The prestigious Golden Chef’s Hats 2026 were awarded last night, celebrating the best restaurants in Greece in another triumphant tribute to Greek gastronomy.

The 33rd Golden Chef’s Hats awards ceremony, organized by Athinorama, was unlike any other in the history of the institution. Forty-five restaurateurs and chefs from across Greece were honored with the Golden Chef’s Hat, the country’s highest culinary distinction. For the 33rd consecutive year, the awards recognized and celebrated the high standards of Greek restaurants and the ever-rising profile of the Greek culinary scene.

Hector Botrini Dominates the Awards—Again

Once again, Hector Botrini swept the awards, with his flagship restaurant, Etrusco in Corfu, named Greece’s best restaurant for the 14th year in a row. Etrusco received a score of 17/20 and two Golden Chef’s Hats. The second place was shared by Botrini’s Athens and Delta, both scoring 16.5/20 and also earning two Golden Chef’s Hats each.

Athens gained one more Golden Chef’s Hat this year, bringing its total to 17 awarded restaurants. Greece’s top tourist destinations also received high praise from the awards’ tasting committee. The Aegean islands now boast 14 Golden Chef’s Hats (half of which are in Santorini), while the Ionian Islands and Halkidiki have six and four awarded restaurants, respectively.

Two restaurants, Onuki Athens and Veri Table Athens, joined Greece’s culinary elite for the first time, and four restaurants that had previously lost their Golden Chef’s Hats—Varoulko Santorini, Petra Restaurant (Santorini), Matsuhisa Mykonos, and Fiore (Zakynthos)—reclaimed their prestigious status.

Special Awards and Honors

Nineteen restaurants received the Top Notch distinction, recognizing their excellence just below the Golden Chef’s Hat threshold. Yannis Kikiras was named Chef Pâtissier 2026, and the Public’s Choice Award 2026 went to Sushimou in Athens, helmed by Antonis Drakoularakos.

A Gala Dinner Like No Other

For the first time, the Golden Chef’s Hats 2026 awards ceremony featured a unique gala dinner curated by two of Greece’s top chefs: Athinagoras Kostakos and Vassilis Mouratidis. Their avant-garde menu defied convention, showcasing a playful and inventive take on haute cuisine. The chefs used unexpected “vessels” like toothpaste tubes, shakers, and cans to serve their dishes, blending creativity with humor.

The evening’s highlight was a spectacular dessert presented in a flowerpot, which was dramatically smashed on the table to reveal the stunning sweet treat inside. This grand finale earned a standing ovation, capping off a dazzling ceremony.

Greece’s Best Restaurants for 2026

Etrusco (17/20) – Corfu
Modern Cuisine / Chefs: Hector Botrini, Fanis Chatzikrivos
At Greece’s top restaurant, Hector Botrini offers a dining experience marked by intense flavor, technical mastery, and emotional depth. The celebrated chef continues his creative journey between the Ionian Islands and Italy, presenting a series of exceptional specialties through a refined culinary lens. The service and wine list are both worthy of a modern grand restaurant.

Botrini’s Athens (16.5/20) – Athens
Modern Cuisine / Chefs: Hector Botrini, Ilias Doukas
In his Athens outpost, Hector Botrini, now joined by the exceptionally talented Ilias Doukas, presents the latest evolution of his culinary philosophy. Through two tasting menus, he opens a contemporary dialogue with today’s fine dining, bridging Greek and Italian gastronomy through memories, places, and traditions.

Delta (16.5/20) – Athens
Modern Cuisine / Chef: Giorgos Papazacharias
Chef Giorgos Papazacharias crafts a cosmopolitan, conceptual, and sustainable cuisine with a strong focus on nature, evoking emotion through an enigmatic tasting menu full of surprises. Standout dishes include edible lily with creamy shrimp, fermented rice with seafood sweets, and a dessert of crispy sunflower with phyllo cream and chestnut praline.

