Greek cuisine took center stage during the Porto Carras Greek Gastronomy Festival organized for the fourth consecutive year by the Porto Carras Grand Resort, located in the Sithonia peninsula in Halkidiki, Northern Greece.
Among the participant chefs were Stella Spanou, Dimitris Skarmoutsos, Maria Ekmetsioglou, Dina Nikolaou, Eleny Psyhouli, Andreas Klavdianos and Alexandros Papandreou, who prepared recipes to satisfy even the most demanding food connoisseurs. Father Epiphanios’ unique monastic recipes also drew the attention of guests.
Offering a stunning view towards the sea or the award-winning private marina, Porto Carras’ restaurants hosted sweet and tender flavors, “as were our feelings, when recollecting the hot dishes of Greek cuisine, which dominated our lives and memories,” the resort said in an announcement.
The Porto Carras Greek Gastronomy Festival concluded with the recipes of pastry chef Stefanos Diamantopoulos, who is known for uniquely combining chocolate and Greek products. Diamantopoulos presented a menu of local Greek products and chocolate, which was accompanied by a selection of Porto Carras’ wines.