All the gastronomic treasures of Greece on one stage
The exceptional gastronomy and quality of Greek products showcased through unique dishes that were created by distinguished chefs.
The cooking shows with the theme “The Greek Food Tour”, took place during the three-day exhibition at the specially designed stage in Hall 1, aim to highlight the unique gastronomic and nutritional value of Greek foods and beverages, contributing to further promoting the export potential of Greek products in the global market.
Renowned chefs, armed with quality products from every corner of Greece, presented original culinary proposals to visitors, while Greek and international professionals from wholesale, distribution, organized retail, catering, and hotels had the opportunity to discover a wide range of products from all over Greece.
A highly anticipated event that was filled with flavors and aromas, underscoring the role of Greek gastronomy as an important means of promoting the exports of Greek and foreign professionals.
Monday 10 March
The third and last day of the exhibition, the Mediterranean Food Stage, during the live cooking shows with thematic title “The Greek Food Tour”, was filled with wonderful smells and exquisite traditional foods from every corner of Greece, gastronomic treasures that stand out on the shelves and menus of businesses not only in our country but also in the whole world, as their reputation and their deliciousness has surpassed the Greek borders.
Chef Ekaterini Bekiari represented Western Macedonia, created traditional recipes of the region. Afterwards, cooks, and students from culinary schools from the Municipalities of Markopoulo, Saronikos, Kropia and Spata-Artemida offered authentic dishes, highlighting the local traditions and ingredients of each region. The day ended with a delicious farewell event that created a festive atmosphere with treats, leaving the best impressions.
Sunday 9 March
On the second day at the Greek Food Tour, as part of Mediterranean Food Stage, chefs showcased impressive gastronomic creations. Chef Vasilis Panagoulis highlighted Thessalian recipes, while Chef Panagiotis Athanasopoulos and Chef Konstantinos Georgantzas presented traditional recipes from Central and Eastern Macedonia. Chefs Tasos Tolis and Hector Ioannou showcased recipes of Epirus, while Chef Dina Nikolaou stood out with rice-based dishes. Chef Frank Tsilipanos presented traditional flavors from Roumeli, and Chef Anthoula Kanta with Chef Vasilis Mandros highlighted Western Greece’s gastronomic identity.
Saturday March 8th
The first day at the Mediterranean Food Stage, chefs showcased the culinary heritage of various Greek regions through the creations of distinguished chefs. Highlights included Chef Evripidis Gkogkos who made recipes with traditional products from the Ionian Islands, Chef Panagiotis Bourtzouklis presenting the amazing food and drinks from the region of Peloponnese and Chef Kokkinaki Nektaria from Crete who created local delicacies like skioufihta with P.D.O. & P.G.I Cretan cheeses, and apaki. Also, the stage welcomed chefs representing the Attica Chefs Club – Acropolis who made for us some very interesting recipes with traditional products from the Region of Attica.