Botrini’s Santorini (16/20) – Santorini

Modern Cuisine / Executive Chef: Hector Botrini, Chef: Aris Rousis
From one of Oia’s most elegant terraces, with a breathtaking view of the Caldera, the restaurant offers a high-level fine dining experience. Hector Botrini once again impresses with dishes marked by finesse, originality, and bold flavor combinations, while the carefully curated wine list and impeccable service complete the experience. As of 2026, Giorgos Skopelitis takes over as head chef.

Elements Restaurant (16/20) – Santorini

Modern Cuisine / Chef: Tasos Stefatou
At the luxurious “Canaves Epitome,” award-winning chef Tasos Stefatou presents a menu filled with memories and international influences, proving that his creativity knows no bounds. The Corned Beef stands out as a multi-layered creation showcasing the kitchen’s high technique, while wine director Elina Dakanali offers unique wine experiences with rare labels from the hotel’s cellar.

Hervé Restaurant (16/20) – Athens

Modern Cuisine / Chefs: Hervé Pronzato, Grigoris Kikis
With a contemporary style and distinctive flair, the restaurant unfolds its concept around the bar of an open fine dining kitchen. Acclaimed chef Hervé Pronzato and his partner Grigoris Kikis creatively blend French gastronomic culture with Asian influences, presenting a unique tasting menu that explores diverse culinary paths.

Lauda (16/20) – Santorini

Modern Cuisine / Executive Chef: Emmanuel Renaut, Chef: Giorgos Dospras
As you descend to the legendary terrace of Oia, the view of the Caldera sets the perfect stage for a high-level gastronomic experience. Three-Michelin-starred chef Emmanuel Renaut combines French gastronomic culture with select Santorini ingredients, creating a modern cuisine with dynamism and finesse. As of 2026, Orestis Sotiriou takes over as head chef.

Pelagos (16/20) – Athens

Modern Cuisine / Chef: Luca Piscazzi
At the award-winning restaurant of the “Four Seasons Astir Palace,” Luca Piscazzi delivers a cuisine of high precision with a clear seafood orientation. The menu balances French classic technique and modern creativity, offering dishes with pure flavor depth and flawless execution. The refined wine list and discreet service complete an experience of international caliber.

Squirrel (16/20) – Halkidiki

Modern Cuisine / Chef: Vassilis Mouratidis
With just a few tables and a sea view among the pines, the gastronomic restaurant of “The Danai” creates an atmosphere of exclusivity. Chef Vassilis Mouratidis presents a boldly refined modern cuisine with impeccable technique and top-quality ingredients. Standout dishes include ravioli with oyster and frozen Roquefort, and foie gras mousse with caramelized popcorn.

Treehouse (16/20) – Halkidiki

Modern Cuisine / Chef: Dimitris Pamporis
On a wooden terrace perched on a pine tree overlooking Vourvourou Bay, the restaurant of “Ekies All Senses Resort” offers an experience that blends nature, aesthetics, and haute cuisine. Chef Dimitris Pamporis creates an imaginative degustation menu with top ingredients, many sourced from the hotel’s garden.

Varoulko Seaside (16/20) – Athens

Modern Greek Cuisine / Chefs: Lefteris Lazarou, Giannis Yfantidis
A landmark of Greek gastronomy, Lefteris Lazarou’s legendary restaurant continues to make waves in the seas of flavor. With talented Giannis Yfantidis by his side, he presents dishes that are an ode to the treasures of the Greek sea, combining the freshest ingredients, modern aesthetics, and timeless gastronomic value.

CTC (15.5/20) – Athens

Modern Cuisine / Executive Chef: Alexandros Tsiotinis, Chef: Manolis Lekkas
“CTC” by Alexandros Tsiotinis remains one of Athens’ most consistent fine dining restaurants. Drawing freely from Greek and international classics and combining them with inspirations from his travels, the menu alternates between signature dishes, such as corn soup with lobster, and exciting new ideas. Special mention goes to the bread and desserts by Alexandros Koufas.

