Chef Nikos Daoutis and Dimitris Polyzos are working together, creating a menu inspired by the ancient Greek "symposia" and the local truffle production. The entire Holomont forest "comes" to your table, while smells of the land and the air mix the eras! ... "A Greek table" is the cause of the people's meeting. Do not miss it!

Chef Nikos Daoutis visits Holomontas Mountain, he collects mushrooms, forest fruits and wild herbs and finally he mixes them creating a 4-course mushroom menu! Book a place at “Rodamos” Traditional Restaurant and let the chef and the owners take care of you!

A traditional pastry workshop, based on Arnea's honey production! Actually it’s a traditional feast that will be continued in the Town Hall square, where locally made sausages will be offered to every participant, meanwhile traditional dancers will celebrate the local organic produce. It’s the revival of the whole Arnea’s gastronomic tradition!

Manolis Valianos and the guest chef meet the local beekeepers, collect the famous moundovina (honey distillate) and get inspired: they create an excellent 4-course menu, which promotes the way in which moundovina and honey could be used. Ancient Greek inspiration in a completely green garden with a long history. We are waiting for you!

Kavala is the honored Greek destination for KOUZINA 2019. That is why members of the Chef Club "Hellenic Gastronomy" say goodbye to its famous port and arrive at Olympiada, where - in cooperation with Maria Antoniou – create a gastronomic feast – ode to the Aristotelian sea. Fish, seafood, forest fruits, herbs, “armyrikia” (sea herbs) and Greek wine are coming one after another to your table - by the view of sea. Book your own place and just enjoy!

A Greek feast, a joyful celebration, a religious and cultural event where members of the Cultural Association of Ouranoupolis create a musical feast of the sea and history. We are waiting for you to dance by our side!

KOUZINA 2019 is transferred to the honored Greek City of Kavala and members of the Chef Club "Hellenic Gastronomy" deliver cooking classes, based on the large mussels’ production of Olympiada. Colors and smells (coming from the Aristotelian Mountain herbs) are mixed with the iodine, meanwhile spices, moudovina and extra virgin oil strengthen the taste of the famous mussels. Keep in mind that the above mentioned mussels consist the gastronomical brand of the village. Could you miss that activity?

A menu - ode to the local fish production, created and presented by members of the Chef Club "Hellenic Gastronomy" and Angeliki Minerou. A gastronomic pallet, which fascinates the taste, challenges and invites. Book a place to this dinner and just enjoy!

By the view of the Athonian Bay and the Island Ammouliani the executive chef of AKMI Ioannis Panayiotidis and the awarded chef of the Aristotles Holidays Resort & Spa Kostas Dalianis go to the Tripiti Port and select the freshest fish and sea food. Then, they mix the fish with sea herbs and organic vegetables from the hotel’s garden, creating dishes inspired of the sea, the land and the summer which is approaching! Book a place and enjoy “the feast…

Chef Panayiotis Karafoulides from the Culinary School DELTA and Louloudia Alexiadou are waiting for the fish that have been caught by Andreas and they choose the best. Then, they head to the kitchen of “restaurant Akroyiali” in order to create a menu inspired of the Aristotelian «water element». They mix the fish with wild herbs and forest fruits and when the ingredients are combined the smell dominates! The wine is always served, there's plenty of tsipouro and a lot of…

A sweet spring night, Michael Lemoniadis and his team welcome the executive chef and teacher of AKMI Heraklis Aspides, in order to create together a menu based on the local sea production and inspired of the athonian cooking techniques. Fish are cooked with pasta and fresh vegetables, are served immediately and are accompanied by athonian wines in order to take you on a "trip" around the athonian “trapeza”, where the sea food dominate and fascinate the taste!

Wandering between the blessed products of Mount Athos and the Byzantine, and religious monuments create the most beautiful gastro-cultural summer memory. An exceptional tour to the cultural monuments of Mount Athos and to the culinary habits of the monks! Book your participation now! Your choice will prove you right!

Wandering between the blessed products of Mount Athos and the Byzantine, and religious monuments create the most beautiful gastro-cultural summer memory. An exceptional tour to the cultural monuments of Mount Athos and to the culinary habits of the monks! Book your participation now! Your choice will prove you right!

Traditional religious “kourbani”, based on recipes taken from the local religious tradition. It takes place at the yard of the Holy Pilgrimage of the Virgin Mary, promoting the local monastic production and it is always accompanied by participating in the evening prayer

Journalist Eleni Kefalopoulou visits a fantastic “balcony to the Aegean Sea”, belonging to “Skites Bungalows”, and presents athonian wines - just few meters away from the land border to Mount Athos. Athonian dishes and snacks complete the pieces of the athonian wine and gastronomy puzzle, which always fascinates for the simplicity in the taste and the ingredients!

