Kouzina 2018 will close as spectacularly as it opened. The closing ceremony includes the famous awards, which are now a top annual local culinary institution.

Chef Lefteris Athanasopoulos and Panagyiotis Xanthis launche the activities of KOUZINA 2019 in Holomontas - more specifically at «restaurant Apolymeni Petra» - where they collect wild mushrooms and create dishes of ancient Greek inspiration with a «mushroom» theme. Book a place in the green courtyard of the restaurant and feel the true Greek gastronomic identity! Read the menu! In cooperation with:

Chef Lefteris Athanasopoulos, Panagyiotis Xanthis and Tania Vlachou 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! In cooperation with:

Chef Lefteris Athanasopoulos, Panagyiotis Xanthis and Vassilis Cheristanides collect mushrooms, forest fruits and wild herbs and finally they mix them creating a 4-course mushroom menu! Book a place at «Viraggas» Traditional Restaurant and let the chef and the owners take care of you! In cooperation with:

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! Read the menu! In cooperation with:

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! [mk_button…

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? In cooperation…

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! Read the menu! In cooperation with:

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 the executive chef of "Restaurant KOKKINOS" Akis Stefanides creates 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! Read…

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. 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? Read the menu! In cooperation:

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. Read the menu!

In the typically Ammoulianian yard of Restaurant "The Roost", chef Konstantinos Trontsiow 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! Read…

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!

A sweet summer night, Michael Lemoniadis and his team welcome the guest chef of AKMI EDUC GROUP Herakles Asprides and the head chef of the KOUZINA feast Dina Nikolaou, in order to create together a menu based on the local sea production and inspired of the Mediterranean Sea. Fish are cooked with potatoes 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…

In the amphitheater of the Akrathos Hotel the KOUZINA 2019 culinary festival gives its place to the organization of 2020 through a Mediterranean cultural meeting, which will be “discussed”!

An amazing fish restaurant, located on the shores of the Athonite Sea in Ouranoupolis, presents its own KOUZINA. Fresh seafood from Mount Athos, fish that smell of fresh iodine, local herbs and vegetables, create a delicious enseble, curated by Mr Elias, who lovingly shares his delicious cooking with the visitors!

Cook Iphigenia Manolouda, popular creator of delicious traditional local dishes, invites you to Costa Costa and offers seafood! Delicious dishes reminiscent of the good old days and fresh seafood, is what will turn this "KOUZINA event" into a magic memory! Make sure to try everything!

The executive Chef of the famous "Grada Nuevo - Premium Oyster Bar- Restaurant" visits Olympiada, delves into the scents of its nature, tastes its mussels and goes directly to the "Fish Restaurant Olympic" - to cooperate with Maria Antoniou and her team. They present a unique menu, inspired by the local shells and the Ancient Greek cuisine. Book your spot and enjoy an authentic food experience!

It is the air of the Aegean Sea that dominates the green hills of the "Restaurant Relais & Chateaux Avaton Luxury Villas Resort". Akanthos Gulf (right in front of the restaurant), magically embraced by the Aristotelian Mountain and Mount Athos, is considered to be naturally and historically "blessed", the definition of sovereignity. On the same way, the executive Chef of Avaton, Panos Papadopoulos will be inspired by the environment, the simplicity of the local products, the marine element and above…

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!

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!

Ot 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 tranquility, 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 boat trip to the Athonian Sea begins. Visitors fish, saying goodbye to flowery spring taking in the aromas of the land and the sea. The fish is then grilled, under the shadow of Mount Athos, at the gate of the Athonite State. A truly blessed, unique experience, that will resurrect your spirit. Follow us!

Spend with us this year's 3-day Greek Holiday! Visit local restaurants and enjoy Pontian and Asian Minor seafood dishes. Ask for tsipouro and for salted "orkyni" from Ierissos, pies and "boureki" of all kinds, delicious dolmadakia wrapped in wine leaves, fish and sardines, spicy soutzoukakia, seafood and meze. Feel as if you really were in Pontos and Asia Minor! We are waiting for you!

Spend with us the 3-days Greek Holidays! Visit all the local restaurants and enjoy Pontian and Asian seafood dishes. Ask for tsipouro and for salted "orkyni" from Ierissos, pies and "boureki" of all kinds, delicious dolmadakia wrapped in wine leaves, fish and sardines, spicy soutzoukakia, seafood and meze... and feel as if you were in Pontos and Asia Minor! We are waiting for you and wish you enjoy it!

Spend with us this year's 3-day Greek Holiday! Visit local restaurants and enjoy Pontian and Asian Minor seafood dishes. Ask for tsipouro and for salted "orkyni" from Ierissos, pies and "boureki" of all kinds, delicious dolmadakia wrapped in wine leaves, fish and sardines, spicy soutzoukakia, seafood and meze. Feel as if you really were in Pontos and Asia Minor! We are waiting for you!

