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ΔΙΑΒΑΣΤΕ ΤΟ ΤΕΥΧΟΣ

In the current issue we feature a report about the restaurants of Argiroupolis, we have an interesting conversation with Mr. Mario Kaloida, owner of the pita bread company ELVIART and we learn all about the “Farm to Table” gastronomy trend. We cook with chef Yannis Stanitsas surf ’n’ turf recipes, we taste delicious greek gourmet cheeses and we visit the historical kebab restaurant “Karababas” at Drapetsona, Piraeus.