Athens, 13-16 February
HAPO Showcases Fish from Greece at the Gastronomy Lab
At the HORECA 2026 Gastronomy Lab, the creative use of fresh Greek farmed Fish from Greece, produced by the 22 members of the Hellenic Aquaculture Producers Organization (HAPO), took center stage through the culinary vision of chefs Nikos Roussos, Aristotelis Megoulas, Michalis Marthas, Thomas Matsas, and the Sani/Ikos culinary team.
Hospitality professionals attending the workshops experienced innovative techniques and authentic culinary approaches through recipes that highlighted the versatility, textures, and exceptional flavours of Fish from Greece. Signature dishes included European seabass with fava made from lathyrus—a traditional but largely forgotten Greek legume variety—grilled seabass with smoked wild greens, gilthead seabream tartare with lardo, Athenian-style salad reimagined as a seabass tartare, and many other creative preparations.
The Gastronomy Lab provides HAPO with a unique platform to collaborate with distinguished chefs from Greece and abroad, showcasing the quality, versatility, and sustainability of Fish from Greece while inspiring culinary innovation across the foodservice industry.
