Athens, January 26, 2026 – For the first time, Greece will host an international gastronomic conference on par with major global events. The Athens Gastronomic Forum 2026, scheduled for February 9 and 10, 2026, at Technopolis City of Athens, aims to be a pivotal meeting point for contemporary thought on food, gastronomy, sustainability, and their role in culture and the economy.
Athens Gastronomic Forum: A New Era for Greek Cuisine
The Athens Gastronomic Forum emerges during a period of intense activity for the Greek culinary scene. With the central message that “we are not just changing the way we eat, but the way we think about food,” the conference seeks to open a meaningful dialogue beyond fleeting trends and temporary discussions. The initiative is spearheaded by Dimitris Antonopoulos, a journalist and food critic, a long-time collaborator of Athinorama and the Golden Chef’s Hats, who endeavors to bring an international-caliber forum to Athens.
At the heart of the conference are the individuals who have shaped – and continue to shape – contemporary global cuisine. For the first time, Athens will simultaneously host personalities such as Joan Roca from El Celler de Can Roca, Rasmus Munk, considered one of the most influential chefs globally in recent years, Andoni Aduriz, Albert Adrià, René Frank, Konstantin Filippou, Carlo Cracco, and Zineb Hattab, representing one of the most original vegan cuisines internationally. Special emphasis is also placed on modern Greek cuisine. The conference’s Advisory Committee includes distinguished Greek chefs, awarded with Golden Chef’s Hats, such as Sotiris Evangelou, Lefteris Lazarou, Hector Botrini, and George Papazaharias, who will play an active role with presentations and interventions in the program.
Diverse Program and Experiential Learning
The program is further enriched by a wide range of Greek culinary professionals – chefs, researchers, restaurateurs, and industry insiders – who will bring to the table the current reality and challenges of the Greek restaurant scene. Among them are Panagiotis Giakalis, Stavriani Zervakakou, Krystallia Karageorgou, Adam Kontovas, Spyros Kougios, Asterios Koustoudis, Athinagoras Kostakos, Nikos Leivadias, Tasos Mantis, Thodoris Moysidis, Christoforos Peskias, George Samolis, George Troumouchis, Alexandros Tsiotinis, and Georgianna Chiliadaki.
In parallel with the speeches, the Athens Gastronomic Forum 2026 places particular emphasis on experiential knowledge. The program includes masterclasses covering topics from coffee – from the flower and leaf to the cup – to the expertise behind Italian pasta and future gastronomic trends through Future Menus 2026 by Unilever. Wine also holds a special place. In collaboration with Konstantinos Lazarrakis, the conference presents four selected tastings, from rare Cristal Roederer champagnes and vertical Bordeaux tastings, to emblematic Greek wines from Naoussa and Kefalonia.
A Platform for Exchange and Evolution
More than just an event, the Athens Gastronomic Forum aspires to serve as a space for the exchange of ideas, knowledge, and reflection. Interactive workshops, gastronomic demonstrations, and discussions on sustainability, the Mediterranean Diet, and the connection between gastronomy, agriculture, and high-value tourism are aimed at both professionals and active food lovers.
In a period where Greece has matured in this field but continues to seek stable international interlocutors, the Athens Gastronomic Forum aims to create the space for this purpose. The goal is not to merely impress, but to function as a platform for thought, contact, and evolution, with an eye towards the future of the industry and what this can mean for the country and the world.
Info:
Athens Gastronomic Forum 2026
Technopolis City of Athens
February 9 & 10, 2026
Ticket pre-sale via more.com
