THE AWARDS | GREEK CUISINE AWARDS 2026

Seasonality, locality and foraging are the cornerstones of
philosophy of the shop, with Marinos Souranis pioneering the development of
maturing the fish which deepens their flavor while also preparing a
rich range of innovative fish cold cuts. The talented chef Valantis
Tsakalidis proposes dishes in a modern Greek style that highlight the island's products, such as artichokes and small-seeded Tinian chickpeas,
selectively cooking some meat specialties.