Beekeepers and journalists are wandering at the yellow slopes of Cholomontas Mountain. They discuss about the honey production, discovering how complicated is the "bee's job". After the daily exploration, guests will enjoy a special honey-based dinner at the "Traditional Restaurant Bakatsianos" in Arnea, where the executive Chef of Nobu Matsuhisa, Mykonos, Panos Tziurtzioumis, will prepare an unforgettable menu. Book your place now and enjoy this magic night with us!

The chef of the famous Grada Nuevo - Premium Oyster Bar-Restaurant visits Olympiada, explores its nature, tastes its mussels and ends up at the Fish Restaurant Olympic to collaborate with Maria Antoniou and her team. All together they present to the gastronomic travellers a unique menu, inspired by the shells and the ancient Greek seafood cuisine. Hurry to book your place! Hurry to enjoy the authentic!

It is the sea breeze of the Aegean that dominates the green hills of Restaurant Relais & Chateaux Avaton Luxury Villas Resort, on the famous green, sandy and blue Komitsa Beach. The Akanthian Gulf (at the "feet" of the restaurant), magically "embraced" by Mount Aristotle and Mount Athos constitute the most natural and historically "blessed" place. At this scenery, the executive chef of Avaton, Panos Papadopoulos, who dominates in the gastronomic area, will get inspired by the ambiance, the simplicity…

"A seafood table with a local identity is set up in the restaurant of the newly built, five-star Mount Athos Resort, which, built in front of the fishing port of Ierissos, overlooks Mount Aristotle and Mount Athos arm that closes ""in a tight, beloved embrace"" the Akanthian Gulf. As you watch the fishing boats leave for the ""good catch"" and the orkini harvest, the head chef of KOUZINA Dina Nikolaou and the executive chef of the resort Tassos Paraskevaidis prepare…

As you watch the fishing boats leave for the "good fish" and the orkyni harvest, the head chef of KOUZINA Dina Nikolaou and the executive chef of the resort Tassos Paraskevaidis prepare a fish menu, using fresh raw material, Ierissos artichokes, yellow pumpkins and of course orkyni - the gastronomic brand of Ierissos.

Book a place in the dream from today! Give yourself the luxury of a dinner like the one that French spokespersons will enjoy with us. We are waiting for you!"

It is the feast that takes place in the restaurant of the Skites hotel, just a few meters from the border of Mount Athos - literally below the Holy Peak. Giorgos Hatziavramidis, the executive chef of Skites, welcomes the executive Chef of the Belvedere Hotel Mykonos Panos Giourtzioumis of Palaiochorian descent to create a seafood menu with him, where the fish of the Athos Sea will dominate. Herbs of the Athonian slopes, vine leaves from the neighbouring organic vineyards, greens…

KOUZINA invites you to participate in this religious and cultural feast, organized by the Cultural Association of Ouranoupolis, honoring Saint Constantine and Saint Helen. It is a cultural event where tradition and dance are in the spotlight! Enjoy it!

Κάπου εκεί στην αμμώδη παραλία της Ολυμπιάδας, όπου το Αριστοτελικό και το Παγγαίο Όρος οριοθετούν το Στρυμωνικό Κόλπο, ο executive chef του Marrea Sea Spirit Ηλίας Τιλάλ αφήνει για λίγο τη βουερή παραλία της Θεσσαλονίκης και «πιάνει δουλειά» στο ιστορικό restaurant Akroyiali, που με την κληρονομιά του ενός αιώνα που «κουβαλά» στις κουζίνες του μας υπόσχεται μία αξέχαστη ανοιξιάτικη βραδιά. Το μενού του Ηλία και του Ιωσήφ (δηλ. του τοπικού executive chef) αποτυπώνεται σε μια κάρτα όπου θαλασσινά, όστρακα και…

Υπόκλιση και επίκληση στην αγιορείτικη διατροφή. Ψάρι & Λαχανικά, Χταπόδι μαγειρεμένο μαζί με τον ευλογημένο οίνο, Ταραμοκεφτέδες και Λαχανοκεφτέδες, Θαλασσινά & Χόρτα, Ψαρόσουπες και ταπεινά χαλβαδένια επιδόρπια συνθέτουν το μενού μιας βραδιάς, όπου ο Αθωνικός Κόλπος και Ιερή Κορυφή διαμορφώνουν τις συνήθειες και τη συμπεριφορά. Στους υπέροχους κήπους του Eagles Palace Resort αγιορείτες μοναχοί ανάβουν φωτιές για να ψήσουν το "λεμονάτο" χοντρό ψάρι, - "λίγα λεπτά σε δυνατή φωτιά είναι το μυστικό" λένε... και μετά extra παρθένο τοπικό ελαιόλαδο και…

A walking trail encompassing the blessed products of Mount Athos and Byzantine era architectural monuments, creates the most beautiful gastro-cultural summer memory. An exceptional tour that introduces you to the Mount Athos monks' food culture. Really memorable, not to miss!

