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With the opening of his Athens restaurant Aneton in 2005, Vasilis Kallidis heralded the arrival of new Greek cuisine (although “new” in this instance involves a revival of interest in traditional Greek ingredients).

“I want to revisit the roots we forgot. After the Olympics in 2004, Greeks wanted to show the world their cuisine was more than just souvlaki. And so chefs started to open restaurants and people started to buy Greek produce again,” says Kallidis over breakfast at Eatit, an independent café group with a Greek slant. Kallidis comes here…

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