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ΔΙΑΒΑΣΤΕ ΤΟ ΤΕΥΧΟΣ

In the current issue we meet Kostas Soufleris, co-owner of the “Funky Burger” restaurant chain in Thessaloniki and we taste the new street food of Athens, in the most authentic hot spots of the town. We learn everything about frying oils and we meet the Greek team of Cellag Greece, an initiative for the development of a new Cellular Agriculture sector in our country. We read recipes and tips in order to prepare sandos, these delicious trendy instagrammable sandwiches, we try the most "green" souvlaki" in the "Blue Souvlaki" grill house and we return to Bio Festival, with a story about the “number one fair” in Athens for the organic foods and the eco-living.