Monday 9 February 2026
09:15 – 09:50
Conference | Check-in
10:00 – 10:25
Lefteris Lazarou
Varoulko Seaside – Piraeus, Greece
| Kalamari pesto & steamed monkfish: the evolution of these iconic dishes |
Monday 9 February 2026
10:30 – 10:55
Adam Kodovas
Ex Machina – Athens , Greece
| Ex Machina: Greek holistic fusion |
Monday 9 February 2026
11:00 – 11:25
Rasmus Munk
Alchemist – Copenhagen, Denmark
| The world of Alchemist and the future of Food – Using experiences from avant garde dining to create delicious, scalable and sustainable food for millions |
Monday 9 February 2026
11:30 – 11:55
Alexandros Tsiotinis
CTC – Athens , Greece
| Paraphrases in Greek cuisine |
Monday 9 February 2026
12:00 – 12:25
George Troumouchis & Spiros Kougios
Noble – Rhodes, Greece
| Reinventing black cuttlefish risotto |
Monday 9 February 2026
12:30 – 12:55
Athinagoras Kostakos
Future Menus: the latest culinary trends.
(Based on Unilever Food Solutions surveys)
9 February 2026
13:00 – 13:15
AI vs Human Creativity:
Preparing the battle: The selection of the ingredients
Monday 9 February 2026
13:15 – 13:30
Opening Ceremony
Monday 9 February 2026
13:20 – 14:00
Spotlight Talk
Reservation Time slots: do they reinforce the development
Reservation Time slots: do they reinforce the development of the restaurants or not?
of the restaurants or not?
Monday 9 February 2026
14:05 – 15:15
Break
Monday 9 February 2026
15:20 – 15:45
Ζizi Ηattab
Restaurant Kle – Zurich, Swirtzeland
| Mission Planted Based" We believe plant based cuisine
deserves a seat on the table and a say regarding
sustainability in the gastronomic conversation |
Monday 9 February 2026
15:20 – 15:45
Ζizi Ηattab
Restaurant Kle – Zurich, Swirtzeland
| Mission Planted Based" We believe plant based cuisine deserves a seat on the table and a say regarding sustainability in the gastronomic conversation |
Monday 9 February 2026
15:50 – 16:15
Stavriani Zervakakou
Aspasia restaurant - Mani, Greece
| Mani inside me |
Monday 9 February 2026
16:20 – 16:45
Giorgos Samoilis
Cantina – Sifnos, Greece
| Made by Sifnos |
Monday 9 February 2026
16:50 – 17:15
Konstantin Filippou
Konstantin Filippou - Vienna, Austria
| How to be inspired after decades as a chef |
Monday 9 February 2026
17:20 – 18:00
Spotlight Talk
The potential of the Attica region to become a 365-day
The potential of the Attica region to become a 365-day global gastronomic destination: Vision, Goal, Actions.
global gastronomic destination: Vision, Goal, Actions.
Monday 9 February 2026
18:05 – 18:30
Georgianna Hiliadaki
Iodio restaurant - Athens, Greece
| Gastronomic Bridges: From 2 Michelin stars Funky Gourmet
| Gastronomic Bridges: From 2 Michelin stars Funky Gourmet to IODIO, a dialogue between Innovation and Tradition |
to IODIO, a dialogue between Innovation and Tradition |
Monday 9 February 2026
18:35 – 19:00
Joan Roca
El Celler de Can Roca – Girona, Spain
| Emotional, economic, and environmental sustainability at El
| Emotional, economic, and environmental sustainability at El Celler de Can Roca |
Celler de Can Roca |
Monday 9 February 2026
19:00 –
Cocktail party
Monday 9 February 2026
Tuesday February 10 2026
10:00 – 10:25
Sotiris Evaggelou
Salonica restaurant, Makedonia Palace Hotel – Thessaloniki, Greece
| Neo-classical Greek cuisine |
Tuesday 10 February 2026
10:30 – 10:55
Andoni Aduriz
Mugaritz - San Sebastian, Spain
| Bite me again! |
Tuesday 10 February 2026
11:00 – 11:25
Tasos Mantis
Soil , Athens, Greece
| The Landscapes of the new gastronomic naturality |
Tuesday 10 February 2026
11:30 – 11:55
Ettore Botrini
Etrusco – Corfu, Greece
| Don't be afraid of fusion |
Tuesday 10 February 2026
12:00 – 12:25
Carlo Cracco
Cracco restaurant – Milan, Italy
| Rewriting taste: a new language for cooking |
Tuesday 10 February 2026
12:30 – 13:10
Spotlight Talk
Are fine dining hotel restaurants the key to attracting high value tourism?
Tuesday 10 February 2026
13:15 – 13:40
Krystallia Karageorgou
Prosilio restaurant – Zante, Greece
| Innovation & Tradition or ramen pastitsada a la Grecque |
Tuesday 10 February 2026
13:45 – 14:10
Thodoris Moisidis
Varoulko Seaside – Piraeus, Greece
| When cabbage dolma and Greek salad are transformed to desserts |
Tuesday 10 February 2026
14:15 – 15:15
BREAK
Tuesday 10 February 2026
15:20 – 15:45
Aris Vezene
Vezene, Birdman – Athens, Greece
| What if Greek bistronomy went abroad? Boldness & vision |
Tuesday 10 February 2026
15:50 – 16:30
Spotlight Talk
New hotel luxury: authentic gastronomic experience
New hotel luxury: authentic gastronomic experience deeply connected with local culture
deeply connected with local culture
Tuesday 10 February 2026
16:35 – 17:00
George Papazacharias
Delta restaurant, SNFCC, Athens, Greece
| Edible “Inedible” food: Nature inside us |
Tuesday 10 February 2026
17:05 – 17:30
Christoforos Peskias
Dimitris Antonopoulos
| Conceptual Ferran Adria |
Tuesday 10 February 2026
17:35 – 18:00
Asterios Koustoudis & Nikos Livadias
Tudor Hall, Hotel Grande Bretagne – Athens, Greece
| When French cuisine fell in love with Umami |
Tuesday 10 February 2026
18:05 – 18:30
AI vs Human Creativity – The Battle
Panagiotis Giakalis
Patio restaurant, The Margi Hotel – Athens, Greece
Tuesday 10 February 2026
18:35 – 19:00
Rene Frank
Coda – Berlin, Germany
| Coda's non-conformist cuisine |
Tuesday 10 February 2026
19:05 – 19:30
Albert Adria
Enigma – Barcelona, Spain
| Deciphering Enigma's Sauces |
Tuesday 10 February 2026
18:05 – 18:30
18:35 – 19:00