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Gastronomos cover June 2024

Cover photo for the new issue of Gastronomos Magazine

In this issue of Gastroonomos magazine, the editors,  seek out the best cool escapes in Athens and put together a survival guide that will make summer in the city fun and enjoyable. Scattered all over Athens, crossed the coastline of Attica, swam at beaches, went on trips to parks and forests, went out for food and drinks in Athenian courtyards and rooftops, cooked the best food and appetizers for summer gatherings at home and envisioned a wonderful summer that is not squeezed into the few days of vacation in August.

- We eat on rooftops with a view, shady pedestrian streets and green courtyards!
Small culinary and aesthetic oases in Athens and its surroundings, to escape from the sea of ​​cement, to enjoy great food, peace and coolness. We have found the best spots in Athens that combine good food and a nice environment, where the pulse of the city beats.
- Where are we going to eat after swim?
32 addresses for taverns with good food on our favorite beaches of Attica. Fresh fish, appetizers, meat, but also fine dining by the sea, for every taste and every wallet.
- Green Breaths! Where will I find some shade in the city?
We take the mountains, parks and groves of Attica, in known and unknown places of urban and peri-urban greenery, inside and outside the Basin, organized and "wild", for hiking, cycling and picnics with friends and children, for relaxation and relief from the city ​​heat.
- Summer means hot
At Taverna ton Filon in Kolonos, we cook emblematic oils with a fresh look, from stuffed peppers with extra oily sauce, to pasta, legume salads, turlou, minced meat and gigantes, all cooked with generous doses of olive oil. On Sundays, we cook our favorite summer foods and set a table under the shade of the awning or arbor.
- Picnic snacks and beer snacks
In the green oases of the city and its surroundings, we spread checkered tablecloths and bring from home easy and satisfying snacks, from the timeless meatballs, to tarts and dip for our breadsticks, and we invite the company for leisurely hours in oases of peace and soothing coolness. And on nice evenings, friends gather on the balcony or the roof for beer and the necessary accompanying appetizers.
- 18 delicious adventures around Athens
Urban summer fairs and feasts, fresh, prime summer fruit straight from the tree, cheeses from the hands of the cheesemaker, rare heirloom varieties from passionate growers, visitable food farms for young and old, farm stands with fresh-picked vegetables, oysters at producer prices and fish from the boat. Attica in 18 culinary stops in the most unexpected places!
- Summer cinemas: An ode to global Greek originality and all the suggestions in Athens for cinephile nights smelling of jasmine, in summer cinemas that serve from homemade sour cream and handmade cheese pie, to delicious finger food and cool cocktails. And if you have an appetite and taste, we recommend amazing homemade sandwiches to take with you to the cinema, with summer ingredients in imaginative combinations.
- The Athens we love: Cool and easy summer cocktails on the balcony from our favorite Athens bartenders, the places in the city for deliciously iced, good coffee and bars for evening strolls for the drink that will end our Athenian days in a relaxed way.
- And also: Cool refrigerator sweets with creams, chocolates, jellies and ice cream, reminiscent of the motherly treats of our childhood but renewed and with a guilt-free freshness. And, of course, the June Recipe, with suggestions for every day of the month, simple, easy and quick, with the freshest seasonal ingredients.
Gastronomos June is released on Sunday, June 9 with Kathimerini.

Cover girl: Marina Petridou
Director of Culinary Publications: Angelos Rentoulas
Editor-in-Chief: Christina Tzialla
Art Director: Akrivi Kakkava
Photography & Features Producer: Nasia Diamantidis

 

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GB Corner Gifts & Flavors Easter Chocolate Eggs

Food Photography for the new handmade chocolate eggs of the GB Corner, designed by the hotel's talented pastry chef Alexandros Koufas, will delight young and old and are available in incredible flavors. These are high-quality delicacies made of milk chocolate, which inside hide a rich layer of almond and hazelnut praline, feuilletine and caramelized buckwheat. For lovers of bitter chocolate, there is also the version with bitter cocoa and a layer of hazelnut praline, milk caramel, salt flower and jiadujia chocolate.