Makris Athens (15.5/20) – Athens

Modern Cuisine / Chef: Petros Dimas
The flagship of the “Makris” restaurants is housed in an atmospheric building on Ermou pedestrian street in Thissio. The cuisine of award-winning chef Petros Dimas moves freely and creatively, relying mainly on Greek products, many of which come from his farm in Ancient Corinth. Imaginative combinations, advanced techniques, and fine dining finesse characterize the dishes, both à la carte and through two tasting menus.

Matsuhisa Athens (15.5/20) – Athens

Japanese Cuisine / Executive Chef: Nobuyuki Matsuhisa, Chefs: Tony Vratsanos, Thomas Kourakos
The philosophy of Nobu’s cuisine is consistently and precisely delivered, combining top sushi with iconic dishes like black cod. Chefs Tony Vratsanos and Thomas Kourakos present bold specialties, from dumplings with Koilada shrimp to Wagyu A5 on the robata. The well-trained service, creative cocktails, and extensive wine list complete a high-level experience.

Noble Gourmet (15.5/20) – Rhodes

Modern Cuisine / Executive Chef: Giorgos Troumouchis, Chef: Spyros Kougios
The gastronomic restaurant of “Elysium Resort & Spa” has dynamically contributed to the renaissance of Rhodian cuisine. Rhodian chef Giorgos Troumouchis and his team, led by talented Spyros Kougios, create four tasting menus where each dish tells a story. Local recipes passed down through generations are reinterpreted with a modern, creative eye and high technique.

Patio (15.5/20) – Athens

Modern Cuisine / Chef: Panagiotis Giakalis
In the inner courtyard of “The Margi,” the hotel’s award-winning executive chef Panagiotis Giakalis presents his modern gastronomic proposal through two tasting menus. The dishes combine high technique, finesse, and well-balanced intensities, creating an experience with a strong fine dining character. The desserts of talented chef pâtissier Manolis Stithos keep the gastronomic bar high until the end.

Selene (15.5/20) – Santorini

Modern Greek Cuisine / Executive Chef: Hector Botrini, Chef: Thomas Bosmos
At the legendary Santorini restaurant, housed in “Katikies Garden,” Hector Botrini presents a modern Greek cuisine with an emphasis on local ingredients. The experience unfolds in the enclosed courtyard with arched vaults and palm trees, where dishes are served with a creative eye and deep flavor. Excellent service, careful wine curation, and desserts by pastry chef Yannis Kikiras complete the experience.

Soil (15.5/20) – Athens

Modern Cuisine / Chef: Tasos Mantis
On the border of Pangrati and Mets, in a beautiful 1925 neoclassical building, chef-owner Tasos Mantis evolves his high-standard gastronomic vision. Guests discover his deeply personal and earthy cuisine through inspired compositions that utilize advanced techniques and creative imagination, always with a focus on sustainability.

Sponde (15.5/20) – Athens

Modern Cuisine / Executive Chef: Arnaud Bignon, Chef: Manolis Demetzos
The restaurant, which has made history in Athens’ fine dining scene, spreads its luxurious art de la table across stone rooms and the elegant courtyard of its neoclassical building on Pyrronos Street. Award-winning chef Arnaud Bignon creates a refined modern cuisine with a seasonal character and French background, enriched with subtle Asian elements. An excellent cheese selection on the classic trolley, an iconic wine cellar, and experienced service complete the experience.

Tudor Hall (15.5/20) – Athens

Modern Cuisine / Executive Chef: Asterios Koustoudis, Chef: Nikos Leivadias
With timeless grandeur and a unique view of Athens from above, the restaurant at the top of the “King George” remains consistently high in culinary performance. Charismatic chef Nikos Leivadias and executive chef Asterios Koustoudis present a high-level proposal that combines technical excellence, maturity, and confidence in flavor.

Aleria (15/20) – Athens

Modern Greek Cuisine / Chef: Gikas Xenakis
Luxury meets the elegance of the renovated neoclassical building in Metaxourgeio at one of the city’s most atmospheric restaurants. The cuisine of award-winning chef Gikas Xenakis draws inspiration from the Greek repertoire and delivers it with modern techniques and inventive combinations. Respect for seasonality and a strong flavor identity characterize the dishes, while the excellent wine list and experienced service complete the experience.

