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In our 100th anniversary issue we feature an impressive report on the trends that “shaped” the Greek Restaurant Industry during the last 17 years. We have an interesting conversation with Mr Iordanis Konstantinidis, Operational Manager of Select Bakery, about the admirable growth of the company which stands out in the foodservice field for more than 40 years.  We visit three impressive food and wine spots, that highlight in a unique way their wine lists and we explore the role of Gastronomy in the modern projects of experiential travel. Finally, we take a look at the most expensive restaurant in the world, we discover the role of fermentation in modern gastronomy and we have an interview with Mr Remco Kerssens, Head of Market International of Salomon FoodWorld, about the brand’s growth in Greece.