The country's culinary scene, trends, developments and top chefs are highlighted for another year by organizing the Golden Berets.
The Athenorama team toured Greece and selected the best chefs and restaurants that dynamically put Greece on the culinary map. At the top, for another year, with two golden caps, is Hector Buterini.
As it enters its fourth decade, the Golden Caps institution finds the Greek culinary scene in impressive flowering, as evidenced by the number of 43 award-winning restaurants whose owners and chefs took to the stage last night to receive Greek culinary distinction's highest distinction.
Etrosco and Hector Potrini at the top of the Golden Caps
For the twelfth year in a row, Etrosco restaurant in Corfu was named the best restaurant in Greece, while Hector Potrini took second place with his Athenian restaurant of the same name.
As has happened constantly in recent years, the important tourist areas of our country are those that received the lion's share of awards (a total of 23 on the islands of the Aegean Sea, the Ionian Sea and Halkidiki), with Santorini reaching 9 restaurants this year with the Golden Hat.
There are also 17 award-winning restaurants located in the greater Athens area.
Nine restaurants entered the Golden Hat elite for the first time, while on the contrary, five restaurants lost the Golden Hat last year.
Finally, 19 restaurants won the prestigious Tier 1 award, reaching one rating step before the gold cap. Athens restaurant Nyn Esti was honored with the One To Watch accolade for Best New Restaurant, while Thodoris Mousidis was named Chef Pâtissier 2024.
Through safaris carried out by the Golden Hats tasting committee, it was found that more good restaurants are being established across Greece than ever before, which are rated on a scale of 14 – 14.90 with 20 being excellent.
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In terms of ratings in general, there is a high concentration of restaurants scoring below 15/20, which is the basis of the Gold Hat, while at high rating levels, especially above 16/20, both rating increase and restaurant growth are low. Much slower.
Golden hats 2024
Etrosco 17 / 20 Chef: Hectoras Potrini, Nikos Bellis
Potrini Athens 16.5/20 Chef: Hectoras Potrini, Nikos Bellis
Putrini Santorini 16/20 Cyclades – Santorini – Oia, Nick. Nomiko – Guest of Katikis Santorini, Chef: Thomas Bosmus / Executive Chef: Hector Buterini
Delta 16/20 Chef: Giorgos Papasakarias, Thanos Fiskos
Herve Restaurant 16 / 20 Chef: Herve Bronzato, Grigoris Kikis
Pelagos 16 / 20 Σεφ: Luca Pescazzi
Squirrel 16/20, Macedonia – Halkidiki State – Nikiti, guest of “Danai Beach Resort”, Chef: Vassilis Moratidis
Tree House 16/20 Macedonia – Halkidiki State – Vorovuru, Guest “Ekies All Senses Resort”, Chef: Dimitris Bambouris
Farolko Seaside 16 / 20, Chef: Komnenos Movlozelis, Lefteris Lazaro
CTC 15.5/20 Chef: Alexandros Tsiotinis
Elements Restaurant 15,5/20 Cyclades – Santorini – Oia, guest “Canaves Epitomie” Chef: Tasos Stivatos, Executive Chef: Emmanuel Renaud
Lauda 15/20 Cyclades – Santorini – Oia, Guest “Andronis Boutique Hotel” Chef: Giorgos Dospras, Executive Chef: Emmanuel Renaut
Matsuhisa Athens 15.5/20 Chef: Thomas Kourakos, Tony Vratsanos, Executive Chef: Nobu Matsuhisa
The Courtyard 15.5/20, Chef: Panagiotis Giacalis
Celine 15,5/20, Cyclades – Santorini – Fira, Guest Katikies Park – Guest “Katekiz Park”, Chef: Vassilis Roussos, Executive Chef: Hectoras Potrini
Soil 15.5 / 20 Chef: Tassos Mantis
Spondy 15.5 / 20 Chef: Kostas Kouvalis, Executive Chef: Arnaud Bignon
Theodore Hall 15.5/20 Chef: Nikos Livadias, Executive Chef: Asterios Kostoudis
Farolco Santorini 15.5/20Cyclades – Santorini – Imerovigli, Guest “Grace Hotel” Chef: Elias Tsikrikis, Executive Chef: Lefteris Lazarou
Evaluations are more stringent this year
The astonishing qualitative rise of gastronomy in Greece, which has also led to an astonishing increase in awards in recent years, but also expectations that it will continue to rise in the near future, led the Golden Caps tasting committee to the decision to redefine – after many years of evaluation policy at the institution. Therefore, the classification and evaluation rules were tightened with the aim of awarding the best of the best every year. At the same time, the more difficult the specifications for obtaining prizes, the greater their added value.
The 2024 Golden Caps Dinner has been prepared by three-star Dutch chef Jacob Jan Boerma, a master of ingenuity and technique (who currently runs three Michelin-starred restaurants in the Netherlands and Belgium and is expanding into Japan), who has also held a Michelin Star and a Golden Hat for several years from Chef Pavlos Kyriakis. A sophisticated and exciting menu, with Dutch boldness, Asian influences, French finesse and Mediterranean temperament, delighted nearly 300 guests, who ultimately paid tribute to the two celebrated chefs and Andreas Welle, Executive Chef of the InterContinental Hotel, and his team.
The ceremony was presented by Giorgos Karameikos and Katerina Papoutsakis, focusing on the concept of the evening on Quizine, an original and innovative cognitive game of food and theater between two teams, who competed live and brought strong moments of humor to the room.
See the award winners With Golden Cap restaurants here.
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