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Delta Fermentations

Delta Restaurant’s fermentation  with the chef George Papazacharias and his team - focused dishes present a captivating story of transformation. Each photo from this recent shoot for Gastronomos Magazine captures an intimate, almost scientific precision, reflecting the meticulous care that goes into the art of fermentation. The dishes, carefully plated and shot up-close, bring out the intricate textures that fermentation yields, each detail highlighting how ingredients evolve visually and flavor-wise through this age-old process.

In crafting these images, natural, soft lighting was chosen to maintain an organic feel, reinforcing the purity behind Delta’s culinary methods. This lighting draws attention to the natural colors and subtleties of the fermented elements, emphasizing their authenticity and the restaurant’s commitment to a clean, ingredient-focused approach. The compositions maintain a minimalist aesthetic, allowing each component of the dish to speak for itself. The simplicity here is impactful; it aligns seamlessly with Delta's vision, letting the nuances of each flavor and ingredient shine through.

Through the close-up shots of ingredients and finished dishes, the artisanal craftsmanship of Delta’s chefs is evident. Their skill lies not only in the cooking but also in their mastery of fermentation techniques, which reveal deeper, more complex flavors in each ingredient. These food photographs honor the careful process and artistry behind Delta’s work, bringing viewers closer to the delicate balance of tradition and innovation in modern Greek cuisine.

The food photography of Delta fermentations reflect this cultural continuity, where timeless methods meet fresh interpretations, celebrating Greece’s culinary heritage while embracing a new vision.

Article by Nikoleta Makrionitou

 

 

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Stainless Steel Griddle Production for Gastronomos

Behind the Scenes: Capturing the Craftsmanship of Greek Steel Cooking Utensils for Gastronomos Magazine

I recently had the privilege of collaborating with Gastronomos magazine to document the intricate process behind creating one of the most essential tools in traditional Greek cooking—the Stainless Steel Griddle. This classic piece of cookware holds a special place in Greek gastronomy, and my goal was to capture the artistry and craftsmanship that go into its making in Athens.

The photoshoot spanned three historic machinery workshops in Athens, each with its own unique expertise. At Machinery Workshop Pascalidis, I observed master artisans shaping the raw materials with precision and care. Over at Machinery Workshop Kotzamanoglou, the focus shifted to the delicate balance between traditional methods and modern machinery, where every piece is crafted to perfection. Finally, at Machinery Workshop Sfiga, the final touches were added, showcasing the skill and attention to detail that make these steel utensils stand out.

The experience provided a fascinating glimpse into the world of Greek steel cooking utensils, revealing the dedication and craftsmanship behind these everyday kitchen tools. A big thank you to Gastronomos Magazine for the opportunity to be part of this unique project.

 

"What is the history of the stainless steel griddle and what is its role in Greek life? What pan do we choose for our roasts? copper, ceramic, aluminum, enamel or cast iron? Where will we cook our old copper utensils and where will we order new ones? What is tin and why is it the ideal pie stainless steel griddle? In the September issue, Gastronomos examines the subject of "Tapsi" from all sides, customary, cultural and culinary, and collects 60 incredible recipes for the best baked family and holiday meals.

Each place and its stainless steel griddle

We have collected the best recipes of the stainless steel griddle, from every corner of Greece, from the Caspian lamb of Lemnos and the continental chicken with rice, to the exuberant pasha macarouna, the kleftiko of Roumeli and the Kalamatian pork poula.

Filled, turlou or juvetsi?

Do we bake juveccia with couscous, noodles, macaroni or with classic barley? We learn what juvetsi is, why they call it that and what is its ideal vessel. We stuff peppers, tomatoes, eggplants, flowers and onions and present the most beautiful stuffings of Greek cuisine.

We travel back in time to find out where he got his hat from, what his name means and we recommend incredible turlous with fish, pulses, octopus.

The nicest Sundays need a roasting stainless steel griddle.

Is it Sunday dinner without chicken in the oven with potatoes? Without a honeyed moussaka, pastiche or without a leg of lamb with seared skin? If you think about it, our best Sunday meals are baked in the oven!

Pan Sweets: Dips in Syrup

Doughs and syrupy sheets, honeyed sweet pies and milky desserts, all in the pan and all delicious and aromatic.

And as always: Recipe of the Month – We return refreshed and rested and set the daily table with the best and freshest September products.

The September "Gastronomos" is released on Sunday, September 8, with "Kathimerini".

 

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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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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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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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Rodi Finger Food photography

Food photography for Rodi finger food catering suggests a different way of food presentation with light finger food, drinks and live cooking with original flavors that your guests will never forget.Ideal for children parties and commercial opening events.

Video edit: Thanasis Patistas

 

 

 

 

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Laurent Perrier Cuvee Rose Chosen by the Best

In this photography campaign I had a specific brief to follow, that combines portrait, architecture and food photography with the bootle of Laurent Perrier included. The photoshoot took place in Herve Restaurant in Athens which is the chosen one from Laurent Perrier. The campaign will use the photos online, in video edit social post and prints.
Enjoy the fresh red fruit notes of Laurent-Perrier Cuvée Rosé at Herve restaurant. A unique dining experience: bold, innovative, colorful, stimulating, and progressive.
Herve restaurant is a modern restaurant, doesn’t fit into a category of cuisine but is influenced by many international cuisines. featuring an open kitchen and a hugely popular bar; which takes its name from its French chef, Hervé Pronzato. The Executive Chef & Co-Owner Hervé Pronzato is a passionate chef born and raised in Paris whose reputation precedes him. Having worked among top-level high-end hotels & restaurants in Greece and abroad is now returning to his beloved city, Athens, to present his take on modern gastronomy. Laurent Perrier perfectly pairs with the fresh red fruits notes of Laurent-Perrier Cuvée Rosé.

 

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Ioanna Tsilili for Oinochoos Magazine

Portrait photoshoot of the wine maker and artist, Ioanna Tsilili for Oinochoos Magazine. Ioanna Tsilili is a chemical Engineer, Winemaker, Master Distiller and cinema addict . Founder of @tsililisterres. 

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