The Movement
Beyond the Taverna
For decades, Greek food abroad meant the neighbourhood taverna — a reliable, comforting, but rarely ambitious expression of a culinary tradition that, at its finest, is one of the most sophisticated in the world. That is changing.
A new generation of Greek chefs — many trained at Michelin-starred restaurants in France, Spain, and the UK — are opening restaurants that take Greek ingredients, techniques, and flavours seriously. The results are extraordinary.
London & New York
Greek Fine Dining Goes Global
London has seen a remarkable flowering of serious Greek restaurants in recent years. New York's Greek dining scene has similarly evolved, with restaurants that draw on the full breadth of Greek regional cuisine — from the seafood of the Aegean to the mountain food of Epirus.
In both cities, the most interesting Greek restaurants are not simply serving Greek food — they are making an argument about what Greek cuisine can be when taken seriously.
The Ingredients
The Greek Pantry Goes Global
Alongside the restaurants, a new wave of Greek food producers is finding international audiences. Greek olive oil — long recognised by experts as among the finest in the world — is finally receiving the recognition it deserves in premium retail. Greek wine, cheese, honey, and preserved foods are appearing on the shelves of the world's finest food shops.
The Greek pantry is going global — and the world is better fed for it.