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
The old traditional Corfiot version of bourdeto — scorpionfish cooked in a rich, spicy red sauce of olive oil, onion and paprika. A proud dish of the Ionian Islands where Greek and Venetian maritime traditions meet.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
A traditional Greek Sunday-table dish — rooster slowly braised in red wine, tomato and gentle spices, served over thick tubular pasta that captures every drop of the rich sauce.
Presented by
Alexandra Agrafioti
Global Vice President
Global Vice President · Greece
Greece
Traditional slow-baked Cycladic chickpea stew from Sifnos — chickpeas, onions and olive oil sealed in an earthenware pot and baked gently for hours.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
Contemporary Greek creation — carp fillet filled with sour trahanas cooked with onion, leek, carrot, white wine and herbs, wrapped in country-style phyllo and baked golden.
Presented by
Thomas Bakodimos
Vice President of Attica Region · Clinical Gastronomy
Region Vice President · Greece
Greece
Χοχλιοί Μπουμπουριστοί — Traditional Cretan Snails with Coarse Sea Salt, Fresh Rosemary, Extra Virgin Olive Oil & Vinegar.
Presented by
Evangelos Skountakis
President of the Region of Crete · Maritime Gastronomy Specialist
Region President · Greece
Greece
Κρητικός Ντάκος με Μυζήθρα — Traditional Cretan Barley Rusk with Ripe Tomato, Myzithra, Extra Virgin Olive Oil & Oregano.
Presented by
Evangelos Skountakis
President of the Region of Crete · Maritime Gastronomy Specialist
Region President · Greece
Greece
Κατσικάκι με Ασκολύμπους — Traditional Cretan Braised Kid Goat with Wild Askolymboi, Fennel, Lemon & Extra Virgin Olive Oil.
Presented by
Evangelos Skountakis
President of the Region of Crete · Maritime Gastronomy Specialist
Region President · Greece
Greece
Pelion-Style Boumbari with Offal, Rice and Oven-Roasted Potatoes — a natural casing filled with finely chopped offal, rice, onions, herbs and spices, baked in a spiral with lemon potatoes.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
Thick, creamy Greek tzatziki of full-fat strained yogurt, well-squeezed cucumber, garlic paste, extra virgin olive oil and wine vinegar, rested until the flavours integrate.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
Moussaka with Eggplant, Potatoes, Minced Meat and Béchamel — distinct layers of tender eggplant, richly flavored minced meat and a thick, golden béchamel topping.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
The Traditional Greek Sweet Made with Semolina, Olive Oil and Cinnamon — thick semolina set firm, cut into pieces, fried in extra virgin olive oil and finished generously with sugar and cinnamon.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
The Ancient Fishermen’s Fish Soup of the Aegean — fresh seasonal fish, potatoes, onion, olive oil and lemon, slowly cooked into a clear, aromatic broth that captures the taste of the sea.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
The Golden Greek Meze of Hospitality — crispy battered feta served with honey, sesame and oregano.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
The Taste of the Sun, the Sea and Greek Island Tradition — an authentic Aegean seafood meze.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
The Iconic Greek Family Table Dish — the harmony of pasta, minced meat and velvet béchamel.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
Athonite Eggplant Salad — the monastic meze of Mount Athos: the taste of the earth, simplicity and Greek tradition.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
The traditional Greek cake of memory and offering — the taste of faith, family and Greek tradition.
Presented by
Alexandra Agrafioti
Global Vice President
Global Vice President · Greece
Greece
The traditional Greek dessert of grape must and the harvest — the taste of the vineyard, autumn and the Greek countryside.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
The traditional summer vegetable bake of the Greek garden — a dish filled with the colors, aromas and flavors of the Greek land.
Presented by
Alexandra Agrafioti
Global Vice President
Global Vice President · Greece
Greece
Arnáki Frikassé me Ágria Chórta — traditional Greek spring lamb with wild greens and avgolemono.
Presented by
Alexandra Agrafioti
Global Vice President
Global Vice President · Greece
Greece
The traditional Greek dish of mixed pulses and grains — a dish of abundance, nourishment and deep agricultural memory.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
Traditional white fish from Corfu — fish with potatoes, garlic, lemon and extra virgin olive oil, and never any tomato.
Presented by
Alexandra Agrafioti
Global Vice President
Global Vice President · Greece
Greece
Tender beef with garlic, parsley, white wine and vinegar — one of the signature dishes of Corfiot cuisine, cooked slowly in a pale, glossy sauce with no tomato.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
A warm, creamy and exceptionally smooth potato and leek soup, finished with crispy sautéed bacon — a creation of Chef Angelos Sais.
Presented by
Aggelos Sais
Ambassador of Dodecanese · Executive Meat Chef
Region Ambassador · Greece
Greece
Traditional Greek Giant Beans Baked in Tomato & Olive Oil — slow-baked giant beans with tomato, onion, celery, herbs and extra virgin olive oil.
Presented by
Alexandra Agrafioti
Global Vice President
Global Vice President · Greece
Greece
Traditional Greek Grass Pea Stew from Central Greece — grass pea, tomato, onion, garlic and extra virgin olive oil.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
Traditional Naxian pork rosto with red wine, tomato and Arseniko cheese — the pasta is cooked directly in the rosto sauce. Recipe by Chef Makis Karagiannis – Naxos, Greece.
Presented by
Makis Karagiannis
Executive Chef · Master of Cycladic & Greek Gastronomy
Master Member · Greece
Greece
Traditional Greek pork slowly cooked in its own fat — a winter meze born from the rural hog-slaughter customs of mainland Greece.
Presented by
Alexandra Agrafioti
Global Vice President
Global Vice President · Greece
Greece
Traditional Greek Chicken & Rice Soup with Silky Egg-Lemon Sauce — chicken • broth • rice • egg • lemon • Greek comfort food.
Presented by
Stylianos Digkas
Executive Chef
Global President · Greece
Greece
Traditional Naxian eggplant with beef, Xinomyzithra, tomato and Graviera of Naxos — contributed by Chef Makis Karagiannis, Naxos, Greece.
Presented by
Makis Karagiannis
Executive Chef · Master of Cycladic & Greek Gastronomy
Master Member · Greece
Greece
Traditional Greek trout stuffed with feta, garlic, fresh oregano and lemon — contributed by Lia Baklava from her book “Ουράνιες και Επίγειες Γεύσεις”.
Presented by
Lia Baklava
Author · Cultural Ambassador · FIJET Tourism Journalist · Gastronomy Researcher
Director of International Gastronomy & Cultural Media Relations · Greece
Greece