Greece
Large green olives filled with a seasoned mixed ground meat stuffing, breaded and fried until golden and crisp. A Greek meze that turns a simple olive into a rich, savoury bite — crunchy outside, juicy and aromatic inside.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
Traditional Greek meatballs scented with ouzo, herbs and fresh onion, pan-fried to a deep golden crust. Served with tzatziki and a squeeze of lemon, they carry the unmistakable anise aroma of the Greek table.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
One of the finest dishes of traditional Greek home cooking: tender zucchini hollowed and filled with ground beef, rice and fresh herbs, gently simmered and finished with a silky egg-and-lemon avgolemono sauce.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
Traditional meatballs from Florina in Western Macedonia, gently finished in a warm, paprika-scented makalo sauce. Rustic, comforting and deeply rooted in northern Greek home cooking.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
A traditional recipe of Greek gastronomy — slow-cooked beef baked with orzo in a rich tomato sauce, finished with grated Kefalotyri, the centerpiece of Sunday family tables across Greece.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
Fresh sardines butterflied and 'married' in pairs around a fragrant filling of garlic, parsley, oregano and lemon, then baked in olive oil — a jewel of traditional Greek seafood cuisine.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
A traditional Greek syrup-soaked walnut cake, fragrant with cinnamon, cloves and orange zest — moist, aromatic and deeply tied to Greek celebrations and hospitality.
Presented by
Lia Baklava
Author · Cultural Ambassador · FIJET Tourism Journalist · Gastronomy Researcher
Director of International Gastronomy & Cultural Media Relations · Greece
Greece
The traditional braised pork dish of Arcadia — pork neck slowly simmered in a rich tomato sauce with onions and aromatic spices until exceptionally tender.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
A traditional honey confection from Andros, generously filled with walnuts, toasted almonds, pine nuts and sesame, perfumed with nutmeg and orange blossom water.
Presented by
Andreas Palaiokrassas
Mediterranean & Italian Culinary Expertise
Professional Member · Greece
Greece
Salt cod in a light, ice-cold beer batter, fried until puffed and deep golden, served with a rich bread-and-walnut skordalia — the emblematic Greek March 25th table.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
Traditional Greek octopus stew slowly cooked with pearl onions, red wine, vinegar and warm aromatic spices until the sauce is deep, glossy and concentrated.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece