Golden Chef’s Hats 2026: Botrini crowned champion for a record 14th year – Greece’s top restaurants of the year

The prestigious Golden Chef’s Hats 2026 were awarded past night, celebrating the champion restaurants successful Greece successful different triumphant tribute to Greek gastronomy.

The 33rd Golden Chef’s Hats awards ceremony, organized by Athinorama, was dissimilar immoderate different successful the past of the institution. Forty-five restaurateurs and chefs from crossed Greece were honored with the Golden Chef’s Hat, the country’s highest culinary distinction. For the 33rd consecutive year, the awards recognized and celebrated the precocious standards of Greek restaurants and the ever-rising illustration of the Greek culinary scene.

Hector Botrini Dominates the Awards—Again

Once again, Hector Botrini swept the awards, with his flagship restaurant, Etrusco successful Corfu, named Greece’s champion edifice for the 14th twelvemonth successful a row. Etrusco received a people of 17/20 and 2 Golden Chef’s Hats. The 2nd spot was shared by Botrini’s Athens and Delta, some scoring 16.5/20 and besides earning 2 Golden Chef’s Hats each.

Athens gained 1 much Golden Chef’s Hat this year, bringing its full to 17 awarded restaurants. Greece’s apical tourer destinations besides received precocious praise from the awards’ tasting committee. The Aegean islands present boast 14 Golden Chef’s Hats (half of which are successful Santorini), portion the Ionian Islands and Halkidiki person six and 4 awarded restaurants, respectively.

Two restaurants, Onuki Athens and Veri Table Athens, joined Greece’s culinary elite for the archetypal time, and 4 restaurants that had antecedently mislaid their Golden Chef’s Hats—Varoulko Santorini, Petra Restaurant (Santorini), Matsuhisa Mykonos, and Fiore (Zakynthos)—reclaimed their prestigious status.

Special Awards and Honors

Nineteen restaurants received the Top Notch distinction, recognizing their excellence conscionable beneath the Golden Chef’s Hat threshold. Yannis Kikiras was named Chef Pâtissier 2026, and the Public’s Choice Award 2026 went to Sushimou successful Athens, helmed by Antonis Drakoularakos.

A Gala Dinner Like No Other

For the archetypal time, the Golden Chef’s Hats 2026 awards ceremonial featured a unsocial gala dinner curated by 2 of Greece’s apical chefs: Athinagoras Kostakos and Vassilis Mouratidis. Their avant-garde paper defied convention, showcasing a playful and inventive instrumentality connected haute cuisine. The chefs utilized unexpected “vessels” similar toothpaste tubes, shakers, and cans to service their dishes, blending creativity with humor.

The evening’s item was a spectacular dessert presented successful a flowerpot, which was dramatically smashed connected the array to uncover the stunning saccharine dainty inside. This expansive finale earned a lasting ovation, capping disconnected a dazzling ceremony.

Greece’s Best Restaurants for 2026

Etrusco (17/20) – Corfu
Modern Cuisine / Chefs: Hector Botrini, Fanis Chatzikrivos
At Greece’s apical restaurant, Hector Botrini offers a eating acquisition marked by aggravated flavor, method mastery, and affectional depth. The celebrated cook continues his originative travel betwixt the Ionian Islands and Italy, presenting a bid of exceptional specialties done a refined culinary lens. The work and vino database are some worthy of a modern expansive restaurant.

Botrini’s Athens (16.5/20) – Athens
Modern Cuisine / Chefs: Hector Botrini, Ilias Doukas
In his Athens outpost, Hector Botrini, present joined by the exceptionally talented Ilias Doukas, presents the latest improvement of his culinary philosophy. Through 2 tasting menus, helium opens a modern dialog with today’s good dining, bridging Greek and Italian gastronomy done memories, places, and traditions.

Delta (16.5/20) – Athens
Modern Cuisine / Chef: Giorgos Papazacharias
Chef Giorgos Papazacharias crafts a cosmopolitan, conceptual, and sustainable cuisine with a beardown absorption connected nature, evoking emotion done an enigmatic tasting paper afloat of surprises. Standout dishes see edible lily with creamy shrimp, fermented atom with seafood sweets, and a dessert of crispy sunflower with phyllo pick and chestnut praline.

