Athens, Saturday 10 – Sunday 11 October
Through its participation in The Gastronomos Grand Festival, HAPO brought fresh Greek farmed Fish from Greece, closer to the public through contemporary recipes, creative wine pairings and culinary ideas that celebrate the quality of Greek ingredients.
Visitors enjoyed three distinctive gastronomic experiences. At the HAPO/Fish from Greece Street Food Corner, chefs served delicious fish and chips, combining a much-loved street food classic with the flavor of fresh Greek farmed fish.
At the Live Cooking Stage, chef Alexandros Tsiotinis and wine storyteller Theodoros Lelekas presented “Sea & Vine: A Terroir Experience.” Two dishes featuring fresh Greek farmed seabass and pagrus major were paired with wines from Santorini and Kefalonia, offering a culinary exploration of the harmonious relationship between fish and wine.
Chef Dina Nikolaou presented “Fish at the Sunday Family Table.” With fresh Greek farmed seabass and pagrus major as the stars of the show, she created two generous oven-baked recipes featuring vegetables grown in Greek soil and aromatic autumn herbs, inspired by the warmth, comfort and flavors of a traditional family meal.
