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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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https://www.youtube.com/watch?v=9Bte_3Hfg3M


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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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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TAVERNA for Gastronomos Magazine

In this photo story about Taverna for Gastronomos magazine, I shared my angle of view and my respect to all these people who in daily basis keep alive the living history of the greek culture. In all these little spaces, mostly away from the crowd,
humanity and real contact have the first role. The philoxeny and the devotion of the owners, make these spaces ataxic and creates a space in where different people could connect, share their personalities and create culture.

 

"We enter the 42 oldest haunts of Athens and the countryside of Attica and talk to the people who for decades have held the reins of famous family shops that have written their own history in Athenian gastronomy.

From “Athinaikon” and “Lelouda” to “Oikonomou” and “Diporto”, the historical Athenian taverns that from being haunts of the popular strata became a favorite culinary destination of all social classes.

We select and collect the famous recipes from the most famous taverns of Athens and the surrounding area and present them in detail, with their secrets and the selected ingredients that established them: the fried meatballs of “Katsogiannos”, the yuvetsi of “Kitsoula”, the kakavia of ” Pezoula”, the rooster with thick macaroni of “Rhamnouda”, the bekri meze of “Vardi”. 40 iconic recipes immortal and timeless over the decades.

We learn the history of the tavern, from ancient Athens to the present day and gather in a glossary the old and new terms associated with the tavern and its culture.

We met people of letters and art in historic taverns and let them explain to us through their own experiences and reflections the meaning and essence of the tavern. Pantelis Voulgaris, “Deipnosophist” Christos Zouraris and Christos Chomenidis discuss and reflect on famous dishes of the Greek tavern and George Pittas gives his valuable advice to young tavern owners, through experience as well as his long-term study of history of the tavern.

How much did the Athenian tavern influence literature and music? Papadiamantis, Polemis, Karyotakis, Tsirkas were inspired by the popular atmosphere of the tavern and transferred it to their works, while theories and existential anxieties unfolded on its tables from the companies of Seferis, Papagiorgis, Papanoutsou. But the tavern also left its indelible mark in the popular song that praised it and captured its atmosphere like no other genre.

The tavern in art: Painters and photographers from Hatzikyriakos-Ghikas and Topazis to Manousakis, Craxton and Zavicianos each captured with their art and their eyes the warmth of the tavern and transferred it entirely to their canvas and film . Along with them is the self-taught popular painter Giorgos Savvakis, who with his blinding colors decorated over 40 taverns in Plaka with his murals, vividly capturing their aesthetics and patrons".

 

 

 

 

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Four Seasons Athens Hotel food photography

In this food photography hotel campaign for Four Seasons Palace Hotel Athens,  the chef of the restaurant Sergio Favata from Sicily, learned to make tomato sauce in a jar (conserva di pomodori) when he was a child. Next to his grandmother, he also learned the recipe for oregano focaccia, which today takes 35-40 hours to prepare in the kitchen of Mercato. Imagine walking into a delicatessen with fine Italian products – from cheeses and cold meats to olives, breadsticks and many types of bread. And what do the two Italian chefs not bring from their homeland: excellent Acquerello Carnaroli rice, anchovies from Sicily, roe from Sardinia, San Marzano tomatoes, Pecorino Fiore Sardo D.O.P, Pecorino al Tartufo, Caciocavallo di Grotta from Puglia, Gorgonzola, and of course Buffalo Mozzarella D.O.P.
It’s one of the Mediterranean’s most enduring traditions: family and friends gathered around a heaving table, decompressing and reconnecting over delicious dishes made with love. A new weekly reason to bring loved ones together with their grand Pranzo Della Domenica – a sensory recreation of the traditional Sunday brunch, Italian style.

“In Italy, just as in Greece, the traditional Sunday lunch is the glue than bonds families and friends together,” comments Sicilian-born Chef Sergio. “Antipasti platters, succulent seafood, grilled meats, fresh homemade pastas – my earliest memories are of huge sharing plates enjoyed to a soundtrack of chatter and laughter.”

It’s this convivial scene made not just for the Hotel food photography, but in real– equally familiar to Tuscan-born Chef Roberto – that informs the traditional family-centric spirit of each Mercato Sunday Brunch. Light-as-a cloud Foccacia (made to Chef Sergio’s grandmother’s recipe) heads the breads and grissinis that begin the lavish buffet spread: as abundant and authentic as Mercato’s Italian market name-sake.

The finest cuts of Prosciutto, Capocollo, Salame and Pancetta vie for space with creamy artisanal cheeses and a Seafood & Raw Bar packed with Fine De Claire Oysters and Clams, Marinated Mussels and Seabass Ceviche. Salads range from simple Caesar to the melt-in-the mouth refinement of Beef Tenderloin Carpaccio with Rocket, Parmesan and Truffle Mayo – or create one at the Salad Bar. Barbecue favourites include zesty “Sicilian” Grilled Baby Chicken and Pork Spare Ribs that fall off the bone, and that’s before one even reaches the freshly handcrafted pastas and carving stations.

 

 

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Costa Navarino Resort food photography

In this food photography for Costa Navarino Hotel in Greece, main object is the recipes with Navarino Icons products. You may not be able to pack the Messinian sun, sea or landscape into your suitcase, but you can certainly take some of its wonderful flavors back home to treat yourself to a Messinian meal. With more than 50 international distinctions so far, the Navarino Icons line of select products from local producers provides you with the ingredients and the inspiration to adopt a healthy lifestyle with all the Mediterranean diet benefits, while indulging in the delicious flavors of Greek food.

I live in a country with a great food culture, that produce a great variety with unique quality of raw ingredients. Many different tastes and cuisines, from one end of Greece to the other, give a rich culture, a polymorphic taste in such a small country.
Food is such an important part of vacations and food photography of every hotel or resort should bring this quality to the viewer. Costa Navarino is a unique combination of beautiful geography, friendly weather, local products. Because of all that has become one of the most known destinations for family vacations worldwide, ideal place to rest body and mind.

In this set, breakfast has these qualities, made of fresh and pure ingredients from the surrounding area of Kalamata and gives to each visitor the feeling of hospitality one needs to relax and feel joy. This year Greece was named 6th Best Country to visit worldwide and 3rd Friendliest in Europe  following  Condé Nast Traveler’s 2022 lists.  The Westin Resort, Costa Navarino and the The Romanos, a Luxury Collection Resort, Costa Navarino is one of the best resorts and hotels in Greece.

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