Monk Nikitas from the Cell of Saint Nikolaos (Mount Athos) prepares an excellent monastic cooking class, based on the culinary heritage and organic produce of Mount Athos. In the green yard of “Athos Villas Luxury Seaside Villas”, with the view of the athonian peninsula and the peak of Mount Athos, you will surely live the gastronomical glory of the monastic cuisine and feel the athonian aura in every cell of your body! Do not miss this KOUZINA event!

A classical monastic dinner, which is organized in the big yard of the romantic chapel Saint Modestos / Arnea, after the evening prayer. The big cypress trees, the old bells, the monastic dishes and the magical view will turn the religious “kourmpani” into an enjoyment for your senses. We invite you and we are waiting for you!

Chef Apostolos Altanis from Hyatt Regency Thessaloniki is inspired by the athonian sea aura and visiting the kitchens of Eagles Palace creates a menu with athonian origin and monastic influence. Alongside him, Italian monks complete the palette of authentic religious creation based on fish from Mount Athos, which blends with the wild herbs so as to make it the most gastronomically successful combination! Do not miss this dinner. Close a timely place and enjoy a Mediterranean creation with a clear…

A stunning classical cooking lesson inspired by Pontos, delivered by local housekeepers, combined with musical Pontian songs. A historical glimpse into the taste, a ramble between the cuisines of those times, and a "virtual" trip to the homeland of gastronomic discoveries. Do not miss it!

Inspired by the gastronomic heritage of the unforgettable lands of Asia Minor, respecting the ancestral habits - which remain unchanged in the course of history, with love for the production of the Athonian Sea, chef Sofia Georgakaki from IEK DELTA presents to the public a four-course menu, that seems to have "escaped" from the elegant dinners of Smyrni (Izmir) and it is re-recommended to the clients of the Fish Restaurant "The Golden Hook". There is no reason to miss this…

"A traditional cooking workshop, which is delivered by Ouranoupolis' housekeepers with roots from Asia Minor! An activity that always impresses the participants. Herbs from Mount Athos, local extra virgin oil and homemade pastries are mixed, in order to create amazing dishes “influenced by the past” and delicious “mandi”, which seems to include all the athonian nature! An activity for few and selected participants! "

An amazing cooking workshop, which promotes the recipe of “soutzoukakia” (meatballs), delivered at the most central point of Ouranoupolis by Rigas brothers. The dishes are grilled on the spot and are accompanied by the famous “moundovina” – product of the Arnea’s beekeepers!

Ched Ioannis Angeloudas from the Greek Culinary School DELTA and Vangelis Tousios from the Fish Restaurant “Anemotrata” are inspired by the smell of the Athonian Gulf and the historic heritage of Ammouliani Island, creating an Asia Minor menu, where meze dominates and smells take the visitors on a "virtual" trip to the Asia Minor dinners. Will you really miss it?

The executive chef Panayiotis Papadopoulos from “Relais & Chateau Restaurant Avaton” presents a unique and representative sea food menu in order to honor the “World Oceans Day” as it is marked and honored by all the Relais & Chateau Restaurants in the world.

In the typically Ammoulianian yard of Restaurant "The Roost", chef Ioannis Angeloudas from the Greek Culinary School DELTA offers to his visitors dishes that had usually been served at Galimi, during the “Grande” Asia Minor dinners. A menu brought directly from the homelands of Asia Minor – tastes of spices and fish, herbs and pasta, sugar and syrup… We are waiting for you to taste everything!

The last section of KOUZINA 2019 is dedicated to the Slovenian cuisine. Tender veal, wonderful pastries, forest fruits, excellent wines, cheese and best quality of prosciutto set the Slovenian cuisine to the pallet as one of the most delicious and spicy Mediterranean cuisines. Today, the slovenian chef Manca Istinič and the head chef of the KOUZINA Dina Nikolaou invite you in the luxury Eagles Palace, in order to offer the Slovenian edition of the Mediterranean diet and to initiate you…

Argyri Xatzi from “Restaurant Isvoros”, the Slovenian chef Manca Istinič and the head chef of the KOUZINA Dina Nikolaou visited the Aristotelian Mountain, collected herbs and fresh fruits and went to the restaurant’s kitchen to combine them with local organic meat from the farm of “dad Xatzis”. The result? We will all feel it at the green garden of the traditional restaurant, so as to realize how an original Slovenian menu can be offered when it is cooked with local…

This evening the Slovenian cuisine meets the original Greek one to the village of Pyrgadikia, where the fresh fish production impressed the Slovenian chef Manca Istinič and the head chef of the KOUZINA culinary festival, Dina Nikolaou. Both of them – in cooperation with the owner, Amalia – chose the freshest sea food and prepare a Mediterranean sea food dinner, which combines the Slovenian with the Greek characteristics, composing a really delicious Mediterranean menu!

Slovenian, Spanish and Greek dancers dance for the surrounding Mediterranean Sea and they book a Mediterranean appointment to “the green Mediterranean islands in the same geographic parallel”: it is an innovative tourism package, that has been running through the network “the towns of Alexander the Great”, which is already “mixing” the Mediterranean touristic map!