Traditional cooking class entitled "Politiko Mydopilafo" will be delivered by local housekeepers nearby the romantic chapel of Saint Theodoron with the majestic view at Akantios Gulf. They will prepare religious dinner, using mussels of Olympiada and they will teach the way in which they cook. Handmade variety of meze will be offered after the lesson! Do you believe that you must miss it?

A cultural and gastronomic meeting of Pontic Greeks of the region. Music, dance and flavour from their unforgettable homelands will end in the best way this special week.

Cooking class delivered by Chryssa Grigoriou. Fresh sea products are cooked according to the Asia Minor techniques, being ideally married with the gastronomy history and creating what is called "heritage". All these - only for few persons- will take place in the wonderful "Aegean Sea balcony" - belongs to the wonderful farm.

All flavours of the Athonite sea mingle, creating incredible combinations and matching cooking techniques and uses of fresh produce. The smell of the sea, the view on Mount Athos and the sandy Drenia islands inspire Giota Tsakni to create culinary works of art!

A menu brought from the kitchens of Asia Minor and the fragrant ovens of the East, capturing memories, tastes and an aura of times bygone. The chefs enclose in their dishes the gastronomic history of an era!

Chef Marco Motta from the famous Gastronomy School FORMAEMPLEAN (Madrid) and chef Dina Nikolaou prepared a menu based on "oil and olives from the Mediterranean", marrying oily flavors of local olive groves with Mediterranean products and influences, to create dishes inspired by the colors of spanish cuisine and the aromas of the Mediterranean.

Chef Dina Nikolaou, Dimitris Koparanis from ESTRELLA and housekeepers from Stagira and Stratoniki present "the dishes of the Sultan", combining the gastronomical history of the Sidirokafsia village with the Mediterranean influence of the sea. Do not miss it for any reason!

Local fishermen are coming to the port after a tiring day, closing to their nets the richest haul. There, on the fishing boats, they prepare "kakavia" (traditional fish soup) and they offer the unique experience of their "hard everyday".

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

It is the feast of the opening ceremony, which will be accompanied by songs and dances, presented by members of local choirs and local dance groups. Arnaia of tradition welcomes KOUZINA 2018 with joyful events where participation and joy dominate! The famous local sausages are baked around the square, the smell floods the city center, and the “moundovina” is abundant! Residents and visitors enjoy the spring and the local gastronomy opens its gates to the public for a whole month!

Traditional cooking course, which will be delivered by housewives - members of the Palaiochori Women's Association and will promote the local potato production. Also Cypriot housewives - members of the Larnaca Country Women Association will present recipes based on the Cypriot potato - "kolokasi" (PDO of Cyprus). The lesson will end on a celebration and the celebration in a genuine local folk feast, a Greek-Cypriot meeting of friendship and cooperation. Members of the Macedonian - Thracian Chef Club will present the event!

In parallel, French chef of Centre Culinaire Contemporain and chef Dimitris Polyzos present an excellent menu inspired of the ancient Greek cuisine which is accompanied by local wine from "Estate Claudia Papayianni". Join us from 14.00 until early in the morning! We believe that there is not a better way for the feast to be finished!

A traditional cooking course, which will be delivered by housewives - members of the Neohori Women Association who will teach us how they cook "louvidia". It is the traditional bean that has been cultivated for years and years between the area of Neochori and Paleochori and it is famous for the excellent quality. The lesson will end in a "local feast" to show us how the older ones celebrated the importance of each day of the year. Members of the Macedonian - Thracian Chef Club "Alexander the Great" will present the event!

A lesson of traditional pastry, based on the honey production of Stanos. The course will evolve into a demonstration of cooking techniques and will culminate in a celebration of the children, who will sing and dance, reviving the tradition. At the same time, members of the ERGANI Women's Association of Episkopi, Heraklion, Crete (Chersonesos Municipality) will present Cretan desserts, made by Arnea and Stanos honey! Traditional pies and the opening of trachana «filo» are expected to impress!