Botrini’s Santorini (16/20) – Santorini

Modern Cuisine / Executive Chef: Hector Botrini, Chef: Aris Rousis
From 1 of Oia’s astir elegant terraces, with a breathtaking presumption of the Caldera, the edifice offers a high-level good eating experience. Hector Botrini erstwhile again impresses with dishes marked by finesse, originality, and bold spirit combinations, portion the cautiously curated vino database and impeccable work implicit the experience. As of 2026, Giorgos Skopelitis takes implicit arsenic caput chef.

Elements Restaurant (16/20) – Santorini

Modern Cuisine / Chef: Tasos Stefatou
At the luxurious “Canaves Epitome,” award-winning cook Tasos Stefatou presents a paper filled with memories and planetary influences, proving that his creativity knows nary bounds. The Corned Beef stands retired arsenic a multi-layered instauration showcasing the kitchen’s precocious technique, portion vino manager Elina Dakanali offers unsocial vino experiences with uncommon labels from the hotel’s cellar.

Hervé Restaurant (16/20) – Athens

Modern Cuisine / Chefs: Hervé Pronzato, Grigoris Kikis
With a modern benignant and distinctive flair, the edifice unfolds its conception astir the barroom of an unfastened good eating kitchen. Acclaimed cook Hervé Pronzato and his spouse Grigoris Kikis creatively blend French gastronomic civilization with Asian influences, presenting a unsocial tasting paper that explores divers culinary paths.

Lauda (16/20) – Santorini

Modern Cuisine / Executive Chef: Emmanuel Renaut, Chef: Giorgos Dospras
As you descend to the legendary terrace of Oia, the presumption of the Caldera sets the cleanable signifier for a high-level gastronomic experience. Three-Michelin-starred cook Emmanuel Renaut combines French gastronomic civilization with prime Santorini ingredients, creating a modern cuisine with dynamism and finesse. As of 2026, Orestis Sotiriou takes implicit arsenic caput chef.

Pelagos (16/20) – Athens

Modern Cuisine / Chef: Luca Piscazzi
At the award-winning edifice of the “Four Seasons Astir Palace,” Luca Piscazzi delivers a cuisine of precocious precision with a wide seafood orientation. The paper balances French classical method and modern creativity, offering dishes with axenic spirit extent and flawless execution. The refined vino database and discreet work implicit an acquisition of planetary caliber.

Squirrel (16/20) – Halkidiki

Modern Cuisine / Chef: Vassilis Mouratidis
With conscionable a fewer tables and a oversea presumption among the pines, the gastronomic edifice of “The Danai” creates an ambiance of exclusivity. Chef Vassilis Mouratidis presents a boldly refined modern cuisine with impeccable method and top-quality ingredients. Standout dishes see ravioli with oyster and frozen Roquefort, and foie gras mousse with caramelized popcorn.

Treehouse (16/20) – Halkidiki

Modern Cuisine / Chef: Dimitris Pamporis
On a woody terrace perched connected a conifer histrion overlooking Vourvourou Bay, the edifice of “Ekies All Senses Resort” offers an acquisition that blends nature, aesthetics, and haute cuisine. Chef Dimitris Pamporis creates an imaginative degustation paper with apical ingredients, galore sourced from the hotel’s garden.

Varoulko Seaside (16/20) – Athens

Modern Greek Cuisine / Chefs: Lefteris Lazarou, Giannis Yfantidis
A landmark of Greek gastronomy, Lefteris Lazarou’s legendary edifice continues to marque waves successful the seas of flavor. With talented Giannis Yfantidis by his side, helium presents dishes that are an ode to the treasures of the Greek sea, combining the freshest ingredients, modern aesthetics, and timeless gastronomic value.

CTC (15.5/20) – Athens

Modern Cuisine / Executive Chef: Alexandros Tsiotinis, Chef: Manolis Lekkas
“CTC” by Alexandros Tsiotinis remains 1 of Athens’ astir accordant good eating restaurants. Drawing freely from Greek and planetary classics and combining them with inspirations from his travels, the paper alternates betwixt signature dishes, specified arsenic maize crockery with lobster, and breathtaking caller ideas. Special notation goes to the breadstuff and desserts by Alexandros Koufas.

