Launching the first all-day
lounge cafe bar in Athens and introducing comfort food becomes the paradigm
for the future Cafe-Bars
Opening the first gastronomic restaurant in Santorini that cultivates its products. Close contact with fishers, farmers, viticulturists and winemakers introduces local products to high cuisine.
of l'Olivierin Paris demonstrated a
very high level of efficiency
and creative longevity,
forever changing the paradigm
of Greek Gastronomy, thus paving
the way for the bistronomic movement.
Wander by Samos
Was born for the needs of work in Greece. As WanderbyParis continuation, has taken care of the winery and the tasks that need to be done such as winemaking, harvest and pruning.
A winemaking project with two labels from Samos volcanic soil, Classic and Skin Contact for the Sommelier Fou, with Jason Ligas's collaboration.
launching the third
with emphasis on minimalist
cuisine & no waste philosophy.
Sous le Vegetal
The second winemaking project with four labels of muscat from different terroir for the Culinaries, in collaboration with Jason Ligas and Patrick Bouju.