Styling Rosa Karac
Assist Antonis Kavouris

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Dimitris Papanikolaou

Dimitrios Papanikolaou is a Greek professional basketball player and a professional basketball coach. He spent most of his career playing at the shooting guard and small forward positions, although he also played at the power forward position late in his career.
He is the only Greek basketball player who has won the triple crown (Euroleague, championship and cup) twice, with different teams: in 1997 with Olympiakos and in 2007 with Panathinaikos.

Headshot photography portrait for the cover of Dimitris Papanikoalou book with the Title 11:11 ALL UNIQUE, ALL EQUAL.

“Mr. Papanikolaou, we are sorry, we do not accept “these children” in our school.
Mr. Papanikolaou, if you take your daughter from the volleyball team, she will not have a career.
Dimitris, they made fun of her on Tik Tok, calling her autistic.
Dimitri, again turned speechless and sad.
Dimitris, the other children went for a walk and told her that they would not go out so as not to take her with them. Don’t find out she was lied to.

One night my cell phone lit up for a notification. The time was 11:11, a number my wife and I saw almost every day, on the phone, on receipts, on signs, on license plates, etc., from Aria’s diagnosis onward.
This time I would pay more attention to them. What do you want to tell me and you keep appearing in front of me? I screenshotted them. I focused on the numbers on the screen. Taking one off changed the total, each number was unique. Then I zoomed in. All numbers were equal. In height, in thickness. “All unique, all equal. All unique, all equal!” I exclaimed.
I’m not winning anymore with complaints and individual battles, I’m shrinking. I will gain by creating and spreading light. I will activate the good guys who are outnumbered, and the “bad guys” will retreat.

But I still have a serious problem to solve. My wife won’t let me talk publicly about the child because she’s afraid it will be stigmatized. That’s okay, I have all the stuff from sports and I know how good teams and their leaders work. I will take responsibility, put myself forward and speak for myself”.

 

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Spiri Coffee Campaign

In today's fast-paced world, finding a moment of tranquility and indulgence can be a rare treat. That's where Spiri coffee comes in. Through the delightful roasting, coffee is not just your average cup of joy—it's an experience. From the first sip to the last drop, Spiri coffee takes you on a journey of flavor and aroma like no other. In Spiri Coffee, after researching the roasting needs of each coffee and in order to create unique profiles that highlight its characteristics to the maximum, we have chosen a roasting machine whose innovative stainless steel construction and hot air roasting process ensure pure tasting results and stable roasting profiles.

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Thomas Skouteris

Headshot portrait photography for the international law professor Thomas Skouteris . When it comes to academics, we often think of professors as serious and aloof individuals buried in books and research. But every now and then, a professor comes along who defies those stereotypes, combining a sharp intellectual curiosity with a genuinely warm and approachable personality.
Overall Thomas Skouteris is a brilliant mind and a joyful fellow.

Thomas Skouteris is a Greek/Dutch jurist specialized in international law and related fields. He is an associate professor (tenured) at the Department of Law and director of the Ibrahim Shihata Memorial LLM Program in International and Comparative Law. Before joining AUC in 2008, Skouteris taught at Leiden University (2000-2008) and the Central European University (2013-2014) and worked as a research fellow at the T.M.C. Asser Institute in the Hague. He was also a senior fellow at the European Law Research Centre at Harvard Law School.

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Delta Restaurant Team

The creative team of Michelin Stars Delta Restaurant, Thanos Feskos, Giorgos Papazaxarias and Jana Cechova was featured in the November issue of "Gastronomos" magazine "100 favorite suggestions for 24 hours".  This post is not about food photography.  Is a creative portraiture process dedicated to the people that give the best of their shelves every day to explore, to experiment, to satisfy their creative nature and their guests, tasting new gastronomic experiences. Special thanks to the three members of the team and gastronomos magazine, for giving us the chance to share our time creatively through the medium of portrait photography.