The last weekly section of KOUZINA 2020 is dedicated to the Mediterranean cuisine. Delicious fish and seafood, fresh vegetables, forest fruit, organic wines, authentic cheeses, green herbs, olive oil and so much more find their place in our summer dishes and define the simplicity in taste! Today, the executive chef of Belvedere Hotel Mykonos Panos Tziourtzioumis and George Chatzivaramidis invite you to the Mediterranean «Restaurant Skites» to introduce you all the gastronomic secrets of the famous Mediterranean cuisine!

«Athos Bar Restaurant», famous for its delicious Mediterranean dishes, presents its menu card! Seafood, colorful salads, amazing armoas, all inspired and based on the use of the local extra virgin olive oil. The the executive chef of Belvedere Hotel Mykonos Panos Tziourtzioumis and the hostess Miranda Gioura invite you to this fantastic dinner! Will you refuse such an attractive invitation?

"Louvidia" is a variety of local beans grown only on the fertile soil of Neochori. They are collected, threaded and then dried in order to be used during the winter period of time. "Louvidia" is also the gastronomic brand name for Neochori and it is served as a soup or cooked with salted pork. This evening the locals honor their traditional produce, dancing and singing for the Mediterranean nature and the gifts it generously offers. Do not miss this celebration!

Croatians and Greek dancers celebrate at the beaches of Ammouliani island to honor the Mediterranean Sea surrounding their countries, setting a real Mediterranean appointment on the green Mediterranean islands in the same geographical parallel. A tourist package that truly "blends" the various elements of Mediterranean Tourist Map !

Gault Millau and the executive chef of Belvedere Hotel Mykonos Panos Tziourtzioumis visit «Eagles Palace Hotel» and create a menu inspired by the Croatian Mediterranean cuisine. This is the way that the Mediterranean countries are gastronomically connected, the way the Mediterranean gastronomy is transformed into a strong friendship. It is the sea itself that defines what Mediterranean behavior shall be. Let's enjoy it all together

After another visit to the famous mussel farms of Olympiada, the Gault Millau and the the executive chef of Belvedere Hotel Mykonos Panos Tziourtzioumis go to «Restaurant Akrogiali», which is famous for its colorful Mediterranean dishes. They have created an amazing menu, where the sea food is the dominant flavor, ancient Greek cuisine is mixed with the Croatian gastronomic culture, bringing forth the most inspiring Mediterranean creation of the summer. Book now a place and ... enjoy!

Gault Millau and the Croatian guest chef visit Ammouliani Port. They collect sea herbs, fruit from the fruit trees, nuts from the flowering bushes, vegetables from the fertile gardens to make bread and dough for homemade pies. Local housewives prepare a festive table on the sandy beach and offer the participants a delicious breakfast similar to the one served every morning at the idyllic local hotels. Mediterranean songs of Greek music say goodbye to KOUZINA 2020 in the most unique…

Mediterranean Meeting of local dance groups closes this year's celebration and gives its place to the next! Do not miss it!

The stone-built square of Paleochori is full of colorful, traditionally handwoven carpets and delectable smells! Local housewives, members of the local Women's Association, are cooking cabbage with pork and local red beans, locally grown in the fertile soil of the area . Dances and songs turn the cooking show into a proper feast! Be part of it!

The executive Chef of "Alexandros Palace Hotel & Suites" delivers cooking classes based on the rich local mussels production. Herbs and aromas of the Aristotelian Mountain are blended with sea iodine, local spices, the unique muntovina liquor and pure olive oil. Mussels are one of the local gastronomic brands, so make sure to not miss this event!

A stunning cooking demonstration inspired by Pontus, which is delivered by Pontian housewives. It is accompanied by vibrant Pontian songs and dances. A historically important journey, rediscovering intense memories of unique cooking techniques, serves a virtual trip into the homeland of so many gastronomic discoveries. Do not miss it for any reason!

Inspired by the culinary heritage of Naousa and by the Pontiac customs that can still be found at the villages around the city, the executive chef of "Restaurant HARAMA" Stefanos Lafaras is moved from Arkochori of Imathia to the Eagles Palace Hotel! There, on the balconies of the luxurious resort, he transfers the authentic Nausian gastronomy to Halkidiki, promoting the Macedonian flavors, based on yesterday's homemade recipes that compose today's and tomorrow's gastronomic and, by extension, Macedonian gastronomy. We all…

Dances of fire, songs originating from Asia Minor, voices of enthusiasm and joy, authentic flavors from Cappadocia. It is a magical feast that takes place around the "Glossa" peninsula of Nea Roda, exactly where once upon a time the Persian King Xerxes built the canal. Come on in!

Amazing street food workshop, entitled "Mezedes from Smyrna". Taking place on the most beautiful beach of Ammouliani island by the executive Chef of IEK Delta, Yannis Angeloudas! Exquisite delicacies are baked on the spot, accompanied by the famous mundovina! Let the feast begin!

