Athens Gastronomic Forum

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!

07/02/2026

At 2026, Michelin-starred chef reveals the secrets behind the excellence of Italian pasta, through a masterclass dedicated to the art of pasta fresca and the philosophy of al dente perfection.

From ravioli and tortellini to gnocchi, fagottini and tagliatelle, each shape tells a story of tradition, craftsmanship and culinary precision.

👉 A masterclass curated by , featuring the exceptional pasta creations of .

📍 Technopolis City of Athens
📅9 February | 16:00

05/02/2026

,premium food and delicatessen company in Greece, proudly supports , the 1st Gastronomic Congress in the country. Absolutely don't miss it! Book now at more.cim, details in bio

04/02/2026

Named “Austria’s Most Creative Chef” and “Gault Millau Chef of the Year 2016” is a multi awarded distinguished chef of Greek origin raised in Austria, and his eponymous 2 Michelin stars restaurant is one of the best in Vienna. We have the opportunity to taste his refined idiosyncratic cuisine bringing the sun in the Austrian capital, as on 8 of February on the occasion of his participation to the Athens Gastronomic Forum he takes over the kitchen of the refined, Michelin star to cook an exquisite five signature dishes menu. His dishes will be paired with a fine selection of very special Greek wines. Make your reservation and enjoy!