Sunday, February 28, 2021
Natural, full of flavor and aroma, Greek honey is free of genetic modification and gleaned from vast, uncultivated lands. The result, a top-tier product that surpasses all others.
Following a stellar trading period 2017-2018, Greece is expected to climb from 4th to 3rd place in kiwi fruit production globally.   Story: Vana Antonopoulou Greece has the perfect weather conditions for the cultivation of kiwis; its Mediterranean climate with hot...
The Greek capital is now home to an innovative hospitality concept: the world’s first ever foodie hotel, offering guests a unique gastronomic experience.
Aged just 28, Asimakis Chaniotis has become the youngest Michelin Star chef in London and one of the first two Greeks outside of Greece to receive this prestigious accolade.
Innovation, safety, consistency, adherence to European specifications, and sustainability are key to the constant development of aquaculture in Greece.
GreCo, Committee and Krasi; Three restaurants in Boston, Massachusetts, with one common Greek denominator: Demetri Tsolakis, who describes dining at his business ventures as a “cultural experience”.
Translating his mastery of haute cuisine and his passion for exceptional ingredients into impeccable dishes, Greek chef Philip Chronopoulos has put the Restaurant du Palais Royal on the international gourmand map and has earned himself a Michelin star!
Hippophae production in Greece is developing at a fast pace, while exports are also in the works.
Avocado, one of the world’s trendiest fruit and a favorite “superfood”, is starting to gain ground with producers in Greece and especially Crete, leading to a surge in exports. This is what makes Greek avocados so special.
From Greece to Denmark via the magic of food. Or how a young Greek chef wowed the world-famous Rasmus Kofoed and found his place in the kitchen of a 3 Michelin star restaurant in Copenhagen.   Interview: Vana Antonopoulou  As Assistant Head...

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