A walking trail encompassing the blessed products of Mount Athos and Byzantine era architectural monuments, creates the most beautiful gastro-cultural summer memory. An exceptional tour that introduces you to the Mount Athos monks' food culture. Really memorable, not to miss!

The traditional religious “kourbani”, based on recipes taken from the local religious tradition. The event will take place at the yard of the Holy Pilgrimage of Virgin Mary, promoting the local monastic produce, while you will also get the chance to participate in the evening prayer!

Located across the Aegean Sea and overlooking Mount Athos, "Fish Restaurant Lemoniadis" invites visitors to taste its own version of "Monastic KOUZINA". Agioritiko Fish, Octopus marinated in wine sauce, beans cooked in onion jelly are served with strong tsipouro liquor, exclusively produced by the monks! Book a place and experience a real Athonian Dinner! Bon appetit!

On the slopes of the green Mount Kakavos, monks offer monastic dishes. The view of the local lake, the church, the courtyard, the surroundings, the place, the tranquillity, the devotion, all together build a true dreamy paradise that will make you wish you could stay there forever!

A small chapel located between the Aristotelian Mountain and Mount Athos cordially opens its doors to press representatives. Then, a culinary event takes place in the romantic courtyard. Fish with wild artichokes are cooked together, constituting the most representative dish of the Athonite cuisine.

A caravan of people from Cyprus is transforming the heritage of the enslaved homeland into a way of remembering. Their lives continued in other lands than the ancestral ones, but the habits, the way of behaving and living reflects in the experiences of that - the (forever) wounded land. The divided Island presents the gastronomy of the occupied territory and Despo Charalambous from Kofinou, Larnaca opens a lace phyllo to make the famous chipopita, a traditional, twisted pie originating from…

The Ionians used to fill the vine leaves, the cabbage leaves and the greenery with rice, creating delicious dolmades, which accompanied the daily and the festive tables of Asia Minor. A special place in it was occupied by the stuffed zucchini flowers with rice and spring herbs, which the housewives collected early on the May mornings and stuffed them almost on the spot, creating imaginative, colourful and, above all, delicious dishes. Zucchini flowers from Varvara have been stuffed with chives…

Paying tribute to Katina Kritikou of Kritikos Gallery & Restaurants, who created a gastronomic school and an identity in Ouranoupolis, because ""when you devote a part of your soul in your native soil"", then this place owes its recognition. We will see her prepare manti, ""the ravioli of the East"", filling the silk dough with minced meat and spices, which she opens with mastery, making an incredibly difficult cooking style look like a technical “convenience""! We will continue our dinner…

Upper Class Seafood Dinner, based on our local organic produce. The executive Chef Akis Stefanidis mixes earthly and marine ingredients with mastery and boldness, creating gastronomically inspirational, futuristic dishes! We invite you to read the menu and join us!

It is held every year to honor Pontian Hellenism, which in such a barbaric and inhuman way was dishonoured by the conqueror, to reach Greek territory with the known human and mental losses. The land of Pontus, the fertile, the blessed, the divine favoured, was left behind to mourn the separation, but the people proudly lifted their spirits through the doom and started again their life in our land. Their gastronomic tradition / essence is a sample of their housekeeping…

Potato feast in Paleochori? Yes! Because potatoes from Paleochori are going to be the main ingredient of the traditional piroshky, which will be fried in the hot olive oil from Megali Panagia by Pontian housewives from Amphipolis and the surrounding area. The matching of Amphipolis as an honored Greek destination with the local element is expected to provoke sensations and emotions. In addition to the housewives, dancers from Paleochori and Sozopol, Bulgaria frame the celebration and offer the public a…

It will take place in Ammouliani, Where else? In the white, sandy beach of Karagatsia, the professor of IEK DELTA 360, chef Giannis Aggeloudas for the second consecutive year, offers to the public healthy, fishy street food inspired by Asia Minor and the Sea that surrounds the island. A proposal with daily duration. Organize the Saturday's trip to Ammouliani, hurry to Karagatsia and ask for Giannis's street food. Believe us! You will keep looking for it!