Makris Athens (15.5/20) – Athens

Modern Cuisine / Chef: Petros Dimas
The flagship of the “Makris” restaurants is housed successful an atmospheric gathering connected Ermou pedestrian thoroughfare successful Thissio. The cuisine of award-winning cook Petros Dimas moves freely and creatively, relying chiefly connected Greek products, galore of which travel from his workplace successful Ancient Corinth. Imaginative combinations, precocious techniques, and good eating finesse qualify the dishes, some à la carte and done 2 tasting menus.

Matsuhisa Athens (15.5/20) – Athens

Japanese Cuisine / Executive Chef: Nobuyuki Matsuhisa, Chefs: Tony Vratsanos, Thomas Kourakos
The doctrine of Nobu’s cuisine is consistently and precisely delivered, combining apical sushi with iconic dishes similar achromatic cod. Chefs Tony Vratsanos and Thomas Kourakos contiguous bold specialties, from dumplings with Koilada shrimp to Wagyu A5 connected the robata. The well-trained service, originative cocktails, and extended vino database implicit a high-level experience.

Noble Gourmet (15.5/20) – Rhodes

Modern Cuisine / Executive Chef: Giorgos Troumouchis, Chef: Spyros Kougios
The gastronomic edifice of “Elysium Resort & Spa” has dynamically contributed to the renaissance of Rhodian cuisine. Rhodian cook Giorgos Troumouchis and his team, led by talented Spyros Kougios, make 4 tasting menus wherever each crockery tells a story. Local recipes passed down done generations are reinterpreted with a modern, originative oculus and precocious technique.

Patio (15.5/20) – Athens

Modern Cuisine / Chef: Panagiotis Giakalis
In the interior courtyard of “The Margi,” the hotel’s award-winning enforcement cook Panagiotis Giakalis presents his modern gastronomic connection done 2 tasting menus. The dishes harvester precocious technique, finesse, and well-balanced intensities, creating an acquisition with a beardown good eating character. The desserts of talented cook pâtissier Manolis Stithos support the gastronomic barroom precocious until the end.

Selene (15.5/20) – Santorini

Modern Greek Cuisine / Executive Chef: Hector Botrini, Chef: Thomas Bosmos
At the legendary Santorini restaurant, housed successful “Katikies Garden,” Hector Botrini presents a modern Greek cuisine with an accent connected section ingredients. The acquisition unfolds successful the enclosed courtyard with arched vaults and thenar trees, wherever dishes are served with a originative oculus and heavy flavor. Excellent service, cautious vino curation, and desserts by pastry cook Yannis Kikiras implicit the experience.

Soil (15.5/20) – Athens

Modern Cuisine / Chef: Tasos Mantis
On the borderline of Pangrati and Mets, successful a beauteous 1925 neoclassical building, chef-owner Tasos Mantis evolves his high-standard gastronomic vision. Guests observe his profoundly idiosyncratic and earthy cuisine done inspired compositions that utilize precocious techniques and originative imagination, ever with a absorption connected sustainability.

Sponde (15.5/20) – Athens

Modern Cuisine / Executive Chef: Arnaud Bignon, Chef: Manolis Demetzos
The restaurant, which has made past successful Athens’ good eating scene, spreads its luxurious creation de la array crossed chromatic rooms and the elegant courtyard of its neoclassical gathering connected Pyrronos Street. Award-winning cook Arnaud Bignon creates a refined modern cuisine with a seasonal quality and French background, enriched with subtle Asian elements. An fantabulous food enactment connected the classical trolley, an iconic vino cellar, and experienced work implicit the experience.

Tudor Hall (15.5/20) – Athens

Modern Cuisine / Executive Chef: Asterios Koustoudis, Chef: Nikos Leivadias
With timeless grandeur and a unsocial presumption of Athens from above, the edifice astatine the apical of the “King George” remains consistently precocious successful culinary performance. Charismatic cook Nikos Leivadias and enforcement cook Asterios Koustoudis contiguous a high-level connection that combines method excellence, maturity, and assurance successful flavor.

Aleria (15/20) – Athens

Modern Greek Cuisine / Chef: Gikas Xenakis
Luxury meets the elegance of the renovated neoclassical gathering successful Metaxourgeio astatine 1 of the city’s astir atmospheric restaurants. The cuisine of award-winning cook Gikas Xenakis draws inspiration from the Greek repertoire and delivers it with modern techniques and inventive combinations. Respect for seasonality and a beardown spirit individuality qualify the dishes, portion the fantabulous vino database and experienced work implicit the experience.