 


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Winter Cocktails in Line Athens

In this food photography for Oinochoos magazine, the guests star Christos Klouvatos welcomes us to Line Athens bar and makes some wonderful cocktails with cognac, the spirit that is making a comeback as a base in classic and signature cocktails.
Christos is a bartender and connoisseur of good coffee, with numerous awards at international events. He recently placed fourth in the Coffee in Good Spirits Championship, a global competition focused on liquor and coffee, representing the Taf company, and is also a finalist in the World Class 2023. This season we find him behind the bar of Line, No 12 at World's Best Bars. He also oversees the cocktails and coffee at the Makris restaurant and, as a member of the Line team, also collaborates with the Delta Restaurant.

Text by Georgia Papastamou

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Cover for Oinoxoos Magazine

The photography for December cover of Oinochoos magazine is dedicated to the variety of Xinomavro and the tasting from the 40 years old greek labels to the new ones.

What does a 50-year-old Xinomavro taste like? Oinochoos magazine December 2023, travel to Naoussa. Meets the 22 winemakers of the zone and learn everything about Xinomavro in the place where it was born. Dedicates 40 pages to the top greek red variety, with reports and tests on labels of each style. The two Masters of Wine and the Master Sommelier guide a tasting that has never been done before with labels since 1974 until today.

What are the ten best Greek whites wines you should try at least once in your life? Oenologists, sommeliers and journalists test, compare and recommend 160 labels for festive tables and in winter, from whites and reds up to 20 euros, to the most Value For Money on the market. We set the festive table with French and Spanish. Young oenologists taste the new natural wines, while our partners recommend everything from Limnio to Pinot Noir, oranges, whites and rosés that love the cold.

The December Issue comes this with "Kathimerini", more enjoyable than ever with 208 pages dedicated to wine and spirits.

 

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Gastronomos November 2023 Cover

in the November issue of "Gastronomos" 100 favorite suggestions for all 24 hours. A city guide full of suggestions and food photography that glorifies Athens and its haunts!

What do we eat for breakfast? Where can we find the best cheesecake? Is it worth traveling all the way to Nea Ionia just to taste a penirli?

Which tavern has the best cabbage rolls? Which chic restaurants do we like to go out to and where would we give our stars?

What are our bar-shelters? And where will we find to eat in the first morning hours?

In this issue we celebrate Athens and its beautiful corners. The timeless and favorite haunts. We say a "well done" and a "thank you" to the people of the restaurant who do their work with passion and consistency and outline the physiognomy of our city. The dna of her taste.

 

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https://www.youtube.com/watch?v=aLVaut4LjYg


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Tudor Hall Michelin Star Food photography

I felt so happy when I informed that Tudor Hall, the crown jewel of King George Hotel, has won its first Michelin star! Congratulations to the entire team, to our visionary Executive Chef Asterios Koustoudis and the talented Chef de Cuisine Nikos Leivadias.!
The happiness first comes from the appreciation for the team as chefs and personalities. I see their work from close the last years and really they deserved this title . Another fact that made me happy is that the latest food photography I photographed for the Tudor Hall magazine accompanied the participation for the Michelin Star competition. It is great honor to see my food photography work being featured as main picture on the Greek Michelin Star guide. It is an honor to visualize a high level menu that won a place in the high end gastronomy competition of Michelin stars.
Congratulations to all the Grand Bretagne staff for their great work and warm thanks for their trust.

From The Michelin Guide 

Tudor Hall A newly-selected restaurant that astounded the Guide’s famously anonymous inspectors; directly earning it its first MICHELIN Star!. This elegant eatery, located atop the King George Hotel and affording breathtaking vistas, offers high-quality, contemporary cooking orchestrated by chef Asterios Koustoudis.

On the 7th Floor of King George, the Tudor Hall Restaurant offers the finest and most elegant Contemporary Cuisine. The décor prevailing at Tudor Hall mirrors the decoration of the King George - an environment of elegance and comfort. The outdoor area offers a breathtaking view of Athens, the ancient city so rich in history it echoes through the modern day identity. Spectate the fabled Acropolis and regal Syntagma Square with views that capture the essence of the ancients in the historic city center.  At Tudor Hall, dishes of Contemporary Cuisine are enhanced by the exquisite accompaniment of the finest Greek & International wines.

 

 

 

 

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