• Angelos LANTOS

    Blending old cooking techniques with modern gastronomic tools, Angelos Lantos is a scholar of traditional and modern cuisine. Perpetually redefining the classical, he feels passionately that his craft is not about making a splashy impression, but about enriching gastronomy in its truest meaning of the word. His earthy “no-frills” dishes are the outcome of months of research and experimentation.
  • Athens for Stoics, and Everyone

    Expectations are the crux of a happy life, as Marcus Aurelius and the rest of the Stoics argue. Wake up every morning and reflect on the bad things that are likely coming your way. Screw down your expectations, and your chances of avoiding disappointment go up. Be reasonable.
  • Alexandre MAZZIA

    From Africa to Marseille via Japan, this ex-basketball player chef pushes the limits of gastronomic fusion. Riding a wave of praise and international recognition, the only constant in his impulsively creative kitchen seems to be audacity.
  • Bertrand GREBAUT

    Bursting onto the Paris culinary scene with Septime, the Michelin-starred chef goes from success to success, breaking norms while focusing on sustainability. He creates a casual, affordable gourmet cuisine that we can all feel good about supporting.
  • Mikres Kyklades

    In a paper titled “Feasting in the Homeric Epic,” the English scholar Susan Sherratt points out that feasting is the single most frequent activity in the Odyssey, and also, apart from fighting, in the Iliad. “It is clearly not only an activity of Homeric heroes but also one that helps demonstrate that they are indeed heroes.”
  • Spondi

    The name, from ancient Greek, means “libations.” Established 1996, in a beautiful neoclassic mansion, it was the first restaurant in Greece to receive 2 Michelin stars...
  • Hytra

    On the top floor and roof terrace of this graceful, hyper modern white marble and glass edifice, is the restaurant “Hytra,” taking its name from a clay cooking-vessel used in ancient Greece. This may strike one as a total associative clash, but somehow miraculously, over a 14-course meal, it reveals itself as a perfect match.
  • Tasos MANTIS

    “local products, new ideas.”
  • Guy MARTIN

    Self-taught, he began his career as a pizzaiolo at age 17. Nothing in his family history or early inclinations hinted at his becoming one of the greatest French Chefs. But like with everything Guy Martin does, be it extreme skiing or studying philosophy, once he takes on a subject, he relentlessly pursues it until he reaches perfection...
  • Le Cinq

    Not too long ago, fine dining required a dinner jacket, or at least a blazer. Working at the door of Maxim’s in Paris in the late 80’s for a while, I remember helping gents into them as if putting on ceremonial garments. Choosing the right size from our collection of loaners was an important skill. Getting it wrong on the first try would negate a tip. In the evenings, I would add a tie...