Anama (15/20) – Yalova

Modern Greek Cuisine / Chef: Chrysanthos Karamolegkos
In the erstwhile winery of the historical Corinthian raisin cooperative, award-winning cook Chrysanthos Karamolegkos created his idiosyncratic restaurant-vision. In this unsocial setting, helium presents dishes with a beardown property and flavors filtered done his idiosyncratic culinary lens. Standout creations see caller scallops with hummus and lime syrup, macaroni with crab, and grilled octopus with eggplant.

Andromeda (15/20) – Halkidiki

Modern Cuisine / Chef: Vassilis Mouratidis
At the cardinal edifice of “The Danai” hotel, Vassilis Mouratidis presents a refined mentation of modern Mediterranean cuisine. Technical precision and cautiously selected ingredients effect successful balanced and expressive dishes, specified arsenic marinated mackerel oregon reddish mullet with squid. The desserts by Spyros Pediaditakis are a high-level section of the experience.

Baos (15/20) – Mykonos

Modern Cuisine / Chef: Panagiotis Tsoukatos
The magical presumption of Mykonos Town and the cautiously curated creation de la array make a welcoming mounting astatine the award-winning edifice of the “Myconian Korali” hotel. Chef Panagiotis Tsoukatos, completing 10 years astatine the helm of the kitchen, presents creations with imaginativeness and method excellence, specified arsenic smoked mackerel successful herb broth with cucumber lipid and basil, and multi-dimensional lobster with maize purée and caviar.

Venetian Well (15/20) – Corfu

Modern Greek Cuisine / Executive Chef: Giannis Vlachos, Chef: Spyros Agios
A romanticist mounting with tables arranged astir the Venetian good that dominates the tiny quadrate of Kremasti, successful Corfu’s Old Town. The gastronomic connection has a modern Greek quality and reapproaches emblematic Corfiot and Greek specialties successful a blase way. Very bully work and an awesome vino list, portion arsenic of 2026, Kostas Koufalis takes implicit arsenic caput chef.

Botrini’s Mykonos (15/20) – Mykonos

Modern Cuisine / Executive Chef: Hector Botrini, Chef: Michalis Birtsios
In the summertime mounting of “Katikies Mykonos,” Hector Botrini’s originative cuisine unfolds done signature dishes afloat of finesse and imagination. Among them, the elaborate gastro-esperanto with crispy phyllo, zucchini, and Tinos carob, oregon the lobster with caller fig, fig jam, and Tinos louza. High-level desserts and a notable vino postulation implicit the experience, portion arsenic of 2026, Vassilis Papadopoulos takes implicit arsenic caput chef.

Bubo Fine Dining Restaurant (15/20) – Halkidiki

Modern Greek Cuisine / Chef: Dimitris Pamporis
At the main edifice of “Ekies All Senses Resort,” Dimitris Pamporis expresses a modern Greek cuisine with wide references to contented and generous flavor. With ingredients from the hotel’s plot and selected producers, dishes item the earthy worldly with finesse, specified arsenic scorpion food tartare oregon “carbonara” squid, composing a idiosyncratic and legible gastronomic style.

Ches (15/20) – Ios

Modern Greek Cuisine / Executive Chef: Sotiris Evangelou, Chef: Alkiviadis Papadopoulos
On the arty terrace of the “Liostasi” hotel, the edifice offers a refined gastronomic acquisition inspired by Cycladic cuisine. Standout dishes see cuttlefish with vlacho, octopus fricassee with celery basal and lemon-egg sauce, and Niotiko kid with eggplant purée.

Fiore (15/20) – Zakynthos

Modern Greek Cuisine / Executive Chef: Nikos Ispyroudis, Chef: Giannis Binkas
The gastronomic edifice of “Lesante Cape Resort & Villas” is staged connected a stylish woody platform connected the water, reminiscent of a luxury yacht astatine sea. Executive cook Nikos Ispyroudis and caput cook Giannis Binkas constitute an absorbing spirit communicative inspired by Zakynthian and Ionian cuisine, delivered with a modern culinary eye.

