Athens Gastronomic Forum

20/08/2026

40 years on the front of the Spanish and the World's gastronomic scene. 40 years of food invention and gastronomic poetry. It was an honour for us the participation of Joan Roca from El Celler de Can Roca at the 1st Athens Gastronomic Forum in February 2026. Happy Birthday the restaurant and the Roca brothers!

06/07/2026

F e r r a n A D R I A s p e a k e r at the A t h e n s G a s t r o n o m i c F o r u m

This is great news! Ferran Adria, the chef who changed the way we eat in 21th century, will come to the only International Congress of Greece in February 2027. With his unique revolutionary spirit, the suis generis creator and thinker, he will speak to the chefs and food and spirit experts of the country. We will be all of us there to listen to him!

03/07/2026

The explosive boom of bartending over the last 15 years has carved out one of the most creative paths in modern gastronomy, bringing fine drinking and fine dining side by side. This is precisely why highlighting Greece as the hottest creative cocktail scene in Europe and may be on the planet—with 6 exceptional bars in Athens and Thessaloniki—is of paramount importance.

And it’s not just the No 1 taken by .athens, which was named Europe's best bar ; it’s also .bar.in.front.of.the.bar climbing to number two! The winning streak continues with and in 13th and 14th place, at number 30, and Thessaloniki's at number 33.

Following such a massive success, it is absolutely essential for us—specifically the Ministry of Tourism—to officially bid to host the 2027 awards ceremony in Athens.

Congratulations from our heart to all the winners ; you make us so proud!

21/05/2026

It is an historic milestone for Gastronomy, the fact that yesterday 3 Michelin stars French chef Guy Savoy became the first chef ever elected to France's prestigious Académie des Beaux-Arts. Thus the Institution traditionally honoring disciplines like painting, sculpture, architecture, and music recognized culinary arts and gastronomy as a sister to the other Fine Arts. Savoy was selected for his instrumental role in getting the "gastronomic meal of the French" inscribed on UNESCO’s Intangible Cultural Heritage list, his artistic curiosity and deep passion for contemporary art, and his perspective serving as an "artisan of dreams" who feeds both the body and the soul.

I remember vividly his iconic artichoke and black truffle soup. A rich, velvety broth with a deep, subtly sweet, and botanical flavor, seasoned with black truffle and parmesan and megatons of umami and complexity.What a version of super fine comfort food. Here's hoping for our own turn next—in the Academy of Athens I mean...

09/04/2026

It was a great honour to host during his first ever trip to Athens in order to participate in the Athens Gastronomic Forum. Rasmus, an Aristotle's fan, had the opportunity to have an inspiring visit to Parthenon, the Acropolis museum, and Panathenaic  Stadium together with Alchemist restaurant manager Lykke Metzger( ), and his head of communication . They also had great tastings at excellent souvlaki places, restaurants and tavernas. .writes catches the essence of his visit in the following article in Falstaff Nordic. Read the article at https://www.falstaff.com/nordics/news/rasmus-munk-at-the-athens-gastronomy-forum-nordic-know-how-meets-athens-culinary-scene

07/03/2026

It is a great honour to host 10 Michelin stars, representing the world's best restaurants and chefs, and to guide them through the flavors of Greece via a rich, dreamlike breakfast that so beautifully encapsulates Greek gastronomic intimacy.

Joan Roca of , .adria.acosta,, , and —guest speakers at the Athens Gastronomic Forum 2026—enjoyed a sequence of 13 specialties featuring products from small-scale producers spanning from Orestiada to Crete and Mani, personally curated by the hotel's executive chef.

The menu included sourdough bread, premium butter, thyme honey from Kythnos island and fir honey from mountain  Parnon, sheep’s yogurt from Xanthi and cow’s yogurt from Kilkis, walnuts from Agia, trahanas with feta and chili flakes, twisted wild green pie with herbs from the Hotel Grande Bretagne kitchen garden, Macedonian cheese pie, pan-seared wild greens with eggs cooked live, and egg 'kayanas' with cured pork (syglino) from Mani. The feast concluded with rice pudding with cinnamon, 'salami' made from Euboea’s famous figs, Cretan 'lychnarakia' with myzithra cheese, milk pie, warm Thessaloniki bougatsa together with chocolate milk (a childhood memory of the chef).

A Greek breakfast feast at its finest—exactly as it should be offered in every hotel across Greece."

25/02/2026

"Εάν αφαιρέσουμε από τις μορφές επιδοτούμενης τέχνης την επιδότηση, τότε το να πας σε μια όπερα, ένα θέατρο ή μια εικαστική έκθεση, πιθανά θα είναι ακριβότερο από μια έξοδο σε ένα fine dining εστιατόριο. Μήπως, λοιπόν, είναι ώρα να αντιμετωπίσουμε στα σοβαρά το fine dining ως τέχνη;". Τάδε Έφη στην εμπνευσμένη και ιντριγκαδορικη ομιλία του στο Athens Gastronomic Forum o . Τώρα που πολύς ντόρος γίνεται για τις τιμές των top fine dining εστιατορίων στον πλανήτη, για αναρωτηθείτε τι κοστίζει στην πραγματικότητα το εισιτήριο σας την επόμενη φορά που θα πάτε στην Όπερα...

14/02/2026

09/02/2026

a multiawarded amazing chef in Istanbul, a great friend of Greece, will speak at Athens Gastronomic Forum on Tuesday 10/2 at 17.35,wondering:We are a kebab nation?

09/02/2026

Σας ευχαριστούμε πολύ!