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ΔΙΑΒΑΣΤΕ ΤΟ ΤΕΥΧΟΣ

In the current issue we discover the restaurants of the Chaidari area in Athens and we visit the new project of Farma Bralou in the centre of the Greek capital. We also visit the “Τοp Meat” industry and we have a conversation with the brisket “guru” Vasilis Sporos concerning the opening of his brand new “Po boys” restaurant. Among all these, we try to follow the evolution of the Greek gastropubs and we learn from the cooking experts about the pros and cons of the sous vide method in a professional kitchen. Finally, we discuss with the owners of the souvlaki concept “The Athenians” in London and we observe the way craft breweries are growing in Europe, by creating fresh beer oriented restaurant concepts...