GB Roof Garden (15/20) – Athens

Modern Cuisine / Executive Chef: Asterios Koustoudis, Chef: Giannis Rokanas
Glamour, elegance, and metropolitan ambiance qualify the iconic edifice of the “Grande Bretagne.” Award-winning enforcement cook Asterios Koustoudis and caller caput cook Giannis Rokanas contiguous a originative paper that approaches classical ideas with a modern oculus and cosmopolitan flair. Sommelier Vangelis Psomidis suggests fantabulous vino pairings from the restaurant’s awesome cellar.

Lycabettus Restaurant (15/20) – Santorini

Modern Cuisine / Executive Chef: Christos Karayannis, Chef: Petros Brandeburg
Cosmopolitan ambiance and discreet luxury travel Christos Karayannis’ menu, which combines French finesse, method excellence, and heavy flavor. The foie gras panna cotta with peach sorbet and gel, smoked sturgeon, lemon, and caramelized pecans is simply a item of the experience. The fantabulous vino database and breathtaking presumption from 1 of Oia’s astir beauteous spots stay unforgettable.

Makris Corfu (15/20) – Corfu

Modern Cuisine / Executive Chef: Petros Dimas
At the gastronomic edifice of “Domes Miramare” with panoramic views of the Ionian Sea, guests bask the good cuisine of award-winning Petros Dimas. His originative attack stands retired for its refined combinations and modern instrumentality connected earthy materials. The oversea bass with cuttlefish tagliatelle and food condiment with caviar and champagne is 1 of the menu’s champion moments, portion the cautiously crafted desserts and spot-on vino pairings implicit the good eating experience.

Matsuhisa Mykonos (15/20) – Mykonos

Japanese Cuisine / Executive Chef: Nobuyuki Matsuhisa, Chefs: Andreas Tselos, Amanda Thanati
Elegance and cosmopolitan ambiance separate the edifice beloved by Mykonos’ planetary visitors and cook Nobu Matsuhisa himself. The world-famous doctrine that marries Japanese basics with Latin American influences unfolds astir the all-time classical excavation of the “Belvedere” hotel, with thenar trees, lush vegetation, and stylishly acceptable tables.

Matsuhisa Paros (15/20) – Paros

Japanese Cuisine / Executive Chef: Nobuyuki Matsuhisa, Chefs: Marios Skepasianos, Cristian-Jay Adriano
Nobu Matsuhisa’s fusion cuisine is delivered with precision and freshness successful the open-air situation of the “AvantMar” hotel. Marios Skepasianos connected blistery dishes and Cristian-Jay Adriano connected acold dishes enactment with fantabulous earthy materials connected high-level sushi, timeless signatures, and caller ideas with Mediterranean and South American twists. The impeccable work ideally supports the experience.

Melia (15/20) – Zakynthos

Modern Greek Cuisine / Executive Chef: Stelios Karavas, Chef: Vassilis Kranias
Under the supervision of “Lesante Blue” hotel’s enforcement cook Stelios Karavas, talented caput cook Vassilis Kranias proposes dishes that connection a caller instrumentality connected accepted Ionian recipes, marrying selected earthy materials with modern techniques. Special notation goes to the eggplant skordostoumpi, the superb savoro barbouni stuffed with shrimp, and the archetypal lamb ladorigani successful boules with murphy purée and sweetbreads.

Onuki Athens (15/20) – NEW ENTRY – Athens

Japanese Cuisine / Chef: Stamatis Skripas
The archetypal edifice opening of “The Ilisian” exudes a metropolitan vibe, a meticulously cared-for space, and a beauteous presumption of the awesome pool. The gastronomic individuality draws inspiration from antithetic regions of Japan, with umami creations that reapproach classical recipes, portion ingredients are selected based connected seasonality and treated with respect and precision.

Onuki Costa Navarino (15/20) – Pylos

Japanese Cuisine / Chef: Stamatis Skripas
Cosmopolitan atmosphere, a spacious terrace with oversea views, and stylish spaces with cleanable lines make a consciousness of modern luxury astatine the Japanese edifice of “Costa Navarino.” Experienced cook Stamatis Skripas presents a originative panorama of Japanese flavors that clasp the minimalist characteristics of the cuisine, with fantabulous cuts and high-quality earthy materials.

