and coffee tables, the semedaki-the delicate handmade lace doily-was for decades one of the most recognisable objects in the Greek home. Patiently crocheted by hand, it was passed down from one generation to the next, from mothers

elcMagazine·Food Culture

Summer in a glass

There is something undeniably summery about a clear glass pitcher filled with fragrant herbs slowly releasing their aromas into cool water. It is a simple daily ritual that has gained remarkable popularity around the world in recent years, bringing together natural flavour, hydration, and effortless enjoyment. As temperatures rise, many

A new culinary journey above Athens: Mappemonde unveils its latest menu

Executive Chef Dimitris Arsenidis and Pastry Chef Nadia Makrygianni present a refined

Camille x Manári: Camille’s Elliot Hashtroudi comes to Athens for a one-night collaboration at Manári

Fire, exceptional ingredients, and cooking without unnecessary embellishments. These are the principles

Herbs, Wine, and Hospitality in Ancient Greece

Food Culture

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

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

Food Culture

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

Food Culture

By Sofia Triantou A fruit deeply connected to Mediterranean land and culinary memory, truly deserving a place once again in our everyday lives. The carob, this emblematic pod hanging proudly from these magnificent trees, was once considered food of necessity, food for survival. Today, it stands as a precious element

Butter Croissants, Specialty Coffee & Sunday Vibes at rhoé

Food Culture

On Sunday, May 24, from 11 a.m. to 5 p.m., rhoé welcomes No Crumbs for a special pop-up on the ground floor of the multi-purpose venue, in the heart of Athens. For one day only, No Crumbs’ signature creations will join rhoé’s brunch scene in a collaboration that brings together

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

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