Traditional pie demonstration: famous pies of Crete are presented by members of the ERGANI Women's Association of Episkopi, Heraklion, Crete, while the delicious Varvara “trachanopita” is prepared by members of the Varvara Women's Agritourist Association “Dryades”. The feast ends finding children singing and dancing!

With herbs, plants and fruits collected from the Aristotelian Mountain, Louloudia Alexiadou and the awarded chef of Grand Hotel Thessaloniki, Vassilis Tsontzos, create dishes that combine the cool flavors of the organic herbs with local seafood! A feast of scents and colors that make up a seafood menu, inspired by the Aristotelian writings.

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

Chef Dina Nikolaou delivers cooking lessons, based on the rich local mussel’s production. Herbs and aromas from the Aristotelian Mountain blend with iodine of the sea while spicy spices, “moundovina” and pure olive oil “take off” the taste of the famous mussels, which are the gastronomic brand name of the historic settlement. The tasting trials give place to the Asia Minor “sea dances” and the feast… begins!

Menu - Ode to the fish-production of Olympiada, created and presented by Maria Antoniou and Chef Dina Nikolaou. A gastronomic pallet, which “takes off” the tasting sensor, challenges and invites you! Book now a place in the gorgeous fish table of the excellent fish restaurant and enjoy!

Fish event, organized by the Stratoni Sports Club, which excels in fishing competitions and marine events! The show of fish-culinary techniques and recipes ends in a musical event. After that chef Dina Nickolaou offers seafood dinner at the historic Lesxi restaurant of Stratoni.

Three days celebration of the “Holy Spirit” and all the fish restaurants in the coastal zone welcome you, offering seafood dishes cooked with the freshest ingredients. Ask without fear, dare the proposed combinations, follow our gastronomic streets and enjoy the most beautiful summer excursion! Have a good time!

Three days celebration of the “Holy Spirit” and all the fish restaurants in the coastal zone welcome you, offering seafood dishes cooked with the freshest ingredients. Ask without fear, dare the proposed combinations, follow our gastronomic streets and enjoy the most beautiful summer excursion! Have a good time!

Three days celebration of the “Holy Spirit” and all the fish restaurants in the coastal zone welcome you, offering seafood dishes cooked with the freshest ingredients. Ask without fear, dare the proposed combinations, follow our gastronomic streets and enjoy the most beautiful summer excursion! Have a good time!

Monastery dinner, based on products produced by the monks at the Monastery of Virgin Mary "the joy of the sad people" Paleochori and are famous for their purity and quality. Chef Dimitris Polyzos and chef Elias Gotsis from Athena Pallas prepare monastic dishes and travels visitors to the Athonian State, introducing them to the gastronomic habits of the monks!

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 participation in the evening prayer.

Original Mount Athos dinner served by Miranda Gkioura. It will be followed by athonian wine tasting. Indeed, “Metochi Chromitsa” presents original Mount Athos wines, made by the monks who use grapes collected from the Mount Athos vineyards. Among the many varieties, "Kormilitsa", the official wine of the Cremlin, stands out!

Monastic dinner, which takes place on the slopes of the Aristotelian Mountain and it is prepared by representatives of local women's associations. It is served at the magical courtyard of the church of the Mountainous Saint Nikolaos with the incredible view to the athonite bay and it is combined with participation in the Evening Prayer.

Classic monastic dinner, which takes place at the yard of the exceptional Gomati chapel, after the usual Great Prayer. The courtyard - decorated by the tall cypress, the old bell, the demonstration showing how the "turned" local traditional pie is cooked by the locals and the magical view to the village will turn the religious “kourbani” event into an enjoyment of all the sensations.

Chef Dina Nikolaou presents an “inspired” monastic menu, based on the athonian culinary heritage and on the Mount Athos organic produce. Overlooking the top of Mount Athos and the islets "Drenia" you will experience the gastronomic splendor of the seaside monastic cuisine, feeling the athonian breeze in every cell of your body!

