The Hellenic Aquaculture Producers Association (HAPO) was a proud co-sponsor of this year’s Greek Cuisine Awards by Athinorama magazine. The award ceremony, which was originally planned for March and postponed because of the lockdown, finally took place in early July at the Makedonia Palace Hotel in Thessaloniki.
Fresh Greek aquaculture fish are an essential ingredient of haute gastronomie, so it is only natural that HAPO would support these Awards that honor the best Greek cuisine restaurants from all around the country.
HAPO’s Marketing and Communications Director, Ismini Bogdanou, who presented the awards to the winning restaurants from the region of Crete, mentioned in her statement: “All of you Greek gastronomy professionals are HAPO’s closest allies because you are the ones who create trends, showcase the authentic produce of the Greek land and seas, elevate our sense of taste and educate the new generation of chefs”.
The ceremony was followed by a gala dinner that featured a menu conceived by Makedonia Palace’s award-winning Executive Chef, Sotiris Evangelou. Dishes that stood out were “Sultan’s Delight (Hünkâr Beğendi) with Sea Bass and Eggplant Textures” and “Sea Bream Fricassee with Sea Urchin and Roe,” which were prepared with fresh farmed Greek fish offered by HAPO Members.