Petra Restaurant (15/20) – Santorini

Modern Greek Cuisine / Executive Chef: Tasos Stefatou, Chef: Giorgos Georgiadis
Dinner astir the atmospherically lit excavation and panoramic presumption of the Caldera successful the romanticist courtyard of “Canaves Oia Suites,” which astir hangs connected the volcanic rocks of Oia. The edifice presents a modern mentation of Greek spirit with impressively composed and presented dishes.

Prosilio (15/20) – Zakynthos

Modern Greek Cuisine / Chef: Krysti Karageorgou
In the bosom of Zakynthos Town, the courtyard of an aged mansion has been transformed into a blooming plot hosting a stylish restaurant. Krysti Karageorgou presents a distinctive modern Zakynthian and broader Ionian cuisine that becomes much expressive, direct, and experiential twelvemonth by year.

Salonika Restaurant & Bar (15/20) – Thessaloniki

Modern Greek Cuisine / Chef: Sotiris Evangelou
The glamorous hallway and terrace of the edifice astatine “Makedonia Palace,” with panoramic views of the Thermaic Gulf, supply the perfect mounting for cook Sotiris Evangelou and his profoundly flavorful cuisine, which embraces accepted Greek ingredients and timeless values without borders.

Seeds (15/20) – Athens

Modern Cuisine / Chef: Dimitris Samourakis
Chef-owner Dimitris Samourakis sets a peculiarly absorbing modern good eating array with originative ideas and finesse dishes. Characteristic examples see the signature pumpkin with molasses condiment and truffle, the half-cooked and half-raw squid with savoy cabbage and almond sauce, and the guinea fowl with Périgueux sauce.

The Private Kitchen (15/20) – Pylos

Modern Cuisine / Chef: Bertrand Valegeas
At the exclusive gastronomic edifice of “Mandarin Oriental, Costa Navarino,” guests beryllium astatine 1 of 16 seats astir the unfastened room and ticker the instauration of each dish. Chef Bertrand Valegeas presents a unsocial tasting paper that reflects his modern gastronomic attack with a French basal and fantabulous earthy materials.

Varoulko Santorini (15/20) – Santorini

Modern Greek Cuisine / Executive Chef: Lefteris Lazarou, Chef: Ilias Tsikrikis
At 1 of the astir privileged spots successful the Caldera astatine Imerovigli, the Santorini mentation of the iconic “Varoulko” spreads its tables successful the stylish mounting of the “Grace Hotel” pool. Lefteris Lazarou’s signature seafood cuisine unfolds with creativity and boldness.

Veri Table (15/20) – NEW ENTRY – Athens

French Cuisine / Chef: Alain Parodi
An authentic French bistro with chef-patron Alain Parodi. Faithful to the gastronomic classicism of French cuisine, helium presents dishes specified arsenic reddish shrimp with saccharine murphy purée, boudin with scallops Saint-Jacques and parsley purée, and terrine of foie gras with quince and hare à la royale.

Yēvo (15/20) – Mykonos

Modern Cuisine / Chef: Angelos Bakopoulos
The edifice of “Bill & Coo” is located successful 1 of Mykonos’ astir stylish open-air spaces. Angelos Bakopoulos’ dishes item chiefly Greek earthy materials done originative yet balanced combinations and impeccable technique, portion desserts and vino pairings implicit the good eating experience.

Agora – NEW ENTRY – Symi

Modern Greek Cuisine / Chef: Christos Sidiropoulos
On Symi, connected the beautifully designed rooftop of the boutique edifice “The Old Market,” the edifice aims to enactment the land of the Three Graces connected the country’s gastronomic radar. Chef Christos Sidiropoulos, with acquisition successful apical kitchens successful London and Athens, presents his Greek-oriented connection for good eating with a modern and originative eye, successful an inspired menu.

Avant Garden (Top Notch) – Syros

Modern Cuisine / Chef: Konstantinos Bourantas
In the atmospheric interior courtyard of an 1830 chromatic mansion, other the Apollon Theater, chef-owner Konstantinos Bourantas serves a good idiosyncratic cuisine with analyzable dishes wherever fantabulous ingredients, balance, and flawless method service flavor. Many references to Greek flavors and the usage of section products are combined with planetary elements successful a paper that changes with the seasons.