The locals welcome journalists in the vineyard of the "Akrathos Newlands Winery", in the green hills of Megali Panagia. A "symposium" dinner, full of local dishes, plenty of wine, folk orchestra and local bands, serve as a colorful gateway to the event. Recommended for guest with fine taste!

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! Read…

It is the sea breeze of the Aegean that dominates the Stratoni Port. The Akanthian Gulf (at the "feet" of the pior), magically "embraced" by Mount Aristotle and Mount Athos constitute the most natural and historically "blessed" place. At this scenery, local fisheren who dominate in the countryside, will get inspired by the ambiance, the simplicity of the products, the raw material of the marine element and above all by the musisians company. A Mediterranean dinner in the heart of…

"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 executives will enjoy with us. We are waiting for you! Read the menu!

"It is the dinner that takes place at Ierissos Arovigli Hill, just a few km far away from the land border of Mount Athos – literally opposite the Holy Peak. Chef George Palisidis & Local housekeepers, serve street sea food and fried anchovy as it is May and the fish of the Athos Sea dominates. Herbs of the Athonian slopes, local beer, greens of the rocks and the coast, local olive oil and many other ""goodies"" of the pre-Athonian land…

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!

Read the menu!

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! Read the menu!

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, Drama, Amphipolis and Tsarevo - Bulgaria frame the celebration and offer…

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…

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 executive chef of the luxurious Mount Athos Resort Tasos Paraskevaidis present to the public Mediterranean creations. With him the Croatian 3 Gault&Millau toques chef Stjepan Vukadin from Zrno Soli, one of the best restaurants in Split known for its Mediterranean cuisine. 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 Ierissos. Book…

The Croatian 3 Gault&Millau toques chef Stjepan Vukadin ""comb"" the beaches of the pre-Athonian peninsula, to collect wild herbs and kritama. He visits the hills of Ierissos, 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 Resort. It is the dinner that demonstrates the gastronomic similarities of Dalmatia…

It is the celebration that ""entangles"" the mosaics of Mediterranean cuisine, inviting Gault & Milleau Croatia in Eastern Chalkidiki. Indeed, the 3 Gault&Millau toques guest chef Stjepan Vukadin from restaurant Zrno Soli collaborates 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 the…

In the stone square full of colorful woven carpets in Neochori, the members of the local Women's Association welcome guests from Croatia and musicians from Goumenissa, 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 Croatians 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…

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!

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 Varvara Women Agritourism Association plant a cherry tree at Aristotles Holidays Resort, to remind visitors of the ""fight"" of our Vangelitsa to promote the sweets and deserts of Varvara of Mount Aristotle to the world!"

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 Resort κορυφαίοι Έλληνες chef ανάβουν φωτιές για να ψήσουν το "λεμονάτο" χοντρό ψάρι, - "λίγα λεπτά σε δυνατή φωτιά ήταν το μυστικό του Γέροντα Επιφάνου" λένε... και μετά extra παρθένο…

In a festive atmosphere, on Monday 30 August at 8 p.m., Mayor Aristotle Stylianos Valianos is expected to present the KOUZINA 2022 programme in Town Hall Square, after reviewing KOUZINA 2021. The feast will start earlier – with the Florina band and Lazaros Valkanis – diffused with Macedonian sounds the cobblestones of Arnaia. Dancers from the entire Municipality of Aristotle will frame the musicians, ending up in City Hall Square. After the presentation of KOUZINA, the musical performance will be…

Just before welcoming Drama as the honorary Greek destination of 2022, KOUZINA "set a table" at Magda's and Peter's – at Restaurant IDONES in Proti, in order to present us the cuisine of Amphipolis: dolmades with Serraic rice and herbs, grilled meats, delicious cheese pies, stuffed vegetables with tomato sauce, olives and local, extra vergin olive oil. Everything through a wine pairing menu, based on the local organic produce and the traditional recipies. Greek and Bulgarian mass media representatives and…

Stanos welcomes KOUZINA 2022, celebrating the production of traditional trachanas, made from wheat and fresh goat's milk, or yogurt. Experienced and established women align the kitchen utensils, boil the wheat, stir the mixture in the copper pots, spread the hot material in the sun to dry, rub it on the sieves and cook soup, which is flavoured with goat cheese. Will you stay at home or live yesterday through the first event of KOUZINA 2022?

A table in the heart of the traditional web of Arnaia. A scene in a stone square and a tavern with a yard - you would think it comes directly from yesterday and the past. A local story "from cheese" and a charismatic guest chef, Sofia Georgakaki of IEK DELTA 360, welcomes residents and visitors, offering a menu of "mezedakia" ("snacks"), inspired by the local cheese and honey production. Book it now and enjoy! [mk_button dimension="three" size="large" bg_color="#a4cf51" text_color="light" icon="moon-book"…