Anama (15/20) – Yalova

Modern Greek Cuisine / Chef: Chrysanthos Karamolegkos
In the former winery of the historic Corinthian raisin cooperative, award-winning chef Chrysanthos Karamolegkos created his personal restaurant-vision. In this unique setting, he presents dishes with a strong personality and flavors filtered through his idiosyncratic culinary lens. Standout creations include fresh scallops with hummus and lime syrup, macaroni with crab, and grilled octopus with eggplant.

Andromeda (15/20) – Halkidiki

Modern Cuisine / Chef: Vassilis Mouratidis
At the central restaurant of “The Danai” hotel, Vassilis Mouratidis presents a refined version of modern Mediterranean cuisine. Technical precision and carefully selected ingredients result in balanced and expressive dishes, such as marinated mackerel or red mullet with squid. The desserts by Spyros Pediaditakis are a high-level chapter of the experience.

Baos (15/20) – Mykonos

Modern Cuisine / Chef: Panagiotis Tsoukatos
The magical view of Mykonos Town and the carefully curated art de la table create a welcoming setting at the award-winning restaurant of the “Myconian Korali” hotel. Chef Panagiotis Tsoukatos, completing ten years at the helm of the kitchen, presents creations with imagination and technical excellence, such as smoked mackerel in tomato broth with cucumber oil and basil, and multi-dimensional lobster with corn purée and caviar.

Venetian Well (15/20) – Corfu

Modern Greek Cuisine / Executive Chef: Giannis Vlachos, Chef: Spyros Agios
A romantic setting with tables arranged around the Venetian well that dominates the small square of Kremasti, in Corfu’s Old Town. The gastronomic proposal has a modern Greek character and reapproaches emblematic Corfiot and Greek specialties in a sophisticated way. Very good service and an impressive wine list, while as of 2026, Kostas Koufalis takes over as head chef.

Botrini’s Mykonos (15/20) – Mykonos

Modern Cuisine / Executive Chef: Hector Botrini, Chef: Michalis Birtsios
In the summer setting of “Katikies Mykonos,” Hector Botrini’s creative cuisine unfolds through signature dishes full of finesse and imagination. Among them, the elaborate gastro-esperanto with crispy phyllo, zucchini, and Tinos carob, or the lobster with fresh fig, fig jam, and Tinos louza. High-level desserts and a notable wine collection complete the experience, while as of 2026, Vassilis Papadopoulos takes over as head chef.

Bubo Fine Dining Restaurant (15/20) – Halkidiki

Modern Greek Cuisine / Chef: Dimitris Pamporis
At the main restaurant of “Ekies All Senses Resort,” Dimitris Pamporis expresses a modern Greek cuisine with clear references to tradition and generous flavor. With ingredients from the hotel’s garden and selected producers, dishes highlight the raw material with finesse, such as scorpion fish tartare or “carbonara” squid, composing a personal and legible gastronomic style.

Ches (15/20) – Ios

Modern Greek Cuisine / Executive Chef: Sotiris Evangelou, Chef: Alkiviadis Papadopoulos
On the arty terrace of the “Liostasi” hotel, the restaurant offers a refined gastronomic experience inspired by Cycladic cuisine. Standout dishes include cuttlefish with vlacho, octopus fricassee with celery root and lemon-egg sauce, and Niotiko kid with eggplant purée.

Fiore (15/20) – Zakynthos

Modern Greek Cuisine / Executive Chef: Nikos Ispyroudis, Chef: Giannis Binkas
The gastronomic restaurant of “Lesante Cape Resort & Villas” is staged on a stylish wooden deck on the water, reminiscent of a luxury yacht at sea. Executive chef Nikos Ispyroudis and head chef Giannis Binkas compose an interesting flavor narrative inspired by Zakynthian and Ionian cuisine, delivered with a modern culinary eye.