The head chef of KOUZINA Dina Nikolaou visits Ammouliani on the border of Mount Athos. She meets the local housewives and collects with them herbs from the green Athonite hills, fruits from the fruit trees of the island and the flowering bushes, local produce from the fertile gardens and then they knead bread and dough for homemade pies. Together they set a festive table on the sandy beach and offer the public a delicious breakfast like the one served every…

Ierissos sets a table in its port and is waiting for you! Overlooking the Akantian Gulf, tightly enclosed on the green arms of Mount Aristotle and Mount Athos, the housewives of Ierissos set a large, hospitable and rich table and treat you to what defines the cuisine of Ierissos. The main protagonists are the wild artichokes and the orkyni, which is the gastronomic trademark of Ierissos. Pies and seafood delicacies steal the show, music from the local community resounds until…

The head chef of KOUZINA Dina Nikolaou and the executive chef of the luxurious Mount Athos Resort meet for the second time this year, to present to the public their Mediterranean creations. With them the Croatian guest chef from the Croatian Gault & Millau. Seafood, Wild Artichokes, Shellfish, Greens of Mount Athos, Kritama from the rocks of Ierissos, local pure virgin Athonite olive oil, all in a historic gastronomic symphony, which will connect the Croatian seafood cuisine with that of…

The head chef of KOUZINA Dina Nikolaou and the Croatian guest chef of Gault & Millau ""comb"" the beaches of the pre-Athonian peninsula, to collect wild herbs and kritama. They visit the hills of Ierissos, there ... in the ""old village"" in order to find wild artichokes, which will accompany the fish at tonight's Croatian dinner. In essence, they will connect Croatian cuisine with local products, creating a spectacular dinner, which will be hosted at the luxurious Eagles Palace Resort.…

It is the celebration that ""entangles"" the mosaics of Mediterranean cuisine, inviting Gault & Milleau of Croatia in Eastern Chalkidiki. Indeed, the Croatian guest chef and the head chef of KOUZINA Dina Nikolaou collaborate in perfect harmony with the executive chef of Avaton Luxury Hotel & Villas - Relais & Chateaux, Panos Papadopoulos and prepare a menu of four (4) authentic Croatian dishes inspired by the Mediterranean Dalmatian shores. On the green hill of Akti Komitsa, just 500 meters from…

In the stone square full of colorful woven carpets in Neochori, the members of the local Women's Association welcome dancers from Croatia, doing the traditional patinada of dancing in the streets of the village, ending at its most central point, in order for the cooking workshop to begin. Locals and Croats watch ""how the dry louvidia are cooked in Neochori and the surrounding area with pork"". They learn how to grow them from the local bean growers, they watch how…

It's Saturday and you are in a gastronomic destination with so many recruits! Visit the restaurants that hosted KOUZINA activities, but also those that you will find in the section “WHERE TO EAT - OUR RESTAURANTS” and leave yourself in the hands and inspiration of our chefs and cooks. Ask for dishes of KOUZINA that just finished and dishes from the card of our local restaurants! You will become their fans! Eastern Chalkidiki is a gastronomically ""worked"" destination. Its reputation…

And the feast ends ceremoniously, dedicated as always to the memory of KOUZINA volunteer, Evangelia Ilia-Samara. Croatian and Greek dancers dance in the stone squares of the Macedonian Arnea - as a Mediterranean encounter! They end up in the main square, under the centenarian plane tree and pass the baton of KOUZINA 2022 to Montenegro, which will be the next honored Mediterranean destination! We are waiting for you to experience it, to celebrate and to rejoice with us!

KOUZINA, honouring the memory of the volunteers who ""left"", every year, as part of the event will plant a tree in emblematic or tourist spots of the area in memory of their selfless offer. Today the members of the Women's Association of Neochori plant an olive tree at Alexandros Palace Hotel & Suites, to remind that Ms. Mary ""fought"" hard to reposition the dry louvidia on the table of the people of Neochori!