The Idea
As part of Food & Drinks by Detrop 2025, a particularly exciting project returns for a second year: “Gastronomy EXPerience – Taste the Stories.” The initiative aims to connect distinguished producers and processors of fine Greek agri-cultural products with top restaurants and bars in Thessaloniki.
“TASTE THE STORIES”
This is an initiative that opens doors, introducing exhibitors and their stories to new buyers and the public across the city—both before and during the Food & Drinks Expo by DETROP.
Food & Drinks by Detrop “steps out” into the city to invite interested visitors to explore partner restaurants and bars in the area and enjoy a unique “Gas-tronomy EXPerience.”
For approximately two months, selected restaurants and bars will use the high-quality ingredients of participating exhibitors to create original recipes,
imaginative dishes, and drinks, which are featured in exclusive themed menus.
Benefits of the Initiative
FOR EXHIBITORS
- Visibility in the city’s top restaurants and bars for around two months
- Exposure during the 89th Thessaloniki International Fair (TIF), a period of high city footfall
- Access to new markets and clients
- Introduction of their products to a new audience
FOR RESTAURANTS & BARS
- Promotion through the exhibition
- Organization of events and themed menus that attract the public
- Testing of new wine & spirits pairing suggestions
- Access to unique, high-quality raw materials from across Greece
FOR THE PUBLIC
- Opportunity to discover new products
- Exploration of the city through the themed menus of participating restau-rants and bars
Κορυφαίοι Σεφ της Δράσης 2024
Executive Chef
Apostolos Altanis
Alfredo's Grand Dining / Kipos Regency Casino Thessaloniki / Ambrosia at Hyatt Regency Thessaloniki
Executive Chef
Sotiris Evangelou
Salonica Restaurant,
Macedonia Palace Hotel
Chef
Δημήτρης Αγόρατζης
Glykanisos
Restaurant
Chef
Dimitris Kotsivos
Marea Restaurant
Chef
Paraskevas Chantziaras
Iberico Restaurant
Chef
Vasilis Bousis
Prigipas Restaurant
In a city designated by UNESCO as a gastronomic destination, the ability of chefs to access fresh and high-quality ingredients, along with their collaboration with Greek producers, will contribute to upgrading the restaurant menus, creating new gastronomic proposals that will showcase local products, not only from Thessaloniki but from every other region participating in the exhibition event.
This initiative of “connecting” production and processing with the provision of restaurant services can offer multiple benefits while simultaneously boosting the local economy and promoting healthy eating.
Organizational Diligence