Wandering between the blessed products of Mount Athos and the Byzantine, religious monuments, that 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!

A stunning classical cooking lesson inspired by Pontos, delivered by Plaisir's exquisite pastry chef, Panayiotis Sakarakis, combined with musical Pontian songs. A historical glimpse into the taste, a wandering between the cuisines of those times, and a virtual trip to the homeland of gastronomic discoveries.

Inspired of the gastronomic heritage of the Asia Minor unforgettable lands, respecting the ancestors' habits - who remain unchanged in the course of the history, with love for the production of the Athonian Sea, chef Sotiris Evangelou from Makedonia Palace 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 Vino Restaurant / Eagles Palace

Amazing cooking workshop, which is delivered by Ouranoupolis Cultural Association's members and always impresses all the participants. Herbs from Mount Athos, pure olive oil and cooking techniques brought from Asia Minor ends to a dinner where the authentic homemade Asia Minor recipes create fantastic impressions. An activity for few and selected participants!

Traditional cooking lesson, taken place at the picturesque Chapel of Agion Theodoron with the magic view on the Akanthios Gulf. Local housewives prepare a religious dinner, using mussels from Olympiada and teach the attendees how to prepare it. After the lesson, you will be offered hand-made appetizers!

Chef Panayiotis Papadopoulos from "Relais & Chateau Restaurant Avaton" presents a unique and representative sea food menu in order to honor the "word oceans day" as it is marked and honored by all the Relais & Chateau Restaurants in the world.

The executive chef of Nikopolis Thessaloniki, Stefanos Stamidis will be the eminent guest and the head chef of the KOUZINA culinary festival Dina Nikolaou welcomes to Avaton Luxury Villas Resort French & Spanish journalists and gourmets.

A menu for few and elected!

Ammouliani has the largest fishing fleet in central Macedonia. This means that the fish offered in the island's restaurants is caught on the same day. Besides, in Ammouliani if a fish was caught yesterday, it is not considered fresh! That is why the inhabitants welcome visitors to the fishing boats of the harbour, where they revive the traditional custom of "gripos", they teach them fishing techniques. The catch comes to the port, where it is grilled on the spot and, accompanied by Athonite tsipouro and wine, it becomes a joyful celebration of the sea!

At the same time recipes and dishes came from Prikonissos (Asia Minor region) and fresh seafood have been caught in the athonian sea inspire chef Stephanos Stamidis from Nikopolis Thessaloniki, who "escapes" from Dome Real Cuisine and travels to Ammouliani Island. He creates ecstatic and gastronomic flavors, presenting selected and special dishes. It is the "Feast of Prikonissos" and awaits you to honor it!

Menu for real gastronomic travelers, created by members of Chef Hellenic Gastronomy, who "discover" the tradition of Asia Minor through the Ammouliani’s production, the modern techniques and the historical routes. The products are the cause, since the reason is the creations of “The Roost”, which is the most delicious suggestion in Ammouliani Island. You should not miss this dinner!
We are waiting for you!

This menu has been created by the famous Lebanese chef George Akkiki and it is based on “Mediterranean Oil & Olives”. It combines the oily tastes of the local products with those of the Mediterranean influence, creating dishes inspired of the Lebanese cuisine and the Mediterranean scents.

Chef Dina Nikolaou and housewives from Stagira and Stratoniki meet each other at the green garden of “Aristotle's Park" and cook "the sultan's dishes". They invite you into a virtual trip at the gastronomic history of the “Sidirokafsia Villages” and they “mix and match” it with the area’s Mediterranean influence.

The executive chef Panagiotis Papadopoulos from Avaton Luxury Villas Resort and the famous Lebanese chef Georges Akkiki create a prime Mediterranean menu, where the sea flavors and the fish production of Akanthios Gulf dominate and fascinate. A gastronomic trip to the Mediterranean coast of the Athonite State, overlooking the Avaton gardens.

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!