GB Roof Garden (15/20) – Athens

Modern Cuisine / Executive Chef: Asterios Koustoudis, Chef: Giannis Rokanas
Glamour, elegance, and metropolitan atmosphere characterize the iconic restaurant of the “Grande Bretagne.” Award-winning executive chef Asterios Koustoudis and new head chef Giannis Rokanas present a creative menu that approaches classic ideas with a modern eye and cosmopolitan flair. Sommelier Vangelis Psomidis suggests excellent wine pairings from the restaurant’s impressive cellar.

Lycabettus Restaurant (15/20) – Santorini

Modern Cuisine / Executive Chef: Christos Karayannis, Chef: Petros Brandeburg
Cosmopolitan atmosphere and discreet luxury accompany Christos Karayannis’ menu, which combines French finesse, technical excellence, and deep flavor. The foie gras panna cotta with peach sorbet and gel, smoked sturgeon, lemon, and caramelized pecans is a highlight of the experience. The excellent wine list and breathtaking view from one of Oia’s most beautiful spots remain unforgettable.

Makris Corfu (15/20) – Corfu

Modern Cuisine / Executive Chef: Petros Dimas
At the gastronomic restaurant of “Domes Miramare” with panoramic views of the Ionian Sea, guests enjoy the fine cuisine of award-winning Petros Dimas. His creative approach stands out for its refined combinations and modern take on raw materials. The sea bass with cuttlefish tagliatelle and butter sauce with caviar and champagne is one of the menu’s best moments, while the carefully crafted desserts and spot-on wine pairings complete the fine dining experience.

Matsuhisa Mykonos (15/20) – Mykonos

Japanese Cuisine / Executive Chef: Nobuyuki Matsuhisa, Chefs: Andreas Tselos, Amanda Thanati
Elegance and cosmopolitan atmosphere distinguish the restaurant beloved by Mykonos’ international visitors and chef Nobu Matsuhisa himself. The world-famous philosophy that marries Japanese basics with Latin American influences unfolds around the all-time classic pool of the “Belvedere” hotel, with palm trees, lush vegetation, and stylishly set tables.

Matsuhisa Paros (15/20) – Paros

Japanese Cuisine / Executive Chef: Nobuyuki Matsuhisa, Chefs: Marios Skepasianos, Cristian-Jay Adriano
Nobu Matsuhisa’s fusion cuisine is delivered with precision and freshness in the open-air environment of the “AvantMar” hotel. Marios Skepasianos on hot dishes and Cristian-Jay Adriano on cold dishes work with excellent raw materials on high-level sushi, timeless signatures, and new ideas with Mediterranean and South American twists. The impeccable service ideally supports the experience.

Melia (15/20) – Zakynthos

Modern Greek Cuisine / Executive Chef: Stelios Karavas, Chef: Vassilis Kranias
Under the supervision of “Lesante Blue” hotel’s executive chef Stelios Karavas, talented head chef Vassilis Kranias proposes dishes that offer a fresh take on traditional Ionian recipes, marrying selected raw materials with modern techniques. Special mention goes to the eggplant skordostoumpi, the superb savoro barbouni stuffed with shrimp, and the original lamb ladorigani in boules with potato purée and sweetbreads.

Onuki Athens (15/20) – NEW ENTRY – Athens

Japanese Cuisine / Chef: Stamatis Skripas
The first restaurant opening of “The Ilisian” exudes a metropolitan vibe, a meticulously cared-for space, and a lovely view of the impressive pool. The gastronomic identity draws inspiration from different regions of Japan, with umami creations that reapproach classic recipes, while ingredients are selected based on seasonality and treated with respect and precision.

Onuki Costa Navarino (15/20) – Pylos

Japanese Cuisine / Chef: Stamatis Skripas
Cosmopolitan atmosphere, a spacious terrace with sea views, and stylish spaces with clean lines create a sense of modern luxury at the Japanese restaurant of “Costa Navarino.” Experienced chef Stamatis Skripas presents a creative panorama of Japanese flavors that retain the minimalist characteristics of the cuisine, with excellent cuts and high-quality raw materials.

