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ΔΙΑΒΑΣΤΕ ΤΟ ΤΕΥΧΟΣ

In the current issue we feature an article about cooking oils and we visit the beautiful athenian restaurant yards. We interview Mr Cassotakis, owner of the Εnzzo Cook Bar restaurant chain about the brand's growth and we travel to Laconia's farm "Eumelia", which has a mondern farm to table hospitality concept. We present "Tzoutzouka", a new restaurant, which cooks daily something new and we take a look at the 10 best restaurants in Latin America, according to the "The World's 50 Best Restaurants" Awards.