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ΔΙΑΒΑΣΤΕ ΤΟ ΤΕΥΧΟΣ

In the current issue we feature a full post show report about HORECA 2019, we visit the restaurants of Metaxourgeio, we have an interesting conversation with Mr. Michalis Mantzouranis of the "Bar Be Que" restaurant chain and we learn all about the modern Italian restaurants in Athens. We cook with chef Yannis Stanitsas street food recipes inspired by ethnic cuisines, we share our thoughts with Mr. Panagiotis Tsikakis about the present and the future of Greek pork farming and we approach the “fine casual” restaurant trend, which seems to be extremely popular worldwide.