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
