A Dinner Written in Time, 150 Years of Grande Bretagne

The story of the Grande Bretagne is one of precision, ritual, and enduring elegance at the heart of Athens, Greece. It unfolds in the Royal Suite, where every detail of a formal dinner is arranged with almost ceremonial care: chairs aligned by eye, cutlery measured by fingers, and historic golden sets placed with exacting symmetry. This devotion to detail is not mere formality, but a reflection of a deeper philosophy—one that defines the hotel’s identity as a symbol of luxury and refinement. This carefully staged setting also formed the concept for a special photoshoot created for the anniversary edition of GB Magazine, celebrating 150 years of the hotel’s legacy, with images produced for both editorial and advertising use.

Behind the scenes, a full team moves into action: florists, stewards, assistants, and wine experts prepare the space using hand-painted Limoges porcelain, silverware, and rare bottles transferred to a private cellar. At the center of this orchestration stands Executive Chef Asterios Koustoudis, whose arrival with his team marks the transition from preparation to creation. The sight of the chefs in white aprons and tall hats feels almost timeless—perfect for food photography and a striking group chef portrait that bridges past and present.

The menu itself is rooted in historical research, inspired by a rare 1950s cookbook by Georgios Dimostheniadis. The reconstructed dishes—from refined soups to elaborate lobster preparations—show how Grande Bretagne cuisine has always balanced technique, seasonality, and visual beauty, blurring the line between gastronomy and art.

This recreated seven-course dinner is more than a meal; it is a statement of continuity. It reflects the hotel’s role in shaping Greek gastronomy while honoring European culinary traditions. Today, that legacy continues, guided by Asterios Koustoudis and expressed through a contemporary vision rooted in heritage—making the Grande Bretagne not just a hotel, but a living archive of taste, ceremony, and craftsmanship in Athens.

Executive Chef Asterios Koustoudis
Editor in Chief George Tsiros
Article, research and interviews and by the food editor Nena Demetriou
Head Sommelier Evangelos Psofidis