The Direct program of protothema.gr, with Giorgos Evgenidis, crossed the threshold of the Grande Bretagne—one of Europe’s most historic hotels, celebrating 150 years of operation—this holiday season. In a festive tour filled with stories, flavors and traditions, the people of the hotel recount what hospitality with a century-and-a-half-long legacy truly means.

The role of guide is taken on by Executive Chef Asterios Koustoudis, who presents the Christmas menu and speaks about the culinary philosophy of the Grande Bretagne. As he notes, “food is a fundamental pillar of the hotel,” while revealing that preparations for the festive gala begin as early as mid-summer. This year’s menu has a “classic feel,” with strong influences from the celebration of the hotel’s 150th anniversary.

From the presidential suite of the Grande Bretagne, the Executive Chef also shared several of his secrets, saying among other things: “The secret lies in simplicity. There’s no need to overcomplicate things.” His personal philosophy is summed up in a single image: on the table, he would place a roasting pan, as a symbol that brings people together around it.

Also speaking on the program was the hotel’s Head Butler, Giorgos Alexoglou, who placed particular emphasis on the importance of teamwork, which forms the foundation of the hotel’s daily operation.

The Head Butler of the Grande Bretagne, Giorgos Alexoglou

The tour concluded at the Winter Garden, where the Grande Bretagne’s philosophy surrounding tea, coffee and pastries unfolds—another expression of the timeless elegance and attention to detail that have characterized the hotel for 150 years.