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.
The Greek capital is now home to an innovative hospitality concept: the world’s first ever foodie hotel, offering guests a unique gastronomic experience.
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”.
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...
Hippophae production in Greece is developing at a fast pace, while exports are also in the works.
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.
New clinical study finds that the famous Greek olive variety is not only extremely tasty, but also by far the healthiest in the world.
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!
Dr George Tsangaris and Dr Athanasios Anagnostopoulos examined several types of PDO Feta collected from all across Greece, analyzing the famous cheese’s protein content and determining its nutritional properties and value.