Petra Restaurant (15/20) – Santorini

Modern Greek Cuisine / Executive Chef: Tasos Stefatou, Chef: Giorgos Georgiadis
Dinner around the atmospherically lit pool and panoramic view of the Caldera in the romantic courtyard of “Canaves Oia Suites,” which almost hangs on the volcanic rocks of Oia. The restaurant presents a modern version of Greek flavor with impressively composed and presented dishes.

Prosilio (15/20) – Zakynthos

Modern Greek Cuisine / Chef: Krysti Karageorgou
In the heart of Zakynthos Town, the courtyard of an old mansion has been transformed into a blooming garden hosting a stylish restaurant. Krysti Karageorgou presents a distinctive modern Zakynthian and broader Ionian cuisine that becomes more expressive, direct, and experiential year by year.

Salonika Restaurant & Bar (15/20) – Thessaloniki

Modern Greek Cuisine / Chef: Sotiris Evangelou
The glamorous hall and terrace of the restaurant at “Makedonia Palace,” with panoramic views of the Thermaic Gulf, provide the ideal setting for chef Sotiris Evangelou and his deeply flavorful cuisine, which embraces traditional Greek ingredients and timeless values without borders.

Seeds (15/20) – Athens

Modern Cuisine / Chef: Dimitris Samourakis
Chef-owner Dimitris Samourakis sets a particularly interesting modern fine dining table with creative ideas and finesse dishes. Characteristic examples include the signature pumpkin with molasses sauce and truffle, the half-cooked and half-raw squid with savoy cabbage and almond sauce, and the guinea fowl with Périgueux sauce.

The Private Kitchen (15/20) – Pylos

Modern Cuisine / Chef: Bertrand Valegeas
At the exclusive gastronomic restaurant of “Mandarin Oriental, Costa Navarino,” guests sit at one of 16 seats around the open kitchen and watch the creation of each dish. Chef Bertrand Valegeas presents a unique tasting menu that reflects his modern gastronomic approach with a French base and excellent raw materials.

Varoulko Santorini (15/20) – Santorini

Modern Greek Cuisine / Executive Chef: Lefteris Lazarou, Chef: Ilias Tsikrikis
At one of the most privileged spots in the Caldera at Imerovigli, the Santorini version of the iconic “Varoulko” spreads its tables in the stylish setting of the “Grace Hotel” pool. Lefteris Lazarou’s signature seafood cuisine unfolds with creativity and boldness.

Veri Table (15/20) – NEW ENTRY – Athens

French Cuisine / Chef: Alain Parodi
An authentic French bistro with chef-patron Alain Parodi. Faithful to the gastronomic classicism of French cuisine, he presents dishes such as red shrimp with sweet potato purée, boudin with scallops Saint-Jacques and parsley purée, and terrine of foie gras with quince and hare à la royale.

Yēvo (15/20) – Mykonos

Modern Cuisine / Chef: Angelos Bakopoulos
The restaurant of “Bill & Coo” is located in one of Mykonos’ most stylish open-air spaces. Angelos Bakopoulos’ dishes highlight mainly Greek raw materials through creative yet balanced combinations and impeccable technique, while desserts and wine pairings complete the fine dining experience.

Agora – NEW ENTRY – Symi

Modern Greek Cuisine / Chef: Christos Sidiropoulos
On Symi, on the beautifully designed rooftop of the boutique hotel “The Old Market,” the restaurant aims to put the island of the Three Graces on the country’s gastronomic radar. Chef Christos Sidiropoulos, with experience in top kitchens in London and Athens, presents his Greek-oriented proposal for fine dining with a modern and creative eye, in an inspired menu.

Avant Garden (Top Notch) – Syros

Modern Cuisine / Chef: Konstantinos Bourantas
In the atmospheric inner courtyard of an 1830 stone mansion, opposite the Apollon Theater, chef-owner Konstantinos Bourantas serves a fine personal cuisine with complex dishes where excellent ingredients, balance, and flawless technique serve flavor. Many references to Greek flavors and the use of local products are combined with international elements in a menu that changes with the seasons.

