Dinning with History at the Royal Suit of Grande Bretagne Athens
The story of Grande Bretagne is a story of precision, ritual, and enduring elegance at the heart of Athens, Greece. It opens 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 obsessive attention 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 scene also formed the concept of a special photoshoot designed for the anniversary edition of GB Magazine, celebrating 150 years of the hotel’s legacy, with images created for the magazine editorial and communication use.
Behind the scenes, a full team moves into action: florists, stewards, assistants, and wine experts prepare the setting 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 image of the chefs in white aprons and tall hats feels almost timeless—perfect material for food photography and a striking group chef photo that connects past and present and a visual language ideally suited to communicate the Grande Bretagne’s heritage in both magazine print and social media.
The menu itself is rooted in historical research. Inspired by a rare cookbook from the 1950s by Georgios Dimostheniadis, the team reconstructs dishes that once represented the height of cosmopolitan dining. These recipes—ranging from refined soups and delicate fish dishes to elaborate lobster preparations—demonstrate how cuisine at the Grande Bretagne has always balanced technique, seasonality, and visual beauty. The philosophy is clear: food should look as exquisite as it tastes, blurring the line between gastronomy and art.
This recreated seven-course dinner is more than a meal, it is a statement about continuity. It highlights how the hotel has contributed to the evolution of Greek gastronomy over more than a century, while staying faithful to European culinary traditions. From the late 19th century onward, the Grande Bretagne earned its reputation as a benchmark of luxury, attracting royalty, diplomats, and elite society. French cuisine once dominated its menus, but over time Greek ingredients and dishes claimed their place, reflecting broader changes in taste and identity.
The narrative also traces how the hotel’s prestige shaped supply networks, supported Greek producers, and set standards for service and presentation. Even details such as uniforms, languages spoken by staff, and the choreography of service reveal a world where hospitality is treated as a craft. Celebrations, gala evenings, and long festive dinners became part of the social fabric of Athens, reinforcing the hotel’s role as a cultural landmark in Greece.
Today, that legacy continues. From the Winter Garden’s brunch and Afternoon Tea to the GB Roof Garden’s contemporary cuisine, the spirit of innovation remains alive. Under the guidance of Asterios Koustoudis, the kitchen still focuses on seasonal ingredients, refined technique, and strong visual identity—making every plate a potential subject for food photography and every service a continuation of a long historical tradition.
In essence, the Grande Bretagne is not just a hotel, but a living archive of taste, ceremony, and craftsmanship—where the Royal Suite,, the formal dinner, and the pursuit of luxury come together in a visual and culinary narrative created for the 150-year anniversary of the hotel, and expressed through imagery used both editorially and for the hotel’s advertising, deeply rooted in Athens, Greece, and still evolving today.
Executive Chef Asterios Koustoudis
Article, research and interviews and by the food editor Nena Demetriou.
Head Sommelier Evangelos Psofidis
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.
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.
Athens’ Grande Bretagne & King George FNL Awards
In the portrait photography campaign for the Athenian hotels Grande Bretagne & King George photographs presents the awarded crew of the hotels that received four distinctions at this year’s FNL Best Restaurant Awards, recognizing their unique culinary offerings.
The FNL Best Restaurant Awards, now in its 6th edition in 2023, are determined by a committee consisting of FNL experts and distinguished gastronomy critics.
This annual gastronomy event is organized by FNL Guide, also known as The Food & Leisure Guide.
In the pictures with the Acropolis on the background, except the group portrait photo, also is included the awarded Asterios Koustoudis, the Executive Chef of Hotels Grande Bretagne & King George, was presented with the coveted Chef of the Year accolade. This award acknowledges his exceptional talent and significant contribution to Greece’s culinary scene.
Furthermore, Michalis Ladas, the maître of Tudor Hall restaurant, was honored as the Restaurant Manager of the Year. This special award recognizes Ladas for his remarkable contribution to Athens’ catering history and his illustrious 35-year career in renowned establishments.
Additionally, GB Roof Garden Restaurant and Tudor Hall Restaurant garnered FNL stars for their culinary excellence.
Under the guidance of Chef de Cuisine Nikos Liokas, GB Roof Garden Restaurant received one star for its exceptional Modern International Cuisine.
Meanwhile, Tudor Hall Restaurant, led by Chef de Cuisine Nikos Leivadias, maintained its prestigious two stars in the International Fine Dining caAtegory for yet another year.
These honors exemplify the hotels’ dedication to promoting Greek gastronomy to a diverse, international audience and solidify their position as leaders in the catering sector.
Hotel Grande Bretagne & King George are owned by Lampsa Hellenic Hotels S.A, a subsidiary company of the Laskaridis Group.
They are managed by Marriott International, Inc., a global hospitality company headquartered in Bethesda, Maryland, USA.
Marriott operates and franchises hotels worldwide, offering the highly acclaimed travel program, Marriott Bonvoy™, boasting 141 million members globally.
Periklis Koskinas
Periklis Koskinas from the age of 19 he travels non-stop "plowing" the continents in search of new experiences, different cultures in England, France, Scotland, Spain, America, Canada, Venezuela, Athens.
Through the prism of the seasonality and locality of the ingredients, the quality, the rules and the limits set by the Greek cuisine, it shaped its techniques, philosophy and course in the world of cooking.
Subtraction and moderation determine his food.
Tireless traveler and uncompromising cook. Philosophical theoretical knowledge and knowledge of the social sciences are considered essential tools for him in his profession. The images of his wanderings, the memory and the man mark his food and not the recipes. For him, cooking is the art of everyday life, it is what is left on the table, after a Sunday meal. In 2014, he opened the restaurant Cookoovaya, in the Hilton area, as a co-owner with 5 other top chefs. Cokoovaya in its fifth year, is still among the top restaurants in the country and full every day.
I had the pleasure of working with him many times and being part of his projects. His headshots portraits follows.
Jean Marie Hoffman
Portrait photography of Jean Marie Hoffman, chef of the Residence of France in Greece for the French-Greek friendship issue of Kappa Magazine Kathimerini.
Food Photography
Seeing food as an art expression gives you the choice, the joy to play with the impression of the food through the eyes. If the pleasure of the eyes comes before the pleasure of the taste, it has an effect on the taste.
