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ΔΙΑΒΑΣΤΕ ΤΟ ΤΕΥΧΟΣ

In the current issue the vegan trend is back! The Greek food industry develops products for the vegan and flexitarian consumers, which are innovative, tasty and healthy. In the same issue we discuss with the president of the Hellenic Tourism Association, Antzela Gerekou, about the foundation of a new Initiative Group, aiming to showcase and connect the Hospitality Industry with the Greek Food Production. We also have a very interesting interview with the unique chef Georgianna Chiliadaki, about her business plans, the future of the Greek gastronomy and also the pandemic, while we take a look at the brand new all day restaurant hot spot in Glyfada, “Nuera”, along with Mr Michalis Ntounetas, the executive chef of the project. Finally, we meet the Ethical Butchers, creators of an organic farm in the UK, we cook Neapolitan pizza with chef Giannis Stanitsas and we try some gourmet delicious burgers at the new street food spot Folk, in Ioannina city.