Food Culture - Page 6

Wild Mustard Greens of Greek Tradition

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 of the most beloved spring ingredients of traditional cuisine. For

elcMagazine·Food Culture

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

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

Artisanal and chef Giannis Parikos, in collaboration with artist and curator Poka-Yio,

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

From family groves in Messinia and Arcadia to a contemporary brand with

Costa Navarino partners with the Michelin-starred restaurant CTC Urban Gastronomy and Chef Alexandros Tsiotinis

Food Culture

A new gastronomic chapter begins at Costa Navarino as the Michelin-starred CTC Urban Gastronomy restaurant and Chef Alexandros Tsiotinis take over three prominent dining venues at Navarino Dunes. At the heart of this new culinary vision is “Paráfrasi by CTC” restaurant, offering a unique fine comfort food experience. Here, traditional

What’s cooking in Athens’ most talked-about grand openings? From Hand-Made Gyros to Nonna’s Kitchen

Food Culture

What’s cooking in Athens’ most talked-about grand openings? Famous chefs, Michelin stars, street artists, and even old tire shops align for what is shaping up to be the capital’s gastronomic renaissance This is, without a doubt, a great time for the Athenian restaurant scene. So many new places are opening

Meet the Bar Bee Q fun-loving personality blended with urban street culture

Food Culture

The biergarten that turned comfort food into an experience is making a grand return, unveiling a brand-new location at 7 Angelou Metaxa Street in Pasalimani. Born in Freattida, this cult favorite is now reclaiming its place in the heart of Piraeus—this time on the vibrant “catwalk” of Pasalimani—bringing with it

A night at 10 Urban Roof

Food Culture

Buffalo burrata from Kerkini, olive oil from Messinia, shrimp from Preveza, wine labels from around the country. Chef Stefanos Kolimadis’ menu at Radisson Blu Park Hotel’s restaurant is an ode to traditional Greek gastronomy There’s a lot to be said about rooftop bars and restaurants. Away from the hustle and

The olive tree is like Delacroix: Olive oil tasting in English with chef Aristotelis Megoulas

Events·Food Culture

Olive oil tasting in English with chef Aristotelis Megoulas at the B&E Goulandris Foundation On Thursday February 20, the popular olive oil tasting event “The olive tree is like Delacroix” that the B&E Goulandris Foundation is organising in collaboration with chef Aristotelis Megoulas, will be held in English at the

Akra: Ingredient based Cuisine

Food Culture

Vegetables from Taigetos, flour from Aridaia, beef from Kalamata, truffles from Florina. All of Greece is represented in this all day restaurant that, at its core, is all about life around the kitchen. Spyros Pediaditakis met Yiannis Loukakis in Thessaloniki back in 2019 and the two of them became fast

“Cafe Society” Returns at Mona Athens

elcMagazine·Food Culture

“Cafe Society” Returns With a one month plant-based culinary residency starting January 23, Thursday to Sunday, with French chef Justine Pruvot As part of House of Shila’s ongoing mission to foster collaborations, Cafe Society serves as a platform for creativity, reconnecting thoughtfully prepared food and its local community. HOS invites you

Tis the season to…eat panettone!

elcMagazine·Food Culture

Antonis Selekos creates his elevated variation of the Italian Christmas dessert in a charming bakery-workshop in Pagrati all year round Greece’s most iconic and sought-after panettone was created in Astypalaia a little over 3 years ago! It was then, during the COVID-19 epidemic when Funky Gourmet, the 2 Michelin starred

Michelin guide: the new star in town, the one lost and the 36 restaurants on the list

elcMagazine·Food Culture

After some anticipation build-up the prestigious guide announced its picks for the best restaurants in Athens just in time for the holidays Amidst the continuing controversy surrounding the unfair exclusion of restaurants outside of Athens from its lists, the prestigious Michelin guide issued, in the nick of time -a few

Fresh Fish and Sea Salt: Georgiana Hiliadaki on Her Bold New Venture, IODIO

elcMagazine·Food Culture

“The core value at IODIO lies in the daily delivery of fresh fish sourced from local suppliers in Chalkida and from trawlers in Kalymnos and Leros. This commitment forms the foundation for crafting dishes that embody exceptional flavor and the purity of taste.” Amid the understated elegance of Kolonaki, Georgianna

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