The Greek capital is now home to an innovative hospitality concept: the world’s first ever foodie hotel, offering guests a unique gastronomic experience.
Innovation, safety, consistency, adherence to European specifications, and sustainability are key to the constant development of aquaculture in Greece.
Natural, full of flavor and aroma, Greek honey is free of genetic modification and gleaned from vast, uncultivated lands. The result, a top-tier product that surpasses all others.
Following a stellar trading period 2017-2018, Greece is expected to climb from 4th to 3rd place in kiwi fruit production globally. Story: Vana Antonopoulou Greece has the perfect weather conditions for the cultivation of kiwis; its Mediterranean climate with hot...
Avocado, one of the world’s trendiest fruit and a favorite “superfood”, is starting to gain ground with producers in Greece and especially Crete, leading to a surge in exports. This is what makes Greek avocados so special.
Agoureleo aka early harvest olive oil is highly priced in Greece, and rightly so. Full of nutrients and with an exciting peppery flavor, it appeals to discerning foreign markets as a choice ingredient of top-tier quality.
From Greece to Denmark via the magic of food. Or how a young Greek chef wowed the world-famous Rasmus Kofoed and found his place in the kitchen of a 3 Michelin star restaurant in Copenhagen. Interview: Vana Antonopoulou As Assistant Head...
Following a long tradition, Greek cookies are exceptionally delicious and made from fresh, top-tier ingredients, native to the Greek land.
Tomatoes are a major agricultural crop farmed in Greece and one of excellent quality and organoleptic characteristics. As a result, Greek tomatoes are perfectly red, utterly juicy and deliciously tasty.
Aged just 28, Asimakis Chaniotis has become the youngest Michelin Star chef in London and one of the first two Greeks outside of Greece to receive this prestigious accolade.