Symposio at Ark Returns, Showcasing the Finest Regional Cuisine from Across Greece

This year, Symposio at Ark once again brings together award-winning chefs from nine of Greece’s top restaurants — along with a monk from Mount Athos — for a series of extraordinary culinary evenings.
Co-organized by Ark and Athinorama, this renowned gastronomic festival has become a beloved institution. Reserve your table and experience the essence of Greek cuisine like never before.

A Celebration of Greek Land and Sea

Some of Greece’s most sought-after restaurants are bringing their signature dishes to the elegant setting of Ark in Glyfada, as guests of Symposio at Ark, a festival that has earned national recognition over the past few years.

From early November through late March, nine acclaimed restaurants from across Greece — plus one special evening dedicated to Mount Athos cuisine — will welcome food lovers to enjoy their menus at special prices. Guests will also have the chance to meet the award-winning chefs in person, discuss their philosophy and cooking techniques, and explore the distinct flavors of their local cuisines.

At Ark, one of the most beautiful restaurants on the Athenian Riviera, they will be warmly hosted by celebrated chef Yiannis Baxevanis, with live piano and vocal performances adding to the atmosphere.

The Rise of Greek Cuisine

It’s no coincidence that Greek gastronomy has been gaining momentum in recent years, both among chefs and diners. Exceptional local ingredients, refined techniques, and inspired creativity have elevated Greek flavors to new heights while preserving their authenticity and soul.

Ingredients from land and sea — familiar or rare — carry the taste of each region, expressed through both traditional recipes and bold, inventive pairings. Each dish pays tribute to both classic and contemporary Greek cuisine.

Through this year’s Symposio at Ark, flavors will take guests on a journey from the Ionian Islands and the Cyclades to the Dodecanese, Mani, and Mount Athos — bringing the culinary essence of each region to life. Every one of the ten evenings promises a unique and memorable experience.

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The Chefs

Among this season’s distinguished participants:
Dimos Balopoulos and Stefanos Paliopoulos (Kaliya, Santorini),
Yiannis Gavallas (Araklia, Iraklia),
Stavriani Zervakakou (Aspasia, Mani),
Aristotelis Megoulas (Pomo D’Oro, Corfu),
Antonis Psaltis (Mikro Karavi, Tinos),
Michalis Marthas (Kapadiko, Kalymnos),
Kyriakos Iakovidis and Eirini Giorgoudiou (Hellas, Rhodes),
Yiannis Papakonstantinou (Broadway, Kos),
and Yiannis Koumanis (Versailles, Kalamata).

In a special evening dedicated to Athonite cuisine, Father Nikitas from Mount Athos will share his time-honored recipes, bringing monastic gastronomy to the table.

The Program

Versailles (Kalamata) – November 7, 2025

Chef Yiannis Koumanis and Maria Kinta honor the essence of home-style Greek cooking — from comforting soups and stews to grilled fish and meats over charcoal or wood fire. The secret lies in their devotion to seasonal, locally sourced ingredients, which Koumanis selects daily. Dishes like squid with spinach rice, braised lamb with eggplants, and “papoutsakia” stuffed with ewe’s minced meat showcase his respect for tradition and his precise, lively cooking style.

Hellas (Rhodes) – November 21, 2025

Chefs Kyriakos Iakovidis and Eirini Giorgoudiou craft a menu inspired by Rhodian tradition, enriched with personal memories and exceptional local ingredients. Their refined, modern Greek creations include slow-cooked lamb vlycheno, seafood-stuffed grape leaves, and local shrimp rosol.

Kaliya (Santorini) – December 5, 2025

At Kaliya, talented chef Dimos Balopoulos and head chef Stefanos Paliopoulos present a creative “fine comfort” approach to modern Greek cuisine. Highlights include oven-roasted lamb with spicy eggplant purée and graviera foam, an innovative vine-leaf roll with sushi rice and steamed shrimp, and a deeply flavorful “Sea Wellington” with fish and crayfish.

Pomo D’Oro (Corfu) – December 12, 2025

Award-winning chef-owner Aristotelis Megoulas celebrates Corfiot gastronomy by following the rhythm of the seasons and sourcing ingredients from small island producers. His dishes blend imagination with tradition — from “Hide and Seek,” featuring tagliatelle made of cuttlefish and squid with mussels and ink, to “Benitsa,” handmade pasta in octopus broth with pickled tentacle.

Broadway (Kos) – January 23, 2026

Now in its second generation, Broadway remains faithful to its identity while evolving with imaginative modern Greek creations. Chef Yiannis Papakonstantinou emphasizes premium ingredients in dishes like Kos-style tomato salad with caramelized wine cheese, strawberries, and tomato water, and his playful youvarlakia with a reimagined avgolemono made from cabbage cream, buttermilk, and browned butter.

Mikro Karavi (Tinos) – February 6, 2026

Chef-owner Antonis Psaltis draws inspiration from Tinian tradition and local ingredients, crafting his own artisanal products. His cuisine focuses mainly on seafood, with occasional meat dishes. Standouts include house-pickled tuna in chilled tomato sauce with dry beans, cod with baked Tinian chickpeas, and tangy trahanas stuffed with tomato, goat cheese, and mint.

Kapadiko (Kalymnos) – February 27, 2026

Award-winning chef Michalis Marthas returned to his native Kalymnos to bring the flavors of the sea home. His “Diver’s Dive” is a silky fish soup, while “A Return to Kalymnian Shellfish” — with sea urchin salad, bubblefish roe, and shellfish salad with plankton mayonnaise — offers the pure taste of the Aegean.

Araklia (Iraklia) – March 6, 2026

Chef Yiannis Gavallas cooks the cuisine of his ancestral island with ingredients sourced from across the Cyclades, including his own foraged herbs and homemade preparations. Dishes like goat meatballs fricassee, octopus with short pasta made from fava bean flour, and Iraklia’s famous stuffed goat highlight his authentic, deeply flavorful cooking.

Aspasia (Laconian Mani) – March 20, 2026

In her beloved Mani, chef Stavriani Zervakakou creates a deeply personal cuisine shaped by the land’s herbs, aromatics, and distinctive ingredients. Signature dishes include fish soup with grouper and scorpionfish heads, bean soup with grouper fillet, and semi-cured smoked sardine with melon, peppers, and chili flakes.

Tribute to Athonite Cuisine – May 8, 2026

Father Nikitas, a monk of Mount Athos for over 30 years, will prepare emblematic dishes of the monastic table. Having learned the secrets of Athonite cuisine from elder monks — later recording them in a book — he continues to cook for major feasts both within and beyond Mount Athos. Using seasonal ingredients, from humble herbs to complex preparations, he transforms simplicity into soulful flavor. Born in Kos to a family of fishermen, Father Nikitas has been passionate about food since childhood.

See all menus and event details at
https://symposioatark.gr/

Book your table early for the event of your choice — availability is limited.
Telephone reservations: 210 894 8882