Overview
Journey through Macedonia, Athens, the Cyclades, Corfu, Crete, and the Peloponnese to discover the ingredients, traditions, and stories that shape a new Greek cuisine in this book that is both a travel guide and a collection of recipes.
For two years, chef Symeon Kamsizoglou and his wife, Delphine, traveled throughout Greece, meeting with producers, winemakers, chefs, and artisans. From city to island, from countryside to market, from family kitchens to tavern tables, each stop nourishes a cuisine that is both simple and vibrant, deeply rooted in the land.
In Gastrotaverna, Kamsizoglou offers recipes that highlight Greece's culinary and historical heritage throughout different Greek regions: Macedonia, Thessaly, Cyclades, Crete, Corfu, Athens, and the Peloponnese. Through restaurateur profiles, he shines a light on the key players of the gastrotaverna movement, who combine the tradition of the Greek tavern with a certain gastronomic rigor.
For two years, chef Symeon Kamsizoglou and his wife, Delphine, traveled throughout Greece, meeting with producers, winemakers, chefs, and artisans. From city to island, from countryside to market, from family kitchens to tavern tables, each stop nourishes a cuisine that is both simple and vibrant, deeply rooted in the land.
In Gastrotaverna, Kamsizoglou offers recipes that highlight Greece's culinary and historical heritage throughout different Greek regions: Macedonia, Thessaly, Cyclades, Crete, Corfu, Athens, and the Peloponnese. Through restaurateur profiles, he shines a light on the key players of the gastrotaverna movement, who combine the tradition of the Greek tavern with a certain gastronomic rigor.
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