Clochard – Thessaloniki

Modern Cuisine / Chef: Sotiris Mantzarakis
Clochard is located in a modern urban space on the ground floor of the “Excelsior” hotel. Chef Sotiris Mantzarakis proposes a modern menu inspired by French cuisine. Excellent raw materials are transformed into standout dishes, such as prawns with rigatoni, beurre blanc, and bottarga, or royal scallops with champagne sauce, while the Tornedos Rossini is a signature dish.

Dex.Silo.01 – Kourouta

Modern Greek Cuisine / Executive Chef: Gikas Xenakis, Chef: Stavros Kousis
At the gastronomic restaurant of the “Dexamenes Seaside” hotel on Kourouta beach, tables are set inside an old wine tank, creating a particularly immersive experience. Gikas Xenakis’ modern Greek cuisine, executed with precision by Stavros Kousis, draws inspiration from the region and local products.

Dionysos – Crete

Modern Cuisine / Chef: Albert Hazma
Rotundas with linen tablecloths under the trees, soft live music, stone arches, and a white chapel create a particularly romantic setting at the “Elounda Beach” hotel. Albert Hazma’s modern cuisine is expressed through finesse dishes such as corn velouté with crispy shrimp and Jerusalem artichoke risotto with gorgonzola and strawberries.

Ex Machina – Athens

Modern Cuisine / Chef: Adam Kontovas
Adam Kontovas’ cuisine is characterized by innovative combinations and a fusion spirit. The shrimp tartare with pastourma powder on shiso leaf and the perfectly grilled scallop with beetroot textures and homemade bacon reflect the out-of-the-box approach of the creator.

Fresco – Halkidiki

Italian Cuisine / Executive Chef: Hector Botrini, Chefs: Nikos Papastergiou, Giorgos Tsamouris
With a view of Halkidiki’s magical sunset, the restaurant at “Sani Dunes” combines elegance and romantic atmosphere. Hector Botrini’s menu pays homage to Italian cuisine with modern flavors, innovative ideas, and creative reinterpretations of classic dishes.

Grandma’s – Ios

Modern Greek Cuisine / Executive Chef: Sotiris Evangelou, Chef: Alkiviadis Papadopoulos
On the arty terrace of the “Liostasi” hotel, the restaurant offers a refined gastronomic experience inspired by Cycladic cuisine. Standout dishes include kakavia with vlacho, octopus fricassee with celery root and lemon-egg sauce, and Niotiko kid with eggplant purée.

Hellas – Rhodes

Modern Greek Cuisine / Chefs: Kyriakos Iakovidis, Eirini Georgoudiou
In a well-tended courtyard in Pefki, the restaurant presents a creative menu rooted in local Rhodian cuisine and enriched with personal memories and local products. Standout dishes include lamb vlycheto, dolmades with seafood, and rosol garlic shrimp.

Kamares – Halkidiki

Modern Cuisine / Executive Chef: Alexandros Tsiotinis, Chef: Thanos Giannakos
At the restaurant of “Eagles Palace,” with a view of the sea and the island of Ammouliani, Alexandros Tsiotinis signs a creative menu based on seasonality and Mediterranean freshness, with bold and unexpected combinations.

Makris Elounda – Crete

Modern Cuisine / Executive Chef: Petros Dimas
The Cretan member of the “Makris” restaurant family is elegantly staged around the pool of the “Domes of Elounda” hotel, with a view of the mysterious silhouette of Spinalonga and the most romantic tables floating on the water. Petros Dimas presents a more familiar side of his modern cuisine here, without missing the high gastronomic interest, the almost theatrical presentations of some dishes, and the original ideas.

Ora By Ettore Botrini – Athens

Modern Greek Cuisine / Executive Chef: Hector Botrini, Chef: Fanis Karadimas
At the central restaurant of “One&Only Aesthesis,” head chef Fanis Karadimas, under the guidance of Hector Botrini, translates Greek memories into modern haute cuisine with technical precision and flavor clarity. The Greek character remains discernible through elegant reinterpretations of classic dishes, while the service operates with the professionalism of a grand restaurant and the desserts complete the experience with fine balance.