Clochard – Thessaloniki

Modern Cuisine / Chef: Sotiris Mantzarakis
Clochard is located successful a modern municipality abstraction connected the crushed level of the “Excelsior” hotel. Chef Sotiris Mantzarakis proposes a modern paper inspired by French cuisine. Excellent earthy materials are transformed into standout dishes, specified arsenic prawns with rigatoni, beurre blanc, and bottarga, oregon royal scallops with champagne sauce, portion the Tornedos Rossini is simply a signature dish.

Dex.Silo.01 – Kourouta

Modern Greek Cuisine / Executive Chef: Gikas Xenakis, Chef: Stavros Kousis
At the gastronomic edifice of the “Dexamenes Seaside” edifice connected Kourouta beach, tables are acceptable wrong an aged vino tank, creating a peculiarly immersive experience. Gikas Xenakis’ modern Greek cuisine, executed with precision by Stavros Kousis, draws inspiration from the portion and section products.

Dionysos – Crete

Modern Cuisine / Chef: Albert Hazma
Rotundas with linen tablecloths nether the trees, brushed unrecorded music, chromatic arches, and a achromatic chapel make a peculiarly romanticist mounting astatine the “Elounda Beach” hotel. Albert Hazma’s modern cuisine is expressed done finesse dishes specified arsenic maize velouté with crispy shrimp and Jerusalem artichoke risotto with gorgonzola and strawberries.

Ex Machina – Athens

Modern Cuisine / Chef: Adam Kontovas
Adam Kontovas’ cuisine is characterized by innovative combinations and a fusion spirit. The shrimp tartare with pastourma pulverization connected shiso leafage and the perfectly grilled scallop with beetroot textures and homemade bacon bespeak the out-of-the-box attack of the creator.

Fresco – Halkidiki

Italian Cuisine / Executive Chef: Hector Botrini, Chefs: Nikos Papastergiou, Giorgos Tsamouris
With a presumption of Halkidiki’s magical sunset, the edifice astatine “Sani Dunes” combines elegance and romanticist atmosphere. Hector Botrini’s paper pays homage to Italian cuisine with modern flavors, innovative ideas, and originative reinterpretations of classical dishes.

Grandma’s – Ios

Modern Greek Cuisine / Executive Chef: Sotiris Evangelou, Chef: Alkiviadis Papadopoulos
On the arty terrace of the “Liostasi” hotel, the edifice offers a refined gastronomic acquisition inspired by Cycladic cuisine. Standout dishes see kakavia with vlacho, octopus fricassee with celery basal and lemon-egg sauce, and Niotiko kid with eggplant purée.

Hellas – Rhodes

Modern Greek Cuisine / Chefs: Kyriakos Iakovidis, Eirini Georgoudiou
In a well-tended courtyard successful Pefki, the edifice presents a originative paper rooted successful section Rhodian cuisine and enriched with idiosyncratic memories and section products. Standout dishes see lamb vlycheto, dolmades with seafood, and rosol ail shrimp.

Kamares – Halkidiki

Modern Cuisine / Executive Chef: Alexandros Tsiotinis, Chef: Thanos Giannakos
At the edifice of “Eagles Palace,” with a presumption of the oversea and the land of Ammouliani, Alexandros Tsiotinis signs a originative paper based connected seasonality and Mediterranean freshness, with bold and unexpected combinations.

Makris Elounda – Crete

Modern Cuisine / Executive Chef: Petros Dimas
The Cretan subordinate of the “Makris” edifice household is elegantly staged astir the excavation of the “Domes of Elounda” hotel, with a presumption of the mysterious silhouette of Spinalonga and the astir romanticist tables floating connected the water. Petros Dimas presents a much acquainted broadside of his modern cuisine here, without missing the precocious gastronomic interest, the astir theatrical presentations of immoderate dishes, and the archetypal ideas.

Ora By Ettore Botrini – Athens

Modern Greek Cuisine / Executive Chef: Hector Botrini, Chef: Fanis Karadimas
At the cardinal edifice of “One&Only Aesthesis,” caput cook Fanis Karadimas, nether the guidance of Hector Botrini, translates Greek memories into modern haute cuisine with method precision and spirit clarity. The Greek quality remains discernible done elegant reinterpretations of classical dishes, portion the work operates with the professionalism of a expansive edifice and the desserts implicit the acquisition with good balance.