Estrella Damm is one of the most internationally recognized beer brands, with a strong connection to gastronomy and contemporary cuisine. Since 1876, it has been synonymous with Barcelona; its flavour has been infused with the city’s unique cultural expression in food, art, and the Mediterranean way of life. In recent years, the brand has become closely associated with the concept of food pairing and with beer’s transition from an everyday drink to a choice that can stand equally at the table alongside wine.
At the Athens Gastronomic Forum 2026, Estrella Damm showed a masterclass dedicated to beer and food harmonies, through the perspective of chef Alexandros Tsiotinis, one of the most talented representatives of modern Greek gastronomy and chef-patron of the Michelin-starred CTC Restaurant.
Starting from the idea that demanding flavours seek the right drink to be fully expressed, the presentation explored gastronomic fields such as spicy and sweet-sour Asian cuisines, contemporary fusion approaches, and modern street food. Sweet-sour Chinese dishes, spicy Indian and Thai cuisines, delicate Vietnamese flavours, vibrant Mexican food, as well as modern fusion dishes, all seek the ideal beverage to accompany and flatter their flavours.
Thanks to his eloquence and signature humour, the multi-awarded chef immediately captured the audience’s attention, delivering perhaps the most entertaining and interactive masterclass of the entire event, while also debunking a myth: that “difficult” flavours can indeed pair ideally with beer.
At the centre of attention were, of course, Estrella Damm, as well as Inedit Damm, which was created by Ferran Adrià and his team. The session functioned both as a practical pairing guide and as an introduction to a more modern way of understanding beer at the table. “How can I bring out the flavors?” Tsiotinis asked on stage, immediately posing another question: “How can I calm the intensities?” — noting that this is the greatest challenge for a chef. Estrella provided the answers. Smoky patatas bravas with Camembert foam and red fruit jam, as well as shrimp tartare with paella broth jelly and smoked pepper purée, paired flawlessly with the classic Estrella Damm — a blonde, refreshing premium lager with a bittersweet and fruity character. Meanwhile, beef tartare “like moussaka” with spice mousse and crispy potato chips, along with crunchy potatoes with smoked mussel mayonnaise and vinegar powder, matched perfectly with Inedit Damm — a cloudy, blonde Witbier with intensity, character, and complexity.
Estrella Damm offered the Forum a clear example of how beer can take on a gastronomic role, enriching the dialogue around pairing and the new practices of modern dining.
